Abstract: A method for producing a koji of a hot pepper paste with reduced capsaicin and/or dihydrocapsaicin content through action of enzymes secreted from a koji fungus includes adding a koji fungus to starting material for preparation of koji of hot pepper paste, and adding a predetermined amount of hot peppers one or more times to the material during the cultivating step performed by enzymes secreted from the koji fungus. The method can reduce the hotness of a hot pepper paste, while maintaining the intrinsic colors of traditional hot pepper pastes. Accordingly, it is possible to prepare various hot pepper paste products satisfying customer's diverse needs.

Abstract: A method for processing organic materials into highly soluble food products is provided by treating the organic material with one enzyme at pH and temperature conditions optimal for reaction followed by a condition change to inactivate the first enzyme while creating an optimal condition for a second enzyme and further terminating the second reaction by inactivating the second enzyme. A third enzyme may optionally be added to this reaction. The sequential enzyme-treated products are then cooled, filtered and dried thereby transformed into final food products.

Abstract: The present invention provides a process for manufacturing a leaf tea product. The process comprises the steps of providing fresh tea leaf, recovering aroma from the fresh tea leaf, and drying the fresh tea leaf to form the leaf tea product. The aroma is recovered whilst at least partially drying the fresh leaf in a low-convection dryer.

Abstract: The presently disclosed subject matter provides improved processes for processing starch from plant sources, including processes for starch liquefaction, for simultaneous liquefaction and saccharification, and for the preparation of ethanol. These processes can be performed without a pH adjustment and at relatively low temperatures. The processes can involve the use of starch-containing plant material derived from plants that express starch-digesting enzymes. The presently disclosed subject matter further relates to improved processes for the preparation of other starch-derived products, including dried distiller grain (dried distiller grain) and dried distiller grain and solubles (dried distiller grain and solubles), and to the starch-derived products, themselves.

Abstract: A process of producing fermentation product comprising the steps of, (i) forming an acidified suspension of particulate plant derived material comprising a first polysaccharide which is more readily hydrolysable and a second polysaccharide which is more difficult to hydrolysable, (ii) allowing the first polysaccharide to undergo hydrolysis by action of the acid at a temperature of at least 50° C.

Abstract: The present invention is related to an isolated and purified enzyme with xylanolytic activity having more than 70% homology, preferably more than 80% homology with the amino acid sequence SEQ ID NO: 11.

Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.

Abstract: The invention concerns an enzymatic method for making oenological tannins starting with lumps of wood and an enzymatic method for transforming tannins into tannins for wine-making purposes. The inventive method comprises a step which consists in contacting the lumps of wood or tannins with an aqueous solution comprising a composition containing enzymes of the cellulase class. The invention also concerns an enzymatic composition mainly consisting of enzyme of the cellulase class for making oenological tannins, comprising an endocellulase activity, a xylanase activity a ?-mannanase and/or ?-amylase activity.

Abstract: Provided is a process for producing a product enriched in theaflavins. The process comprises contacting a first and a second material to form a reaction mixture with a specific weight ratio of catechins to theaflavins, fermenting the reaction mixture, and then recovering the product from the reaction mixture. The process is particularly suitable for producing leaf tea products with high levels of theaflavins.

Abstract: A process comprising the steps of: (i) harvesting a source of tea plant material comprising stem and leaf material; (ii) physically separating the stem material from the leaf material to provide a tea plant source rich in stem; (iii) treating the stem source with at least one conventional tea processing unit operation selected from withering, maceration, grinding, steaming, fermentation, firing and infusing.

Abstract: A product of vegetal origin with a high percentage of proanthocyanidines with molecular weight of greater than 6000 daltons, a very high percentage of which proanthocyanidines have a molecular weight of greater than 30000 daltons, produces a great hypercholesterolaernic effect at acceptable doses for human consumption and little astringent and anti-nutritional effects. The product of vegetal origin may be presented as medicine, pharmaceutical composition, dietary complement or food product. An industrial process is provided for preparation of the product from dicotyledons.

Abstract: A method of producing a liquid fermentation product using a natural protein concentrate from a non-cereal grain source in place of protein derived from malted grains is provided. The natural protein concentrate can be directly used, in addition with a carbohydrate source, to produce a wort suitable for fermentation, thus avoiding the malting and mash mixing steps in traditional brewing methods. The wort requires less yeast to initiate the fermentation process than in similar alcohol fermentations, and does not require the addition of yeast nutrients. The resulting fermentation product can be processed for bottling without the need for an intervening storage period. The protein concentrate used in the method can be derived from non-cereal sources such as peas, soy, rice potatoes and other sources of natural protein.

Abstract: A method for preparing an isothiocyanate product from a cruciferous plant material is disclosed which is capable of stably preparing an isothiocyanate product in a sufficient amount in a high yield by subjecting a natural cruciferous plant material such as wasabi, horseradish, watercress or the like as a starting material to sufficient enzymatic reaction and, in particular, which is capable of stably preparing an isothiocyanate product containing no pungent ingredient in a sufficient amount in a high yield from a natural cruciferous plant material. A cruciferous plant material consisting of pulverized wasabi and/or horseradish was maintained at a temperature of ?3° C. to 50°0 C.

Abstract: Green tea formulations and methods for the preparation thereof are shown and described. Generally speaking, the method of preparation includes the mixing of fresh tea leaves in an amount of cold water, followed by pulverization of the leaves to release their intracellular material from the cells of the green tea leaves into the water and form an aqueous extract component. The remaining cellular material forms a leaf residue component which is removed from the mixture. Once the leaf residue is removed, the aqueous extract component is collected and may be dried or further processed to produce a final tea extract that has good natural color, robust natural flavor, and pleasant organoleptic properties, which also is high in polyphenol content, and may be used for various purposes such as the creation of a green tea beverage.

Abstract: A glycoprotein extracted from the fruiting body of Grifola frondosa is demonstrated to have antidiabetic, antihypertensive, antiobesity and antihyperlipidemic effects, and has great potential as an active component for pharmaceuticals, dietary supplements or health food preparations to treat and/or prevent the above diseases. This invention is to provide the glycoprotein and its preparation method.

Abstract: A process for manufacturing a fast infusing black leaf tea. The process involves (a) withering tea leaves to a moisture content between 64 and 70%, (b) macerating the withered leaves tea leaves by the controlled application of both shear and compression forces sufficient to disrupt the majority of cells within the tea leaf, to introduce morphological changes in the tissue and to redistribute the cell contents, (c) fermentating the resulting dhool, (d) firing the leaves to arrest the fermentation and (e) drying and sorting the fired leaves to give black leaf tea. The black leaf tea shows a rate and degree of infusion typical of CTC teas, while maintaining the appearance of orthodox tea.

Abstract: A method of producing a hydrolyzed fermented medium containing microorganisms includes providing at least one solid plant product reduced to small pieces and mixed with sugar and biocompatible liquid such as milk for fermentation at a temperature of between 35 and 58 degrees C. until the acidity of the medium reaches the range of 300 to 900 in Terner degrees. Alternatively, the medium is prepared by mixing in predetermined amounts of sprouted grains, biocompatible liquid inoculated with at least one of a variety of non-pathogenic microorganisms, vegetables, fruits, berries, high protein products, herbs, sugar, and a chemical element such as potassium. The mixture is then fermented at a selected temperature for a specified length of time to reach high acidity and high concentration of products of bacterial metabolism. A liquid phase is separated from a solid sediment phase and can be used to treat a wide variety of diseases.

Abstract: The present invention relates to a taste enhancer comprising clear tomato concentrate. The present invention also relates to a method of enhancing the flavor of foods comprising adding a clear tomato concentrate to the food in an amount sufficient to enhance the flavor.

Abstract: The antioxidation food product of the present invention is produced by fermenting a food product containing bacteria having catalase activity, such as Lactobacillus plantarum, in the presence of a manganese-containing natural material. The antioxidation food product has antioxidation activity in viva, including the digestive tract, by simultaneously expressing a superoxide dismutase-like activity and a catalase activity, and is effective for preventing disease caused by active oxygen.

Abstract: There is described a process for the production of a vegetable yogurt formed by fermentation of vegetable products such as green vegetables and fruits under the action of lactic acid bacteria. In the first phase the vegetable substrate is prepared whereby the green vegetables and/or fruit are homogenized, then water is added to obtain a creamy or liquid product which is then pasteurized. Afterwards the cultures of lactic acid bacteria are inoculated whereby the fermentation step is carried out at a temperature depending on the strain of lactic acid bacteria being used until the pH reaches a value of about 3.8-4.5, at which point fragrances and/or thickening agents, fruit puree, or fruit in small pieces or cereals are added and the product is packaged.

Abstract: A feed additive for equines, 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 said dried solubles have been dried to a total moisture content of less than 30% by weight at a temperature not less than about 80° F. and not more than about 900.

Abstract: This invention relates to a process for the production of a cultured savory base by hydrolyzing a protein-containing material using a combination of at least one enzyme with at least one thermotolerant lactic acid bacteria strain selected for its ability to provide a glutaminase activity. The invention also relates to an isolated strain of thermotolerant lactic acid bacteria strains selected for their ability to provide a glutaminase activity and their use for preparing a seasoning or flavor for culinary or petfood products.

Abstract: According to the process, miso where a lipid metabolism improving action, particularly, a cholesterol lowering action, is potentiated is obtained. There is provided a process for producing miso comprising subjecting a prepared mixture of materials for miso to aging followed by a heating treatment preferably at 70 to 95° C. (substance temperature) for 3 to 40 minutes and then adding thereto phospholipid so as to make its content based on 100 parts by weight of the resulting dried miso 0.4 to 2.0 part(s) by weight.

Abstract: A fermented product selected from yogurt, yogurt drink, smothie, crème fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy and dairy milk. Also disclosed is a process for preparing the product, and a starter culture useful in the process.

Abstract: A microorganism for the biological inactivation or detoxification of mycotoxins, in particular ochratoxins, which is selected from bacteria and/or yeasts, which cleaves the phenylalanine group of the mycotoxins, in particular ochratoxins, as well as a method for biologically inactivating or detoxifying mycotoxins, in particular ochratoxins, in food products and animal feeds by the aid of a microorganism, and the use of the microorganism(s).

Abstract: The present invention provides a long-term feed for aquatic animals, especially for fish, shrimp and invertebrates, which feed is stable for a long time, is insoluble and does not load the water chemistry in fresh and sea water and can also be used as a weekend or holiday feed for warm and cold water ornamental fish, wherein it contains 1 to 50% by weight of agar-agar.

Abstract: A hydrolyzed protein which can be used as seasonings or the like is produced by heating and maintaining an aqueous dispersion of a protein-containing starting material, while under an acidic condition, with a plate-type heat exchanger using a liquid as a heat medium to make the aqueous dispersion substantially aseptic and then subjecting the resulting aqueous dispersion with an action of a proteolytic enzyme.

Abstract: The present invention relates to a process for obtaining oleoresin of improved color and pungency from chili, the said process comprising steps of: treating powder or flakes of chili by mixing with a multi enzyme preparation, incubating at a particular range pH, drying the enzyme treated chili powder/flakes to bring down the moisture level of about 5-12%, powdering or pelletizing to a particle size of about 20-30 mesh, soaking and extracting using a mixture of solvent for a period ranging between 1h to 3h; repeating the extraction and pooling the extracts, and concentrating the pooled extract to obtain oleoresin with enriched pungency and color.

Abstract: Novel antifreeze polypeptides which can be easily obtained from an abundant natural source. Antifreeze polypeptides obtained from carrots show markedly better properties as compared to polypeptides obtained from other vegetables. The antifreeze polypeptides of the invention are capable of providing good recrystallization inhibition properties without significantly changing the crystal shape of the ice-crystals, therewith possibly leading to more favorable properties, e.g., soft ice-cream.

Abstract: An enzyme-contained beverage in accordance with the present invention has various types of enzymes and basically consists of fermentation fluid obtained form fermented vegetables and fruits and fermented pine extract, and optionally further consisting of fermented extract from a paper-mulberry tree. A method for producing the enzyme beverage for fermenting the raw materials (vegetables, fruits, pine abstract, and paper-mulberry abstract) is presented.

Abstract: The present invention relates to a process that yields a product that can suitably be used in the treatment and prevention of diarrhea without giving rise to any undesirable side-effects. The invention is based on the discovery that aqueous fractions obtained from the fermentation of certain plant materials with fungi, may effectively be used to prevent, manage and/or treat diarrhea. Thus, in one aspect, the invention relates to a process for the manufacture of a health promoting product, said process comprising the subsequent steps of: a) preparing a substrate containing from 30 to 60 wt. % dry matter of which at least 50 wt. % is derived from a plant material selected from legume, pulses, fruit, nuts, beans, seeds, grain, tubers and mixtures thereof, said substrate containing between 7.

Abstract: A cold water infusible tea leaf product is shown which brews in cold water to produce an iced tea beverage with the color and flavor of iced teas prepared by hot brewing methods. The product when brewed in water at about 15° C. for about 5 minutes at a water to tea ratio of 100 water to 1 tea has a cold water infusion Hunter L Value of about 25 to 45; a Hunter “a” value of about 24 to 34; a Hunter haze value of less than 40 and at least 0.15% soluble tea solids.

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: Included is a method of processing green tea leaves to produce black tea particles which can be brewed in Cold Water. The method also is designed to produce cold water brewing tea of a suitable size and grade for use within a tea bag. The method also is designed to produce high polyphenol cold brew tea or conventional tea of any suitable size and grade. Thus, by way of the method of the present invention, a black tea is produced that can be brewed in cold water and further which can be used in tea bags. This is achieved without sacrificing any color quality or taste.

Abstract: The invention relates to a method for preparing an onion/garlic biohydrolysate-based flavoring base that includes mixing water with onion, garlic, or onion and garlic, hydrolyzing the mixture with one or more technical enzymes, and thermally treating the hydrolysate to provide a flavoring base. The invention further includes a method for production of a meaty flavor which includes providing a mixture of a crop protein source and a carbohydrate source, inoculating the mixture with at least one meat fermenting microorganism, fermenting the inoculated mixture until reaching steady state, adding a flavoring base to the fermented mixture to obtain a flavoring mixture, and pasteurizing the flavoring mixture.

Abstract: Fresh tea leaves or green tea are converted to black tea using tyrosinase oxidation which alters catechines (a group of green tea polyphenols) to theaflavins. Theaflavins are unique black tea polyphenols and a potential anti-sunburn and chemopreventive agents. The oxidation reaction is performed on leaves which contain moisture only in an amount that the oxidation reaction occurs under the conditions of temperature of 20-50° C., air or O2 (0.2 to 2 moles O2/kg dry tea) supply and pH 5.0 to 7.5 at localized sites on and within the tea leaf structure. The moisture is supplied by moistening fresh tea leaves or dry green tea to a limited degree with a proper amount and concentration of monophenol, catechol and polyphenol oxidases, and tyrosinase, or their combinations. Obtained black tea contains much more theaflavins than regular black tea, and is, therefore, a more healthful beverage than that produced through use of conventionally processed black tea.

Abstract: Disclosed is a method of processing green tea leaves to produce black tea particles which can be brewed in Cold Water. The method also is designed to produce cold water brewing tea of a suitable size and grade for use within a tea bag. The method also is designed to produce high polyphenol cold brew tea or conventional tea of any suitable size and grade. Thus, by way of the method of the present invention, a black tea is produced that can be brewed in cold water and further which can be used in tea bags. This is achieved without sacrificing any color quality or taste.

Abstract: The present invention relates to a process for the production of a natural mushroom extract by addition of an enzyme composition to a mushroom preparation.

Abstract: A breath-freshening pet food composition comprising at least 40 ppm by weight of one or more plant extract(s), preferably selected from essential oils.

Abstract: A process for manufacturing black leaf tea that looks and feels like orthodox processed tea but has the liquor characteristics of a fuller fermented CTC processed tea. The process involves withering a first supply of freshly plucked tea leaves, macerating the withered leaves, allowing the macerated withered leaves to ferment to produce macerated dhool, withering a second supply of freshly plucked tea leaves, mixing the macerated dhool obtained from the first supply of leaves with the withered leaves obtained from the second supply of leaves, rolling the mixture, allowing the rolled mixture to ferment, and drying the fermented mixture to yield black leaf tea.

Abstract: Fermented soybean foods rich in &ggr;-aminobutyric acid are produced by fermentation of soybean using Tempe molds.

Abstract: The preparation of an edible substance for use in a foodstuff is described which comprises fungal cells of the order Mucorales. The cells are grown in a fermentor vessel in an aqueous liquid which is mixed during fermentation, and fermentation allowed to finish. The fungal cells are kept in the vessel and allowed to ripen, the cells' own RNAses reducing the intracellular RNA content. Fungi of this order may thus have a low RNA content and therefore no heating step, to reduce their RNA content, is necessary. The fungal cells are removed and processed into the edible substance. This substance is then processed into a foodstuff. This avoidance of heat has also resulted in better tasting foodstuffs.

Abstract: Disclosed is a method for controlling operation of a kimchi storage device. A compressor operates immediately if the condition to operate the compressor is met, and a heater operates after a predetermined time delay if the condition to operate the heater has been met, whereby the variation in the temperature of a storage chamber caused by the immediate sensing of low temperature and the operation of the heater thereby can be reduced, so the flavor and freshness of the kimchi can be enhanced.

Abstract: Fresh tea leaves or green tea are converted to black tea using tyrosinase oxidation which alters catechines (a group of green tea polyphenols) to theaflavins. Theaflavins are unique black tea polyphenols and a potential anti-sunburn and chemopreventive agents. The oxidation reaction is performed on leaves which contain moisture only in an amount that the oxidation reaction occurs under the conditions of temperature of 20-50° C., air or O2 (0.2 to 2 moles O2/kg dry tea) supply and pH 5.0 to 7.5 at localized sites on and within the tea leaf structure. The moisture is supplied by moistening fresh tea leaves or dry green tea to a limited degree with a proper amount and concentration of monophenol, catechol and polyphenol oxidases, and tyrosinase, or their combinations. Obtained black tea contains much more theaflavins than regular black tea, and is, therefore, a more healthful beverage than that produced through use of conventionally processed black tea.

Abstract: A process to make tea with higher yields of a desired size comprising the steps of:

Abstract: The present invention relates to an improved process of steeping crop kernels, comprising soaking the kernels in water for 1-48 hours, in the presence of selected enzymes.

Abstract: In a method for preparing albumin hydrolysates from a starting material containing albumins in concentrated or isolated form, the starting material are homogenized with an aqueous solution at a temperature of between 10 and 80° C. and at a pH of between 8 and 12 in the presence of a first protease for the enzymatic hydrolysis of the albumins. At least one further protease whose cleaving spectrum differs from that of the first protease is added after between 1 and 60 min. from the start of homogenization for the further enzymatic hydrolysis of the albumins. The proteases are inactivated by a heat treatment at a pH below 7.5 within between 1 and 60 minutes from addition of the last protease. The non-hydrolyzed albumins are precipitated at a pH below 7.5. The precipitated non-hydrolyzed albumins are separated from the albumin hydrolysates contained in the solution; and the albumin hydrolysates contained in the solution are concentrated.

Abstract: A Bifidobacterium breve strain provided is showing a viable count of 1×109 cells/ml or more immediately after culturing in a soymilk medium and sustaining a viable count of 1×108 cells/ml or more after storage at 10° C. for 14 days. The strain is preferably Bifidobacterium breve FERM BP-6223, and is used for producing fermented soymilk.

Abstract: A composition is provided comprising a plant sterol and a soy protein material and/or and isoflavone selected from genistein, daidzein, glycitein, biochanin A, formononetin, and their naturally occurring glycosides, where the plant sterol comprises at least 0.49% of the composition, by weight. The present invention is also a method for decreasing the blood concentration of total and LDL cholesterol in a human in which the plant sterol and a soy protein material and/or an isoflavone are co-administered to the human, where the plant sterol comprises at least 0.49%, by weight, of the combined weight of the plant sterol and the soy protein material and/or the isoflavone. Also provided is also a method for preventing or minimizing the development of atherosclerosis in a human in which a plant sterol and a soy protein material and/or an isoflavone are co-administered to the human, where the plant sterol comprises at least 0.

Abstract: A process for manufacturing a fast infusing black leaf tea. The process involves (a) withering tea leaves to a moisture content between 64 and 70%, (b) macerating the withered leaves tea leaves by the controlled application of both shear and compression forces sufficient to disrupt the majority of cells within the tea leaf, to introduce morphological changes in the tissue and to redistribute the cell contents, (c) fermentating the resulting dhool, (d) firing the leaves to arrest the fermentation and (e) drying and sorting the fired leaves to give black leaf tea. The black leaf tea shows a rate and degree of infusion typical of CTC teas, while maintaining the appearance of orthodox tea.