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| Number | Title | Issue Date |
| 7923046 | Production method of food and beverage products with high content of γ-aminobutyric acid and food and beverage products with high content of γ-aminobutyric acid A method for producing food and beverage products with a high content of γ-aminobutyric acid, wherein processed tomato products whose filtrate has a coloring degree between 0.02 and 0.2 when sugar content is adjusted to 3% are fermented with lactic acid bacteria, a... | 04/12/2011 |
| 7709033 | Process for the fractionation of cereal brans A process for the fractionation of valuable fractions from cereal brans (e.g. wheat, barley and oat brans, and rice polish) is described. In particular, this invention describes a two step process, in which the said bran is first subjected to a combination of enzyma... | 05/04/2010 |
| 7709034 | Soluble non-caloric fiber composition and process of preparing the same A process for extracting the water soluble fiber from corn fiber hulls is provided comprising the steps of subjecting the corn fiber hulls to a destarching process, a dewatering process, and exposing the destarched and dewatered corn fiber hulls to a thermochemical ... | 05/04/2010 |
| 7618665 | Process for preparing Ukon for food A ginger plant containing curcumin, such as Ukon or turmeric, is enhanced for use as a food by fermenting it with a starch and red koji mold. Each 100 weight of Ukon has mixed with it 1.0 to 20.0 weight of starch and 0.1 to 10.0 weight of red koji mold. In addition,... | 11/17/2009 |
| 7601372 | Continuous pickle desalting process and apparatus A continuous method and an apparatus for desalting pickles is provided. The method comprises conveying pickles having a certain salt content along a path; spraying water onto the pickles as they are conveyed along the path, wherein the water is provided in an amount... | 10/13/2009 |
| 7517543 | Process for the preparation of a vegetable yogurt There is described a process for the production of a vegetable yogurt formed by fermentation of vegetable products such as green vegetables and fruits under the action of lactic acid bacteria. In the first phase the vegetable substrate is prepared whereby the green ... | 04/14/2009 |
| 7514109 | Method for producing koji of hot pepper paste (gochujang) with reduced hotness, koji produced by the method, and hot pepper paste prepared from the koji A method for producing a koji of a hot pepper paste with reduced capsaicin and/or dihydrocapsaicin content through action of enzymes secreted from a koji fungus includes adding a koji fungus to starting material for preparation of koji of hot pepper paste, and addin... | 04/07/2009 |
| 7488501 | Enzymatic process for generation of foods, feedstuffs and ingredients therefor A method for processing organic materials into highly soluble food products is provided by treating the organic material with one enzyme at pH and temperature conditions optimal for reaction followed by a condition change to inactivate the first enzyme while creatin... | 02/10/2009 |
| 7396549 | Method for producing oenological tannins and enzymatic composition The invention concerns an enzymatic method for making oenological tannins starting with lumps of wood and an enzymatic method for transforming tannins into tannins for wine-making purposes. The inventive method comprises a step which consists in contacting the lumps... | 07/08/2008 |
| 7396670 | Asparaginases and method of preparing a heat-treated product The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substra... | 07/08/2008 |
| 7371419 | Method of enriching glucoraphanin in radish seed preparations The present invention relates to chemoprotective compounds and a method for producing chemoprotectant precursor-enriched extracts from crucifer seeds. More particularly, a method is provided for producing chemoprotectant precursor-enriched extracts from radish seeds... | 05/13/2008 |
| 7357951 | Composition for preventing atherosclerosis The present invention provides a composition obtained by organic solvent extraction of defatted plant seed which is an atherosclerosis preventative agent. The present invention further provides a food and a pharmaceutical composition containing the composition, as w... | 04/15/2008 |
| 7303770 | Cancer chemoprotective food products Vegetable sources of cancer chemoprotective agents have been identified which are extraordinarily rich in glucosinolates, metabolic precursors of isothiocyanates. The vegetable sources are used to provide a dietary means of reducing the level of carcinogens in mamma... | 12/04/2007 |
| 7232583 | Method for preparing isothiocyanate(s) from cruciferous plant material A method for preparing an isothiocyanate product from a cruciferous plant material is disclosed which is capable of stably preparing an isothiocyanate product in a sufficient amount in a high yield by subjecting a natural cruciferous plant material such as wasabi, h... | 06/19/2007 |
| 7232585 | Green tea formulations and methods of preparation Green tea formulations and methods for the preparation thereof are shown and described. Generally speaking, the method of preparation includes the mixing of fresh tea leaves in an amount of cold water, followed by pulverization of the leaves to release their intrace... | 06/19/2007 |
| 7217436 | Method for preparing germinated brown rice having improved texture and cookability without microbial contamination and a germinated brown rice obtained therefrom The present invention relates to a method for preparing germinated brown rice that has better texture, is easier to cook and has higher safety from microbial contamination compared with conventional germinated brown rice, by controlling the conditions for the germin... | 05/15/2007 |
| 7214778 | Glycoprotein with antidiabetic, antihypertensive, antiobesity and antihyperlipidemic effects from , and a method for preparing same A glycoprotein extracted from the fruiting body of Grifola frondosa is demonstrated to have antidiabetic, antihypertensive, antiobesity and antihyperlipidemic effects, and has great potential as an active component for pharmaceuticals, dietary supplements or ... | 05/08/2007 |
| 7115291 | Fermented milk drinks and foods and process for producing the same Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among ginger extract, tea extract, green onion extract, or oleic acid and d... | 10/03/2006 |
| 7108877 | Black tea manufacture A process for manufacturing a fast infusing black leaf tea. The process involves (a) withering tea leaves to a moisture content between 64 and 70%, (b) macerating the withered leaves tea leaves by the controlled application of both shear and compression forces suffi... | 09/19/2006 |
| 7087790 | Benzotropolone derivatives and modulation of inflammatory response The present invention provides novel benzotropolone derivatives represented by the general formula: including neotheaflavate B and EGCGCa. The benzotropolone derivatives of the present invention are effective ant... | 08/08/2006 |
| 7078052 | Pharmaceutical chewing gum formulations Methods and chewing gums for delivering a medicament or agent to an individual are provided. The chewing gum includes a medicament or agent. The medicament or agent is present within the chewing gum composition (the water soluble portion and/or insoluble base portio... | 07/18/2006 |
| 7037539 | Nutritious strawberry fruit juice drink and method of making the same A strawberry juice drink is described along with a method of producing the drink. The drink is made solely from strawberries without being blended with other fruit or fruit flavorings. A blend of strawberries having a Brix reading above 6.5° is pureed and filtered ... | 05/02/2006 |
| 7033584 | Feeding Thraustochytriales to poultry for increasing omega-3 highly unsaturated fatty acids in eggs A process is provided for growing microflora of the order Thraustochytriales such as Thraustochytrium, Schizochytrium, and mixtures thereof, in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a preferred embodime... | 04/25/2006 |
| 7026150 | Overexpression of phytase genes in yeast systems The present invention relates to a method of producing a heterologous protein or polypeptide having phytase activity in a yeast system. The invention also provides proteins having phytase activity which have increased thermostability. Yeast strains which produce a h... | 04/11/2006 |
| 7022512 | Schizochytrium and thraustochytrium strains for producing high concentrations of omega-3 highly unsaturated fatty acids Disclosed is a process for growing the microflora Thraustochytrium, Schizochytrium, and mixtures thereof, which includes the growing of the microflora in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a p... | 04/04/2006 |
| 7014876 | Packaged beverage Provided is a packaged beverage comprising the following ingredients (A) and (B): (A) non-polymer catechins in an amount of from 0.092 to 0.5 g/100 mL beverage, (B) an alcoholic precipitate in an amount of 0.015 g/... | 03/21/2006 |
| 7011962 | Method of producing lipids by growing microorganisms of the order thraustochyriales Disclosed is a process for growing the microflora Thraustochytrium, Schizochytrium, and mixtures thereof, which includes the growing of the microflora in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a p... | 03/14/2006 |
| 7005280 | Method of producing lipids by growing microorganisms of the order thraustochytriales Disclosed is a process for growing the microflora Thraustochytrium, Schizochytrium, and mixtures thereof, which includes the growing of the microflora in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a p... | 02/28/2006 |
| 7001633 | Stabilization of cooked and fully hydrated potato compositions The present invention provides starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, which are stabilized against the development of toxins fro... | 02/21/2006 |
| 6977167 | Mixtures of omega-3 and omega-6 highly unsaturated fatty acids from euryhaline microorganisms A process for the heterotrophic or predominantly heterotrophic production of whole-celled or extracted microbial products with a high concentration of omega-3 highly unsaturated fatty acids, producible in an aerobic culture under controlled conditions using biologic... | 12/20/2005 |
| 6953574 | Method for producing a fermented hydrolyzed medium containing microorganisms A method of producing a hydrolyzed fermented medium containing microorganisms includes providing at least one solid plant product reduced to small pieces and mixed with sugar and biocompatible liquid such as milk for fermentation at a temperature of between 35 and 5... | 10/11/2005 |
| 6942884 | Enzyme-containing beverage obtained from natural food and method for producing the enzyme-containing beverage An enzyme-containing beverage has various types of enzymes and basically has fermentation fluid obtained form fermented vegetables and fruits and fermented pine extract, and optionally further having fermented extract from a paper-mulberry tree. A method produces th... | 09/13/2005 |
| 6939572 | Confectionery composition A blue anthocyanin and granulated sugar composition, in which a hard coated confectionery item comprising a core and at least one layer of the composition are provided together with a process for manufacturing the hard coated confectionery item and a syrup containin... | 09/06/2005 |
| 6929807 | Compositions of plant carbohydrates as dietary supplements Compositions of plant carbohydrates for dietary supplements and nutritional support for promotion and maintenance of good health. Defined nutritionally effective amounts of one to eleven essential saccharides, glyconutrients, are used in various inventive compositio... | 08/16/2005 |
| 6890574 | Clear tomato concentrate as a taste enhancer The present invention relates to a taste enhancer comprising clear tomato concentrate. The present invention also relates to a method of enhancing the flavor of foods comprising adding a clear tomato concentrate to the food in an amount sufficient to enhance the fla... | 05/10/2005 |
| 6884415 | Antioxidation food product, antioxidation preparation and antioxidation method The antioxidation food product of the present invention is produced by fermenting a food product containing bacteria having catalase activity, such as Lactobacillus plantarum, in the presence of a manganese-containing natural material. The antioxidation food ... | 04/26/2005 |
| 6875455 | Process for the preparation of a vegetable yogurt There is described a process for the production of a vegetable yogurt formed by fermentation of vegetable products such as green vegetables and fruits under the action of lactic acid bacteria. In the first phase the vegetable substrate is prepared whereby the green ... | 04/05/2005 |
| 6858239 | Feed additive and method for controlling large bowel fermentation in the horse and similar animals A feed additive for equines, comprising dried glutamic acid fermentation solubles, dried corn fermentation solubles, or a mixture of dried glutamic acid fermentation solubles and dried corn fermentation solubles, wherein said dried solubles have been dried to a tota... | 02/22/2005 |
| 6838100 | Cultured protein hydrolysate This invention relates to a process for the production of a cultured savory base by hydrolyzing a protein-containing material using a combination of at least one enzyme with at least one thermotolerant lactic acid bacteria strain selected for its ability to provide ... | 01/04/2005 |
| 6805884 | Long-term feed for aquatic animals The present invention provides a long-term feed for aquatic animals, especially for fish, shrimp and invertebrates, which feed is stable for a long time, is insoluble and does not load the water chemistry in fresh and sea water and can also be used as a weekend or h... | 10/19/2004 |
