Bagel products are formed by (a) mixing flour and water together with yeast to form a sourdough; (b) preparing an activated malt extract by mixing barley malt extract, a second amount of yeast, and water; (c) mixing the sourdough, the activated malt extract, and salt with flour to form a final dough; forming bagel shapes from the final dough; (d) fermenting the shapes for at least 30 minutes at around room temperature, and then further fermenting and storing the shapes for at least 10 hours under refrigeration at a temperature of from about +2° C. to about +8° C.; (f) boiling the shapes one side at a time or, in an initial baking step, baking the shapes in a steam environment; (g) baking, in a final baking step after the boiling or initial baking step, the formed bagel shapes; and, optionally, (h) freezing the baked bagel shapes.

A method for obtaining a food product from a wet mass of waste materials arising from production processes for producing products like beer, whisky, vodka, gin, tequila, liqueurs or citrus-fruit based distillates, cider, sake, soy sauce is provided. An enzyme is added to the waste materials that is suitable for breaking down possible gluten residues in the materials and making the enzyme act for a period between 15 and 30 minutes. The waste materials are boiled for at least 20 minutes. The waste materials are cooled and centrifuged to eliminate most of the water present in the waste materials. The materials are dried at a temperature between 70° C. and 100° C. for a time between 60 and 120 minutes, by a radio frequency dryer so as to obtain, at the end of drying, a product with relative humidity between 14 and 2%. A food product is provided that includes a percentage by weight between 1% and 60% of at least one flour obtainable from waste materials arising from the production processes for producing products like beer, whisky, vodka, gin, tequila, liqueurs or citrus-fruit based distillates, cider, sake, soy sauce, and at least one cereal flour, or vegetable flour, or animal flour, in a percentage by weight between 40% and 99%.

A gluten-free grain concentrate (GFGC) food product and stepwise process to prepare GFGC from the treatment of raw unground wheat germ, is provided resulting in a product having at least three active components including (a) 1% to 3% 2,6-dimethoxy-1,4-hydroquinone; (b) 2% to 4% monomethoxy-1,4-benzoquinone; and (c) 0.5% to 1.5% monomethoxy-1,4-hydroquinone; and at least one inactive component: 2,6 dimethyl benzoquinone.

A process processing fresh brewer's spent grains (BSG), the process comprising the steps of: Producing a mash comprising barley malt; Separating the mash from BSG; Collecting the BSG; Microbiologically stabilizing the collected BSG; drying said BSG; and powdering said dried BSG.

The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same.

The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

The present invention relates to an extract obtained by extracting useful components containing equal from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equal-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

A process for producing a filler from brewer's spent grain. The process comprises a) comminuting the brewer's spent grain, b) heating the brewer's spent grain, c) optionally, fermenting the brewer's spent grain, d) optionally, reducing the moisture content of the brewer's spent grain, and e) optionally, mixing the brewer's spent grain with at least one flavor-modifying food additive, such as a sugar substitute(s) and/or an aroma. The brewer's spent grains may be withdrawn from a mash, such as a beer or a barley mash. The comminuting of the brewer's spent grain in step a) may be a milling. Reduction of the moisture content may be effected mechanically, in a first substep d1), and thermally, in a second substep d2). Also disclosed are a filler obtained or obtainable by this process, a use of such a filler and a foodstuff comprising at least one such filler.

The present invention relates to bread containing bamboo leaf extract and its manufacturing method. By powdering bamboo leaves, which are widely used as herbal medicine for their excellent moisture retention and medicinal properties, and boiling them in water to obtain a final liquid extract, this extract is used as the liquid base for kneading bread ingredients that include wheat flour. This enhances the moisture-retaining effect of the bread. Furthermore, a fermented bamboo leaf liquid starter is made using bamboo leaves, and this starter is mixed and fermented with wheat flour and water to create a fermented bamboo leaf starter. This starter is then incorporated into the dough, thereby promoting the fermentation of the dough alongside yeast, resulting in bread that is both chewy and flavorful.

A gluten-free grain concentrate (GFGC) food product and stepwise process to prepare GFGC from the treatment of raw unground wheat germ, is provided resulting in a product having at least three active components including (a) 1% to 3% 2,6-dimethoxy-1,4-hydroquinone; (b) 2% to 4% monomethoxy-1,4-benzoquinone; and (c) 0.5% to 1.5% monomethoxy-1,4-hydroquinone; and at least one inactive component: 2,6 dimethyl benzoquinone.

The invention provides methods for the production of dough and bread products made at least in part of spent brewer's grain. The spent grain is removed from a brewing or distilling process, dried, frozen, and then further processed into a spent grain dough product. More specifically, the invention relates to the systems and methods for making frozen pizza dough balls composed at least in part of grain products that have been used in the process of brewing beer or distilling sprits such as whiskey.