Of Or With Yeast Or Mold Patents (Class 426/60)
  • Patent number: 10172364
    Abstract: Wheat protein-based dough relaxers are prepared by pre-reacting a high-concentration wheat protein product (e.g., vital wheat gluten, wheat protein isolate, and mixtures thereof) with a yeast product selected from inactivated non-leavening yeast, yeast extract, and mixtures thereof. The pre-reaction is preferably carried out using an aqueous slurry containing the protein and yeast products, followed by drying. The resultant dough relaxers may be incorporated into a wide variety of wheat protein-based dough formulations to enhance the handling properties thereof, especially dough extensibility and machinability, and reduced dough mixing times.
    Type: Grant
    Filed: April 1, 2016
    Date of Patent: January 8, 2019
    Assignee: Manildra Milling Corporation
    Inventors: Clodualdo C. Maningat, Neal D. Bassi
  • Patent number: 10010103
    Abstract: Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The fungi can include Pleurotus ostreatus, Pleurotus eryngii, Lepista nuda, Hericium erinaceus, Lentinula edodes, Agaricus blazeii, Laetiporus sulfureus and combinations thereof. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and/or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and/or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.
    Type: Grant
    Filed: April 14, 2017
    Date of Patent: July 3, 2018
    Assignee: Mycotechnology, Inc.
    Inventors: Bhupendra Kumar Soni, Brooks John Kelly, James Patrick Langan, Huntington Davis, Alan D. Hahn
  • Patent number: 9211265
    Abstract: The present invention is directed to a tablet comprising at least one bitter tasting and/or mucosa numbness causing pharmaceutically active compound; and at least one zinc salt. In addition, the present invention relates to the use of a zinc salt to reduce or mask the bitter taste of or the numbness of the mucosa caused by pharmaceutically active compounds.
    Type: Grant
    Filed: April 12, 2010
    Date of Patent: December 15, 2015
    Assignee: HEXAL AG
    Inventor: Klaus Storm
  • Patent number: 9192184
    Abstract: A process to produce a yeast extract is described comprising a) subjecting yeast to autolysis; and b) subjecting the autolysate to solid/liquid separation and recovering the soluble fraction, whereby the solid/liquid separation in step b) is done at a pH of less than 5.1. The process of the invention is simple, has a high yield, and results in a yeast extract having low turbidity.
    Type: Grant
    Filed: February 15, 2012
    Date of Patent: November 24, 2015
    Assignee: DSM IP ASSETS B.V.
    Inventor: Bertus Noordam
  • Patent number: 9034403
    Abstract: A yeast extract containing a peptide, such as ?-Glu-X and ?-Glu-X-Gly, wherein X can represent an amino acid or an amino acid derivative other than Cys and derivatives thereof, is prepared by culturing a yeast in a medium containing a peptide such as ?-Glu-X, ?-Glu-X-Gly and X-Gly, and preparing a yeast extract from the obtained cells.
    Type: Grant
    Filed: August 24, 2012
    Date of Patent: May 19, 2015
    Assignee: AJINOMOTO CO., INC.
    Inventors: Hiroaki Nishiuchi, Wataru Hoshino, Junko Yamazaki, Toshimi Mizukoshi, Vsevolod Aleksandovich Serebryanyy, Olga Aleksandrovna Sofyanovich, Dmitriy Aleksandrovich Cheshev, V. Elena Matrosova
  • Patent number: 9017747
    Abstract: Provided are a seasoning that contains deep and rich flavor of ingredients mainly composed of a large amount of glutamic acid, and a method for producing the seasoning. The glutamic acid content in a glutamic acid containing seasoning liquid thus produced is not lowered even after long-term storage thereof. Herein, a protein raw material such as wheat gluten, defatted soybeans, and an extracted residue of dried and fermented fish shavings is enzymatically decomposed by the liquid koji. In that step, a zinc containing compound or zinc yeast is added to the mixture of the raw materials such that the zinc concentration is set in the range from 5 ppm or more to 700 ppm or less as a conversion amount of pure zinc. This procedure facilitates the enzymatic decomposition to produce an excellently flavored seasoning liquid or powder including a large amount of glutamic acid.
    Type: Grant
    Filed: March 30, 2011
    Date of Patent: April 28, 2015
    Assignee: Kikkoman Corporation
    Inventor: Satoru Nakamura
  • Publication number: 20150024087
    Abstract: A method for preparing a food that is less allergenic from a particulate solid food matrix that is more allergenic and contains allergenic proteins, in particular a peanut and/or tree-nut matrix. The method comprises the step of processing dispersion of the solid food matrix in an aqueous medium by high-pressure homogenization to obtain a homogenate consisting of a dispersion of allergenic proteins initially contained in the matrix mixed with solid particles of the matrix. The homogenization step can be preceded by a step of grinding the matrix, and followed by a step of processing the homogenate with a protein-degrading agent, in particular with a probiotic microorganism.
    Type: Application
    Filed: February 1, 2013
    Publication date: January 22, 2015
    Inventors: Etienne Brunet, Annick Barre, Stephanie Caze-Subra, Nicolas Cormouls-Houles, Vincent Le Mouel, Pierre Rouge
  • Publication number: 20150010676
    Abstract: Provided are self-cloning Aspergillus oryzae that expresses amidase without induction culture exhibiting high amidase degradation activity, and a method for reducing acrylamide in which this self-cloning Aspergillus oryzae is used. Self-cloning Aspergillus oryzae, which has a gene which codes a polypeptide with a specific amino acid sequence indicated in SEQ ID NO:1, or has a base sequence hybridizable to a complementary sequence of the gene encoding SEQ ID No:1 under stringent conditions, has a protein with amidase activity which the gene is expressed without induction culture, the process of reducing acrylamide by contact treatment with the above described self-cloning Aspergillus oryzae and acrylamide-containing matter, and a method of producing reduced acrylamide food or beverage.
    Type: Application
    Filed: February 4, 2013
    Publication date: January 8, 2015
    Inventors: Kenji Ozeki, Motoaki Sano, Kazuya Iwai, Taiji Fukunaga, Yusaku Narita, Hirokazu Tsuboi, Takayuki Bogaki
  • Patent number: 8900647
    Abstract: The purpose of the present invention is to breed a koji mold, which has improved capability of producing a variety of industrially applicable enzymes, without using the genetic recombination technology. By mutagenizing a strain belonging to the genus Aspergillus, a strain having a duplication of a large-scale genome region of 900 kb or more and is able to produce a variety of enzymes required in manufacturing soy sauce, for example, protease, etc. was obtained. This strain enables efficient production of various foods such as soy sauce.
    Type: Grant
    Filed: April 16, 2010
    Date of Patent: December 2, 2014
    Assignee: Kikkoman Corporation
    Inventors: Atsushi Sato, Yoshiki Hanya
  • Patent number: 8821949
    Abstract: An industrial method of reprocessing a mixture of by-products produced during biodiesel production containing a glycerol fraction and degumming residue as well as a feed additive, which may be obtained by this method.
    Type: Grant
    Filed: April 22, 2009
    Date of Patent: September 2, 2014
    Assignee: Skotan Spolka Akcyjna
    Inventors: Franciszek Baszczok, Waldemar Rymowicz
  • Patent number: 8815314
    Abstract: A process for producing a product having a fish flavor is provided, the process comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavor to develop, and optionally mixing the product with one or more other ingredients. The product obtainable by this and methods for using the same are also provided.
    Type: Grant
    Filed: June 14, 2013
    Date of Patent: August 26, 2014
    Assignee: DSM IP Assets B.V.
    Inventor: Jan Gerrit Kortes
  • Patent number: 8771767
    Abstract: An industrial method of reprocessing degumming residue from the initial purification of natural fats as well as a feed additive, which may be produced using the said method.
    Type: Grant
    Filed: April 22, 2009
    Date of Patent: July 8, 2014
    Assignee: Skotan Spolka Akcyjna
    Inventors: Franciszek Baszczok, Waldemar Rymowicz
  • Publication number: 20140141123
    Abstract: Invention relates to biotechnology, food industry and concerns to microbial consortia and microbial and yeast strains, as well as to methods for producing by integrated technological cycle with the use of consortia and microbial and yeast strains from the fermented base, which is a semi-product of bread kvass, fermented kvass, nonalcoholic kvass, as well as to methods for producing tea fungus culture fluid, tea-fungus concentrates, kombucha beverages, and vegetable extracts in a single technology process.
    Type: Application
    Filed: April 18, 2012
    Publication date: May 22, 2014
    Inventor: Mariya Andreevna Skripitsyna
  • Patent number: 8728552
    Abstract: A process of preparing a hydrolysate of an edible solid substrate is provided. The edible solid substrate may be of animal or plant origin including edible animal meat, fish meat, shellfish meat or an edible plant or a combination thereof. The process includes preparing a fermented koji from a protein containing material and a carbohydrate, mixing the fermented koji with a selected edible solid substrate to form a mixture and hydrolysing the mixture in an environment with less than 2% salt content, preferably in a substantially salt-free condition. In another embodiment, the fermented koji may be prepared from an edible solid substrate itself. The hydrolysate may be further subjected to a moromi fermentation stage to obtain a food composition. Alternatively, a culture of a lactic acid bacteria may be inoculated to the mixture prior to the hydrolysis, which therefore eliminates the moromi fermentation and accelerated the process.
    Type: Grant
    Filed: December 5, 2008
    Date of Patent: May 20, 2014
    Assignee: Nestec S.A.
    Inventor: Bee Gim Lim
  • Publication number: 20140099402
    Abstract: This invention relates to a process to produce a yeast-derived product as well as a yeast autolysate or yeast extract comprising at least 1% w/w reducing sugar based on the total dry matter weight of the yeast extract or yeast autolysate. The invention also relates to a process to produce a reaction flavour. The yeast extract or yeast autolysate is very suitable for the production of a reaction flavour.
    Type: Application
    Filed: May 15, 2012
    Publication date: April 10, 2014
    Inventors: Bertus Noordam, Peter Philip Lankhorst
  • Publication number: 20140065263
    Abstract: The present invention relates to a method of myceliation of agricultural substrates for producing functional foods with health benefits, wherein the method comprises of inoculating an agricultural substrate with one or more species of pure fungal culture comprising Basidiomycota and Ascomycota derived from liquid state fermentation, enabling mycelial growth on the agricultural substrate by controlling growth conditions and harvesting of a myceliated agricultural product after the mycelial growth reaches a desired stage. The present invention further provides a myceliated agricultural product enriched with nutrients, processed into a nutraceutical or functional food for human consumption.
    Type: Application
    Filed: April 9, 2013
    Publication date: March 6, 2014
    Applicant: Mycotechnology, Inc.
    Inventors: Brooks John Kelly, Jonathan Freestone Phillips, Jim Langan
  • Publication number: 20140045226
    Abstract: A process for treating lignocellulosic biomass is described. The process includes treating particulate biomass with alkali to partially remove hemicellulose sheath on cellulose microfibrils of the biomass; and carrying out an oxidation reaction on the alkali treated biomass to form a treated biomass having a disrupted cellulose crystalline structure. The treated biomass may be further processed to form free sugars and lignin and the free sugars can be used to produce bio-ethanol or used as sugar source in fermentation processes.
    Type: Application
    Filed: July 9, 2013
    Publication date: February 13, 2014
    Inventors: J. Bruce WICKING, Yilin BIAN, Ping LIU, Monlin Kuo
  • Publication number: 20130316047
    Abstract: The present invention describes a process to produce a yeast extract comprising a) subjecting yeast to autolysis; and b) subjecting the autolysate to solid/liquid separation and recovering the soluble fraction, whereby the solid/liquid separation in step b) is done at a pH of less than 5.1. The process of the invention is simple, has a high yield, and results in a yeast extract having low turbidity.
    Type: Application
    Filed: February 15, 2012
    Publication date: November 28, 2013
    Applicant: DSM IP ASSETS B.V.
    Inventor: Bertus Noordam
  • Publication number: 20130280379
    Abstract: The present invention relates to a process for producing a product having a fish flavour comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavour to develop, and optionally mixing the product with one or more other ingredients. The invention also relates to the product obtainable by the process of the invention and use of the same.
    Type: Application
    Filed: June 14, 2013
    Publication date: October 24, 2013
    Inventor: Jan Gerrit Kortes
  • Publication number: 20130280381
    Abstract: A yeast extract containing 0.2% or more of ?-Glu-Abu based on dry weight of the yeast extract is produced by culturing a yeast, such as Saccharomyces cervisiae or Candida utilis, in a medium containing a compound selected from Abu (L-2-aminobutyric acid) and ?-Glu-Abu (L-?-glutamyl-L-2-aminobutyric acid), and preparing a yeast extract from the obtained cells.
    Type: Application
    Filed: March 15, 2013
    Publication date: October 24, 2013
    Inventors: Hiroaki Nishiuchi, Misato Morita, Wataru Hoshino, Junko Yamazaki, Takayuki Ito, Kazuo Yamagishi
  • Patent number: 8529886
    Abstract: The invention is directed to isolated microorganisms, as well as biomasses, cultures, microbial oils, and compositions thereof. The invention also provides methods of producing the microbial oils and methods of using the isolated microorganisms, biomasses, and microbial oils.
    Type: Grant
    Filed: March 11, 2011
    Date of Patent: September 10, 2013
    Assignee: DSM IP Assets B.V.
    Inventors: Kirk E. Apt, William R. Barclay, Paul Warren Behrens
  • Publication number: 20130224333
    Abstract: Methods of fortifying animal feeds nutrients typically lacking therefrom through the action of microorganisms are provided. Fermentation of animal feed materials with selected microorganisms, such as certain varieties of red yeasts, are shown to fortify the feed materials with natural carotenoids. Further, in certain embodiments, these methods can result in an increase in levels of nutritionally beneficial fatty acids, and a decrease in dietary fiber and nitrogen levels.
    Type: Application
    Filed: October 26, 2011
    Publication date: August 29, 2013
    Applicant: Kansas State University Research Foundation
    Inventors: Ananda Nanjundaswamy, Praveen V. Vadlani
  • Publication number: 20130101700
    Abstract: The process for upgrading fresh meat is effected by adding the mold fungus Thamnidium elegans during the maturing of the meat, storing the meat within a temperature range between 0 and 8° C., storing the meat at a relative air humidity between 50% and 95%, and storing the meat for between 21 and 100 days.
    Type: Application
    Filed: June 19, 2011
    Publication date: April 25, 2013
    Inventors: Lucas Oechslin, Marco Tessaro
  • Publication number: 20130045305
    Abstract: A yeast extract containing a peptide, such as ?-Glu-X and ?-Glu-X-Gly, wherein X can represent an amino acid or an amino acid derivative other than Cys and derivatives thereof, is prepared by culturing a yeast in a medium containing a peptide such as ?-Glu-X, ?-Glu-X-Gly and X-Gly, and preparing a yeast extract from the obtained cells.
    Type: Application
    Filed: August 24, 2012
    Publication date: February 21, 2013
    Applicant: Ajinomoto Co., Inc.
    Inventors: Hiroaki NISHIUCHI, Wataru Hoshino, Junko Yamazaki, Toshimi Mizukoshi, Vsevolod Aleksandovich Serebryanyy, Olga Aleksandrovna Sofyanovich, Dmitriy Aleksandrovich Cheshev, V. Elena Matrosova
  • Publication number: 20130023590
    Abstract: A method is provided for solubilizing and stabilizing resveratrol in aqueous solutions free of solvents other than water. Resveratrol is solubilized and stabilized by forming complex structures with positively-charged substances in solution, such as caffeine, vitamins, amino acids and/or metallic ions. Additionally, these solutions can be further enhanced by adding any combination of health-promoting compounds, such as teas, plants and fruits, juices, protein or fiber. Aqueous solutions prepared by the method are also disclosed.
    Type: Application
    Filed: July 21, 2011
    Publication date: January 24, 2013
    Inventor: Cezar Constantin Giosan
  • Publication number: 20130022709
    Abstract: Provided are a seasoning that contains deep and rich flavor of ingredients mainly composed of a large amount of glutamic acid, and a method for producing the seasoning. The glutamic acid content in a glutamic acid containing seasoning liquid thus produced is not lowered even after long-term storage thereof. Herein, a protein raw material such as wheat gluten, defatted soybeans, and an extracted residue of dried and fermented fish shavings is enzymatically decomposed by the liquid koji. In that step, a zinc containing compound or zinc yeast is added to the mixture of the raw materials such that the zinc concentration is set in the range from 5 ppm or more to 700 ppm or less as a conversion amount of pure zinc. This procedure facilitates the enzymatic decomposition to produce an excellently flavored seasoning liquid or powder including a large amount of glutamic acid.
    Type: Application
    Filed: March 30, 2011
    Publication date: January 24, 2013
    Applicant: KIKKOMAN CORPORATION
    Inventor: Satoru Nakamura
  • Publication number: 20120321744
    Abstract: The present disclosure provides yeast transformed with a nucleic acid molecule (GAT1) to reduce nitrogen catabolite repression of asparagine transport/degradation and/or overexpress genes (ASP1 or ASP3) encoding cell-wall or extracellular proteins involved in asparagine degradation and/or genes (AGP1 or GNP1 or GAP1) encoding proteins involved in asparagine transport under food preparation/processing conditions. The genetically modified yeast has enhanced ability to reduce acnlamide concentration in foods prepared by heating. Also provided are methods and uses of the transgenic yeast for reducing acnlamide in a food product and food products having reduced acrylamide content prepared using the transgenic yeast.
    Type: Application
    Filed: March 1, 2011
    Publication date: December 20, 2012
    Applicant: FUNCTIONAL TECHNOLOGIES CORP.
    Inventors: Aline Chhun, John Ivan Husnik
  • Patent number: 8323717
    Abstract: The method of producing baker's yeast involves producing yeast from a substrate composed of date syrup (Dips) diluted by molasses in sufficient quantity to lower the concentration of organic acids present in the date syrup that are toxic to yeast to safe levels, preferably a 1:1 mixture (w/w) of date syrup (Dips) and molasses. The substrate is inoculated with viable cells of Saccharomyces cerevisiae yeast and placed in a bioreactor or fermentation vessel. The yeast is produced by a fed-batch process to ensure continuous yeast production and prevent or minimize the production of alcohol by the yeast, additional increments of the substrate being added about hourly for the duration (about 12 hours) of the yeast propagation process. The process produces baker's yeast comparable in quality to yeast produced from a pure molasses substrate for such purposes as making bread, and in sufficient quantity to be practical for industrial production.
    Type: Grant
    Filed: November 24, 2010
    Date of Patent: December 4, 2012
    Assignees: King Faisal University, King Abdulaziz City for Science and Technology
    Inventors: Salah Mohammed Aleid, Siddig Hussein Hamad, Fahad Mohammed Al-Jasass
  • Publication number: 20120269926
    Abstract: A method for producing yeast extract including 4-30% disodium inosinate and disodium guanylate (I+G), comprising a) providing a yeast cream including 8 wt. % or more of RNA, b) inactivating the yeast in the yeast cream, c) centrifugating the yeast cream and collecting a supernatant, d) degrading the supernatant with enzymes, e) heat-treating, and f) concentrating and drying the supernatant. The resultant yeast extract is natural, involves no additive, and has better flavor. The invention further provides yeast extract is produced by the method.
    Type: Application
    Filed: July 2, 2012
    Publication date: October 25, 2012
    Inventors: Xuefeng YU, Zhihong LI, Minghua YU, Juan YAO, Pei LI, Ku LI, Guanqun TANG
  • Publication number: 20120164270
    Abstract: The present invention embraces a fungal strain deficient in nicotinamide riboside import and salvage and use thereof for producing nicotinamide riboside. Methods for producing nicotinamide riboside and a nicotinamide riboside-supplemented food product using the strain of the invention are also provided.
    Type: Application
    Filed: March 18, 2010
    Publication date: June 28, 2012
    Inventors: Charles M. Brenner, Peter Belenky, Katrina L. Bogan
  • Patent number: 8119172
    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).
    Type: Grant
    Filed: May 28, 2008
    Date of Patent: February 21, 2012
    Assignee: Erber Aktiengesellschaft
    Inventors: Gerd Schatzmayr, Dian Heidler, Elisabeth Fuchs, Eva-Maria Binder
  • Publication number: 20120034344
    Abstract: Disclosed herein are compositions comprising an isolated cellulose degrading fungus. Also disclosed are culture compositions and bioreactor compositions comprising the cellulose degrading fungus. Further described herein are filtration and extraction devices comprising the cellulose degrading fungus. Still further disclosed are bioprocessing facilities for and methods for producing co-products resulting from one or more bioprocesses of the cellulose degrading fungus.
    Type: Application
    Filed: May 6, 2011
    Publication date: February 9, 2012
    Applicant: MENON & ASSOCIATES, INC.
    Inventors: Suresh M. Menon, Samantha S. Orchard, Jessica Badger, David Lipson, Sara Guidi, David Newman
  • Publication number: 20120034190
    Abstract: The invention is directed to isolated microorganisms, as well as biomasses, cultures, microbial oils, and compositions thereof. The invention also provides methods of producing the microbial oils and methods of using the isolated microorganisms, biomasses, and microbial oils.
    Type: Application
    Filed: March 11, 2011
    Publication date: February 9, 2012
    Inventors: Kirk E. APT, William R. BARCLAY, Paul Warren BEHRENS
  • Patent number: 8084068
    Abstract: The present invention describes a process to produce a composition containing 5?-ribonucleotides wherein a microorganism is subjected to autolysis under conditions at which a substantial part of the RNA remains in a form degradable into 5?-ribonucleotides and at which a substantial part of the RNA remains associated with the cell wall fraction. Said cell wall fraction is recovered by a solid/liquid separation method and the RNA associated with said wall fraction is converted into 5?-ribonucleotides. The present invention also describes compositions containing 5?-ribonucleotides and their use in food or feed.
    Type: Grant
    Filed: January 6, 2005
    Date of Patent: December 27, 2011
    Assignee: DSM IP Assets B.V.
    Inventors: Bertus Noordam, Jan Gerrit Kortes
  • Publication number: 20110311677
    Abstract: The invention relates to a packaging for a liquid product containing yeast, that comprises at least one pervious material having an exchange surface S such that the ratio S/M is of at least 1.2, with S in cm2 and M being the mass of the liquid product in g, and having an O2 permeability coefficient CP of between 200 and 9000 cm3 /m2 .24h.bar, and/or the O2 permeability coefficient CP ranging from 800 to 45000 cm3 /m2. 24h.bar. The invention also relates to the use of such a packaging for containing a liquid product containing yeast. The invention further relates to a preservation method and to the use of a liquid product containing yeast.
    Type: Application
    Filed: July 16, 2008
    Publication date: December 22, 2011
    Inventors: Emilie Bryckaert, Jean-Pierre Chassard, Thomas Lotz, Daniel Rebufello
  • Publication number: 20110305794
    Abstract: The present invention relates to modified industrial yeast strains that show reduced hydrogen sulfide production. In one embodiment the invention provides an industrial yeast strain comprising a modification in a MET5 gene and/or a MET10 gene which results in reduced hydrogen sulfide production when compared to the corresponding industrial yeast strain without the modification. The present invention also relates to methods of manufacturing these modified industrial yeast strains and their use in the production of fermented products.
    Type: Application
    Filed: October 8, 2008
    Publication date: December 15, 2011
    Inventors: Antonio Felipe Garcia Cordente, Jan Hendrik Swiegers
  • Patent number: 8075932
    Abstract: A method of manufacturing yeast fermented food such as bread, noodle and pasta, comprises the steps of preparing a starting cooking composition contains as main component bran powder and/or soy bean protein powder, gluten powder for binding the main powder and milk or milk ingredient powder containing milk sugar and a molding agent for increasing viscosity of composition; subjecting a mixed cooking composition with yeast to a fermentation condition to make a wet dough composition containing substantially no glucide; and baking or dry-solidifying it.
    Type: Grant
    Filed: February 29, 2008
    Date of Patent: December 13, 2011
    Inventors: Hiroshi Araki, Sato Araki, Yuri Araki
  • Publication number: 20110293778
    Abstract: The present disclosure relates to an isolated yeast strain deposited as NRRL Y-50184. The present disclosure also relates generally to methods of manufacturing of products, including a fermented beverage or a fermented food using yeast cell from the isolated yeast strain or a cell culture derived from the strain.
    Type: Application
    Filed: October 9, 2009
    Publication date: December 1, 2011
    Applicant: FOSSIL FUELS BREWING COMPANY
    Inventor: Raul Cano
  • Patent number: 8053006
    Abstract: A bread making method including: a cold sponge process where strong flour, dried yeast, yeast food, salt, an improver, and water are mixed, stirred at low speed, stirred at high speed, and then fermented at a temperature and relative humidity; a dough process in which the resulting mixture of the cold sponge process is mixed with strong flour, sugar, salt, dried milk, dried yeast, margarine, and water, and the to resulting mixture is given a floor time and then divided into pieces; a freezing storage process in which the dough is frozen, wrapped in plastic, and stored at a temperature of less than ?18 degrees C.; a thawing process in which the resulting dough pieces of the freezing process are thawed; and a second fermentation process in which each of the resulting dough pieces is molded and subjected to a second fermentation.
    Type: Grant
    Filed: April 3, 2009
    Date of Patent: November 8, 2011
    Assignee: Paris Croissant Co., Ltd.
    Inventors: Myoung Gu Lee, Jong Min Lee, Gil Hong Cha
  • Publication number: 20110262974
    Abstract: The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a process for preparing a food product wherein the enzyme is used and the food product obtained.
    Type: Application
    Filed: June 3, 2011
    Publication date: October 27, 2011
    Applicant: DSM IP ASSETS B.V.
    Inventors: Holger Zorn, Manuela Scheibner, Bärbel Hulsdau, Ralf Günter Berger, Lex De Boer, Roelf Bernhard Meima
  • Patent number: 8029834
    Abstract: The bread making method includes cold sponge, dough, and second fermentation processes. For cold sponge, 18 to 19.5 parts strong flour, 0.18 to 0.21 parts dried yeast, 0.03 to 0.036 parts yeast food, 0.06 to 0.09 parts salt, 0.06 to 0.09 parts improver, and 10.2 to 11.4 parts water are mixed at a temperature, low speed stirred, high speed stirred, and fermented. In the dough process, the resulting mixture of the cold sponge process is mixed with 12 to 13.5 parts strong flour, 2.1 to 2.7 parts sugar, 0.45 to 0.54 parts salt, 0.9 to 20 1.5 parts dried milk, 0.09 to 0.15 parts dried yeast, 2.1 to 3 parts margarine, and 8.1 to 9.3 parts water, and the resulting mixture is given floor and bench time and divided into pieces. In the second fermentation process, the pieces are molded and fermented.
    Type: Grant
    Filed: April 3, 2009
    Date of Patent: October 4, 2011
    Assignee: Paris Croissant Co., Ltd.
    Inventors: Myoung Gu Lee, Jong Min Lee, Gil Hong Cha
  • Publication number: 20110165289
    Abstract: A feed premix containing multiple trace elements and preparing method thereof, the feed premix contains trace elements of copper, iron, manganese and zinc, and yeast autolysate, the proportion of the four trace elements of which depending one the feeding standards of various animals. The method includes reacting the salts of copper, iron, manganese and zinc with a yeast autolysate.
    Type: Application
    Filed: September 23, 2009
    Publication date: July 7, 2011
    Applicant: ANGELYEAST CO., LTD
    Inventors: Xuefeng Yu, Zhihong Li, Minghua Yu, Juan Yao, Bin Tan
  • Publication number: 20110129566
    Abstract: The invention provides a Saccharomyces cerevisiae strain that is transformed to constitutively express DUR3, encoding a urea transporter protein, under the control of the phosphoglycerate kinase (PGK1) promoter and terminator sequences, resulting in reduced nitrogen catabolite repression, wherein said transformed yeast strain may be further transformed to constitutively express a urea degradation enzyme, such as urea carboxylase-allophanate hydrolase or urea amidolyase, also resulting in reduced nitrogen catabolite repression, a method for generating said strain, and a method and use of said strain to produce a fermented beverage or food product with a reduced ethyl carbamate concentration of less than 30 ppb.
    Type: Application
    Filed: April 14, 2009
    Publication date: June 2, 2011
    Applicant: THE UNIVERSITY OF BRITISH COLUMBIA
    Inventors: Hendrick J.J. Van Vuuren, John Ivan Husnik
  • Publication number: 20110111093
    Abstract: A process for preparing a flavourant comprises: (i) providing a composition comprising a fruit syrup and one or more components selected from the group consisting of hydrolysed protein, autolysed yeast and fermented soy and/or wheat; and (ii) heating the composition to promote a Maillard reaction.
    Type: Application
    Filed: February 19, 2009
    Publication date: May 12, 2011
    Applicant: OTERAP HOLDING B.V.
    Inventors: Gregorio Exposito Bink, Lambert A.M. Ten-Haaf
  • Publication number: 20110104331
    Abstract: The present invention relates to a glucose-induced inactivation/degradation-resistant transporter gene and use thereof, and more particularly, to a brewing yeast having excellent assimilation of oligosaccharides (maltose, maltotriose, etc.), an alcoholic beverage prepared using the yeast, a method of producing the alcoholic beverage, etc. More specifically, the present invention relates to a glucose-induced inactivation/degradation-resistant transporter including Mal21p, mutant Mal31p, mutant Mal61p, mutant Mtt1p, mutant Agt1p, etc., a gene encoding the transporter, a method of producing an alcoholic beverage using thereof, and so on.
    Type: Application
    Filed: September 9, 2008
    Publication date: May 5, 2011
    Applicant: SUNTORY HOLDINGS LIMITED
    Inventors: Haruyo Hatanaka, Fumihiko Omura
  • Patent number: 7914832
    Abstract: An object of the present invention is to provide a method for producing a chlorella fermented food in which a flavor and odor that are peculiar to algae are reduced while production of pheophorbide is suppressed. The method for producing a chlorella fermented food according to the present invention can be achieved by using a chlorella negative in coliform bacteria count, and having a content of free pheophorbide equal to or less than 18 mg % and a viable general bacteria count equal to or less than 8000 cfu/mL, or using a chlorella subjected to a heat sterilization treatment to ferment the chlorella with a baker's yeast. The baker's yeast is blended with the chlorella at a ratio of preferably 0.1 to 15% by weight. Further, the fermentation treatment is preferably carried out in the presence of glucose and a lactic acid bacterium.
    Type: Grant
    Filed: June 1, 2007
    Date of Patent: March 29, 2011
    Assignees: Kyoto Eiyo Co., Ltd., Nippon Flour Mills Co., Ltd.
    Inventor: Keijiro Uchino
  • Publication number: 20110052757
    Abstract: The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth.
    Type: Application
    Filed: December 8, 2008
    Publication date: March 3, 2011
    Inventors: Robert John Bromley Savage, Rutger Jan Rooijen, Van, Albertus Alard Van Dijk, Natalja Alekseevna Cyplenkova
  • Publication number: 20110045140
    Abstract: The present invention relates to yeast strains and, in particular, to yeast strains for use in fermentation processes. The invention also relates to methods of fermentation using the yeast strains of the invention either alone or in combination with other yeast strains. The invention further relates to methods for the selection of yeast strains suitable for fermentation cultures by screening for various metabolic products and the use of specific nutrient sources.
    Type: Application
    Filed: March 6, 2009
    Publication date: February 24, 2011
    Applicant: AUCKLAND UNISERVICES LIMITED
    Inventors: Matthew Robert Goddard, Richard Clague Gardner, Nicole Anfang
  • Publication number: 20110033576
    Abstract: The present invention relates to compositions comprising yeast cells and/or yeast cell components and methods for producing and utilizing the same. In particular, the invention provides novel yeast comprising altered cell wall structure (e.g., clay and/or clay component(s) integrated (e.g., interlaced) into cell wall(s) and/or cell wall(s) comprising altered glucan:mannan ratio), methods of producing the same, compositions comprising and/or derived from the same, and methods of using the same (e.g., to sequester and/or adsorb bacteria and toxins). Compositions and methods of the invention find use in a variety of applications including dietary (e.g., admixing with feedstuffs or otherwise feeding to animals), therapeutic, prophylactic (e.g. admixing with bedding sources and/or other materials that come into contact with animals, usage during food and beverage processing and manufacture, and usage during filtration of liquids) as well as research applications.
    Type: Application
    Filed: August 13, 2010
    Publication date: February 10, 2011
    Applicant: ALLTECH, INC.
    Inventors: Alexandros Yiannikouris, Ursula Anne Thielen
  • Publication number: 20100316763
    Abstract: The present invention relates to a method for producing fermented edible plants or edible animal/plants, to fermented edible plants or edible animal/plants produced by same, and to foods containing same. The method for producing fermented edible plants or edible animal/plants includes the steps of: producing crushed edible plants or edible animal/plants; culturing a liquid mixture of grains, saccharides, filamentous fungi, and yeast for 24 to 36 hours to produce a mixed microbial broth; inoculating the edible plants or edible animal/plants with the mixed microbial broth, and firstly fermenting the edible plants or edible animal/plants for 3 to 8 days to produce first fermented edible plants or edible animal/plants; and inoculating the first fermented edible plants or edible animal/plants with bacteria, and secondly fermenting the first fermented edible plants or edible animal/plants for 6 to 12 days to produce second fermented edible plants or edible animal/plants.
    Type: Application
    Filed: May 6, 2009
    Publication date: December 16, 2010
    Applicant: PHARVIS R&D KOREA CO., LTD.
    Inventors: Joo Chae Choi, Jun Han Choi, Seung Han Choi