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.

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.

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.

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.

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: 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: A bone metabolism improving agent characterized by containing as the active ingredient fermented soybean milk which is obtained by fermenting soybean milk with a lactic acid bacterium or a bifidobacterium. The bone metabolism improving agent is efficacious in treating and preventing diseases in association with lowered bone metabolism such as osteoporosis and, at the same time, satisfies requirements in cost and smooth intake.

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: A specially formulated oil seed and nut based natural product composition useful in lowering total serum cholesterol and low density lipoprotein levels and increasing high density lipoprotein levels in humans. The composition is preferably formed by heating a variety of types of oil seeds and nuts at a predetermined temperature and for a predetermined period of time, categorizing the individual types of seeds and nuts into individual sets, grinding the seeds and nuts in each set into a meal, and combining the meals from each set to form a single composition.

Abstract: Methods and systems for processing oilseed meal. Oilseed meal is hydrated to provide a hydrated oilseed meal. A particle size of the hydrated oilseed meal is reduced to provide a size-reduced oilseed meal. Enhanced oilseed meal is physically separated from the size-reduced oilseed meal.

Abstract: A method comprising selection of unbroken whole grain rice that are first washed, or whole grain corn that is first reduced in size, and then making an aqueous slurry that is subsequently wet milled to release all the protein, fat, fiber, and starch components normally held in the structure of the grain. The resulting slurry can be reacted with heat to gelatinize the starch and the subsequent product dried. Also, the heated slurry containing the liberated components can be treated to enzymatic hydrolysis via the process of liquefaction and optionally saccharification, producing whole grain rice milk products having diverse carbohydrate compositions.

Abstract: It is an object of the present invention to obtain fenugreek seeds having reduced bitter taste without causing significant changes in non-bitter components contained in fenugreek seeds. The present invention relates to a method for producing fenugreek seeds having reduced bitter taste, comprising allowing ?-glucosidase to act on an eluate in which the components of fenugreek seeds have been eluted and then allowing the fenugreek seeds to absorb the eluate and ?-glucosidase, and a food containing such fenugreek seeds.

Abstract: The invention provides dairy products containing fish-oil-originated EPA and/or DHA and having oxidation and emulsification stability. In particular, acidified milk containing EPA and/or DHA is provided which has oxidation and emulsification stability. The acidified milk is milk acidified by addition of an acid, fermented milk, or acidified milk containing any of the milk acidified by addition of an acid and the fermented milk. The acidified milk contains EPA and/or DHA as a fish oil, preferably a purified fish oil or a fish oil containing EPA and/or DHA in adjusted amount. The acidified milk is produced through an emulsification process. Preferably, the emulsification is performed after a fermentation process of the acidified milk process through a two-stage emulsification process. A food product containing the acidified milk of the invention is also provided.

Abstract: The present invention provides a method for producing a salt-free miso-like food having strong umami and rich flavor with strong taste. As a means to solve the problem, a liquid koji is prepared by culturing an aspergillus in a predetermined amount of lactic acid bacterium culture solution or a supernatant thereof. The thus-obtained liquid koji is added to a food material, and koji making is performed in a hermetically sealed koji-making machine while successively or intermittently supplying disinfected air thereto. Subsequently, a lactic acid bacterium culture solution or a supernatant thereof is mixed into the obtained koji, and optionally a food material is mixed therewith. The obtained mixture is provided as it is or in paste form to give moromi, and the moromi is hydrolyzed in the absence of salt.

Abstract: The present invention relates to methods for producing peanut products and to the products of such processes.

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 are provided novel plant-derived enzymes for hydrolysis of sugars and particularly an alkaline alpha-galactosidase which hydrolyzes a broad spectrum of galactosyl-saccharides such as melibiose, raffinose and stachyose and guar gum, at neutral to alkaline pH conditions.

Abstract: Processes for improving the properties of byproducts of dry milling are described. In one process, fractionated plant seed tissue is soaked such that starch is loosened and washed away in the soaking liquid. A byproduct results that has decreased starch content, and when the byproduct includes germ tissue, has increased oil content. In a process, short soak times and lower temperatures are used as compared to traditional wet milling processes, and results in a byproduct that has both increased protein dispersibility index and increased oil content. Lower pH may further increase oil and protein dispersiblity index levels. When a higher pH is used, protein dispersiblity increases, regardless of the temperature of the soaking liquid.

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 Gnetum extract having antibacterial activity and antioxidant activity (radical scavenging activity), obtained from Gnetum fruit or Gnetum seed without the need to conduct any special operation. This Gnetum extract exerts various physiological (pharmacological) activities and hence can be used as an active ingredient of food, aliment (nutritional supplement), medicine, cosmetic, etc. The Gnetum extract can be obtained by immersing slices or triturates of Gnetum fruit or Gnetum seed in water or a water-containing organic solvent and performing ripening thereof.

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: Raw material nuts may be quenched using an extremely low temperature liquefied gas to produce cracks in the raw material nuts. The cracked raw material nuts may then be crumbled along the cracks to separate the nuts into small nut fragments. After returning the temperature of the nuts to the ambient temperature, additional cracks can be further produced in the nut fragments by quenching the nut fragments. Smaller nut fragments can then be obtained by crumbling along the cracks. Small nut fragments in desired sizes may be obtained by repeating the process of cracking and crumbling as many times as desired. The astringent skin of the nuts may also be peeled off while the small nut fragments are produced.

Abstract: Disclosed are fermented soybean protein products with enhanced enzyme productivity and methods for producing them by solid fermentation using Bacillus subtilis GR-101 and additionally Aspergillus oryzae GB-107 (KCTC 10258BP). A novel Bacillus subtilis GR-101 strain (KCCM 10673P), which has excellent protease productivity in soybean meal, is also disclosed. Fermentation using Bacillus subtilis GR-101 strain (KCCM 10673P) producing protease combined with Aspergillus oryzae GB-107 (KCTC 10258BP) having amylase activity can remove trypsin inhibitors known as anti-nutritional factors and thus can provide soybean peptides with high digestion ratio and excellent enzyme activities. Feed comprising the soybean peptides as active component and capable of improving productivity of livestock and food for human comprising the soybean peptides supply is further disclosed.

Abstract: An integrated process is described for producing biodiesel from oleaginous seeds, preferably castor bean seeds. The inventive process includes a transesterification reaction where the seeds themselves react with anhydrous ethyl alcohol in the presence of an alkaline catalyst. The resulting ethyl esters are then separated by decantation and neutralized and used as fuel for diesel engines, co-solvents for diesel and gasoline mixtures with anhydrous or hydrated ethyl alcohol. The solid fractions may be used as fertilizers, for feeding cattle and as a raw material for producing ethyl alcohol.

Abstract: A process of preparation of non-bitter high arginine peptide from groundnut, which has an arginine to lysine ratio of at least 5 and a yield of 17–20%.

Abstract: An improved method for the production of fermented food products, and in particular fermented cereal products of tempech-type using whole grain cereals as raw material, makes it possible to achieve a product of good microbial, nutritional and sensory quality.

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on interfering with an acrylamide formation pathway that begins with the amino acid asparagine.

Abstract: A health food processing process, in which inflated germinated rice is ground into rice powder and mixed with a high-concentration probiotic fluid, and then the mixture is fermented and dried in a refrigerated air dryer, forming a dried fermented health food containing natural eatable fibers, GABA, IP6 and probiotic.

Abstract: The present invention provides a superoxide scavenger comprising a desirable material which is different from any conventional unstable superoxide dismutase and is available at a low cost, and the present invention also provides a beverage containing such a superoxide scavenger. The superoxide scavenger and beverage of the present invention comprise a composition extracted from a specific liquid. This specific liquid is prepared by: boiling a grain with a liquid to obtain a grain liquor; cooling the obtained grain liquor; adding a yeast into the cooled grain liquor; leaving the grain liquor with the yeast while supplying oxygen thereto; and sterilizing the resulting liquid by heating to obtain the specific liquid.

Abstract: The present invention relates to a process for the aqueous extraction, fractionation and enzymatic treatment of oilseed materials to generate valued products with no significant low value by-product or waste streams. In particular, the fractionation scheme generates a protein-fiber feed ingredient principally for use with ruminant animals and a second dephytinized high protein fraction. The dephytinized high protein fraction has value as feed ingredient for a variety of species of animals.

Abstract: The invention provides isolated nucleic acids and their encoded polypeptides that are involved in enhancing the essential amino acid content of a plant. The polypeptide may be derived from a protease inhibitor, and more specifically, a chymotrypsin inhibitor. Chymotrypsin inhibitors that may be modified for use in the invention are present in many plant species. Barley (Hordeum vulgare) was initially used to obtain the chymotrypsin inhibitor modified for use in the present invention. Other plant species that may be used as a source for chymotrypsin inhibitor for use in the present invention include Zea Mays, Vicia faba, Cucurbita maxima, Canavalia lineata, Vigna angularis, Nicotiana tabacum, Nicotiana sylvestris, Sambucus nigra, Momordica charantia, Solanum tuberosum, Lycopersicon peruvianum, Lycopersicon esculentum, Amaranthus caudatus and Arabidopsis thalania. Optionally there is also a decrease in protease inhibitory activity of the polypeptide.

Abstract: Mannose-containing palm kernel meal obtained by functioning a mannan degrading enzyme or an acidic catalyst to palm kernel meal. Mannose can be produced at a high yield by using palm kernel meal which is highly resourceful. An extraction process is not necessarily required in using free mannose effectively so that enzymically treated palm kernel meal containing the degradation product may be used untreated. It may be dried or extracted if necessary.

Abstract: A starch hydrolysis food making process comprises mixing rice flour and rice syrup or honey in equal parts, adding amylase enzymes to the mixture, and extruding for a few seconds at an elevated temperature. Water may be added to the rice flour mixture to adjust the final product texture. A second extrusion can be used to adjust the pH. In a second starch hydrolysis method embodiment of the present invention, one part of water is mixed with five parts of rice flour. Then amylase enzymes are added to the mixture and extruded for a few seconds at an elevated temperature. The extrusion products are then packaged as food ingredients.

Abstract: The present invention relates to a process for the aqueous extraction, fractionation and enzymatic treatment of oilseed materials to generate valued products with no significant low value by-product or waste streams. In particular, the fractionation scheme generates a protein-fibre feed ingredient principally for use with ruminant animals and a second dephytinized high protein fraction. The dephytinized high protein fraction has value as feed ingredient for a variety of species of animals.

Abstract: High energy food product which consists primarily of an admixture of barley, flax and teff, and a binder which holds the admixture together. The binder includes corn syrup, honey, canola oil, ground sunflower seeds, and it is added to the admixture after the barley, flax and teff have been mixed together. The process is carried out in a way which prevents light from causing deterioration of either the admixture or the final product.

Abstract: The invention relates to a process for the preparation of compound fertilizer granules containing at least two of the plant nutrients nitrogen, phosphorus and potassium, said process including the steps of: providing a solid fee material including at least one solid fertilizer raw material and optionally recycle material, feeding the feed material or a part thereof into a melter for melting a desired portion thereof and keeping said portion in molten state, feeding the molten or partly molten material and optionally other desired solid raw materials to a granulator to obtain a granulated product, and cooling and optionally screening the granulated product to obtain dry compound fertilizer granules having a desired size distribution, provided that no water or aqueous liquid is introduced into the process.

Abstract: A method of processing a vegetable that includes providing a vegetable composition having a first outer layer to which an enzyme is applied for a time that is sufficient to form an enzyme-degraded vegetable. The enzyme-degraded vegetable is capable of absorbing components, such as water, additives or enzymes that further process the vegetable.

Abstract: The invention relates to germinated brown rice which can be easily and deliciously boiled even by a household rice cooker without impairing its original nutritive value, and has excellent mouth feel and shelf stability. The germinated brown rice can be provided by subjecting germinated brown rice to a heat-moisture treatment and drying the treated germinated brown rice to a water content of 10 to 18% by mass and a degree of gelatinization of 5 to 50%.

Abstract: A method of processing a vegetable that includes providing a vegetable composition having a first outer layer to which an enzyme is applied for a time that is sufficient to form an enzyme-degraded vegetable. The enzyme-degraded vegetable is capable of absorbing components, such as water, additives or enzymes that further process the vegetable.

Abstract: The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore size and structure. Edible products can be produced which may contain an edible plasticizer, a sugar or sugar substitute and possibly also a flavoring agent or taste enhancer. The novel sponges are produced by preparing a gel of a hydrocolloid, and either sealing it in a closed vessel with a liquid of similar composition, pressurizing the vessel and abruptly releasing the pressure, followed by freeze drying, or by incorporating in such a gel a suitable microorganism, such as a yeast and inducing fermentation in the presence of a suitable nutrient medium, so that the carbon dioxide formed results in the expansion and foam formation, which is processed to the final product. The sponges-foams of the invention are such, that the initial network of the gel is maintained.

Abstract: Crushed and de-fatted oilseed is extracted with water at neutral, mildly basic or mildly acidic pH; and is filtered. The filter media allows passage of small fragments of solid cell meat into the filtrate. The filtrate is treated with a base to increase pH to over pH 9, and solids are separated out. Protein is separated from other constituents of the liquid and concentrated, for example by heat-induced or isoelectric precipitation and/or ultrafiltration. The remaining liquid is rich in sugars. The process results in one or more protein products suited for human or animal food ingredients or for production of cosmetics, a sugar rich product suitable for fermentation or use as a feed ingredient, and a fiber-protein animal feed ingredient.

Abstract: Disclosed are a method for culturing mushroom mycelia using grains, a culture product, and use of the culture product. Edible or medicinal mushroom mycelia are inoculated and cultured in solid media made of grains. Induction of the cultured mushroom mycelia to undergo autolysis produces autolysates rich in antitumorigenic and other medicinally useful materials. The squeezing of the autolysates produces a liquid filtrate, leaving a paste. The filtrate is concentrated for use in foods or medicines. The paste is processed into a nutrient-rich gruel or other foods.

Abstract: The present invention relates to a novel micro-organism, Penicillium funiculosum, to a new enzymes mixture obtained from it, and nucleic acid sequences encoding such enzymes.

Abstract: A feedstuff with reduced ruminal protein degradability is prepared by mixing a carbohydrase enzyme with a material suitable for livestock feed and steeping the mixture under suitable conditions for the carbohydrase enzyme to hydrolyze carbohydrates contained within the material to reducing forms. The mixture is then heated to induce browning so that the protein contained within the material is rendered inert to ruminal degradation. The carbohydrase enzyme may be supplied to the steeping step by the addition of a microorganism capable of secreting the enzyme. A method of feeding a feedstuff with reduced ruminal degradability is also provided.

Abstract: Koji is produced from soybean hypocotyl as a koji substrate by: (a) soaking the soybean hypocotyl in water for a period ranging from 1 min to 30 hrs; (b) steaming the soaked soybean hypocotyl at a temperature ranging from 90 to 140° C.; (c) inoculating Bacillus sp., Aspergilllus sp or a mixture thereof to the steamed soybean hypocotyl in an amount ranging from 0.01 to 10 wt % based on the total weight of the soybean hypocotyl; and (d) culturing the inoculated soybean hypocotyl at a temperature ranging from 15 to 55° C., a relative humidity ranging from 40 to 100% and at a pH ranging from 3 to 10 for a period ranging from 1 to 8 days.

Abstract: A dietary supplement for legume protein containing galactosidase, methionine, medium chain fatty acids or their derivatives, and optionally thermogenic additives, antioxidants, vitamins and spices. Improved legume protein is also provided, wherein the dietary supplement is already admixed with the legume protein. It may be formulated as a dried powder that can easily be reconstituted as refried beans, protein shakes, soups and the like. Alternatively, ready-to-eat foods may be prepared as described. A method of reducing body weight is also provided, the method being consuming at least a single serving of legume protein per day, wherein said legume protein is as described above. Methods of weight control, include avoiding the consumption of foods with a high glycemic index and consuming foods with a low glycemic index and also avoiding the consumption of foods that stimulate the appetite and consuming foods that satiate the appetite.

Abstract: A method for preparing cheeses, preferably natural cheeses, containing significant levels of soy protein is provided. The process uses enzymes (preferably proteinase) to treat the soy ingredients and to form soy protein hydrolyzates. The enzyme-treated soy ingredients are complexable with casein micelles. After a heat treatment step to deactivate the enzymes, the soy protein hydrolyzate is added to a milk substrate which is then clotted, preferably using conventional rennet, to form curds and whey. After separating the curds and whey, the curd is converted to cheese using conventional cheese-making procedures. Without the initial enzyme treatment, the intact soy ingredients would interfere with milk clotting, thereby preventing the formation of a normal cheese curd. The partially hydrolyzated soy protein used in the present invention does not significantly interfere with milk clotting mechanisms. Cheeses containing up to about 30 percent soy ingredients can be obtained.

Abstract: A method for producing elastic and glutinous noodles is provided that includes adding transglutaminase and either gliadin or glutenin to cereal. The noodles keep their original elasticity and glutinosity for a long period of time, even after having been boiled and acid-processed or retorted. A composition and a dough mixture that include transglutaminase and gliadin or glutenin are also described.

Abstract: The present invention relates, in general, to a process for the production of fresh cheese. The present invention further relates to a fresh cheese.

Abstract: Soil microorganisms are obtained that produce a hemicellulase which is particularly useful in increasing the available energy content of hemicellulosic foodstuffs. These microorganisms can be cultured per se or can be used as sources of genetic information with which to engineer other microorganisms to produce the enzyme. Thus, commercially useful quantities of native or recombinant hemicellulase can be produced with cultures consisting essentially of microorganisms that produce the enzyme. The hemicellulase can then be employed in a feed composition containing complex carbohydrates which the enzyme degrades, enhancing the nutritional value of the composition.