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| Number | Title | Issue Date |
| 8153175 | Method of producing GABA-containing fermented product It is intended to provide a method of efficiently producing a fermented fruit or vegetable product which contains GABA at an elevated concentration without damaging the inherent flavor of the fruit or the vegetable. A method of producing a fermented product containi... | 04/10/2012 |
| 7097867 | Process of extracting chili () oleoresin The present invention relates to a process for obtaining oleoresin of improved color and pungency from chili, the said process comprising steps of: treating powder or flakes of chili by mixing with a multi enzyme preparation, incubating at a particular range pH, dry... | 08/29/2006 |
| 7083955 | Preparation of lactic acid from a pentose-containing substrate Cost-effective processes for producing lactic acid and/or lactate from pentose-containing substrates, such as xylose-containing substrates, are provided. In particular, processes for producing lactic acid and/or lactate include fermentation of pentoses, such as xylo... | 08/01/2006 |
| 7060313 | Citrus peel processing system and method A method and system for processing citrus peel to produce food grade products and environmentally safe liquid discharge, by cutting mixing, heating, separating, pressing and drying the citrus peel. ... | 06/13/2006 |
| 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 |
| 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 |
| 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 |
| 6849283 | Process for producing juice from buckwheat buds and flowers A juice-type drink, which is rich in the medicinal components of buckwheat, can be easily taken and has a favorable appearance in a pink color, is produced by using a press juice obtained from young buds or flowers of buckwheat. Young buds or flowers of buckw... | 02/01/2005 |
| 6723355 | Method for extracting fruit and vegetable juices A method for extracting fruit or vegetable juices, the steps comprising: grinding one of fruits and vegetables to obtain a mash; adding peel components to the mash; and juicing the mash. ... | 04/20/2004 |
| 6582688 | Method for extracting compounds of furan lipids and polyhydroxylated fatty alcohols of avocado, composition based on said compounds, and therapeutic, cosmetical or food use of said compounds The invention concerns a method for selectively extracting furan lipids and polyhydroxylated fatty alcohols of avocado, characterised in that it comprises steps which consist in: preparing an unsaponifiable matter of avocado; then in subjecting the unsapo... | 06/24/2003 |
| 6506427 | Method for obtaining natural super-cloud compositions A method of obtaining a natural super-cloud composition of citrus components, which method entails: (a) extracting with water at a temperature of about 60-100° C. at least one citrus constituent comprising peel, core, cells, frit or juice or a combinatio... | 01/14/2003 |
| 6479091 | Beverage containing hybrid Rumex acetosa L. and methods for preparing same The invention relates to the use of hybrid Rumex acetosa L. in production of beverage, wherein the fresh hybrid Rumex acetosa L. is extracted to produce juice or whole pulp beverage, or hydrolyzed to produce amino acids-rich beverage. The resulting bevera... | 11/12/2002 |
| 6468565 | Onion extract rich in sulfurized cyclic amino acid and process for producing the same This invention relates to a cycloalliin-enriched onion extract produced by heating onions in the first place, crushing and squeezing them and subjecting the resulting onion juice to reheating or alkali treatment.... | 10/22/2002 |
| 6465026 | Process for the production of juices from fruits and vegetables The present invention discloses the application of a pectin esterase substantially free from depolymerase activity in the maceration of apple pulp. The use of purified pectin esterase leads to a low amount of pectin degradation products in the juice and t... | 10/15/2002 |
| 6428837 | Deesterified pectins, processes for producing such pectins, and stabilized acidic liquid systems comprising the same Enzymatically blocked-deesterified pectins that display pseudoplasticity and substantially no phase separation in aqueous solutions comprising at least one polyvalent cation, and processes for producing the same. Enzymatically blocked-deesterified pectins... | 08/06/2002 |
| 6355284 | Fruit juice clarification The present invention relates to clear fruit juices and to a process for the production thereof. A fast process is provided that comprises the combined use of pectin esterase and flotation.... | 03/12/2002 |
| 6316035 | Fermented organic acid that changes cell and protein functions and method of making The object of the present invention is to develop an agent to keep proper moisture, improve the mouth-feeling and preserve freshness of cells and protein-containing-materials which does not cause any side-effect. This object can be accomplished by contact... | 11/13/2001 |
| 6309679 | Method of improving processes using pectinase enzymes with noble gases A method is provided for improving an enzymatic process using at least one enzyme having pectinase activity which entails contacting the at least one enzyme during the process with a noble gas, mixture of noble gases or gas mixture containing at least one... | 10/30/2001 |
| 6129937 | Flavoring agent Flavoring agent obtained by a process in which seeds of an edible plant are germinated, the sprouts obtained are matured under the effect of their endogenous enzymes, an optional fermentation of these sprouts is envisaged with at least one microorganism, ... | 10/10/2000 |
| 6113955 | Tomato products and processes therefor A process for manipulating the aroma profile of tomato products comprises the steps of a) adding an enzyme with alcohol dehydrogenase activity to a plurality of tomato pieces; b) adding either a cofactor of alcohol dehydrogenase or an electron donor to th... | 09/05/2000 |
| 6106872 | Process for obtaining aroma components and aromas from their precursors of a glycosidic nature, and aroma components and aromas thereby obtained An enzymatic hydrolysis of a glycosidic substrate containing at least one of the said precursors is performed with at least one enzyme chosen in accordance with the structure of the said precursor, to liberate the corresponding monoglycosides by cleavage ... | 08/22/2000 |
| 6099844 | Increasing yield of extractable substances from botanicals with an enzyme composition This invention relates to a method of increasing the yield of extractable substance from a botanical in the gastrointestinal system of a human being comprising the step of ingesting an enzyme composition comprising a cellulase enzyme and a pectinase enzym... | 08/08/2000 |
| 6054169 | Process for the production of a kiwi juice and product thereof The present invention relates to a process for the production of a kiwi juice while preserving the original color. The process includes peeling the kiwis, subjecting the kiwis to a pressure treatment at between about 100 and 800 MPa for a period of at lea... | 04/25/2000 |
| 6050180 | Fruit and vegetable juicer A fruit and vegetable juicer having a cover, a filter sieve, a collection bowl, a collection bowl top orifice, and a feeding tube located within the cover, wherein the cover has a helical recess extending upward from and in pulp-extraction communication w... | 04/18/2000 |
| 6036981 | Process for the improvement of gel formation or viscosity increase A process for increasing the viscosity or gel strength of certain food products is disclosed. By the process a pectinaceous homogenate or slurry is subjected to: a) a treatment with a mixture of enzymes, comprising one or more among galactanases, arabinan... | 03/14/2000 |
| 6030648 | Extracts/cloud stability A method of producing cloud stable extracts such as juices from plant material by using one or more enzymes that attack the hairy regions of pectin.... | 02/29/2000 |
| 6013289 | Flavorant prepared from Trigonela foenum-graecum seeds A flavorant composition is prepared by hydrolyzing Trigonell foenum-graecum seed material with enzymes, heating the hydrolyzate obtained at a temperature for a time to inactivate the enzymes, centrifuging the heat-treated hydrolyzate to separate the liqui... | 01/11/2000 |
| 6004610 | Compositions of dietary fiber rich and low viscosity beverages The present invention is directed to compositions of a fiber blend and a fiber rich, low viscosity beverages. The fiber blend and fiber beverage are enriched with low viscosity fibers including both arabinogalactan and hydrolyzed guar gums.... | 12/21/1999 |
| 5965177 | Method for producing a clouding agent A method of producing a clouding agent from citrus membrane and/or peel for use in fruit juices and soft drink beverages comprising the sequential steps of mincing or chopping the citrus membrane and/or peel, forming a slurry of water and the minced or ch... | 10/12/1999 |
| 5952021 | Stabilized biologically active compounds contained in coated microgranules which can be suspended in alimentary fluids A method to protect biactive compounds and microorganisms from inactivation in the gastric tract as well as in foods. The method involves preparation and coating of a multiplicity of microgranules containing the compounds or microorganisms. The microgranu... | 09/14/1999 |
| 5922374 | Treatment of vegetables Process for the preparation of a vegetable juice or puree in which at least one fresh vegetable is homogenized in the presence of water, where appropriate under an inert atmosphere, so as to release the flavor precursors and part of the endogenous enzymes... | 07/13/1999 |
| 5902615 | Nutritional composition resulting from maize steeping The invention relates to a new nutritional composition resulting from maize steeping. This composition comprises an inorganic phosphorous concentration to total phosphorus concentration ratio (Pi/Pt) of between 35 and 95%. The composition also comprises p... | 05/11/1999 |
| 5840353 | Process for the preparation of a food product A process for providing a tomato-based product comprising the following steps: a) applying ultra high pressure to a tomato piece, such that polygalacturonase is inactivated and pectinmethylesterase and preferably peroxidase are not inactivated; b) incubat... | 11/24/1998 |
| 5760078 | Process for the fractioning and recovery of valuable compounds from vinasse produced in fermentations A process is provided for the preparation of valuable products from vinasse which contains potassium salts. The process comprises concentrating the vinasse to a dry matter content of 50-80% dry solids and separating the formed crystals in a concentration ... | 06/02/1998 |
| 5756134 | Process for producing fruit flavor A process for producing a highly fresh and juicy fruit flavor is provided. A recovered aroma derived from a fruit juice, which contains a composition containing (E)-2-hexenol, is contacted with cells of Candida boidinii or treated cells of the microorgani... | 05/26/1998 |
| 5747635 | Modified polyaspartic acids, preparation thereof and use thereof Modified polyaspartic acids useful as detergent and cleaner additives, as water treatment agents and as scale inhibitors in the evaporation of sugar juice are obtainable by polycondensation of (a) from 1 to 99.9 mol % of aspartic acid with (b) from 99 to 0.1 m... | 05/05/1998 |
| 5738887 | Process of preparing fruit/vegetable juice and protein emulsion with multi-enzyme system This invention relates to a process for preparing juice or protein emulsion from vegetable and/or its fruit by using a multi-enzyme system to hydrolyze the material. The multi-enzyme system comprises proteases, amylases, pectases, cellulases, hemicellulas... | 04/14/1998 |
| 5738888 | Beverage preservation An aqueous based beverage is disclosed which also contains sufficient Natamycin and DMDC to prevent spoilage and the outgrowth of pathogenic microbes.... | 04/14/1998 |
| 5731018 | Method for production of a fruit or vegetable juice concentrate Method for production of a fruit or vegetable juice concentrate, the steps including milling of the fruit or vegetables in a fruit or vegetable mill with addition of enzymes, heating of the formed mash, stirring of the heated mash with aeration, pressing ... | 03/24/1998 |
| 5578335 | Process for the production of juices from fruits and vegetables The present invention discloses the application of a pectin esterase substantially free from depolymerase activity in the maceration of apple pulp. The use of purified pectin esterase leads to a low amount of pectin degradation products in the juice and t... | 11/26/1996 |
