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426 - Food or edible material: processes, compositions, and products

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Class / Patent application numberDescriptionNumber of patent applications / Date published
426018000 Of farinaceous cereal or cereal material 235
426034000 Of milk or milk product 224
426011000 Alcoholic beverage production or treatment to result in alcoholic beverage 189
426049000 Of plant or plant derived material 120
426044000 Of isolated seed, bean or nut, or material derived therefrom 73
426055000 Material is mammal or fowl derived 30
426033000 Isolated triglyceride other than milk derived 29
426048000 Of isolated carbohydrate 29
426010000 With glucose oxidase 19
426060000 Of or with yeast or mold 19
426008000 In package 10
426017000 Preparation of vinegar 5
20090047383Manufacturing Method of Black Vinegar and Black Vinegar Manufactured by the Method - An object of the present invention is to provide a manufacturing method of black vinegar which contains sugar derived from rice and barley abundantly, and is free from precipitation, and black vinegar manufactured by the method.02-19-2009
20090238919METHOD OF MANUFACTURING VINEGAR WITH HIGH EXTRACT CONTENT - The object of the present invention is to provide a method of manufacturing vinegar with high extract content that keeps the original flavor of raw materials and has favorable flavor for vinegar under the circumstance of high extract content.09-24-2009
20090053361OLIVE POMACE VINEGAR - The present invention discloses olive pomace vinegar, wherein the pomace is obtained during the olive oil processing. The invention also discloses a method for producing olive pomace vinegar comprising admixing olive pomace, water, carbohydrate source and fermenting microorganisms.02-26-2009
20090252829BREWING VINEGAR AND IT'S MANUFACTURING METHOD - The brewing vinegar produced by zymolysis and alcohol fermentation in the bean jam particle of sloppy legumes such as adzuki bean in paraellel, and subsequently its acetic acid fermentation and its manufacturing method. By this manufacturing method the alcohol fermentation in the product by zymolysis is performed immediately, which shows the effective prevention of corruption by pest bacteria. Brewing vinegar containing abundant polyphenol is produced by the acetic acid fermentation performed sequentially.10-08-2009
20100028487Method of producing vinegar and vinegar produced by this method - Provided are a method of producing a vinegar which can be utilized for a wide range of use such as drinking and cooking by reducing an unpleasant smell peculiar to a vinegar manufactured from a bran-containing raw material; and a vinegar produced by the method. Specifically, provided are a method of producing a vinegar including using a bran-containing raw material; and allowing to contain ammonia and a sugar into the vinegar so that an ammonia concentration is 40 to 250 mg/100 ml and a sugar concentration is to 50 g/100 ml, to thereby reduce a peculiar unpleasant smell; the vinegar produced by the method; and a food or beverage containing the vinegar.02-04-2010
426047000 Of whole egg or yolk 3
20090246319Process And Formulation For Making An Egg Product With Increased Functionality And Flavor - Treated egg products are provided for imparting the flavor of egg to foods that include egg yolk treated simultaneously with protease and phospholipase. Food flavoring composition are also provided for imparting the flavor egg that can be used in lower amounts than whole egg or egg yolk. Additionally, methods are provided for preparing the egg flavored food compositions. Such egg yolk compositions are prepared by the simultaneous application of phospholipase enzyme and protease enzyme. The method further includes egg flavored food products, such as mayonnaise and salad dressings, which are prepared with the food flavoring composition. The egg flavor compositions can be used in a variety of food products to provide egg flavor and enhanced functionality.10-01-2009
20120156328METHODS FOR PREPARING CAKES USING PHOSPHOLIPASES AND CAKE BATTER AND CAKE MIX COMPOSITIONS COMPRISING PHOSPHOLIPASES - The present invention relates to methods for preparing a cake using phospholipase variants and cake and cake mix compositions comprising same.06-21-2012
20130129863Lactic Acid-Fermented Egg Having Reduced Egg Protein Antigenicity Through Addition Of Sodium Citrate, Heating Treatment, And Lactic Acid Fermentation, And Method For Preparing Same - The present invention relates to a lactic acid-fermented egg having reduced egg protein antigenicity and improved organoleptic quality through the addition of sodium citrate, heating treatment, and lactic acid bacteria fermentation, and more specifically, to a lactic acid-fermented egg having reduced egg protein antigenicity, which comprises a series of steps of adding to whole egg liquid a fixed amount of filtered water, sugar, and sodium citrate, heating treating and lactic acid-fermenting same, and a method for preparing same. The present invention reduces the antigenicity of ovomucoid and ovalbumin, which are allergy inducing factors existing inside an egg, has excellent solubility, and excellent organoleptic quality.05-23-2013
426009000 In presence of biocide or biostat 3
20130045299Natural Mold Inhibitor and Methods of Using Same - Disclosed herein are compositions containing natural acids and natural buffering agents useful for inhibiting mold growth and/or prolonging the shelf life of baked products, which do not require propionic acid, and may be in either a liquid or a dry form. Also disclosed are methods of using the disclosed compositions.02-21-2013
20120114790METHOD FOR REDUCING THE CONTENT OF PATHOGENIC ORGANISMS PRESENT IN FOOD MATERIALS - The present invention relates to a method for reducing the concentration of pathogenic organisms such as 05-10-2012
20100278968Ensiling Agent - The present invention relates to an ensiling agent for forage, as well as a method for ensiling forage by adding said ensiling agent to forage.11-04-2010
426032000 Egg white per se, gelatin, collagen or blood 2
20090304863Flavor-improving agent, method of producing the same and food composition, acidic food composition, and acidic condiment containing the flavor-improving agent - A flavor improving agent includes lactic acid-fermented egg white. A food composition, an acidic food composition, and an acidic condiment, which have a flavor improving effect, include lactic acid-fermented egg white. A method of producing a flavor improving agent includes adding lactic acid bacteria to an egg white aqueous solution and subjecting the mixture to fermentation.12-10-2009
20100086641ENZYME PREPARATION FOR ADHESION AND METHOD FOR PRODUCING ADHESION-MOLDED FOOD - By using transglutaminase, collagen, and calcium chloride or magnesium chloride as the active ingredients, raw food materials such as meat pieces can be sufficiently adhesion-molded.04-08-2010
20090110770Galactosidase With Alpha-Galactosyltransferase Activity - The present invention concerns a β-galactosidase with transgalactosylating activity isolated from 04-30-2009
20090098243OVEREXPRESSED AND PURIFIED ASPERGILLUS FICUUM OXIDASE AND NUCLEIC ACID ENCODING THE SAME - The present invention relates to a new isolated nucleic acid sequence comprising a gene that encodes a new fungal oxidase enzyme, and nucleic acid fragments thereof.04-16-2009
20100015276Increased Stability Of Flavor Compounds - The present invention is directed to the treatment of reactive thiol groups (—SH) found in thiol-containing flavor compounds by a highly selective enzymatic conversion into aroma-active disulides compounds using sulfhydryl oxidase.01-21-2010
20100047384METHODS OF PRODUCING TRANSFORMATION COMPETENT BACTERIA - A method of producing transformation competent bacteria, comprising the steps of: (i) transforming a bacteria that is not naturally transformation competent with a plasmid, wherein said plasmid comprises a comX gene sequence encoding a ComX protein or functional part or derivative or variant thereof under the regulatory control of a promoter which is inducible by a transcription initiator, (ii) contacting said transformed bacteria with said transcription initiator to initiate transcription of said comX gene sequence is provided. Also provided are plasmids, transformed bacteria, transformation competent bacteria, mutant bacteria and food products comprising said mutant bacteria.02-25-2010
20100047385CULTURE METHOD FAVORISING THE PRODUCTION OF K2 VITAMIN BY LACTIC BACTERIA AND APPLICATIONS THEREOF IN THE PREPARATION OF FOOD PRODUCTS - The present invention relates to a method for increasing the amount of K2 vitamin obtained by culturing at least one stem of a lactic bacteria that produces K2 vitamin, wherein the culture of said stem is realized in resting-cells conditions so that the amount of K2 vitamin produced by the resting-cells culture is higher by a ratio of at least 1.2 to that obtained by the culture of said stem under standard fermentation conditions. The present invention also relates to the biomass obtained from the culture of a lactic bacteria producing K2 vitamin according to the above method. The invention further relates to a method for producing K2 vitamin, to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.02-25-2010
20080292747MODIFIED AMYLASE FROM PSEUDOMONAS SACCHAROPHILIA - Described is a PS4 variant polypeptide derivable from a polypeptide having amylase activity selected from: (a) a polypeptide comprising an amino acid mutation at each of positions 33, 34, 121, 134, 141, 146, 157, 161, 178, 179, 223, 229, 272, 303, 307, 309 and 334; (b) a polypeptide comprising an amino acid mutation at each of positions 33, 34, 121, 134, 141, 145, 146, 157, 178, 179, 223, 229, 272, 303, 307 and 334; (c) a polypeptide comprising an amino acid mutation at each of positions 33, 34, 121, 134, 141, 146, 157, 178, 179, 223, 229, 272, 303, 307, 309 and 334; and (d) a polypeptide comprising an amino acid mutation at each of positions 3, 33, 34, 70, 121, 134, 141, 146, 157, 178, 179, 223, 229, 272, 303, 307, 309 and 334; referring to the numbering of a 11-27-2008
20100104690Tagged Microorganisms and Methods of Tagging - The present invention provides methods for tagging and/or identifying microorganisms. In some preferred embodiments, the microorganisms are bacteria. In some particularly preferred embodiments, the bacteria are members of the genus 04-29-2010
20130071518METHOD FOR PRODUCING MEAT PRODUCTS AND MEAT PRODUCT PRODUCED BY SAID METHOD - The present invention relates to a method for producing meat products, in particular sausage, on the basis of substantially known recipes and basic principles of typical sausage varieties having a shortened ripening time, wherein, during processing, two ripening-accelerating mixtures of stabilizers, colorants and/or edible salts (ripening mixture 1) and spices, flavoring agents and/or thickeners (ripening mixture 2) are introduced simultaneously or successively into the raw meat mixture.03-21-2013
20100074989FIBROUS FOOD MATERIAL - The present invention relates to a process for preparing fibrous edible structures. Particularly, this process uses an alignment technique together with cross-linking. Further, loose and structured fiber structures are described which can be used in or as a food composition.03-25-2010
20090155411METABOLICALLY ENGINEERED LACTIC ACID BACTERIA AND THEIR USE - Mutants of lactic acid bacteria including 06-18-2009
20110300257METHOD FOR MANUFACTURING A FERMENTATION PRODUCT CONTAINING PROPIONATE AND ACETATE COMPRISING A STEP OF REMOVING CARBONATE-DERIVED COMPOUNDS - A method for manufacturing a mixed solution comprising propionate and acetate includes adding acid to a fermentation product to obtain an acidified fermentation product comprising propionate and acetate with a pH in the range of 2.5 to 8. The method optionally includes removing carbonate-related compounds from the mixed solution.12-08-2011
20100034922 METHOD FOR PROCESSING OF FISH EGG AND PROCESSED FISH EGG PRODUCED BY THE METHOD - Provided are a method of processing fish eggs, which can produce fish eggs having a good color tone without using a color-developing agent such as a nitrite or by using a reduced amount of the color-developing agent, and processed fish eggs produced by the method. A lactic acid bacterium, which can improve the color tone of the fish eggs, is added to the fish eggs. The lactic acid bacterium is preferably a lactic acid bacterium belonging to the genus 02-11-2010
20110217414POLYPEPTIDES HAVING TYROSINASE ACTIVITY AND POLYNUCLEOTIDES ENCODING SAME - The present invention relates to isolated polypeptides having tyrosinase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods for producing, activating and using the polypeptides.09-08-2011
20080286410Production of Resistant Starch Product - A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments, crystallizing at least part of the starch product, heating the starch product in the presence of moisture, treating the starch product with alpha-amylase, and washing the starch product to remove at least some non-crystallized starch. The product of this process has a relatively high total dietary fiber content.11-20-2008
20090110769Process for Producing Fermented Beverages Using Fermentation Raw Material Solutions of Low Maltotriose Ratio - It is an object of the present invention to provide fermented beverages that give no sweetness in aftertaste and which have less off-flavors by a technique that will not affect the principal taste and aroma characteristics and which is highly acceptable to consumers.04-30-2009
20090280212METHOD OF PRODUCING FILAMENTOUS FUNGUS CULTURE PRODUCT - It is an object of the present invention to provide a method of adjusting productivity of enzymes, in particular, amylolytic enzymes, plant fiber degradation enzymes and proteolytic enzymes in a filamentous fungus culture product, by controlling releasing rate of nutrients from the culture raw material into the culture system when a filamentous fungus culture product is produced by culturing filamentous fungi in liquid medium containing as the culture raw material at least one selected from the group consisting of cereals, beans, tubers, 11-12-2009
20110206803ENZYME PREPARATION FOR ADHESION-MOLDED FOODS AND METHOD FOR PRODUCING ADHESION-MOLDED FOOD - By using transglutaminase with calcium chloride or magnesium chloride as active ingredients, food raw materials such as meat pieces can be sufficiently adhesion-molded without using a protein material.08-25-2011
20110142986TRANSCONJUGANTS OF LACTIC ACID BACTERIA - The present invention relates to the field of dairy science. In particular, the present invention relates to methods for improving dairy starter culture quality as well as food products that can be obtained using such methods.06-16-2011
20080317903Bacteriophage Resistant Lactic Acid Bacteria - A lactic acid bacterium (LAB) wherein an YjaE protein is essentially inactive and the LAB thereby get improved resistance to bacteriophages, a starter culture composition comprising the lactic acid bacterium and use of this starter culture manufacturing a food or feed product.12-25-2008
20090208604FAT, WAX OR OIL-BASED FOOD INGREDIENT COMPRISING ENCAPSULATED FLAVORS - The present invention relates to food ingredients, or entire food products, that contain fats or oils, and, dispersed with the fat or oil, flavor capsules. The flavor capsules include a micro-organism, a surrounding matrix component and at least one flavor, which is mainly present within the micro-organism. The food or food ingredients may be used as such, or as coatings or fillings for conventional food products. The fat or oil based food ingredient of the invention has increased flavor intensity if compared to similar food ingredients in which the flavor is not encapsulated. The flavors are immediately released upon consumption of the food or food ingredient. Owing to the particular encapsulation of flavors, the food ingredient is largely resistant to flavor evaporation due to elevated temperatures during food manufacturing processes.08-20-2009
20130122140Alkaline Mineral Booster With Antioxidants - A highly alkaline, ultra-low sodium antioxidant mineral additive of saturated tripotassium phosphate may be used as an additive to dosages such as concentrated drops, tablets, capsules, bottled water, beverages or other dosage forms. The alkaline antioxidant mineral additive further includes organic potassium, calcium, zinc, magnesium, selenium and 79 trace minerals from ancient sea salt. The trace minerals are taken from the low-sodium technically-processed magnesium chloride marine deposits and chelated with amino acids. The amino acids are from a non-animal source which is suitable for vegetarian and persons who are allergic to animal proteins. The alkaline antioxidant mineral additive, which is considered nutritionally nil in sodium content, can be used as a concentrated aqueous drop or dried and used as an additive for dietary supplement dosage forms including tablets, capsules, bottled water, beverages and others.05-16-2013
20130122141FLAVOR CONTAINING L-GLUTAMIC ACID AND METHOD THEREOF - Disclosed herein is a method for producing a flavoring containing L-glutamic acid derived from natural foods by adjusting the content of ammonia remaining in a final fermentation broth after completion of culture to be in the range of 0 to 10 g/L in cultivation of L-glutamic acid producing microorganisms, thereby facilitating drying of the fermentation liquor containing L-glutamic acid. A flavoring produced by the method is also disclosed.05-16-2013
20090074912Method of Manufacturing an Edible Product Comprising Fruit and Omega-3 Polyunsaturated Fatty Acids - The present invention relates to a method of manufacturing microbiologically stable edible products containing fruit and a source of omega-3 polyunsaturated fatty acids (ω-3 PUFA), such as fish-oil, which method allows for these products to be easily manufactured and wherein the obtained product does not develop an objectionable off-flavour when stored in a refrigerator for up to several weeks. According to the invention this objective can be realised by employing a manufacturing process in which a source of ω-3 PUFA is pre-mixed with a fruit component, following which this pre-mix is added to a previously pasteurised or sterilised protein base (e.g. yogurt or milk).03-19-2009
20100183765ASPARAGINASE ENZYME VARIANTS AND USES THEREOF - The present invention relates to newly identified asparaginase polypeptide variants of SEQ ID NO: 3 and to polynucleotide sequences that encode such novel asparaginase variants. Furthermore the invention relates to the use of these novel asparaginase variants in industrial processes.07-22-2010
20100310714L-LYSINE-CONTAINING FEED ADDITIVES - The invention relates to relatively light and thermally stable granulated, fermentation-broth-based animal feed additives having a high content of L-lysine and to low-loss methods for their production from broths obtained by fermentation.12-09-2010
20100310712FRIED FOOD PRODUCTS HAVING REDUCED FAT CONTENT - Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.12-09-2010
20100323058METHOD FOR PRODUCING FISH PASTE PRODUCT, AND ENZYME PREPARATION FOR FISH PASTE PRODUCTS - In the process of producing a fish paste product, adding a defined amount of a transglutaminase and ascorbic acid or a related compound thereof are added to material surimi can suppress changes in the physical properties of nerimi during the process of producing a fish paste product and a fish paste product having a preferable firmness and elasticity can be obtained even in the case of reducing the amount of material surimi.12-23-2010
20110129565PROCESS FOR PRODUCING ACIDULATED 50% CONCENTRATED SOLUTION AND DRY POWDER OF PEPTIDES FROM PROTEIN PRODUCTS AND WASTE OF ANIMAL, FISH AND AQUACULTURE ORIGIN - The present invention is directed to a process for the production of wet solutions of peptides concentrated to 06-02-2011
20100260887Content of the essential amino acids lysine and methionine in algae and cyanobacteria for improved animal feed - This disclosure provides a method to improve lysine and methionine content of algae and cyanobacteria through genetic modification in combination with modified expression of high lysine and methionine proteins as sinks for the amino acids. The method of this disclosure is specifically useful in animal feed production.10-14-2010
20080248157Fermenter and Microwave Oven Having the Same,Their Controlling Method - The present invention relates to a fermenter, a microwave oven including the fermenter, and a method of controlling the fermenter and microwave oven. The fermenter of the present invention comprises a fermenter casing having one open side and defining a fermenting chamber; a fermenter door for selectively opening or closing the fermenting chamber; a thermoelectric element for applying heat to the fermenting chamber or absorbing heat from the fermenting chamber; and a current switching device for converting current supplied to the thermoelectric element such that the thermoelectric element can absorb or generate heat. According to the present invention, the fermenter can be very conveniently employed and a microwave oven with various functions can also be provided.10-09-2008
20090317510LOW SODIUM, HIGH CALCIUM, PROTEIN HYDROLYSATE FLAVOR ENHANCER AND A METHOD PREPARE THEREOF - A method to produce flavor enhancer comprises the steps of hydrolyzing protein source in presence of catalysts at an operating temperature of 25° C. to 60° C. and pH 4 to 8 to form hydrolysate; or using strong acid on defatted protein source at high temperature above 95° C.; maintaining the pH of the hydrolyzing process; deactivating the catalysts in the hydrolysate; adjusting pH of the hydrolysate to 3.5-4.5 with calcium carbonate or acid; and filtering the hydrolysate through layers of activated carbon and/or calcium carbonate to obtain the flavor enhancer.12-24-2009
20100310713PROBIOTIC COMPOSITION - A probiotic composition comprising a probiotic culture having a probiotic count of between 1012-09-2010
20110097439COATED INFUSED FRUIT AND PROCESS OF MANUFACTURING - Methods for infusing a composition into food products are provided. The resulting infused food products have greatly reduced shrinkage, and resemble fresh food products.04-28-2011
20100028484METHODS FOR PRODUCING LIPIDS FROM ETHANOL PRODUCTION CO-PRODUCTS BY INTRODUCING LIPID PRODUCING MICROORGANISMS - Methods for producing a lipid rich product from a feedstock utilized in wet and dry milling processes for producing ethanol, the method include mixing a culture of lipid producing microorganisms with the feedstock, wherein the feedstock includes co-products of ethanol production and/or biomass; producing lipids within the lipid producing microorganisms; lysing the microorganisms; and isolating the lipid rich product.02-04-2010
20100074990PROCESS FOR JOINING OF PIECES OF NATURAL CASING - A process for firm joining of two or more pieces of natural casing together using transglutaminase at a low temperature to form desired dimensions, such as length, design and calibre.03-25-2010
20100136166DAIRY PRODUCT AND PROCESS - The invention is a method of preparing a gel. The method comprises forming an oil-in-water emulsion by mixing oil or fat with an aqueous medium. The mixture comprises 2% to 12% (w/w) of a heat-settable protein and 5% to 40% (w/w) oil or fat or a mixture of oil and fat. The mixture is homogenised at a pressure in the range 100 to 2000 bar. The homogenised emulsion is heated to 50° C. to 200° C. for a period sufficient to denature the proteins without allowing a gel to form. A gel is formed by adding a salt or by acidifying. The proteins used include whey protein and soy protein.06-03-2010
20090098244Microorganism for biological detoxification of mycotoxins, namely ochratoxins and/or zearalenons, as well as method and use thereof - 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).04-16-2009
20110171346PROCESS - A method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product comprising: a) contacting meat with a lipid acyltransferase; b) incubating the meat contacted with the lipid acyltransferase at a temperature between about 1° C. to about 70° C.; c) producing a food product from the meat; wherein step b) is conducted before, during or after step c). Use of a lipid acyltransferase to reduce cholesterol in a meat based food product.07-14-2011
20120045540Fermented food refrigerator and control method thereof - A control method includes measuring acidity of a fermented food and judging a ripening degree of the fermented food according to the measured acidity, determining whether or not measurement of salinity of the fermented food is performed through the judged ripening degree, and measuring salinity of the fermented food, and adjusting a storage temperature of the fermented food by lowering the storage temperature, if the measured salinity is higher than reference salinity, and raising the storage temperature, if the measured salinity is lower than the reference salinity. The storage temperature of the fermented food is set according to the measured ripening degree or salinity of the fermented food, and thus the storage temperature is set to the optimum temperature proper for the current state of the fermented food.02-23-2012
20120045542PROCESS TO PRODUCE A WINE OR FRUIT JUICE STABLISER - The present invention relates to a process to produce a wine or fruit juice stabiliser comprising contacting a composition comprising proteinaceous material with a prolyl-specific protease, as well as to a wine or fruit juice stabiliser obtainable by said process. The invention also relates to a composition comprising peptides, said peptides having a molar fraction (%) of peptides carrying a carboxy terminal prolyl residue of at least 0.25%. Said wine or fruit juice stabiliser or composition may be used as a stabiliser against the crystallisation of KHT or other organic acids without causing protein haze.02-23-2012
20120045541USE OF ALKALI METAL LACTATE IN CURING OF SEAFOOD SURIMI PRODUCTS - The present invention discloses a method for the preparation of a cured seafood surimi product comprising: providing raw fish surimi; mixing the raw surimi with an alkali metal lactate in an amount of 0.1 to 10% (w/w), and an additional ingredient as desired; curing the mixture of raw fish surimi, alkali metal lactate and additional ingredient; and, optionally, further processing the cured surimi product. The alkali metal lactate preferably is potassium lactate. The alkali metal lactate improves the texture of the cured seafood surimi product.02-23-2012
20120315354 NATURAL TASTE ENHANCING SAVOURY BASE AND A PROCESS FOR ITS PREPARATION - The present invention concerns a taste enhancing savoury base comprising:—between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP,—naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds, wherein said base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of 12-13-2012
20120135106Biomass Hydrolysate and Uses and Production Thereof - The present invention includes a palatable, stable composition comprising a biomass hydrolysate emulsion for incorporation, into, or used as, nutritional products, cosmetic products or pharmaceutical products. Preferred sources for biomass are microbial sources, plant sources and animal sources. The present invention also provides methods for making such compositions, specifically, a method for producing a product comprising a nutrient, particularly a long chain polyunsaturated fatty acid, comprising hydrolyzing a biomass comprising the nutrient and emulsifying the hydrolyzed biomass. Such compositions and methods are useful, for example, for increasing intake of nutrients such as omega-3 long chain polyunsaturated fatty acids having 18 or more carbons.05-31-2012
20080299251Process For Preparing A Food Composition - A process for preparing a food composition that is easily removed from the container by contacting one or more hydrocolloids with water to prepare a colloidal solution, contacting the colloid solution with one or more food ingredients, and allowing the resulting mixture to form a solid mass having a gelatinous texture, and a food composition produced by such process.12-04-2008
20120100249NOVEL ASPARAGINASE ENZYME - The present invention relates to a protein which exhibits asparaginase activity and which has an amino acid sequence according to SEQ ID NO. 2-SEQ ID NO.10. The advantage of the protein of the present invention is that it exhibits asparaginase activity (EC with a specific activity at acidic, neutral and alkaline pH which is many times higher than the specific activity of wild-type asparaginase.04-26-2012
20130115332PROCESS FOR PRODUCTION OF FISH PASTE PRODUCT, AND ENZYME PREPARATION FOR MODIFYING FISH PASTE PRODUCT - A fish paste product imparted with firmness and flexibility can be obtained using transglutaminase, an alkali material, and an ascorbic acid compound.05-09-2013
20120276245METHOD FOR IMPROVED FERMENTATION - The present invention discloses improved fermentation conditions for 11-01-2012
20120276244METHOD FOR PRODUCING FISH-SLICE-LIKE PASTE PRODUCT - A method for producing a fish-slice-like paste product according to the present invention comprises: a step of combining and mixing at least 0.01 percent by weight up to but not including 0.05 percent by weight of a protein cross-linking enzyme with ground fish meat to prepare a first ground-fish-meat material paste; a step of combining and mixing at least 0.05 percent by weight up to but not including 1.0 percent by weight of the protein cross-linking enzyme with ground fish meat to prepare a second ground-fish-meat material paste; a step of laminating a first paste consisting of the first ground-fish-meat material paste, and a second paste consisting of the second ground-fish-meat material paste, to make a laminated material; and a step of heating the laminated material.11-01-2012
20110274784METHOD OF CONTINUOUSLY PRODUCING EDIBLE LIPID-BASED COMPOSITION - The present invention provides a method of continuously producing edible lipid-based composition, including the steps: preparing alcohol and organic acid in a predetermined ratio and a reaction tank received with immobilized 11-10-2011
20130156887HYDROLYSED MARINE PROTEIN PRODUCT, PROCESS FOR THE PRODUCTION THEREOF, AND APPLICATION - A hydrolyzed marine protein product, a method for the production of the product, a feed product for animals, including humans, and a culture medium including the hydrolyzed marine protein product. The protein product may be hydrolyzed by enzymatic activity, bacterial activity, acids, cooking or any combination of these. The protein product may also include stickwater peptide fraction containing bioactive peptides. Feed product could be any nutritional product comsumable by any animal including humans.06-20-2013
20130189395HOMOFERMENTED PRODUCTS - The present invention pertains to the field of liquid feed, and relates to fermented feed products, methods for their preparation, as well as uses thereof. Furthermore, the invention further relates to animal liquid feed and methods of preparing liquid feed using lactic acid bacteria. In particular, a method of preparing a fermented mixed feed is provided, comprising the steps of: (a) providing a liquid fermented product; (b) providing a feed product to be fermented; (c) combining the products from step (a) and (b), and fermenting the feed product of step (b) using the liquid fermented product of step (a) as inoculum.07-25-2013
20130189394OIL OR FAT COMPOSITION - Provided is an oil or fat composition of high diacylglycerol content. Even when used in cooking, the cooked food has a good external appearance without darkening, and retains its inherent flavor. Even when used in cooking after storage under light-exposed conditions, the cooked food is provided with a good external appearance and flavor.07-25-2013
20100055234HYDROLASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM - Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further provided are polypeptides, e.g., enzymes, having a hydrolase activity, e.g., lipases, saturases, palmitases and/or stearatases and methods for preparing low saturate or low trans fat oils, such as low saturate or low trans fat animal or vegetable oils, e.g., soy or canola oils.03-04-2010
20120021091Methods of and Systems for Producing Diesel Blend Stocks - A method for producing biofuels is provided. A method of making biofuels includes dewatering substantially intact algal cells to make an algal biomass, extracting neutral lipids from the algal biomass, and esterifying the neutral lipids with a catalyst in the presence of an alcohol. The method also includes separating a water soluble fraction comprising glycerin from a water insoluble fraction comprising fuel esters and distilling the fuel esters under vacuum to obtain a C16 or shorter fuel esters fraction, a C16 or longer fuel ester fraction, and a residue comprising carotenoids and omega-3 fatty acids. The method further includes hydrogenating and deoxygenating at least one of (i) the C16 or shorter fuel esters to obtain a jet fuel blend stock and (ii) the C16 or longer fuel esters to obtain a diesel blend stock.01-26-2012

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