23results about "Dough preparation" patented technology

This invention relates to the Kluyveromyces marxianus strain and its use, wherein the Kluyveromyces marxianus strain is Kluyveromyces marxianus AMCC30648, deposited with the China Center for the Preservation of Typical Cultures (CCTCC) with deposit number CCTCC NO:M 20222108, or Kluyveromyces marxianus AMCC31343, deposited with the China Center for the Preservation of Typical Cultures (CCTCC) with deposit number CCTCC NO:M 20222111. The Kluyveromyces marxianus strain is characterized by producing a variety of flavor substances at high concentrations. It can be used in fields such as brewing, beverages, and bakeries.

The present invention aims to provide a tangzhong dough for bakery food that increases the amount of water added while maintaining good workability without using starch raw materials, a method for producing the tangzhong dough, a method for improving the workability of the tangzhong dough, and a method for improving the texture of bakery food using the tangzhong dough. [Solution] A bakery food tangzhong dough that does not contain starch raw materials and contains water in an amount more than twice the weight of the grain flour raw materials, and contains edible oils and fats, wherein the total content of the amount of water and the amount of edible oils and fats in the bakery food tangzhong dough is 65% by mass or more and 90% by mass or less.

A variant polypeptide of fructanase, a fusion protein and an enzyme composition comprising said variant polypeptide, recombinant host cell producing the variant polypeptide, method for manufacturing the variant polypeptide, a use of the variant polypeptide to degrade and modify fructan containing material, and a premix for baking comprising the variant polypeptide.

Provided is a leavening composition containing starch derived from legumes and / or millet, the leavening composition being configured such that leavening is promoted and viscoelasticity (stringiness) characteristic to a starch network is imparted. The leavening composition satisfies all of (1) to (6). (1) The starch content is 3 mass% or more in terms of wet mass. (2) The dry-based water content is less than 150 mass%. (3) The dietary fiber content is 3.0 mass% or more in terms of wet mass. (4) The plant polysaccharide content is 0.1 mass% or more in terms of wet mass. (5) When a water slurry made of ground product of said composition is analyzed with a rapid visco analyzer under a prescribed condition, the ratio [value β] / [value α] is 100 or less. [Value α]: Breakdown-time viscosity (cP) during the rising temperature stage (al). [Value β]: Peak viscosity (cP) during the falling temperature stage (a2). (6) A water suspension liquid of the ground product of said composition is subjected to a treatment with α-amylase and glucoamylase, subsequently a component that is ethanol-insoluble but dimethylsulfoxide-soluble is obtained, and gel filtration chromatography is carried out under a prescribed condition, giving a molecular weight distribution curve (MWDC3.0-6.0) in which the logarithmic values are in the range from 3.0 inclusive to 6.0 exclusive. Here, when the greatest peak of the molecular weight logarithm is noted as " 1st MP", and the second greatest peak of the molecular weight logarithm is noted as "2nd MP", the ratio (2nd MP / lst MP) of the molecular weight logarithmic value at the peak of 2nd MP to the molecular weight logarithmic value at the peak of 1st MP is 95% or less.

The present disclosure relates to a modified polypeptide having xylanase activity and the use thereof.

Provided is a leavening composition containing starch derived from legumes and / or millet, the leavening composition being configured such that leavening is promoted and viscoelasticity (stringiness) characteristic to a starch network is imparted.　The leavening composition satisfies all of (1) to (6). (1) The starch content is 3 mass% or more in terms of wet mass. (2) The dry-based water content is less than 150 mass%. (3) The dietary fiber content is 3.0 mass% or more in terms of wet mass. (4) The plant polysaccharide content is 0.1 mass% or more in terms of wet mass. (5) When a water slurry made of ground product of said composition is analyzed with a rapid visco analyzer under a prescribed condition, the ratio [value β] / [value α] is 100 or less. [Value α]: Breakdown-time viscosity (cP) during the rising temperature stage (a1). [Value β]: Peak viscosity (cP) during the falling temperature stage (a2). (6) A water suspension liquid of the ground product of said composition is subjected to a treatment with α-amylase and glucoamylase, subsequently a component that is ethanol-insoluble but dimethylsulfoxide-soluble is obtained, and gel filtration chromatography is carried out under a prescribed condition, giving a molecular weight distribution curve (MWDC3.0-6.0) in which the logarithmic values are in the range from 3.0 inclusive to 6.0 exclusive. Here, when the greatest peak of the molecular weight logarithm is noted as "1st MP", and the second greatest peak of the molecular weight logarithm is noted as "2nd MP", the ratio (2nd MP / 1st MP) of the molecular weight logarithmic value at the peak of 2nd MP to the molecular weight logarithmic value at the peak of 1st MP is 95% or less.

The present invention relates to a process for the preparation of γ-aminobutyric acid (GABA) using lactic acid bacteria (LAB) on vegetal matrices. In particular, the invention relates to the use of selected lactic acid bacteria for the production of γ-aminobutyric acid (GABA) on vegetal matrices such as legume flours for beneficial use in food, pharmaceuticals or cosmetics.

The invention features multi-specific fusion protein complexes with one domain comprising IL- 15 or a functional variant and a binding domain specific to IL-7 or IL-21.

The present invention relates to xylanase variants, polynucleotides encoding the variants; nucleic acid constructs, vectors, and host cells comprising the polynucleotides; compositions comprising the xylanase variants and methods of using the variants.

A bread machine (100) can include a housing (102), a bread container (104), a motor (106), and an electromagnetic locking mechanism (108). The bread container (104) can be removably disposed within the housing (102). The bread container (104) can include a paddle (110) disposed within the bread container (104) and a magnetic plate (112) disposed on an exterior (114) of the bread container (104). The motor (106) can be disposed in the housing (102) and configured to rotate the paddle (110) within the bread container (104). The electromagnetic locking mechanism (108) can be disposed within the housing (102) and can include an electromagnet (116). The electromagnet (116) can be configured to selectively engage and disengage the bread container (104). The electromagnet (116) can be disposed within the housing (102) to correspond with the magnetic plate (112) of the bread container (104). A method (200) of securing a bread machine (100) for use is also provided.

The invention relates to a temperature-controlled water supply system (10) comprising a tank (6) suitable for containing water intended to be cooled and / or heated, means for measuring the temperature of the water contained in the tank (6), mixing means (25), first means for conveying water (2) between an inlet port (1) of the system (10) and a first inlet port (14) of the mixing means (25), second means for conveying water (18) between a first outlet port of the tank (11) and a second inlet port (15) of the mixing means (25), third means for conveying water (19) between the outlet port (16) of the mixing means (25) and an outlet port of the system (10), means for cooling and / or heating the water contained in the tank (6),the mixing means (25) being capable of mixing the water flowing in the first water conveying means (2) and the water flowing in the second water conveying means (18) so that the water flowing in the third water conveying means (19) comes from this mixture. Figure 1,

The present invention relates to Saccharomyces cerevisiae SPC Y76LT (KCTC 14767BP). Since the strain (SPC Y76LT) of the present invention exhibits excellent fermenting ability at various sugar contents, it can be applied to various breads with different sugar contents. In addition, the strain of the present invention exhibits low fermenting power at low temperatures and has little quality change during the cold storage and distribution process, so it is suitable for the distribution of refrigerated dough. Moreover, the dough using the strain of the present invention is suitable for the distribution of frozen dough because, even after being stored in a frozen state and then thawed for use, the fermenting power of the strain is maintained in an excellent state.

A double-layer coated microparticle for protecting a bioactive substance is provided. The double-layer coated microparticle comprises a core, an inner layer and an outer layer, wherein the core is coated with the inner layer and the outer layer, the inner layer is between the core and the outer layer, the core comprises the bioactive substance, the inner layer comprises a hydrophobic antioxidant, and the outer layer comprises a solid fat. Also provided is a method for preparing the double-layer coated microparticle. The preparation method comprises contacting the core with an inner layer solution to form the inner layer on the core, whereby an inner-layer coated microparticle is obtained; and contacting the inner-layer coated microparticle with an outer layer solution to form the outer layer on the inner-layer coated microparticle.

A method for producing an acetic acid bacteria-containing composition is provided. The method includes culturing acetic acid bacteria of the genus Acetobacter, collecting the bacteria, and washing the bacteria. The acetic acid bacteria-containing composition includes nonanal, methylheptenone, dimethyl trisulfide, and 2-tridecanone so that the peak area ratio of nonanal to methylheptenone (nonanal:methylheptenone) is 1:10 to 100:1, the peak area ratio of nonanal to dimethyl trisulfide (nonanal:dimethyl trisulfide) is 1:100 to 50:1, and the peak area ratio of nonanal to 2-tridecanone (nonanal:2-tridecanone) is 1:100 to 100:1.

The present invention relates to a fish-based dough and the process for its preparation. This dough incorporates fish as a primary ingredient, providing an enhanced nutritional benefits. The fish-based dough can be used in a variety of culinary applications, including but not limited to pizza, flatbreads, focaccia and calzone. The method of preparation ensures that the dough maintains its desired texture and flavor, while also offering the health benefits associated with the inclusion of fish. Preferably the fish-based dough is a fish-based pizza.

Disclosed herein are methods of reducing and / or preventing “greening” in sunflower-containing food products.

The application discloses a flour pretreatment device for yeast bread preparation and belongs to the flour pretreatment field. A weighing bin is used for weighing flour with a preset mass; a filter pipeline is used for receiving the flour with the preset mass weighed by the weighing bin and conveying and filtering the flour along a conveying direction; a receiving bin is arranged below the filter pipeline and is used for receiving the flour filtered by the filter pipeline; a weighing element is used for measuring the mass of the flour filtered by the filter pipeline received by the receiving bin; and a metering element is used for obtaining a ratio of a filtering output according to the mass of the flour filtered by the filter pipeline and the preset mass. The application has the beneficial effect that the ratio of the flour after pretreatment to the flour before pretreatment can be obtained through the arrangement of the weighing bin and the weighing element, so that the output ratio of the pretreatment is obtained, and the mass of the flour before pretreatment can be controlled according to the output ratio to accurately obtain the mass of the flour after pretreatment, thereby better guaranteeing the quality of the yeast bread.

"Method". A method of producing one or more of an ester carbohydrate, an ester protein, an ester protein subunit or a hydroxy acid ester, which method comprises mixing an acyl donor, an acyl acceptor and water to produce a high water environment comprising water from 5 - 98%, where donor acyl is a lipid substrate selected from one or more of the group consisting of a phospholipid, a lysophospholipid, a triacylglyceride, a diglyceride, a glycolipid or a lysoglycolipid and said that the acyl acceptor is selected from one or more of the group consisting of a carbohydrate, a protein, a protein subunit, or a hydroxy acid; and contacting the mixture with a lipid acyltransferase, such that the lipid acyltransferase said catalysis one or both of the following reactions; alcoholism or transesterification.

A Kluyveromyces marxianus strain and a use thereof. The Kluyveromyces marxianus strain is Kluyveromyces marxianus AMCC30648, which is deposited in the China Center for Type Culture Collection (CCTCC), and the deposit number is CCTCC NO: M 20222108; or Kluyveromyces marxianus AMCC31343, which is deposited in the China Center for Type Culture Collection (CCTCC) and the deposit number is CCTCC NO: M 20222111. The Kluyveromyces marxianus strain can generate a plurality of fragrance substances which are high in concentration. The strain can be applied to the application fields such as brewing, beverages, and baking.

The invention is a process for the formation of natural emulsifiers, characterized in that it comprises the use of brewer's yeast or Saccharomyces cerevisiae, the metabolism of which produces glycerol, heterofermentative lactic acid bacteria, which produce lactic acid, enzymes accessible to lactic acid bacteria for the formation of lactic acid, and wherein the esterification process between glycerol and lactic acid or acetic acid, or both, leads to the formation of emulsifier molecules.

A snack product includes legume, deactivated transglutaminase (TG), oil, moisture, and / or seasonings. The legume dough used to make the snack product includes transglutaminase (TG) to form a modified dough having improved sheetability characteristics as compared to a similar dough without TG. The legume dough may include from about 60 wt. % to about 100 wt. % legumes. An exemplary method of making the modified legume dough includes adding about 0.5 wt. % to about 5 wt. % TG, incubating the modified legume dough at about 100 °F (37.8 °C) to about 140 °F (60 °C) for between about 5 minutes to about 120 minutes.

To provide an improved food observation method.SOLUTION: A method for observing food includes the steps of: preparing a food sample by collecting a part of the food; electronically staining the food sample; discharging an unobservable component from the electronically stained food sample; and observing the food sample from which the unobservable component has been discharged with an electron microscope.SELECTED DRAWING: None

A method for producing baked goods with less added sugar without compromising the taste, sweetness and flavor of the baked goods. The method includes adding the enzyme alternansucrase in the dough-making process and may reduce the amount of added sugar in various baked goods by 50% without compromising taste and flavor. Addition of enzyme alternansucrase also maintains / improves certain key sensory qualities of the baked goods.