Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

Abstract: The present invention relates of a method of producing an enzymatic digest of proteinaceous material which can improve the palatability and health value of foodstuffs to which it is added. In particular but not exclusively, the invention involves a method where bioactive compounds are released to increase the health value of the product.

Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.

Abstract: Lactic bacterial strains of the genera Lactobacillus and Pediococcus which are capable of initiating and carrying out a complete malolactic fermentation on direct introduction, in the dried, frozen or lyophilised state, without a previous acclimatization step, at a concentration of between 106 and 5×107 UFC/ml , into a wine with an alcohol content of 10% or more and an average or high pH level. The resistance to alcohol is apparent with an excellent survival rate on inoculation and a rapid start to the fermentation activity such that the strain i) converts at least 5%, preferably at least 10%, of the malic acid into lactic acid in 5 days after inoculation of the wine and ii) converts at least 10%, preferably at least 25%, of the malic acid into lactic acid within 10 days of the inoculation of the wine.

Abstract: It is to provide a method for producing a rich-flavored green tea extract liquid by converting the ingredients by performing enzymatic treatment to raw material green tea leaves in order to improve the quality of green tea leaves and extracting the tea leaves. A green tea extract liquid with excellent flavor is produced by mixing and allowing to react ground green tea leaves, made by grinding dried green tea leaves or ground green tea leaves which have been ground during green tea manufacture process, with an enzyme solution at a weight ratio of 1:0.2 to 1:5, and then extracting with water or warm water. By performing enzymatic reaction according to the method of the present invention, the reaction can proceed dramatically, and it is possible to convert effectively the flavor ingredients by an enzymatic treatment of raw material tea leaves, which was difficult in a conventional method, and a rich-flavored green tea extract liquid with an excellent flavor can be produced by extracting the tea leaves.

Abstract: A simplified production method of stereoisomer of theaspiran having high optical purity has been desired. An alcohol compound having a specific skeleton is enantioselectively esterified with an enzyme, or an ester compound having a specific skeleton is enantioselectively hydrolyzed with an enzyme. The resultant optically active ester or optically active alcohol is used. Thus, optically active theaspiran having a desired configuration and having a high optical purity is obtained in a satisfactory yield.

Abstract: A composition having improved bioavailability, of cryptoxanthin derived from a natural product, particularly that derived from Citrus unshiu Marc known to be rich in cryptoxanthin, and a method for economically and conveniently producing the same are provided. As a cryptoxanthin highly bioavailable oral administration composition, which is a composition comprising natural product-derived cryptoxanthin, wherein the amount of dietary fibers contained in said composition is 400 times by weight or less based on cryptoxanthin, this composition is a composition wherein the bioavailability of cryptoxanthin is improved 2 times or more in comparison with the case of directly ingesting a natural product containing said cryptoxanthin.

Abstract: A food processor appliance includes various types of adaptors for permitting both liquid and solid food ingredients to be separately or concurrently fed into the appliance for processing therein, or for adapting the appliance particularly for processing long, slim food articles, such as carrots, cucumbers, etc. Another described feature is particularly useful for juicer-type appliances, and includes a base for supporting a juice-receiver receptacle, which base includes a retractable tray for catching drippings when the receptacle is not in place.

Abstract: Enriched with antioxidant nutrients, mostly liposoluble, fibre and certain micro-elements and hydrosoluble vitamins, comprises almond milk. The procedure for obtaining said drink involves a first stage of blanching the almonds; a second crushing stage; a third stage in which fruit juices or teas are added; a fourth stage in which the mixture is sterilised or pasteurised; a fifth stage in which the loss of nutrients is corrected and a final stage in which the pH and osmolality are adjusted.

Abstract: According to the present invention there is provided a method for manufacturing a health food containing enzymes. Ingesting the health food yields a variety of exceptional effects derived from the enzymes, coenzymes, minerals, vitamins, amino acids and other organic acids, and other active ingredients contained in an herb, a vegetable, a fruit, kelp, and fermented calcium. The invention is a method for manufacturing a health food containing enzymes, wherein a first fermentation liquor is obtained by adding a sugar, an herb, a vegetable fermentation liquor, a fruit fermentation liquor, a kelp fermentation liquor, fermented calcium, and brown sugar bacteria to an herb extract; and carrying out fermentation; a second fermentation liquor is subsequently obtained by adding a papaya fermentation liquor to the first fermentation liquor, and carrying out fermentation and ripening; and the second fermentation liquor is subsequently filtered.

Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.

Abstract: Disclosed is a process for recovering volatile aroma compounds from a tea material. The process comprises the steps of: generating aroma-laden vapours at a pressure of from 0.5 to 1.4 bar absolute from the tea material contacted with water or water vapours, and then condensing the aroma-laden vapours to recover aroma condensate. The process is controlled such that the mass of aroma condensate generated per unit dry mass of tea material is greater than 2 and the aroma-laden vapours comprise no more than 1% by weight entrained liquid.

Abstract: The invention generally relates to a method for fractionating plant material into valuable components including beta-glucan. The method uses an organic solvent and water instead of water alone, acidified water and/or aqueous alkali as a solvent for the slurrying of a grain flour. In addition to concentrating beta-glucan, other product fractions produced by the method include starch concentrate, and organic solvent solubles. If enzyme treatments are used, other product fractions include dextrin, protein hydrolysates and organic solvent solubles. The process is particularly effective in concentrating beta-glucans in a state close to its native form from the endosperm of barley and oat grains.

Abstract: The present invention relates to the use of phytase to increase the uptake of minerals, and in particular calcium, in a diet for humans. Advantageously milk is used as the delivery system for phytase for human consumption.

Abstract: The present invention relates to a method of producing a variant lipid acyltransferase enzyme comprising: (a) selecting a parent enzyme which is a lipid acyltransferase enzyme characterised in that the enzyme comprises the amino acid sequence motif GDSX, wherein X is one or more of the following amino acid residues L, A, V, I, F, Y, H, Q, T N, M or S; (b) modifying one or more amino acids to produce a variant lipid acyltransferase; (c) testing the variant lipid acyltransferase for activity on a galactolipid substrate, and optionally a phospholipid substrate and/or optionally a triglyceride substrate; (d) selecting a variant enzyme with an enhanced activity towards galactolipids compared with the parent enzyme; and optionally (e) preparing a quantity of the variant enzyme.

Abstract: In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. In one aspect, the polypeptides of the invention can be used as amylases, for example, alpha amylases, to catalyze the hydrolysis of starch into sugars.

Abstract: Disclosed is a process for recovering volatile aroma compounds from a tea material. The process comprises the steps of: incubating the tea material in an aqueous medium; subjecting the incubated tea material to evaporation to obtain aroma-laden vapours; and condensing the aroma-laden vapours to recover an aroma condensate comprising volatile aroma compounds. The tea material is subjected to a step of extraction of soluble solids prior to step (a) and the aqueous medium in step (a) comprises an enzyme selected from cellulase, pectinase, ?-glucosidase, primeverosidase or a mixture thereof.

Abstract: A thermostable glycosidase enzymes derived from various Thermococcus, Staphylothermus and Pyrococcus organisms is disclosed. The enzymes are produced from native or recombinant host cells and can be utilized in the food processing industry, pharmaceutical industry and in the textile industry, detergent industry and in the baking industry.

Abstract: The present invention relates to methods for producing vacuum packed pre-boiled vegetable products as well as to for packaging a vegetable product. TIhe invention further relates to vacuum packed pre-boiled vegetable products obtained by the methods of the present invention, wherein an effective amount of an oxidoreductase enzyme composition is added to the vegetable product.

Abstract: A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.

Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.

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 method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.

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: The present invention relates to a process for production of cooked vegetable food materials having reduced levels of acrylamide.

Abstract: Frozen vegetable objects capable of retaining their shape upon heating to room temperature may be prepared using a covalently cross-linked ferulyolated compound such as pectin.

Abstract: The present invention relates to a simple and economically attractive process for the pretreatment of vegetable oils which involves (a) enzymatic degumming with commercially available phospholipase A1 from the sources like Aspergillus oryzae microorganism, (b) bleaching of the enzymatically degummed oil using bleaching earth and activated carbon, and (c) dewaxing (in case of rice bran oil) of degummed and bleached oil at lower temperature to obtain oil with less than 5 ppm of residual phosphorus which is amenable for physical refining.

Abstract: The invention relates to a method for producing soy sauce using an amylolytic enzyme comprising a Carbohydrate Binding Module.

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: A secreted proteolytic polypeptide comprising at least three non-polar or uncharged polar amino acids within the last four amino acids of the C-terminus of the polypeptide, encoding polynucleotides, expression vectors comprising the polynucleotides, host cell comprising the polynucleotides, methods for producing said polypeptide, and methods for using the polypeptide.

Abstract: A fluid konjak material, which can be mixed with any other edible material uniformly at a high concentration while sufficiently keeping the gelling power and the biological effect intrinsic to konjak mannan, is provided by swelling and dissolving konjak flour in water, treating the resultant with alkali at a pH of at least 10, lowering the pH to less than 8, heating the composition with forced stirring and enzymatically treating the forcedly-stirred composition.

Abstract: This invention is directed to a vegetable protein composition comprising a protein material having low levels of isoflavones, low levels of phytic acid and/or phytates, and moderate levels of ribonucleic acids. Many vegetable compositions described additionally have high protein content, low manganese content, low ash content, and enhanced storage stability in liquid form. Processes for preparing such vegetable protein compositions are also disclosed.

Abstract: The invention provides a process of treating Rooibos plant material to obtain Rooibos tea extracts with improved extract yield and colour development. The process includes contacting Rooibos plant material with an effective amount of at least one exogenous enzyme under predetermined conditions thereby to obtain Rooibos tea extracts having improved extract yield and colour development. The enzyme is selected from pectinase, ferulic acid esterase, ?-glucanase, cellobiohydrolase, ?-xylanase and phenol oxidase and the Rooibos plant material is selected from green tea, fermented tea or spent tea.

Abstract: The invention relates to a coffee beverage composition being devoid of significant contents of oil and insoluble particulates, comprising (a) at least 15% based on the total weight of coffee solids of total mannose, wherein the free mannose content is less than 50% by weight of the total mannose content, and (b) less than 1,000 ppm on a total coffee solids basis of 5-hydroxymethyl furfural, and to a process for producing a soluble coffee extract, comprising the steps: (i) combining roast and ground coffee with water, (ii) adding hydrolase enzymes, (iii) wet-milling to a mean particle size of about 10 to about 250 ?m, (iv) treating the reaction mixture by exposing it to a temperature in the range of about 20° C. to about 90° C., preferably about 50° C. to about 60° C., and (v) circulating the reaction mixture through a cross-flow semi-permeable membrane separation device where the soluble coffee extract is obtained as permeate.

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: Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial blend of xylanase, endoamylase and endoprotease as a processing aid. The low-temperature and neutral-pH precooking with an endoenzyme solution effected a partial bran hydrolysis while avoiding excessive pregelatinization, reduced washing and corn solid loss in wastewater. Moisture content is then stabilized, followed by milling and drying at a high-temperature and short-time to produce a controlled gelatinization and denaturation in the ground kernel, cooling and further drying the dried-ground particle. A fine particle size or flour is separated and recovered from the coarser particle which is also segregated to isolate a partially hydrolysed bran fraction for integral flour or animal feed diet, remilling and sieving the coarser particle to produce an instant corn flour for snack, and admixing the fine particle with lime to obtain a masa flour for tortilla and other corn foods.

Abstract: The present invention relates to a method for preparing an extract containing radish and pumpkin ingredients, and a process for preparing granules and pills with the extract. More particularly, the present invention relates to a method for preparing an extract from radishes, pumpkins, Welsh onions, cabbages, radish seeds, radish leaves and pumpkin seeds, which allows the main ingredients of radishes and pumpkins to be more effectively ingested, as well as a method for preparing the prepared extract into granules and pills which are easier to ingest.

Abstract: The present invention relates to methods for increasing the content of resistant starch in a potato product by enzymatic treatment. The invention further relates to potato products having an increased content of resistant starch.

Abstract: The present invention relates to a method of manufacturing cultured edible products containing a source of omega-3 polyunsaturated (?-3 PUFA) fatty acids, such as fish-oil, and a source of iron which method allows for these products to be easily manufactured and wherein the obtained product does not develop an objectionable off-flavour when stored in a refrigerator for up to several weeks. According to the present invention, it was found that the aforementioned objective can be realised by employing a manufacturing process in which the oil is added after at least iron and some of the other ingredients of the edible product have been pre-blended, pasteurised or sterilised and fermented.

Abstract: The present invention is to provide a method for producing a material which contains xylo-oligosaccharides being rich in xylobiose and xylotriose, an antioxidant active substance and a dietary fiber, and which is useful as a food material and a health supplement, by a simple process, with efficiency, and at a low cost. The method comprises the steps of: subjecting a hemicellulose-containing plant resource such as bagasse to a steam treatment followed by an explosion treatment (2.5 Mpa, 70 seconds); mixing wheat bran into this steamed and exploded material; adjusting water content of this mixture to about 50%; subsequently, preparing koji with the use of a koji fungus having a high xylanase activity obtained by conducting single spore isolation from Aspergillus sojae (NFRI1147); adding water to the koji thus obtained; mixing the steamed and exploded material into a koji dispersion wherein koji is dispersed in water; adjusting water content of this mixture to about 50%; and subsequently, fermenting the mixture.

Abstract: A PROCESS TO OBTAIN A FOOD SUPPLEMENT AND THE PRODUCT THUS OBTAINED. A new process for obtaining a food supplement and the food supplement compound itself, extracted from the Azadirachta Indica A. Juss. tree that belongs to the Meliaceae family. The product is an effective food supplement whose properties help fighting and preventing several diseases by increasing the body's resistance and by strengthening both its natural defense system and the immune system as a whole.

Abstract: The enzymatic effect on an intracellular substrate present in vegetable cells with a membrane can be increased by pre-treating the vegetable material with a pulsed electric field.

Abstract: Provided are a method of producing a solid seasoning including: mixing at least one plant protein source selected from the group consisting of sterilized soy beans, non-fat soy beans and wheat gluten, and a liquid culture medium of kojic mold, and degrading the plant protein source under unsalted and sterile conditions; and drying the degraded product to obtain the solid seasoning, a solid seasoning produced using the method, and a general food seasoning, sauce, dressing, soy sauce or soy bean paste, or processed food including the solid seasoning.

Abstract: Novel grain processing methods and the products obtained therefrom are disclosed. High value oil, ammonia, and methane streams are obtained by a modified ethanol dry milling process that includes a subsequent anaerobic digestion of the oil cake residue obtained from extracting oil from the germ of a grain. Modified de-oiled distillers dried grains that include stillage obtained from anaerobic digestion of the oil cake are provided. In various embodiments, the modified de-oiled distillers dried grains may be the stillage from anaerobic digestion of the oil cake only, may also include the ordinary DDGs obtained from fermentation of the endosperm portion of the grain, or may include stillage obtained from further anaerobic digestion of the ordinary DDGs.

Abstract: The invention features a food product containing a probiotic and ?-glucan isolated from a natural source, methods of treating a disease or disorder by administering the food product, and a package containing separated components of the food product.

Abstract: An edible, concentrated, proteinic hydrolysate is made by means of a method that includes enzymatically hydrolysing the proteins in an aqueous reaction mixture of a proteinic raw material and at least one enzyme, and deactivating the at least one enzyme. The volume of the obtained, aqueous hydrolysate is reduced by boiling down the hydrolysate to at least half volume to obtain a hydrolysate concentrate, to which salt is added until the saturation point of the hydrolysate concentrate has been essentially reached. The salt saturated soup concentrate does not need further preservation and has a long storage life at room temperature. The soup concentrate is easily diluted to a nutrient-rich, salt-tasted soup ready for being eaten.

Abstract: The present invention provides a method for producing isoquercitrin, ?-glycosylisoquercitrin, and rhamnose, the method comprising a step of naringin-degrading enzyme treatment during the isoquercitrin production from rutin in the presence of an edible component, such as gelatin, wheat gluten, chitosan, lecithin, a glycerol fatty acid ester, xanthan gum, carrageenan, sodium chondroitin sulfate, casein, enzymatically decomposed gelatin, sodium alginate, konjac extract, gellan gum, guar gum, soybean protein, agar, pectin, yeast extract, egg-white peptide, cluster dextrin, gum arabic, arginine, sodium metaphosphate, karaya gum, locust bean gum, sodium pyrophosphate, glucosamine, chitin, sodium glutamate, dextrin, trehalose, or a grain-based food ingredients. According to the present invention, isoquercitrin and ?-glycosylisoquercitrin, which are of use as antioxidants, anti-fading agents, flavor change inhibitors, etc., can be produced in enhanced yields.

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 use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than about 5×107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.

Abstract: The invention concerns mainly a non-solid fermented food product containing ferments comprising about 5·107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular of at least 35 days.