The present invention relates to a method for reducing fructan in a fructan-containing food product, including adding an invertase belonging to enzyme classification EC 3.2.1.26 to the food product, and incubating the food product with the invertase, wherein fructan in the fructan-containing food product is hydrolysed. The invention further relates to the use of an invertase belonging to enzyme classification EC. 3.2.1.26 for the preparation of a medicament or a dietary supplement for the treatment of a person suffering from irritable bowel syndrome. Invertase (EC 3.2.1.26) may optionally by further combined with inulinase (EC3.2.1.7) and/or beta-fructosidase (EC 3.2.1.80).

The present invention relates to a method for reducing fructan in a fructan-containing food product, including adding an invertase belonging to enzyme classification EC 3.2.1.26 to the food product, and incubating the food product with the invertase, wherein fructan in the fructan-containing food product is hydrolysed. The invention further relates to the use of an invertase belonging to enzyme classification EC. 3.2.1.26 for the preparation of a medicament or a dietary supplement for the treatment of a person suffering from irritable bowel syndrome. Invertase (EC 3.2.1.26) may optionally by further combined with inulinase (EC3.2.1.7) and/or beta-fructosidase (EC 3.2.1.80).

The present invention relates to a process for reducing haze in a beverage comprising adding a protein arginine deiminase and a proline-specific endoprotease during preparation of the beverage. The invention further relates to a wort or beer comprising a protein arginine deiminase and a proline-specific endoprotease.

The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus.

The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus.

The present application belongs to the technical field of research and development of fermented beverages, and a method for preparing Cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis is provided. The present application involves preparation of a Cordyceps militaris powder and a Cordyceps militaris slurry, preparation of a Cordyceps militaris fermentation substrate, lactic acid bacteria fermentation in combination with complex enzymatic hydrolysis, and yeast fermentation, followed by centrifugation, filtration, formulation, sterilization, and filling to obtain a product. By employing lactic acid bacteria fermentation in combination with complex enzymatic hydrolysis, and secondary fermentation by yeast, the present application can quickly finish a whole fermentation process in 2 to 3 days.

The present application belongs to the technical field of research and development of fermented beverages, and a method for preparing Cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis is provided. The present application involves preparation of a Cordyceps militaris powder and a Cordyceps militaris slurry, preparation of a Cordyceps militaris fermentation substrate, lactic acid bacteria fermentation in combination with complex enzymatic hydrolysis, and yeast fermentation, followed by centrifugation, filtration, formulation, sterilization, and filling to obtain a product. By employing lactic acid bacteria fermentation in combination with complex enzymatic hydrolysis, and secondary fermentation by yeast, the present application can quickly finish a whole fermentation process in 2 to 3 days.

The present disclosure relates, in part, to methods of producing fermented food and beverage products, wherein the fermentation comprises yeast strain GY7B. In another aspect, the present disclosure provides a method promoting flocculation of at least one yeast strain utilizing yeast strain GY7B.

The present disclosure relates, in part, to methods of producing fermented food and beverage products, wherein the fermentation comprises yeast strain GY7B. In another aspect, the present disclosure provides a method promoting flocculation of at least one yeast strain utilizing yeast strain GY7B.

The present invention relates to the use of a yeast extract including at least 10 wt % of nucleic acids, preferably at least 15 wt %, and more preferably 30 to 95 wt %, relative to the total weight of said extract, said nucleic acids being formed from fragments of ribonucleic acid (RNA), for clarifying musts and liquids, in particular wines and teas.