Abstract: Methods for reducing the level of asparagine in an asparagine-containing food material comprise: (1) heating a asparagine-containing food material; (2) cooling the heated asparagine-containing food material to a temperature of less than about 70° C.; and (3) adding an asparagine-reducing enzyme to the cooled asparagine-containing food material. Methods for reducing the level of acrylamide in an asparagine-containing food product comprise: (1) adding an asparagine-reducing enzyme to the cooled asparagine-containing food material; and (2) producing a food product from the treated food material.

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: Shelf stable and ready-to-drink tea beverages are described. The tea beverages have excellent color and flavor characteristics and are prepared from a tea extract that has been made with both cold brew and standard tea leaf. The tea beverages maintain excellent characteristics in the absence of preservatives and caramel.

Abstract: Provided is a process for preparing a theaflavin-enhanced tea product including a step of subjecting a tea-source to enzymatic fermentation in the presence of added exogenous epicatechin.

Abstract: A process is provided for the manufacture of a tea product which is readily infusible and has improved red colour. The process comprises contacting black tea with ascorbic acid and/or its salts, an oxidizing agent and water for a period of at least 5 minutes followed by drying to prepare a tea product that is infusible in water at 5 to 100° C.

Abstract: Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions comprising these enzymes. The strength of (B/C ratio) and the gluten index of the dough was improved and in the resulting products the improvements were higher specific volume, increased crumb pore homogeneity and reduced average crumb pore diameter.

Abstract: Abstract: The invention concerns a shelf-stable concentrate cooking aid comprising a reduced amount of natural MSG, IMP and GMP between 10 and 20% in weight of natural food derived acids and sugars and between 20 and 45% of naturally derived macromolecules.

Abstract: An active fruit powder is produced from fruits which include components resistant to digestion. The process includes macerating the fruit to yield a pomace slurry adding water to the process if necessary and adding enzymes to the slurry in an amount sufficient to provide the molecular breakdown of the cranberry. Examples of suitable enzymes include pectin esterase (pectinase), depolymerase, cellulase, hemicellulase, manannase, galactosidase, xylanase and glucanase. The slurry is preferably heated and agitated.

Abstract: The present invention relates to the use of a modified starch to increase the dietary fiber content of food compositions processed under harsh conditions. By using certain modified starches, food formulations may be harshly processed while retaining substantial dietary fiber. Further, such modified starches provide dietary fiber without the negative effects on textural or organoleptic properties of the food compositions which are typically associated with the addition of other dietary fiber sources.

Abstract: A method for producing an enzymatically stabilized soy meal containing a naturally-occurring trypsin inhibitor to produce a soluble, pleasant-tasting soy product which comprises enzymatically deactivating the trypsin inhibitors in the soy meal without using heat, and treating the soy meal makes the carbohydrates and proteins more digestible.

Abstract: A method of treating a proteinaceous material having a first concentration of ?-conglycinin, the method including combining the proteinaceous material with an enzyme to form a reaction mixture, the reaction mixture initially having a pH of at least about 7.0 standard pH units, allowing the enzyme to hydrolyze ?-conglycinin present in the reaction mixture to form a proteinaceous intermediate, and inactivating the enzyme present in the reaction mixture after a reaction period to form a proteinaceous product, the proteinaceous product having a second concentration of ?-conglycinin, the second concentration of ?-conglycinin being at least 99 percent less than the first concentration of ?-conglycinin.

Abstract: Continuous direct enzymatic protein solubilization process for industrial wastes. The present invention involves a sequential enzymatic process which enables solubilizing proteins that are present in determined industrial wastes, permitting the use of by-products. The wastes used can be of plant origin (rice bran, algarroba seed, etc.) or animal origin (Procambarus clarkii or American crab). The main process includes two steps: a first step of successive washings with acidified water and a second step of continuous enzymatic hydrolysis. Variants to the main process are shown without pretreatment of the wastes with acidified water. These solubilized protein wastes (peptones) have an application, among others, in the formulation of culture media, in the biosynthesis of pharmaceutical and food products, in clinical or dietetic nutrition, as additives in cosmetics and as components of organic fertilizers.

Abstract: The present invention discloses a method for producing foods and/or beverage having improved taste and/or flavour, comprising reacting a microbial aminopeptidase on a protein material optionally under the co-existence of a protease, wherein said aminopeptidase has the properties of: (a) having an activity of catalyzing the reaction of specifically releasing a glutamic acid and an aspartic acid from the N-terminal of a peptide and/or a protein; (b) having 50% or more activity at pH6.0-9.0 as compared with the activity at the optimum pH; (c) having 40% or more activity after heating at 25-60° C., pH7.5 for 30 minutes as compared with the activity of the non-heated enzyme; (d) having a molecular weight of about 40-60 kD as measured by SDS-PAGE and about 300-480 kD as measured by native-PAGE; (e) having a hydrolyzing activity of the aminopeptidase toward Glu-Glu dipeptide is 5 U/mg or more, preferably 10 U/mg or more.

Abstract: The present invention provides fermented food or drink obtained by fermenting a medium which includes vegetative raw material, by using Lactobacillus brevis, and the number of living cells of the Lactobacillus brevis in obtained fermented product is 1×108 cfu/ml or greater. The number of living cells does not significantly change after being preserved at 10° C. for three weeks, and excellent taste and flavor of the fermented food or drink do not deteriorate. The method for producing the fermented food or drink product includes the steps of: adding a strain of Lactobacillus brevis to a medium having an adjusted pH of 4.6 to 7.0, which includes: a vegetative raw material in an amount of 50% or more converted to a juice thereof; and 0.2 to 2.0% by mass of malic acid or 2.0 to 20.0% by mass of fructose, to ferment the medium so that the pH thereof becomes 4.3 or greater and less than 7.0; and adjusting a pH of a fermented product to 3.3 to 4.1 by using an acid.

Abstract: Process for the preparation of malted cereals, wherein the steeping step includes one or more wetting stages at a temperature between 5 and 30° C. preferably between 10 and 20° C., until the material has a moisture content between 20 and 60% by weight, preferably between 38 and 47%, wherein after a germination period between 2 and 7 days, preferably between 3 to 6 days at a temperature between 10 and 30° C., preferably between 14 and 18° C., the steeped and germinated cereals are preferably kilned by increasing the temperature to values between 40 and 150° C. until the material has a moisture content between 2 and 15% by weight, and wherein one or more microbial cultures selected from the group consisting of one or more bacteria and/or one of more activated spores are added in one or more times during the process.

Abstract: The present invention relates to phytase variants derived from a parent phytase which is homologous to a Peniophora lycii phytase and comprises at least one substitution in at least one of a number of positions corresponding to a position in the Peniophora lycii phytase. The variants are of improved properties, in particular of a higher specific activity and/or more thermostable than the parent phytase, e.g. of a Tm of up to 82° C. at pH 5.5, as determined by DSC, and/or of a doubled specific activity. The invention also relates to DNA encoding the phytase variants, methods of their production, as well as the use thereof, e.g. in animal feed and animal feed additives.

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: 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: 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: This patent pertains to a resistant starch prepared by fully debranching a low amylose starch using isoamylase. Such resistant starch is useful in edible products, including nutritional supplements.

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: The present invention relates to methods for producing consumable products from potatoes, comprising: (a) treating a potato substance with an effective amount of one or more exogenous enzymes selected from the group consisting of an amyloglucosidase, glucose oxidase, laccase, lipase, maltogenic amylase, pectinase, pentosanase, protease, and transglutaminase, and (b) processing the enzyme-treated potato substance to produce a potato product. The invention also relates to consumable products obtained from potatoes by the methods of the present invention.

Abstract: The present invention relates to soybean phosphopeptide calcium and method for producing thereof, wherein the soybean phosphopeptide calcium is produced by calcium-binding reaction of soybean phosphopeptides which are obtained from hydrolysis with hydrolase followed by chemical phosphorlyation of soybean protein using polyphosphate salts or inversely from the procedure of chemical phosphorlyation before hydrolysis with hydrolases. The optimum conditions for the sequential reactions of enzymatic hydrolysis, phosphorylation and calcium binding were established. The soybean phosphopeptide calcium has a high solubility in water and an efficient absorption rate of calcium in a living body.

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 strawberry juice drink is described along with a method of producing the drink. The drink is made solely from strawberries without being blended with other fruit or fruit flavorings. A blend of strawberries having a Brix reading above 6.5° is pureed and filtered and/or centrifuged to remove seeds and large pulp solids. An enzyme is added to the pureed juice stock to reduce fiber length. Water is added to form a mixture of between 25% and 45% water and between 55% and 75% pureed juice stock by volume. A hydrocolloid gum, ascorbic acid and a low calorie sweetener, preferably sucralose, are added to the mixture. The resulting juice brink is nutritious, refreshing and has less than half the calories of orange juice.

Abstract: Precooked and partially debranned corn flour is continuously produced by an enzymatic precooking using a commercial endoxylanase and endoamylase blend as a processing aid. The low-temperature and near neutral-pH precooking with an endoxylanase and endoamylase solution effects a partial hydrolysis of bran and starchy cell-walls with a controlled gelatinization and reduced conditioning and corn solid loss in wastewater. Moisture content is then stabilized after washing, followed by milling and drying at a high temperature for a short time to produce a partial gelatinization in the ground kernel, cooling and further drying the dried-milled particle.

Abstract: Dietary fiber derived from almond hulls (the dried mesocarp of the senescent almond) enhanced by the treatment with yeasts to remove sugars.

Abstract: The isolation of at least one water soluble glycoside comprising an aromatic moiety group conjugated to mono-, di-, and trisaccharides from hop plant parts other than hop cones is disclosed. A glycoside preparation made by extraction of hop plant leaves with an aqueous alcohol was discovered to confer a pleasant grape flavor to the beer to which the glycoside preparation was added. The glycoside composition of the glycoside preparation made from aqueous alcohol-extracted hop plant leaves was found to differ from a similar preparation made from hop cones.

Abstract: An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The hydrolyzed egg white protein has a molecular weight in the range of about 500 to about 10,000. The complexes are sufficiently stable as to be suitable for use in sterilized products, such as retorted products. Moreover, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.

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 reducing sugar 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 reducing the level of reducing sugar. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or reducing sugar.

Abstract: A method for producing a shelf stable, high viscosity maple syrup product is provided, which comprises adding a sucrose-cleaving enzyme to maple syrup and incubating the resulting solution. Also provided is a shelf stable, spreadable maple syrup product with a consistency similar to that of clear honey, which may be used as a spread, or sweetener or a topping. Also provided is a shelf stable maple butter product, with the consistency of churned honey, which may be used as a spread, sweetener, topping, or snack. Both the spreadable maple syrup product with the consistency of clear honey and the spreadable maple butter with the consistency of churned honey are also suitable for use in pure maple-based products or other foods.

Abstract: This invention relates to a transglutaminase-coupled vegetable protein composition and a process for preparing said composition. Further, this invention relates to soy fish and meat products and analogs thereof and a process for making the same.

Abstract: A process for recovering corn germ and corn coarse fiber from corn in a dry grind process, involving soaking corn kernels in water to produce soaked corn kernels, grinding the soaked corn kernels to produce a ground corn slurry, and incubating the ground corn slurry with at least one enzyme (amylase(s), protease(s), cell wall degrading enzyme(s), or mixtures thereof, and optionally other enzyme(s)) to increase the specific gravity of the slurry to about 10-about 16 Baume so that the corn germ and corn coarse fiber floats to the top of the slurry, recovering the corn germ and the corn coarse fiber, and optionally producing ethanol from the slurry no longer containing the corn germ and corn coarse fiber. The process does not involve the addition of starch, a salt, a sugar syrup, or mixtures thereof to the slurry.

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 process for preparation of protein hydrolysate from soy flour. The process comprises the steps of hydrolyzing an aqueous slurry of defatted soy flour containing 6-30% solid content w/v using proteolytic enzyme of plant origin at a pH of 5-9 and at a temperature of 53±5° C. under stirring for 30 minutes to 6 hours; inactivating the enzyme by a known manner, neutralizing the pH value of the slurry, separating the solids by a known manner, and drying the clarified liquor so obtained to get the hydrolysate.

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: The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in the protein hydrolysate is at least a factor 2.5, preferably at least a factor 3, more preferably at least a factor 3.5 times higher than in a hydrolysate of the same protein containing substrate which has been completely hydrolysed to free amino acids, wherein the molar fraction of the at least one free amino acid in the protein hydrolysate is at least 25%; and wherein the Amino Acid Quotient (AAQ) in the protein hydrolysate is at least 10%. These protein hydrolysates can be used in the preparation of food compositions, wherein these protein hydrolysates provide for novel and unexpected flavours. Moreover these protein hydrolysates are applicable in personal care applications.

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: There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.

Abstract: Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions comprising these enzymes. The strength of (B/C ratio) and the gluten index of the dough was improved and in the resulting products the improvements were higher specific volume, increased crumb pore homogeneity and reduced average crumb pore diameter.

Abstract: A juice-type drink, which is rich in the medicinal components of buckwheat, can be easily taken and has a favorable appearance in a pink color, is produced by using a press juice obtained from young buds or flowers of buckwheat. Young buds or flowers of buckwheat are pressed. The press juice thus obtained is once frozen and then thawed followed by fermentation at ordinary temperature with lactic acid bacteria and yeasts. A pink supernatant is separated to give a buckwheat bud/flower juice. By once freezing and then thawing the press juice spontaneously undergoes the fermentation with lactic acid bacteria and yeasts and thus the pink supernatant can be separated out.

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: The present invention relates to a high yield process for producing soluble dietary fiber from corn hull. More specifically, the present invention comprises removing starch and protein with enzymes from corn hull which is by-product of wet-milling process for production of corn starch, extracting the resultant with alkaline solution to form a alkaline extract, treating the alkaline extract with enzymes, and drying the enzyme-treated solution, to produce dietary fiber with low viscosity and containing hemicellulose as a major component at high yield.

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: The present invention refers to a non-antibiotic therapeutic strategy for inhibiting oro-gastro-intestinal infections and pathogens in general and particularly Heliobacter pylori adherence and colonization in the gastro-intestinal channel and preventing or relieving associated oro-gastro-intestinal disease. The invention relates to methods and products based on an active cereal product or ferric quinate. The invention is also applicable to other oro-gastro-intestinal pathogens in both humans and animals.

Abstract: In the production of edible products which includes a holding period for starch retrogra-dation, the addition of a xylanase to cereal-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period.

Abstract: A method for preparing a cold water infusing leaf tea. Green tea leaves are macerated, treated with tannase, fermented in the presence of hydrogen peroxide in an amount that is sufficient to activate endogenous peroxidases to oxidize gallic acid and other compounds that are liberated by the tannase treatment, and then dried. The final product is a black leaf tea that infuses in hot or cold water to give good flavor and color.

Abstract: The invention relates to a method for producing transglutaminase-cross-linked proteins of vegetable origin, in which a fractionation of a protein extract, protein curd, protein concentrate, protein hydrolysate and/or protein isolate is carried out by centrifugation and/or ultrafiltration and/or regeneration, and subsequently a cross-linking with transglutaminase takes place at a temperature of between 0 and 60° C. and a mass ratio of between 0.01 and 10%. The invention relates also to a protein gel.

Abstract: In the method raw starch is treated with the amylase with the enzyme classification EC 3.21.133 below the gelatinization temperature, whereafter the maltose and the limit dextrin are recovered. The method is simple and cheap and gives rise to a maltose of high purity and to a cheap limit dextrin useable as a fat replacer in foods.