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161results about "Dough preparation" patented technology
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Heat resistant probiotic compositions and healthy food comprising them
Owner:DEGAMA PROBIOTICS +1
System and method for producing par-baked pizza crusts
InactiveUS6843167B1Reduces final cooking timeFast deliveryFood preservationMeat processingBiomedical engineering
A system for producing par-baked pizza crusts from dough portions includes a pan adapted to support the dough portions. A lid assembly is positioned to contact each dough portion. The dough portions are par-baked in an oven, while the lid assembly contacts the dough portions, in order to produce par-baked pizza crusts.
Owner:PIZZA HUT LLC
Dough conditioning apparatus and method
InactiveUS20080171120A1Reduce the temperatureImprove workabilityDough treatmentMilk preservationProcess engineeringHumidity
A dough conditioning apparatus for frozen dough including: an enclosure; at least one tray or conveyance for supporting at least one frozen dough piece within the enclosure; a means to direct a conditioning gas directly onto frozen dough within the enclosure; humidity and temperature sensors for respectively measuring the humidity and temperature of the conditioning gas; and a gas controller, the gas controller controlling the duration of the conditioning gas onto the frozen dough according to the output of the humidity and temperature sensor.
Owner:MOFFAT
Lipolytic enzyme: uses thereof in the food industry
Owner:DUPONT NUTRITION BIOSCIENCES APS
Freezer to retarder to oven dough
A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140° F., emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental gluten such that the frozen dough does not require a conventional proofing (proofer) step prior to freezing or prior to baking. When the frozen dough is thawed in a retarder at 33-42° F. for at least 12 hours, or at an elevated temperature of between 43-85° F. for at least 1 hour, and then baked, the baked products have good appearance, taste and texture, and a specific volume of at least 4 cc / gram.
Owner:RICH PRODUCTS
High fat biscuit mix and products resulting therefrom
The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and shortening. The shortening has a high initial solids content at low temperatures (50 DEG F.) and a melting point of 104 DEG F. or less resulting in a biscuit product having an improved moistness, flakiness and uniform height. The protein supplement and emulsifier generally provide a product having an improved outer crust layer, improved height and shape, and an interior which is tender without being doughy. The mix and resulting dough comprise a high concentration of fat and further a high concentration of fat contributed by shortening chips within the dough.
Owner:U S BANK NAT ASSOC +1
Methods of Obtaining Natural Products from the Comestible Fluids and Methods of Use
Described herein is an enriched substance containing a ground edible material comprising one or more concentrated bioactive natural products from plant juice, as well as methods of producing such enriched substances and methods of using such solids to provide beneficial effects to humans or other animals. Enriched foods comprising the enriched substance(s) are also provided. Also provided are non-sorbed natural products such as sugars, fats oils, and carotenoids found in the non-sorbed plant liquor fraction of plant juice.
Owner:RUTGERS THE STATE UNIV
Composition and method for improving stability and extending shelf life of probiotic bacteria and food products thereof
InactiveUS20130323362A1Improve the immunityExtended shelf lifeMilk preparationUnknown materialsAqueous solutionFatty acid
A composition comprising probiotic bacteria, the composition comprising: (a) a core composition containing the probiotic bacteria and a stabilizer, wherein the total amount of probiotics in the mixture is from about 10% to about 90% by weight of the core composition; (b) an innermost coating layer, layered on said core composition, comprising at least one hydrophobic solid fat or fatty acid having a melting point lower than 60° C.; (c) an intermediate coating layer layered on said innermost coating layer, which when present in an aqueous solution in the amount of 0.1% weight / weight over the weight of the solution, has a surface tension lower than 60 mN / m, when measured at 25° C.; and (d) an outer coating layer, layered on said intermediate coating layer; wherein the composition is in the form of particles; food products containing the composition and methods of preparation thereof.
Owner:DEGAMA BERRIER
Modified 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 Pseudomonas saccharophilia exoamylase shown as SEQ ID NO: 1.
Owner:AS DE DANSKE SUKKERFABRIKKER
Nixtamalization process and products produced therefrom
InactiveUS20060193964A1Reduce cooking timeHigh in fatDough treatmentBakery productsFood productsNixtamalization
The present invention provides a nixtamalization process wherein corn endosperm fractions, subfractions, or combinations thereof are individually nixtamalized to produce food products. The invention also comprises food products, including masa, instant masa, tortillas, and tortilla-related food products produced by the present invention's methods, including food products that have controllable fat and / or fiber levels.
Owner:BOARD OF TRUSTEES OF THE UNIV OF ILLINOIS A BODY & POLITIC OF THE STATE OF ILLINOIS THE
Low-carbohydrate bread products and method for making same
The present invention generally relates to low-carbohydrate dough and bread products and methods for making such products. In particular, the invention relates to low-carbohydrate dough and bread products with high soy protein to additive gluten ratios and physical properties comparable to those of conventional dough and bread products. Soy protein is a low-fat, cholesterol-free, high quality protein that has been associated with a variety of health benefits. The high soy protein and low-carbohydrate bread products of the present invention thus provide not only an appetizing, low-carbohydrate alternative to conventional bread, but a much healthier alternative to conventional bread.
Owner:SOLAE LLC
Pizza preparation and delivery method and unit
The present invention relates to pizzas and pizza-type products preparation and delivery method. The present invention deals with a method for providing to consumer a freshly baked pizza-type food product using individually frozen ingredients, combining them and baking them in less than 5 minutes; the individually frozen ingredients and the pizza-type food product being respectively stored and baked in a mobile, compact and energetically autonomous baking-selling unit.
Owner:NESTEC SA
Production system for belt-form edible dough and the method of using the same
An apparatus for stabilizing the amount of belt-form edible dough produced per hour by a production system. The apparatus features a calculating device (67) to calculate the hourly throughput of the edible dough (W) by dividing the weight of the proper number of the divided edible dough bodies (W) by the time used to charge that proper number of the divided dough bodies (W). If by the calculation the hourly throughput of the edible dough is found to be below the predetermined goal, a controlling section (65) controls a motor (47) for gap-adjusting to expand the size of a gap for discharging between a pair of roller members (29L) and (29R). If the hourly throughput is found to be above the predetermined goal, the controlling section (65) controls the motor (47) to reduce the size of the gap for discharging.
Owner:RHEON AUTOMATIC MASCH CO LTD
Process for preparing bakeable probiotic food
InactiveUS20100303962A1Improve stabilityMilk preparationDough/pre-mixesIntestinal microorganismsProbiotic bacteria
Heat-processed health food is provided, as well as a process for making it, the food being particularly probiotic pastry which comprises a probiotic component capable of resisting baking heat, and so it beneficially affects the consumer's intestinal microbial balance.
Owner:DEGAMA PROBIOTICS
Whole Grain Composition Comprising Hydrolyzed Starch
A composition comprising a whole grain with hydrolyzed starch. Although the starch can shift from relatively higher molecular weight moieties to relatively lower molecular weight moieties during hydrolysis, the relative proportions of the principal anatomical components of the caryopses of the grain—the starchy endosperm, germ and bran—remain approximately the same as evinced, for example, by the weight percentages and relative mass ratios of starch, fat, protein, dietary fiber, beta-glucan, and sugar in the composition. Additionally, the whole grain composition can be a powder, for example, a flour, and the whole grain composition can be granulated to a desired size to provide a powder that is highly dispersible in liquid. When gelatinized, hydrated and dispersed in a liquid, the whole grain with hydrolyzed starch can have a lower viscosity, grittiness, and graininess compared to the same variety of whole grain with unhydrolyzed starch.
Owner:THE QUAKER OATS CO
Composition for improving intestinal microflora
InactiveCN101626774AImprove purposeMilk preparationBacteria material medical ingredientsBifidobacteriumAdditive ingredient
Owner:KIRIN HOLDINGS KK
Thermostable alpha-amylases
ActiveUS7189552B2Quick responseHigh resultSugar derivativesBacteriaEscherichia coliOpen reading frame
An isolated polynucleotide comprising an open reading frame encoding a polypeptide having alpha-amylase activity, the polypeptide selected from the group consisting of: a) a polypeptide comprising an amino acid sequence which has at least 70% identity with amino acids 22 to 450 of SEQ ID NO:4; b) a polypeptide comprising an amino acid sequence which has at least 70% identity with the polypeptide encoded by the amylase encoding part of the polynucleotide inserted into a plasmid present in the E. coli host deposited under the Budapest Treaty with DSMZ under accession number DSM 15334; c) a polypeptide encoded by a polynucleotide comprising a nucleotide sequence which has at least 70% identity with the sequence shown from position 68 to 1417 in SEQ ID NO:3; and d) a fragment of (a), (b) or (c) that has alpha-amylase activity.
Owner:NOVOZYMES AS
Bread and dough composition and method
InactiveUS20060188630A1Soft bodiedExcellent Adhesive PropertiesReady-for-oven doughsBakery productsYeastFood science
An enzyme fermented and yeast leavened formulation with a specified rheology can be used in a unique process to provide a high quality bread dough. The dough can be topped with a heat transfer modulator and baked to form a quality product with a bready character and a pleasing crust in a short time.
Owner:SCHWANS FOOD MFG
Flour improver for instant frozen dumplings, method for manufacturing flour improver and application thereof
InactiveCN104663763AGood lookingGreat tasteDough treatmentDough preparationBiotechnologySODIUM METAPHOSPHATE
The invention discloses a flour improver for instant frozen dumplings, a method for manufacturing the flour improver and application thereof. The flour improver for the instant frozen dumplings comprises, by weight, 2-5 parts of xanthan gum, 2-4 parts of guar gum, 2-4 parts of monostearin, 5-9 parts of stearic calcium and sodium lactate, 1-4 parts of composite phosphate, 1-3 parts of glutamine transaminase and 2-6 parts of sodium chloride. The composite phosphate comprises tetrasodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate. The method includes respectively sieving the xanthan gum, the guar gum, the monostearin, the stearic calcium and sodium lactate, the tetrasodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate, the glutamine transaminase and the sodium chloride by the aid of Number-CB36 sieves; mixing the xanthan gum, the guar gum, the monostearin, the stearic calcium and sodium lactate, the tetrasodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate, the glutamine transaminase and the sodium chloride with one another to obtain the improver for the instant frozen dumplings. The flour improver, the method and the application have the advantages that problems of frost cracking and the like of dumpling wrappers of existing instant frozen dumplings during instant freezing, mechanical packaging and low-temperature storing can be solved by the aid of the improver for the instant frozen dumplings, the smoothness, the boiling fastness and the freeze-thaw stability of the instant frozen dumplings can be enhanced, and the taste and the appearance of the instant frozen dumplings can be obviously improved.
Owner:SHANGHAI INST OF TECH
Refined bread flour
InactiveCN101204168AIncrease in sizeGuarantee product qualityDough treatmentDough/pre-mixesVitamin CAlpha-amylase
The invention relates to a refining bread flour, belonging to a technical field of processing the flour by adding organic substances before baking, which includes: raw material flour, an additive, an emulsifier. The bread flour is characterized in that the material flour is domestic wheat flour and no potassium bromate exists in the additive; The additive adopts vitamin C, glucose oxidase, Alpha-amylase, pentosan enzyme, hemicellulase and ADA. Refined bread four produced in the invention is completely suitable for making bread and the bread products do not shrink and collapse; through adjustment of the additive, dough made by the flour presents good expansion and upright-standing after put into an oven so as meet the requirement of the consumers.
Owner:QINGDAO WHITE ORIENTAL CHERRY INDAL
Use of Lactobacillus for Treatment of Autoimmune Diseases
The present technology relates to the use of at least one strain of probiotic bacteria selected from Lactobacillus for the manufacture of a medicament for the treatment and / or prevention of an autoimmune disease.
Owner:PROBI AB LUND SE
Pretreatment of grain slurry with alpha-amylase and a hemicellulase blend prior to liquefaction
A method of preparing a low viscosity slurry that includes grinding a small grain to produce a flour. The flour is mixed with water to form a slurry. An alpha-amylase enzyme and a hemicellulase blend enzyme are mixed into the slurry and allowed to convert the slurry into a mash. A saccharifying enzyme is mixed into the mash. It is possible to use coarse grains such as grain sorghum and maize in conjunction with the small grains.
Owner:ICM
Stabilized liquid yeast preparation, a method for producing the same, and the use thereof
Owner:LALLEMAND USA INC
Lactase-containing comestibles and related methods
Owner:MCNEIL NUTRITIONALS
Methods for using polypeptides having amylase activity and nucleic acids encoding them
The invention relates to uses of polypeptides having amylase activity, nucleic acids encoding them, and methods for making and using them. For example, in one aspect, the invention provides methods for making alcohol using polypeptides of the invention. In one aspect, the polypeptides having amylase activity have increased activity and stability at acidic, neutral and alkaline pH and increased temperature. In one aspect, the invention provides methods for producing an alcohol, for producing a high-maltose or a high-glucose syrup or a mixed syrup, for liquifying a starch-comprising composition, for hydrolyzing a starch, comprising use of polypeptides of the invention, or polypeptides encoded by the nucleic acids of this invention.
Owner:SYNGENTA PARTICIPATIONS AG
Food product
InactiveUS20110165292A1Improve moisture resistanceDough treatmentBaking mixturesSugarFructooligosaccharide
A no- or low-sugar wafer or an expanded extruded cereal product comprising monodisperse maltodextrins or fructooligosaccharides, methods of making these compositions and food products containing these compositions.
Owner:NESTEC SA
Polyhydroxylated pentacyclic triterpene acids as hmg-coa reductase inhibitors
ActiveUS20150133552A1Lower serum cholesterol levelsReduce riskBiocideHydrocarbon active ingredientsDiseaseTormentic acid
The present invention relates to certain polyhydroxylated pentacyclic triterpene acids of formula (I) for use as HMG-CoA reductase inhibitors in the prophylactic and / or therapeutic treatment of a disease, disorder or condition that responds to a reduction of the HMG-CoA reductase activity in a mammal, preferably a human being. The present invention further relates to certain mixtures and plant extracts comprising euscaphic acid and tormentic acid, wherein the amount of euscaphic acid to tormentic acid exceeds a certain ratio. Further, the present invention also relates to a formulation, preferably pharmaceutical or nutraceutical formulation, comprising one or more of said compounds of formula (I), a composition according to the present invention or a plant extract according to the present invention. Also, the present invention relates to a process for obtaining certain polyhydroxylated pentacyclic triterpene acids of formula (I), a composition according to the present invention or a plant extract according to the present invention.
Owner:PRAIRIE BERRY EURO GMBH +1
Novel method for preparing ready-to-bake frozen doughs
Owner:PRITUS AG
Composition for improving intestinal microflora
InactiveUS20110038837A1Improve the microfloraImproving intestinal microfloraBiocideMilk preparationBacteroidesIntestinal microorganisms
The present invention is to provide a composition for improving the intestinal microflora for maintaining a good intestinal microflora. The present invention consists of a composition for improving the intestinal microflora characterized by containing L. paracasei KW3110 or its variant as an active component. The composition exhibits an excellent intestinal regulation effect, intestinal environment-improving effect, and intestinal microflora-improving effect, enabling to form healthy microflora in human intestine, when being ingested. Especially, a composition for improving the intestinal microflora of the present invention activates lactic acid bacteria such as Bifidobacterium which are beneficial bacteria among the intestinal microflora, and enables substantively the improvement of the intestinal microflora and the maintenance of a good intestinal microflora. In the present invention, it is particularly preferred that the composition is a composition wherein L. paracasei KW3110 or its mutant is combined with probiotics and / or prebiotics.
Owner:KIRIN HOLDINGS KK
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