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° C.

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: 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: 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 cold water infusible tea leaf product is described 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: Confectionery products are made from brown rice by germinating steam-cooked brown rice and then making the same, optionally with up to 90% by wt of steam-cooked white rice and/or polished wheat, into koji by the usual procedure for making koji by inoculation with the mold Aspergillus oryzae; subjecting the koji, optionally with a minor amount of maltose, to a primary fermentation in the presence of an enzyme mixture comprising enzymes capable of decomposing the starch, protein, and lipids therein to yield a substantially completely liquified solution; subjecting the resultant solution to a secondary fermentation with baker's yeast, optionally with an enzyme mixture similar to that for the primary fermentation, to saccharify the same into sugars: and concentrating the saccharified solution into a syrupy or solid confectionery product, optionally with sufficient sugar added to aid in solidification.

Abstract: A method for producing a protein hydrolysate with low bitterness by contacting a protein with a protease having a low specificity to cleave a site of a hydrophobic amino acid residue in the protein.

Abstract: The present invention relates to a protein having the amino acid sequence represented by SEQ ID NO: 1, or a protein having ferulic acid decarboxylase activity and having an amino acid sequence wherein one or more amino acid residues are deleted, substituted or added in the amino acid sequence represented by SEQ ID NO: 1; a gene encoding said protein; a recombinant vector comprising said gene; a transformant carrying said recombinant vector; a process for producing 4-vinylguaiacol, vanillin or vanillic acid, or a distilled liquor, wherein an enzyme source having ferulic acid decarboxylase activity which is derived from said transformant is used; and a process for producing a distilled liquor, wherein yeast having an enhanced ferulic acid decarboxylase activity is used.

Abstract: This invention relates to a cycloalliin-enriched onion extract produced by heating onions in the first place, crushing and squeezing them and subjecting the resulting onion juice to reheating or alkali treatment.

Abstract: The present invention discloses the application of a pectin esterase substantially free from depolymerase activity in the maceration of apple pulp. The use of purified pectin esterase leads to a low amount of pectin degradation products in the juice and to the conservation of protopectin in the apple pomace. Furthermore, the juice yield and the pressability are increased through the use of purified PE.

Abstract: Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the “cis” isomer defined according the structure: (wherein R is hydrogen or methyl) or at least 5% of the “cis” isomer defined according to the structure: (wherein R is hydrogen or methyl). Compositions containing at least 98% of the isomer having the structure: with an optical rotation (&agr;D20) of +58° are novel. Compositions containing at least 98% of the isomer having the structure: with an optical rotation (&agr;D20) of +58° are also novel.

Abstract: The present invention relates to a novel flavoring solution for making pickles having a flavor of foods pickled in rice bran paste (hereinafter referred to as a bran pickles flavoring solution), a clear bran pickles flavoring solution, processes for producing said solutions, a novel microorganism belonging to the genus Corynebacterium used for the production of said flavoring solutions, and a process for producing a solution containing a lactone wherein the lactone is selectively extracted from a culture of a lactone-producing microorganism.

Abstract: The present invention relates generally to a method of producing plant proteins for use in nutritional products that have reduced levels of phytoestrogens, manganese or nucleotides. More specifically, this invention is directed to a method of using ion exchange technology to remove phytoestrogens, manganese or nucleotides from plant proteins. This invention is also directed to the plant protein product resulting from the inventive process and to nutritional products that use the plant protein product as a source of amino nitrogen.

Abstract: The present invention relates to methods for reducing the serum separation of an aqueous mass containing pectin, including the steps of: (a) providing an aqueous mass substantially free from pectin depolymerizing enzymes, (b) adding an effective amount of pectinesterase, preferably substantially free from pectin depolymerizing enzymes, and (c) incubating said mass in the presence of divalent cations, is disclosed. The method has been found to be advantageous with products wherein the pectin containing aqueous mass is derived from broccoli, pepper, mustard, apples, tomatoes oranges, lemons, grapes, lime, pears, carrots, peas, cauliflower, and berries, such as blackcurrant, blue-berries, strawberries, and raspberries to obtain products, such as jam, marmalade, jelly, juice, paste, soup, dressing, sauce, condiment, ketchup, salsa, chutney, pudding, mousse, or other deserts.

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: The present invention relates to a method for producing a treated animal feed having a comparatively higher metabolizable energy value and fewer oligosaccharides than in untreated feed, with the present method including the steps of adding an enzyme at ambient conditions to the animal feed and allowing the enzyme to hydrolyze the oligosaccharides. The present invention also relates to the resultant animal feed.

Abstract: Fermented and aged fruits such as apples, persimmons, bananas, pineapples, akebia, silvervine, figs, wild strawberries, wild vines, Myrica, and Ume (Japanese apricot), citrus fruits such as Navel oranges, Hassaku oranges, Mandarin oranges, Sour oranges, Iyokan oranges, kumquats, citrons, Kabosu oranges, shaddocks, Ponkan oranges, and lemons, edible roots such as Burdock, carrots, garlic, lotus root, and lily bulbs, grains such as brown rice, glutinous rice, polished rice, millet, corn, wheat, barley, and Foxtail millet, beans and sesames such as soybeans, black soybeans, black sesame, white sesame, and walnuts, seaweed such as Konbu, Wakame, Hijiki, and Laver, saccharides such as brown sugar as lump, fructose, and glucose, as well as honey, starch, cucumbers, Perilla, and celery are used as food quality improvers.

Abstract: The invention relates to a hydrolysate and a process for the production of the hydrolysate. The process includes a fermenting step wherein a Koji substrate of a protein containing material and a carbohydrate that has been injected with a culture of a lactic acid bacteria that is capable of imparting a specific characteristic note to the hydrolysate is fermented to produce a fermented Koji and a hydrolysis step wherein the fermented Koji is hydrolyzed at a temperature of between about 2° C. and 50° C. and a pH of from about 5.6 to 7.0 for a period of from about 1 to 20 days to produce a hydrolysate. The characteristic note of the hydrolysate is stronger than if the inoculation with the lactic acid bacteria occurred after the fermentation stage.

Abstract: Additive for use in any energy supplementation or metabolic nutrient in the form of a beverage or other nutrient for athletes or other persons in need of increased glycogen level, use of a protein hydrolysate to the preparation of such an energy supplementation and an energy supplement containing such an additive. The protein hydrolysate can be of animal or vegetable origin.

Abstract: Certain cultured plant cell gums, including those produced in suspension culture of plant cells of plants of the family Aizoaceae are described. Plant cell gums of plants of the genus Mesembryanthemum are specifically provided. Also described are the methods of using these cultured plant cell gums in the manufacture of food products, pharmaceuticals and veterinary products, cosmetics and other industrial products, such as paper, adhesive, ink, textiles, paint, ceramics, explosives, cleaning agents or detergents, products for firefighting, agricultural chemicals including pesticides and fungicides, for oil and gas production, and in photography, lithography, and other industries are described. Food, pharmaceutical, veterinary, industrial and cosmetic compositions containing certain cultured plant cell gums are also described. Plant cell gums can be employed as substitutes for plant exudate and extract gums and other known emulsifying, viscosifying and gelling agents.

Abstract: A method for manufacturing black leaf tea. The method involves macerating freshly plucked tea leaves, treating the leaves with ammonium bicarbonate, fermenting the treated leaves, firing the leaves to arrest fermentation and then drying them to yield black leaf tea.

Abstract: A composition comprises a bioactive compound that increases the rate of fermentation of a microorganism, wherein the bioactive compound binds to a thaumatin-like protein. Particularly contemplated bioactive compounds are prepared from plants of the family poaceae, have a molecular weight of no more than 1000 Da, and have a UV absorption maximum of about 260 nm.

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: The object of the present invention is to develop an agent to keep proper moisture, improve the mouth-feeling and preserve freshness of cells and protein-containing-materials which does not cause any side-effect. This object can be accomplished by contacting cells or protein-containing materials with an organic acid fermentation liquid which has been adjusted to pH6-10 by adding a carbonate.

Abstract: An oral hygienic compound and method for use in domesticated animals such as cats and dogs. The primary component of the oral hygienic compound is pure, natural garlic. The method involves coating or otherwise adulterating the animal's food with the oral hygienic compound in order to maximize garlic exposure within the oral cavity of the animal. Thus, the oral hygienic compound should promote chewing by the animal so as to evenly distribute the garlic within the animal's mouth. Garlic, in an uncooked state, has been found to substantially eliminate a pet's bad breath, whether by substantially reducing odor-causing bacteria within the oral cavity, and/or by other more systemic means when it is administered according to the inventive method.

Abstract: A method is provided for improving an enzymatic process using at least one enzyme having pectinase activity which entails contacting the at least one enzyme during the process with a noble gas, mixture of noble gases or gas mixture containing at least one noble gas.

Abstract: A process for manufacturing black leaf tea with improved aroma. The process involves treating freshly plucked tea leaves with jasmonic acid or one of more derivatives thereof, macerating and fermenting the leaves, firing the fermented leaves to arrest fermentation and then drying them to yield black leaf tea. Treating the leaves in this way, preferably prior to a withering step, enhances aroma in the tea and infusions made from it.

Abstract: A method for processing whole leaf tea that involves impregnating tea leaves with liquid carbon dioxide within a pressure vessel, depressurising the vessel at a rate that is sufficient to freeze the liquid carbon dioxide, applying sufficient heat to cause the frozen carbon dioxide to sublime and consequently initiate fermentation within the leaves, allowing the tea to ferment for a time that is sufficient to achieve desired liquor properties, and drying the fermented product to yield the whole leaf tea. An apparatus for manufacturing such a leaf tea is also described.

Abstract: The present invention relates to a method for producing a flavor base which then can be used to form savory flavor or flavor enhancer products. The method involves enzymatically hydrolyzing cereal grain cereal protein, in particular defatted wheat germ, to produce the flavor base.

Abstract: A cosmetic preparation contains peptide derivatives from &agr;-MSH, as well as other active components. A cosmetic product has the property of activating the melanogenesis and being an anti-inflammatory and acting more efficiently. The synergetically active preparation also includes a combination of a peptide derivative corresponding to the formula (Lip)X-His-Phe-Arg-Y in a ratio of 0.05 mg to 2.5 mg of a pure peptide derivative per kg of the total mass, while the peptide derivative is mixed with xanthine in a ratio of 0.5 to 2 mol per 100 mol of peptide. Also there is at least 0.5 wt % of a mixture of enzymes and vitamins, containing at least 150 U/ml of superoxide dismutase. Also present are auxiliary agents and carrier agents in a ratio of 65 to 99.5 wt %, and possibly other active components.

Abstract: Vegetable sources of cancer chemoprotective agents have been identified which are extraordinarily rich in glucosinolates, metabolic precursors of isothiocyanates. The vegetable sources are used to provide a dietary means of reducing the level of carcinogens in mammals.

Abstract: A method for producing an aged tea material, which includes mixing an alcoholic beverage and a lactic acid-fermented material with a tea material for drinking, swelling the tea material for drinking, and then aging the tea material for drinking; and a method for producing a tea beverage, which includes adding water to the aged tea material as produced above, and extracting water-soluble components.

Abstract: Compositions providing increased energy content of animal feed using plant crop biomass which include a polyhydroxyalkanoate have been developed. In one embodiment, the compositions can be prepared using conventional techniques for harvesting and processing plant crops into forms useful as animal feed, wherein the plant, or parts thereof, have accumulated PHA, preferably in excess of 2% by dry weight of the plant tissue. In a preferred embodiment, the PHA is accumulated in corn or an oilseed. The feed compositions can include the PHA-containing meal byproduct from corn or oilseed processing. In another embodiment, the PHA can be provided with the green tissue of plants, such as clover, alfalfa, sorghum, and silage corn.

Abstract: Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.

Abstract: Soy hydrolysate compositions are produced by a process utilizing multiple enzymes. The soy hydrolysate compositions provide insect attractant and repellent properties. Methods of using the soy hydrolysate compositions for insect control are also disclosed.

Abstract: Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.

Abstract: An acidic fruit or vegetable beverage having improved nutritional value. The beverage includes the addition of natural fiber, glucans and a flavoring agent to the beverage. The glucans are substantially derived from a natural grain, such as oats. The flavoring agent includes vanilla flavoring. The vanilla flavoring may be natural vanilla and/or artificial vanilla. The pH of said beverage is typically 3.7-7. The glucans are present in the beverages in amounts up to 5 gram per liter and the glucans contain a substantial amount of water soluble &bgr;-glucans. The beverage is typically a ready-to-drink beverage.

Abstract: This invention relates to a botanical food composition comprising a botanical, a cellulase enzyme, a pectinase enzyme, a hemicellulase enzyme and a xylanase enzyme. This invention also relates to the corresponding enzyme composition.

Abstract: Flavoring agent obtained by a process in which seeds of an edible plant are germinated, the sprouts obtained are matured under the effect of their endogenous enzymes, an optional fermentation of these sprouts is envisaged with at least one microorganism, the enzymes and/or microorganism are inactivated and all or part of the matured and/or fermented sprouts is recovered, and use of this flavoring agent as raw material for the preparation of products of the Maillard reaction, alone or mixed with other materials rich in flavor precursors and/or enhancers.

Abstract: A process for manipulating the aroma profile of tomato products comprises the steps of a) adding an enzyme with alcohol dehydrogenase activity to a plurality of tomato pieces; b) adding either a cofactor of alcohol dehydrogenase or an electron donor to the plurality of tomato pieces; and c) incubating the plurality of tomato pieces. Volatile flavor compounds such as C6 aldehydes are reduced to C6 alcohols, thereby changing the sensory attributes of tomato products. Alternatively, C6 alcohols are oxidized to C6 aldehydes by repeating process steps a to c, but replacing an electron donor with an electron acceptor.

Abstract: Theaflavin is produced by separating theaflavin from a slurry fermentation product of green leaf tea that has been treated with tannase prior to slurry fermentation. Methods for making theaflavin-rich extracts and cold water soluble tea powders and products are provided.

Abstract: This invention relates to a method of increasing the yield of extractable substance from a botanical in the gastrointestinal system of a human being comprising the step of ingesting an enzyme composition comprising a cellulase enzyme and a pectinase enzyme at approximately the same time as a botanical is ingested so that the cellulase and pectinase enzymes degrade the cellulosic and pectin constituents, respectively, contained in the ingested botanical, to obtain an enhanced quantity of extractable substance from the botanical. Another method of use embodiment of this invention comprises the step of ingesting an enzyme composition comprising a cellulase enzyme, a pectinase enzyme, a hemicellulase enzyme and a xylanase enzyme at approximately the same time as a botanical is ingested, to obtain an enhanced quantity of extractable substance from the botanical.

Abstract: Plant anti freeze proteins can advantageously be incorporated into frozen confectionery products, provided they have the capability of limiting the growth of ice crystals

Abstract: A highly digestible, good preference, relatively high-quality fermented formula feed which is obtainable by mixing a soybean feed material and a wheat splinter capable of decomposing phytin in an amount of not less than that of the soybean feed material, d.s.b., and subjecting the mixture to a lactic acid fermentation under humid conditions.

Abstract: A method of providing a stabilized sugar cane juice product for use in soft drinks, that includes providing cleaned sugar cane sticks and extracting cane juice from the sticks. Thereafter, the extracted cane juice is acidified immediately upon extraction by feeding it into a solution comprising ascorbic acid for preventing discoloration of the cane juice and also by feeding it simultaneously into an acidic solution of one of citric acid, malic acid, tartaric acid, phosphoric acid and a mixture thereof, for lowering the pH of the cane juice below a pH of 5. Furthermore, one of a sodium citrate solution, a potassium citrate solution, a sodium phosphate di-basic solution or a mixture thereof, is added to the cane juice for stabilizing it. The cane juice is then coagulated and flocculated to remove unwanted foulants and aromas.

Abstract: A method controls the operation of a refrigerator having plural chambers sharing a compressor, each chamber including system loads constituted by a heater and refrigeration cycling apparatus composed of the compressor, an evaporator and a solenoid valve, and containing kimchi to be fermented and stored.

Abstract: A rice bran extract formed from a rice bran with a naturally occurring lipase enzyme causing rancidity that has been inactivated with an antilipase enzyme has unique functionality as a processing aid with workable doughs. The rice bran extract improves the machinability of the dough and/or provides positive function effects on texture, bulk density, etc. of the final product.

Abstract: A health diet for preventing life-habit diseases (adult diseases) is provided.The health diet is prepared by directly encapsulating or tableting an organic solvent extract of soy sauce cakes or an aqueous alkali extract of a soy sauce oil, or blending the extracts with a diet.

Abstract: Baby-food compositions containing ginger which can be used in reducing gastroesophageal reflux in infants are disclosed. The compositions can contain a ginger puree and one or more fruits or vegetables. Also disclosed are methods of making and using the compositions.

Abstract: Sulforaphane has been isolated and identified as a major and very potent phase II enzyme inducer in broccoli (Brassica oleracea italica). Sulforaphane is a monofunctional inducer, inducing phase II enzymes selectively without the induction of aryl hydrocarbon receptor-dependent cytochromes P-450 (phase I enzymes). Analogues differing in the oxidation state of sulfur and the number of methylene groups were synthesized, and their inducer potencies were measured. Sulforaphane is the most potent of these analogues. Other analogues having different substituent groups in place of the methylsulfinyl group of sulforaphane were also synthesized and assessed. Of these, the most potent are 6-isothiocyanato-2-hexanone and exo-2-acetyl-6-isothiocyanatonorbornane.