Abstract: The current document is directed to methods and systems for manufacturing sushi food products that remain texturally and compositionally stable while frozen and/or refrigerated for extended periods of time. A variety of different processing steps and ingredients are employed to prevent retrogradation of gelatinized starch in cooked sushi rice, including quick cooking of the rice, avoiding the use of carbohydrate-based sweeteners, controlling the amount of salt in the sushi rice, and use of ? amylase.

Abstract: The present invention relates to the novel use of an extract from a Cimicifuga species, preferably Cimicifuga racemosa (also termed Actaea racemosa L; black cohosh). In particular, the invention is directed to an extract from Cimicifuga sp., preferably Cimicifuga racemosa, for use in the therapeutic or prophylactic treatment of diabetes, preferably diabetes mellitus type 2, the use of such extracts for preparing a medicament, corresponding pharmaceutical compositions comprising the extract as well as a method for the therapeutic or prophylactic treatment of diabetes, preferably by oral administration of the extract or pharmaceutical composition.

Abstract: The present application relates to a method for managing the development and manufacturing process of a therapeutically effective formulation. Peanut proteins are characterized from peanut flour and encapsulated formulations made using the peanut flour for oral immunotherapy of peanut allergies.

Abstract: The invention discloses a method for improving the cooking and eating quality of brown rice by using Lactic acid bacteria fermentation, which belongs to the technical field of food processing. The method comprises the steps of mixing activated lactic acid bacteria with water and brown rice, loading the mixture into a one-way outgassing container, removing excess air or filling up the container, and sealing the container and performing fermentation. The invention is very simple and easy to operate, and has very low energy consumption. It is suitable to be up scaled for industrial production and will significantly promote brown rice to become a staple food.

Abstract: A reduced sugar presweetened ready to eat breakfast cereal is prepared by coating dried cereal base pieces or food pieces with a reduced-sugar composition comprising maltotriose, maltotetrose in full or partial substitution for sucrose, and a high potency sweetener. The reduced-sugar coating can have a sucrose content of less than 70%, yet provides taste, texture, appearance, and bowl life that mimics presweetened R-T-E cereals having a coating with more sucrose.

Abstract: The invention relates to a process for the fractionation of seeds of oleaginous plants of to the Asteraceae family, comprising at least one mechanical pressing operation of the seeds and an extraction with polar organic solvent of the first residue obtained. Said process allows to separate oil, active substances and a solid residue which is particularly suitable to be used in animal feed. The present invention also relates to said solid residue and to its use for the production of animal feed, as well as to the extracted active substances and to their use as cosmetic and/or pharmaceutical ingredient.

Abstract: The current document is directed to methods and systems for manufacturing frozen-sushi food products that remain texturally and compositionally stable while frozen and refrigerated for extended periods of time. A variety of different processing steps and ingredients are employed to prevent retrogradation of gelatinized starch in cooked sushi rice, including quick cooking of the rice, employing non-nutritive sweeteners in place of sugar, controlling the amount of salt in the sushi rice, and use of ? amylase and gellan gum.

Abstract: The present application relates to probiotic confection-based compositions comprising lactic acid-producing bacteria and oil-based compositions comprising the same.

Abstract: A grain flour includes milled grains of at least one grain selected from the group consisting of barley and oat. In the grain flour, the average grain diameter is in the range of 40-100 ?m. The content of grains having a grain diameter less than 20 ?m is not greater than 20 mass %, the content of grains having a grain diameter in the range of 20-100 ?m is in the range of 20-60 mass %, the content of grains having a grain diameter greater than 100 ?m and not greater than 500 ?m is in the range of 20-60 mass %, and the content of grains having a grain diameter greater than 500 ?m is not greater than 5%. An application food using the grain flour is produced from a starting material which contains at least 5% of the grain flour. A method for producing the grain flour is also provided.

Abstract: The present invention relates to a process for preparing rice gruel in an aseptic package, whereby original soft texture and taste of grains of rice can be conserved or an extended period of time and protected from microbial contamination. The preparation process of rice gruel includes the steps of: rinsing raw ice and immersing the rice in water; putting the rice in a heat resistant plastic bowl and sterilizing at 130-150° C. for 4-8 seconds four to ten times repeatedly; adding cooking water into the bowl in an aseptic space and cooking the rice; and sealing and wrapping the bowl. By adding the cooking water at two separate times, namely before the cooking process and the wrapping process, the liquid food's unique taste and texture can be maximized.

Abstract: A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.

Abstract: A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.

Abstract: The present application relates to a method for managing the development and manufacturing process of a therapeutically effective formulation. Peanut proteins are characterized from peanut flour and encapsulated formulations made using the peanut flour for oral immunotherapy of peanut allergies.

Abstract: A pulverizing apparatus is a gas stream type pulverizing apparatus. The pulverizing apparatus has a pulverizing unit for pulverizing a composition, a cooling device, a high-pressure air generating device and a collecting unit for receiving the pulverized composition. The chamber has a bottom portion, an outlet formed in the bottom portion for discharging the pulverized first composition therethrough and a wall portion formed in the bottom portion so as to surround the outlet. A plurality of first nozzles and a second nozzle are provided on a side portion of the chamber and a tubular supply unit is provided on an upper portion of the second nozzle. The gas pressure supplied into the chamber is 0.3 MPa or more, the gas temperature is 20° C. or less, and the humidity of the gas is 40% RH or less.

Abstract: The invention relates to a method for drying rice, in which, during the drying process, the grains of rice pass through surface states which have various pairs of values of temperature (T) of the surface and moisture (U) of the surface, the surface of the grains of rice remaining in a viscoelastic state during the drying process, and in which, in a diagram comprising temperature (T) of the surface of the grains of rice and moisture (U) of the surface, a) the temperature (Tv) of the surface of the grains of rice lies no more than 40° C. above the temperature (Tg) on the glass transition curve of the rice at the point of the same moisture of the surface and/or b) the moisture (Uv) of the surface of the grains of rice lies no more than 20% above the moisture on the glass transition curve of the rice at the point of the same temperature of the surface.

Abstract: The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.

Abstract: Cold and ready to eat vegetable cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The vegetable cakes are soft in texture and high in nutrition. People can save the time and energy of preparing and cooking of the food. Serving size can be a single serving, and a six pack of serving. Vegetable cakes are also created as vegetable egg cakes, vegetable plus salt source cakes, vegetable seafood cakes, vegetable meat cakes, vegetable bubbles, vegetables balls, vegetable patties, and vegetable sausages. They can be served as cold and hot food for breakfast, lunch, snack, and dinner. They can also be used as animal food, baby food, for children with less teeth, for old people, and for sick people. Cold and ready to eat vegetable cakes with ingredients offer the consumers an easy and convenient way to obtain an affordable, nutritious, and delicious meal.

Abstract: A method for enhancing various economically important yield-related traits in plants is provided. More specifically, a method for enhancing one or more yield-related traits in plants is provided, by modulating expression in a plant of a nucleic acid encoding a POI (protein of interest) polypeptide. Also provided are plants having modulated expression of a nucleic acid encoding a POI polypeptide, the plants having one or more enhanced yield-related traits compared with control plants Unknown POI-encoding nucleic acids and constructs comprising the same that useful in performing the methods of the invention are further provided.

Abstract: Disclosed is a composition consisting of beta-glucan (1,3), (1,4) ?-D Glucan), plant sterols and a hydrocolloid. A natural way to help lower blood serum cholesterol levels to a consumer and or patient with the effective amount of disclosed composition. For use in foods, beverages, dietary supplement products and medical foods.

Abstract: The present invention is directed to a novel taste-masking composition comprising a taste-masking effective amount of an Angelica root extract, which shows unexpected effectiveness in reducing an undesirable taste in a food product (e.g., a beverage, broth, or whole grain food product), a dental product, an oral hygiene product or a medicinal product.

Abstract: The present invention is directed to controlling nematode infestation. The invention discloses methods and compositions for use in controlling nematode infestation by providing recombinant DNA molecules to the cells of a plant in order to achieve a reduction in nematode infestation. The invention is also directed to methods for making transgenic plants that express the recombinant DNA molecule for use in protecting plants from nematode infestation.

Abstract: A method of providing a cocoa replacer based on a material selected from roasted wheat, roasted and/or malted barley, comprising the steps of (a) addition of the roasted wheat, roasted and/or malted barley to water at an initial temperature of at least 65° C. in an evaporation vessel; (b) maintaining the initial temperature for at least 30 minutes; (c) adding cold water; and (d) immediately spray-drying the solution to give the cocoa replacer; the water in step (a) comprising from 12-22% of the total weight of roasted wheat, roasted and/or malted barley and water, and the water in step (c) comprising from 25-40% of the water in step (a). The resulting powder is dark in colour and can be used to replace a proportion of cocoa without a loss of flavour and with no undesirable after-taste.

Abstract: The present invention relates to animal food products and methods of producing thereof. The methods of the present invention comprise mixing a binding agent with feed meal at a temperature of between about 10° C. and about 70° C. to produce a mash, passing the mash through an extruder to form an animal feed product, and drying the animal feed product. In certain embodiments, the temperature of the meal, mash and final product is kept at 70° C. or below.

Abstract: The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer.

Abstract: A pre-fermented symbiotic matrix based on a cereal suspension (e.g., oat) containing encapsulated probiotics and prebiotics is pre-fermented with encapsulated probiotics and free and/or encapsulated prebiotics.

Abstract: The invention relates to the wheat cultivar designated WB9518. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9518. Also provided by the invention are tissue cultures of the wheat cultivar WB9518 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9518 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated WB6121. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB6121. Also provided by the invention are tissue cultures of the wheat cultivar WB6121 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB6121 with itself or another wheat cultivar and plants produced by such methods.

Abstract: Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.

Abstract: The invention relates to the wheat cultivar designated WB6341. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB6341. Also provided by the invention are tissue cultures of the wheat cultivar WB6341 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB6341 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The invention relates to the wheat cultivar designated WB9112. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9112. Also provided by the invention are tissue cultures of the wheat cultivar WB9112 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9112 with itself or another wheat cultivar and plants produced by such methods.

Abstract: The present invention provides novel insecticidal proteins active against a Coleopteran and/or Hemipteran species pest, which include, but are not limited to, TIC3131, TIC3400 and TIC3407 proteins. The present invention also provides a DNA construct comprising operably linked to a heterologous promoter a polynucleotide that encodes the novel insecticidal protein or an insecticidal fragment thereof. The present invention further provides transgenic plants/plant cells/plant parts expressing the insecticidal proteins, methods for detecting the presence of the polynucleotide or the protein in a biological sample, and methods of controlling a Coleopteran and/or Hemipteran species pest using the insecticidal proteins.

Abstract: A processed corn kernel product is obtained from an extraction process in which: an initial unprocessed whole corn kernel is mixed with water at solids levels of between 10% to 50% kernel/water to form a mixture; the mixture is maintained at a temperature of between 50° C. and 85° C. for at least 30 minutes to form a liquid extract and corn kernels desirably having a moisture content greater than 15% by weight of corn kernel solids; the corn kernels are physically separated from a liquid extract; and the corn kernels are dried until a kernel moisture level of <15% is obtained, produced a processed corn kernel product that retains at least 95% of the weight of the unprocessed corn kernels at the same moisture content (i.e., 15%). The ?5% extracted material may include, but is not limited to, soluble starches, carbohydrates, proteins, fats, oils, fibers, flavonoids, polyphenols, antioxidants, phenolic acids, dyes/pigments, and the like.

Abstract: The present invention relates generally to cereal compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different cereal compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener and at least one sweet taste improving composition. The present invention also relates to cereal compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the cereal compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Abstract: The invention relates to shelf-stable cereal pieces which contain alphalinolenic acid, and to food compositions that comprise such cereal pieces.

Abstract: Sweetened compositions comprising at least one sweetener and rebaudioside X are provided herein. Rebaudioside X is present in the sweetened compositions in a concentration at or below the sweetness recognition threshold, while the at least one sweetener is present in a concentration above its sweetness recognition threshold. Rebaudioside X acts to enhance the sweetness of the sweetened compositions, e.g. beverages and concentrate compositions, thereby allowing for preparation of sweetened compositions with reduced calorie content. Methods of enhancing the sweetness of a sweetened composition with rebaudioside X are also provided herein.

Abstract: The embodiments described herein provide a method for improving bowel health by increasing short chain fatty acid concentration in the colon of a mammal including administering to the mammal a composition having from about 0.1 grams to about 50 grams of a treated bran product. After administration, the treated bran product results in an increased short chain fatty acid production during fermentation in the colon as compared to untreated bran fermented in the colon.

Abstract: Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.

Abstract: The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:xarboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent.

Abstract: Disclosed is a process for producing rice from paddy. The process comprises a hulling procedure for brown rice, which includes procedures of dampening, and stirred debranning. The dampening procedure involves using a dampener (13) to add water accounting for 0.5-2.5% of the weight of the brown rice material to the brown rice material, with the water temperature being 10-60?; and after the dampening procedure, the brown rice is conveyed to the procedure of stirred debranning within 10 min to be processed. During the procedure of stirred debranning, the height of the brown rice is controlled to be 0.3-2 m, and a stirrer is employed for stirring; and the linear velocity of the stirrer rod of the stirrer is controlled to be 1-6 m/s. The process uses a method of stirred debranning for debranning the brown rice, such that the acting forces on the brown rice grains are relatively small and uniform, thereby improving the removal rate of the hull of the brown rice and reducing the yield rate of broken rice.

Abstract: Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.

Abstract: A food product comprising a neutralized yogurt whey.

Abstract: Disclosed is a bowl that has a cereal section and a milk and fruit section that are separated by a continuous dividing wall. The milk and fruit section has a downward slope from the dividing wall that causes the milk to enter a curved bottom section from which the eater can take the last of the cereal and milk onto his/her spoon. Also disclosed is a cover for the bowl that makes a liquid tight seal on the milk and fruit section and also covers the cereal section.

Abstract: To provide a method for producing alpharized rice in which a soaking process does not need to be provided and a shape of rice grains is maintained. Means of Solution Such technical measure is taken that pressurized steam-boiling step in which raw material rice grains are steam-boiled with pressurized steam, a cooking step in which the rice grains after the pressurized steam-boiling step is alpharized, a high temperature drying step in which the rice grains after the alpharizing step are dried at high temperature, and a low temperature drying step in which the drying is performed at temperature lower than the high temperature drying step are sequentially provided without providing a soaking step, and an alpharized layer is formed on a surface of the rice grains by pressurized steam-boiling before the cooking step.

Abstract: A reconstituted cereal grain in which the grain has at least about 10 wt % of resistant starch dietary fibre, at least about 25 wt % of cereal starch in addition to the resistance dietary fibre and at least about 0.5 wt % emulsifier based on the dry weight of the grain. The grain has a product density of greater than about 1 kg/l. The grains have a natural appearance and cooking properties similar to parboiled milled cereal grains.

Abstract: A process for the manufacture of reconstituted rice is disclosed which comprising the steps of a) providing or preparing a mixture containing comminuted rice matrix material; b) hydrating the mixture to obtain a paste and kneading the paste obtained until the rice starch is at least semi-gelatinized; c) forming the semi-gelatinized mass to strands and cutting them to obtain grains similar or equal to the size of rice grains; and d) drying the grains. The mixture provided or prepared in step a) contains fibers and/or fibers are added during step b) and/or between step b) and step c). The fibers have a water absorption capacity of at least 2, preferably at least 3, most preferably at least 4. Moreover, the invention relates to reconstituted rice produced by such a method, to a mixture comprising reconstituted rice and natural rice and to a use of reconstituted rice for enriching natural rice.

Abstract: In one embodiment, unpolished sweet rice, a.k.a. glutinous rice, is processed to yield a powdered or granulated product which provides more than one unique advantage when applied as a substitute for traditional mochi or wheat flour as an ingredient for producing pancakes and baked goods. The sweet rice is processed by sprouting it, dehydrating it, roasting it, cooling it, and finally pulverizing it to provide flour or meal. The flour or meal is then made into comestibles by combining with other ingredients and baking or frying, according to adapted recipes. Non-glutinous varieties of unpolished rice, a.k.a. brown rice, may also be processed according to this method to yield rice flour with a distinctive, nutty flavor and stabilized rice bran.

Abstract: This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named “infrared dry-blanching” (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products.

Abstract: A brewing vessel (250) is provided for processing a brewing composition made up of a number of ingredients. The vessel (250) has a base (252) and contains at least one fluid processor (10) which, in use, lies below the surface level of the composition within the vessel (250). The at least one processor (10) comprises a substantially straight passage (14) having a passage inlet (16) adapted to receive the composition from within the vessel (250), and a passage outlet (18) adapted to dispatch the composition back into the vessel (250). The cross sectional area of the passage (14) does not reduce below the cross sectional area of the passage inlet (16).

Abstract: The present inventors isolated many promoters having various expression characteristics from monocots, connected the OsWRKY45 gene downstream of these promoters, and then re-introduced them into a monocot (rice plant), and thereby strived to produce a rice line having both complex disease resistance and excellent agronomic traits. As a result, the present inventors succeeded in producing transgenic plants having both disease resistance and good agronomic traits by expressing OsWRKY45 using upstream sequences of the EF1? or OsUbi7 gene as promoters.

Abstract: A chewy granola product and a method of cold form sheeting such chewy granola product from a combination of dry granola, binder, and a carbonated candy.