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| Number | Title | Issue Date |
| 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 |
| 7371421 | Dough composition Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough compos... | 05/13/2008 |
| 7341753 | Dough composition Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough compos... | 03/11/2008 |
| 7264838 | Method for reducing acrylamide levels in food products and food products produced thereby The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger scale treatment of food products... | 09/04/2007 |
| 7256032 | Enzymes The present invention relates to novel cellulase enzymes, especially novel endoglucanases including endoglucanase fusion proteins, preparations and compositions containing these endoglucanase enzymes and fusion proteins, expression vectors, host cells and methods fo... | 08/14/2007 |
| 7252850 | High protein and high fiber food products High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for prepari... | 08/07/2007 |
| 7115297 | Nutritionally fortified liquid composition with added value delivery systems/elements/additives A shelf-stable, ready to use, water-like composition for humans/animals; as an adjunct to fiber-water, and/or safe drinking water, consumed directly, tube feedings, or in the preparation/reconstitution of food(s)/beverage(s). Fortified Fiber-Water is fiber-water, wi... | 10/03/2006 |
| 7067498 | Polymer controlled induced viscosity fiber system and uses thereof The present invention relates generally to a method of blunting the postprandial glycemic response in a human by feeding an induced viscosity fiber system. The invention also relates to an induced viscosity fiber system and the liquid products that incorporate the i... | 06/27/2006 |
| 6355283 | Process for making soybean curd bread A process for making a soybean curd bread which comprises adding magnesium chloride to a soybean milk having a predetermined solid content and at a temperature of about 60° C. to 90° C. to prepare homogeneously emulsified soybean curd, adding a bread do... | 03/12/2002 |
| 6183787 | Quality improver for use in producing bread A quality improver for producing bread, comprising at least one component (i) selected from malt, rice fermentation product, and wheat fermentation product and (ii) biotin. Preferably it further contains mevalonolactone and/or mevalonic acid or a lactic a... | 02/06/2001 |
| 6168821 | Glucan containing nutritional product and method of making the same An acidic fruit or vegetable beverage having improved nutritional value. The beverage includes the addition of natural fiber, glucans and a flavoring agent to the beverage. The glucans are substantially derived from a natural grain, such as oats. The flav... | 01/02/2001 |
| 6090416 | Fermented formula feed, its production, and uses A highly digestible, good preference, relatively high-quality fermented formula feed which is obtainable by mixing a soybean feed material and a wheat splinter capable of decomposing phytin in an amount of not less than that of the soybean feed material, ... | 07/18/2000 |
| 6054150 | Method for producing seasoning liquids Method for producing, in a short time period, a soy sauce seasoning liquid having a high nitrogen content by efficient utilization of vital gluten upon its addition to soy sauce koji and brine wherein the gluten is added to an enzymatically hydrolyzed mix... | 04/25/2000 |
| 6020016 | Glucan containing beverage and method of making the same An acidic fruit or vegetable beverage having improved nutritional value. The beverage includes the addition of natural fiber, glucans and a flavoring agent to the beverage. The glucans are substantially derived from a natural grain, such as oats. The flav... | 02/01/2000 |
| 6007850 | Baking improver The present invention relates to a process for preparing a baking improver based on fermented cereal germs. Such a baking improver can alleviate some of the negative side effects in dough handling properties associated with dough rich in gluten. As an add... | 12/28/1999 |
| 5955123 | Baked compositions comprising psyllium The subject invention encompasses baked compositions, a therapeutically effective dose of SMOOTH TEXTURE METAMUCIL.RTM. and one or more conventional additives used in dough containing compositions. The present invention also encompasses methods for regula... | 09/21/1999 |
| 5922373 | Process for preparing a soy protein feed with enhanced nutritional value The present invention provides a novel method for making a modified soy flour feed which is useful as a protein source in the diets of animals, particularly in the diet of young animals. The method for producing the modified soy flour feed, referred to he... | 07/13/1999 |
| 5904942 | Fermented formula feed, its production, and uses A highly digestible, good preference, relatively high-quality fermented formula feed which is obtainable by mixing a soybean feed material and a wheat splinter capable of decomposing phytin in an amount of not less than that of the soybean feed material, ... | 05/18/1999 |
| 5879729 | Composition and process useful for reducing the fat caloric content of foodstuffs containing fats and oils The fat caloric content of foodstuffs containing fats or oils can be reduced by adding to the foodstuffs an acidic amylaceous fermented composition resulting from a process wherein a) a slurry of cereal flour and at least one additional non-cereal starch ... | 03/09/1999 |
| 5869115 | Process for producing seasoning A process for producing a seasoning having high nitrogen concentration by hydrolyzing a proteinaceous material with enzyme, characterized in that common salt is added to the decomposed Moromi or the Moromi temperature is lowered, then the Moromi is allowe... | 02/09/1999 |
| 5714474 | Production of enzymes in seeds and their use A method of catalyzing in vitro reactions using seeds containing enhanced amounts of enzymes is disclosed. The method involves adding transgenic, non-wild type seeds, preferably in a ground form, to a reaction mixture and allowing the enzymes in the seeds... | 02/03/1998 |
| 5686123 | Homogeneous and stable cereal suspension and a method of making the same A homogeneous and stable cereal suspension having the taste and aroma of natural oats, as well as a method for the preparation thereof, is described. The cereal suspension contains intact ଲ-glucans from the starting material and is prepared by A) dr... | 11/11/1997 |
| 5654021 | Process for preparing a filled steamed bagel product A process of making a filled bagel dough product and the product formed thereby. One process comprises the steps of mixing and kneading a quantity of bagel dough, including yeast; sealing a filler such as cream cheese within a bagel dough shell; proofing ... | 08/05/1997 |
| 5650183 | Preparation of refrigeratable dough products containing saccharomyces cerevisiae ATCC 74212 Refrigeratable yeast-leavened dough products are prepared that can be stored for extended periods of time at refrigeration temperatures. The dough composition and yeast strain are chosen to limit the total leavening action of the yeast by controlling the ... | 07/22/1997 |
| 5565225 | Process for enhancing the nutritional value of soy protein for the young animal The present invention provides a novel soy flour-wheat flour feed, referred to herein as "MSWF feed" useful as a protein source in the diets of animals. Such MSWF feed is particularly useful for at least partially replacing milk as a protein source in the... | 10/15/1996 |
| 5514395 | Filled bagel dough product and method A filled bagel dough product has a hollow spherical shell filled with cream cheese. The dough is formed into an open ball, which is sealed after insertion of a scoop of cream cheese. The filled ball is steamed to skin outer and inner crusts, then baked to... | 05/07/1996 |
| 5510126 | Tortilla The quality of wheat flour tortillas is improved by using a yeast derivative in the tortilla dough.... | 04/23/1996 |
| 5510136 | Method of making bread products without shortenings and/or oils The method of making bread products without animal shortenings and/or vegetable oils comprises substituting waxy barley flour made from processed or unprocessed, hulled or nonhulled waxy barley for shortenings and/or oils. Bread products comprising waxy b... | 04/23/1996 |
| 5441751 | Precooked pan pizza dough A precooked, partially risen, storage stable pan pizza dough, and a method for producing the same is described. The ingredients of the pizza dough, including at least flour, water, yeast and oil, are mixed, and the mixed dough is then cut into sections. T... | 08/15/1995 |
| 5395623 | Human food product derived from cereal grains and process A bakery ingredient including a milled, starch-bearing grain having about 60-80% of its starch enzymatically eliminated by conversion to a soluble form and about 4 to 30% by weight of a caramel-sugar mixture is disclosed along with a process for preparati... | 03/07/1995 |
| 5385742 | Process of making substrate-limited doughs A dough for the preparation of yeast-leavened flour products whereby the dough comprises a yeast not capable of fermenting malto and an amount of sugar(s) fermentable by the yeast wherein the maximal amount of CO2 gas produced during the proof ... | 01/31/1995 |
| 5384136 | Psyllium-enriched dough products and method for making the same The invention provides for a dough product, that is enriched with a psyllium composition. The psyllium may range from about 1.0 to about 5.0 grams per one ounce. The dough product can include an amount of gluten to increase its volume. Also provided is a ... | 01/24/1995 |
| 5380542 | Dietary fiber compositions for use in foods A cereal or grain hydrolysate-containing composition which is derived from the enzymatic, e.g., amylase, hydrolysis of cereal or grain in combination with a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum, can be effecti... | 01/10/1995 |
| 5294457 | Thermo-irreversible gel particles for use in foods A thermo-irreversible gel composition prepared from a soluble dietary fiber which is derived from the amylase hydrolysis of cereal and a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum can be effectively used as a fat mi... | 03/15/1994 |
| 5281433 | Process for preparing a pre-cooked, microwaveable frozen baked food product The present invention comprises a process for preparing a pre-cooked, microwaveable frozen baked food product, said process comprising: (a) preparing a dough and shaping the dough into a desired preform; (b) baking the preform to a fully baked state to pr... | 01/25/1994 |
| 5275831 | Reduced fat, ready-to-eat cereal The present invention relates to a reduced fat, readyto-eat cereal ingredients, said cereal comprising: a base component and a coating component thereon, said base component comprising from about 30 parts to about 90 parts by weight cereal flakes and from... | 01/04/1994 |
| 5275830 | Reduced-fat, ready-to-eat food item The present invention relates to a reduced-fat, ready-to-eat food item comprising a cereal component, a water-soluble dietary fiber composition component, and a binding agent component, wherein a sufficient amount of each component is used to provide for ... | 01/04/1994 |
| 5260076 | Pizza crust The improved pizza crust is made by incorporating an effective amount of a novel starch obtained from a plant having a genotype selected from the group consisting of amylose extender dull, dull horny, dull sugary-2, and dull waxy. The amount of novel star... | 11/09/1993 |
| 5192564 | Composite dough product and a process for producing same The present invention describes a composite dough mass for producing a baked product comprising an inner dough portion and an outer dough portion, wherein the outer dough comprises a conventional leavened dough and the inner portion comprises a leavened d... | 03/09/1993 |
| 5190755 | Nutrient composition and method for the preparation thereof A nutrient composition for administration to patients in, for example, feeding by tube, or for use as a health drink is described. The nutrient composition comprises a fermented cereal-based product, enzyme and, optionally, further nutrient components, in... | 03/02/1993 |
