Including Additional Enzyme, Enzyme Producing Material, Or Microorganism Patents (Class 426/20)
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Publication number: 20030003561Abstract: The present invention is directed to phospholipase from Fusarium solani (MUCL38667) and analogues thereof, nucleic acid constructs, recombinant expression vectors, and recombinant host comprising the nucleic acid sequences encoding the phospholipase from Fusarium solani (MUCL38667) and analogues thereof, methods of making same, and method of using the phosopholipases of the present invention in baking methods, baking compositions and detergent compositions.Type: ApplicationFiled: August 16, 2001Publication date: January 2, 2003Applicant: Novozymes A/SInventor: Jesper Vind
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Publication number: 20030003190Abstract: An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities. The enzymatically treated pasta dough has significantly reduced viscosity as compared to a similar pasta dough which has not been enzymatically treated by the process of this invention. The reduced viscosity of the pasta dough allows significantly reduced head pressures and/or significantly higher throughputs in commercial pasta extrusion systems. Additionally, the pasta product obtained using the present enzymatically treated pasta dough is less prone to checking during drying, thereby allowing faster drying times, more even drying, and reduced energy consumption without sacrificing product quality in commercial operations.Type: ApplicationFiled: September 9, 2002Publication date: January 2, 2003Applicant: Kraft Foods, Inc.Inventors: Peter Harris Brown, John Westcott Finley
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Patent number: 6485761Abstract: The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of one or more lactonohydrolases which improve one or more properties of the dough or a baked product obtained from the dough. The present invention also relates to methods for preparing a baked product. The present invention also relates to compositions comprising an effective amount of one or more lactonohydrolases for improving one or more properties of a dough and/or a baked product obtained from the dough. The present invention further relates to doughs or baked products and to pre-mixes for a dough.Type: GrantFiled: February 24, 2000Date of Patent: November 26, 2002Assignee: Novozymes Biotech, Inc.Inventor: Feng Xu
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Patent number: 6482449Abstract: An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities. The enzymatically treated pasta dough has significantly reduced viscosity as compared to a similar pasta dough which has not been enzymatically treated by the process of this invention. The reduced viscosity of the pasta dough allows significantly reduced head pressures and/or significantly higher throughputs in commercial pasta extrusion systems. Additionally, the pasta product obtained using the present enzymatically treated pasta dough is less prone to checking during drying, thereby allowing faster drying times, more even drying, and reduced energy consumption without sacrificing product quality in commercial operations.Type: GrantFiled: January 26, 2001Date of Patent: November 19, 2002Assignee: Kraft Foods Holdings, Inc.Inventors: Peter Harris Brown, John Westcott Finley
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Publication number: 20020110854Abstract: The present invention relates to lipolytic enzymes and DNA sequences encoding same. More specifically, the present invention relates to the lipolytic enzyme and DNA encoding same isolated from Fusarium culmorum CBS 513.94 and analogues thereof.Type: ApplicationFiled: June 26, 2001Publication date: August 15, 2002Applicant: Novozymes A/SInventor: Noriko Tsutsumi
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Publication number: 20020102328Abstract: An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and amylase activities. The enzymatically treated pasta dough has significantly reduced viscosity as compared to a similar pasta dough which has not been enzymatically treated by the process of this invention. The reduced viscosity of the pasta dough allows significantly reduced head pressures and/or significantly higher throughputs in commercial pasta extrusion systems. Additionally, the pasta product obtained using the present enzymatically treated pasta dough is less prone to checking during drying, thereby allowing faster drying times, more even drying, and reduced energy consumption without sacrificing product quality in commercial operations.Type: ApplicationFiled: January 26, 2001Publication date: August 1, 2002Applicant: Kraft Foods Holdings, Inc.Inventors: Peter Harris Brown, John Westcott Finley
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Patent number: 6413559Abstract: The present invention relates to a 35 kDa enzyme exhibiting aminopeptidase activity which is derived from a fungal microorganism, a DNA construct comprising a DNA sequence encoding said enzyme, a recombinant expression vector comprising said DNA construct, and a cell comprising said DNA sequence. The present invention also provides a method for producing said enzyme exhibiting aminopeptidase activity, and an enzyme preparation comprising said enzyme, a bread-improving or dough-improving composition comprising the aminopeptidase of the invention. Finally the invention relates to the use of said enzyme exhibiting aminopeptidase activity or enzyme preparations or compositions thereof.Type: GrantFiled: November 22, 2000Date of Patent: July 2, 2002Assignee: Novozymes A/SInventors: Markus Sakari Kauppinen, Joan Qi Si, Tina Spendler, Claus Dambmann, Torben Halkier, Peter Rahbek Østergaard, Shamkant Anant Patkar, Kim Hansen
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Patent number: 6399119Abstract: A process for obtaining improved structure build-up of baked products includes the steps of incorporating a sufficient amount of exopolysaccharides into a dough to show a rise in viscosity with time and thereafter maintaining the achieved viscosity. New dextrans and new micro-organisms producing them can be used in the process. Thus, the dough and baked products containing these dextrans are produced.Type: GrantFiled: March 22, 1999Date of Patent: June 4, 2002Assignee: Puratos Naamloze VennootschapInventors: Erik Jerome Vandamme, Christian Emile Florius G. Renard, Filip Remi Jules Arnaut, Nicole Melanie Francine Vekemans, Pierre Patrick Aldo Tossut
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Patent number: 6395314Abstract: A process for forming a syrup product that is suitable for use as a non-dairy frozen confection. The non-dairy frozen confection exhibits selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins. The process includes blending a base formulation and water to form a slurry, the base formulation having a major amount of an oat material or waxy barley hybrid flour. The process also includes liquefying and saccharifying the slurry to produce the syrup product.Type: GrantFiled: October 7, 1999Date of Patent: May 28, 2002Assignee: American Oats, Inc.Inventors: Paul J. Whalen, Donald L. Maxwell, Donald Wilbur
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Publication number: 20020044990Abstract: The present invention relates to a functional food/health food in the form of a baked good comprising a non-baked fat-based composition and a baked part, characterized in that the fat-based composition is essentially water-free and comprises live lyophilized lactic bacteria and in that the baked part comprises one or more non-digestible fiber-like substances. Also provided are intermediates thereof, a method for its production and its use.Type: ApplicationFiled: December 15, 1999Publication date: April 18, 2002Inventor: CLAUDIO DE SIMONE
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Patent number: 6365204Abstract: Disclosed is a process for preparing a dough or a baked product from the dough which process involves incorporating into the dough an anti-staling amylase and a phospholipase. The bread made by the combined use of an anti-staling amylase and a phospholipase has improved softness, both when eaten on the same day and when stored for several days after baking. There is no significant change in the taste or smell of the baked product.Type: GrantFiled: April 5, 1999Date of Patent: April 2, 2002Assignee: NovozymesInventors: Tina Spendler, Lone Nilsson, Claus Crone Fuglsang
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Patent number: 6358543Abstract: A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, including adding an effective amount of an oxido-reductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such as Iridophycus flaccidum, Chondrus crispus or Euthora cristata and a dough improving composition containing the oxidore-ductase.Type: GrantFiled: September 12, 1996Date of Patent: March 19, 2002Assignee: Danisco A/SInventors: Jørn Borch Søe, Charlotte Horsmans Poulsen, Pernille Bak Høstrup
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Patent number: 6355282Abstract: A dough composition containing not less than 15 units of a raw starch decomposing enzyme per kilogram of a raw material to be baked, which may further contain glucose oxidase and/or hemicellulase. The characteristics of the dough composition are improved to provide baked products which have improved softness and are slow in getting hard.Type: GrantFiled: October 30, 1998Date of Patent: March 12, 2002Assignee: Amano Pharmaceutical Co., Ltd.Inventors: Shigeharu Mori, Kimihiko Sato, Noriaki Tanaka
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Publication number: 20010055635Abstract: Disclosed is a process for preparing a dough or a baked product from the dough which process involves incorporating into the dough an anti-staling amylase and a phospholipase. The bread made by the combined use of an anti-staling amylase and a phospholipase has improved softness, both when eaten on the same day and when stored for several days after baking. There is no significant change in the taste or smell of the baked product.Type: ApplicationFiled: June 26, 2001Publication date: December 27, 2001Applicant: Novozymes A/SInventors: Tina Spendler, Lone Nilsson, Claus Crone Fuglsang
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Patent number: 6306445Abstract: The present invention relates to methods for preparing a dough, including incorporating into the dough a composition containing an effective amount of one or more dehydrogenases which improve one or more properties of the dough or a baked product obtained from the dough. The present invention also relates to methods for preparing a baked product. The present invention also relates to compositions containing an effective amount of one or more dehydrogenases for improving one or more properties of a dough and/or a baked product obtained from the dough. The present invention further relates to doughs or baked products and to pre-mixes for a dough.Type: GrantFiled: May 13, 1999Date of Patent: October 23, 2001Assignees: Novozymes Biotech Inc., Novozymes A/SInventors: Feng Xu, Peter Wagner
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Patent number: 6296883Abstract: A dough- or bread-improving composition comprising laccase as well as the use of the composition in the preparation of dough and baked products.Type: GrantFiled: November 8, 1995Date of Patent: October 2, 2001Assignee: Novozymes A/SInventor: Joan Qi Si
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Patent number: 6270813Abstract: A process for preparing a dough or a baked product comprises adding an amylase to the dough in an amount which is effective to retard the staling of the bread. The amylase is an exo-amylase which hydrolyzes starch to form mainly mal-totriose.Type: GrantFiled: March 28, 2000Date of Patent: August 7, 2001Assignee: Novozymes A/SInventors: Jack Beck Nielsen, Thomas Schäfer
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Patent number: 6251444Abstract: The present invention relates to a bread improver composition containing lipase, hemicellulase and amylase, preferably in combination with shortening. The enzyme preparation of the invention has an advantageous effect on the crumb softness of the final bakery product. The combination of the enzyme preparation of the invention and shortening can replace emulsifiers like SSL and monoglycerides which are used as a crumb softener.Type: GrantFiled: July 26, 1993Date of Patent: June 26, 2001Assignee: DSM N.V.Inventors: Jan Henricus Van Eijk, Cees Docter
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Patent number: 6242014Abstract: The present invention relates to methods for preparing a dough, including incorporating into the dough an effective amount of one or more pectate lyases which improve one or more properties of the dough or a baked product obtained from the dough. The present invention also relates to methods for preparing a baked product. The present invention also relates to compositions including an effective amount of one or more pectate lyases for improving one or more properties of a dough and/or a baked product obtained from the dough. The present invention further relates to doughs or baked products and to pre-mixes for a dough.Type: GrantFiled: September 14, 1999Date of Patent: June 5, 2001Assignee: Novozymes Biotech, Inc.Inventor: Feng Xu
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Patent number: 6197352Abstract: The staling of leavened baked products such as bread is retarded by adding an enzyme with exoamylase activity to the flour or dough used for producing the baked product in question.Type: GrantFiled: January 30, 1992Date of Patent: March 6, 2001Assignees: Novo Nordisk A/S, Novo AlleInventor: Tine Olesen
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Patent number: 6177109Abstract: A method for producing a food product of wheat includes the step of adding a bacillus lactase enzyme having activity for transferring sugar to lipid to raw material of wheat, where the food product of wheat produced by the method maintains its freshness for a longer period of time than a food product of wheat produced by a method including no step of adding the enzyme to the material.Type: GrantFiled: August 5, 1999Date of Patent: January 23, 2001Assignee: Daiwa Kasei Kabushiki KaishaInventors: Yumiko Hidaki, Hirokazu Tani, Yasuhiro Shimizu
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Patent number: 6168821Abstract: 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 flavoring agent includes vanilla flavoring. The vanilla flavoring may be natural vanilla and/or artificial vanilla. The pH of said beverage is typically 3.7-7. The glucans are present in the beverages in amounts up to 5 gram per liter and the glucans contain a substantial amount of water soluble &bgr;-glucans. The beverage is typically a ready-to-drink beverage.Type: GrantFiled: November 12, 1999Date of Patent: January 2, 2001Assignee: The J. M. Smucker CompanyInventor: Elen Castleberry
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Patent number: 6113952Abstract: Deep-frozen, unfermented raw dough pieces which can be directly baked into croissants and other similar bakery products without thawing or intermediate fermenting include a plurality of fat layers and a plurality of layers of yeast dough, the number of fat layers being greater than 50.Type: GrantFiled: November 7, 1997Date of Patent: September 5, 2000Assignee: N. V. Ceres S.A.Inventor: Marc Cyrille Alice Vael
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Patent number: 6110508Abstract: A method of improving properties of a dough and/or a baked product made from dough by adding an enzyme preparation to the dough and/or to any ingredient and/or to any mixture of the dough ingredients, in which the enzyme preparation comprises a lipase derived from Humicola, and a second enzyme which is an amylase or a xylanase.Type: GrantFiled: January 4, 1999Date of Patent: August 29, 2000Assignee: Novo Nordisk A/SInventors: Tine Olesen, Joan Qi Si, Vahan Donelyan
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Patent number: 6106887Abstract: A method for modifying cereal flour by treating it with transglutaminase during the process of milling cereal flour, as well as processed foods containing the modified cereal-flour, such as noodles, breads, pastries.Type: GrantFiled: November 25, 1997Date of Patent: August 22, 2000Assignee: Ajinomoto Co., Inc.Inventors: Katsutoshi Yamazaki, Takahiko Soeda
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Patent number: 6083538Abstract: This invention relates to a coated lipase granule comprising lipase coated with a material which is impervious to lipid.Type: GrantFiled: July 22, 1998Date of Patent: July 4, 2000Assignee: DSM N.V.Inventors: Johannes Josef Plijter, Gabriel Marinus Henricus Meesters
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Patent number: 6068864Abstract: A method of imparting resistance to moisture and texture degradation in a baked dough bread roll made from a dough formulation including a starch-degrading, bacterially derived amylase enzyme, typically in combination with one or more of gluten, gum and egg white solids. The baked dough bread roll product exhibits resistance to moisture and texture degradation during storage at refrigerated temperatures within a hermetically sealed package, gas-flushed environment.Type: GrantFiled: July 12, 1996Date of Patent: May 30, 2000Assignee: Kraft Foods, Inc.Inventors: Mark R. Barrett, Stuart A. Cochran, Steven J. Goll
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Patent number: 6066343Abstract: The extent of fermentation of a food product by a microorganism can be controlled by using a selected quantity of a nutrient for which the microorganism is auxotrophic. For example, an improved sourdough bread product was produced using a bread dough made with a starter that included a Lactobacillus fermentum strain that is auxotrophic for methionine and a quantity of whey, a source of methionine, that was selected to stop fermentation when the bread dough reached a desired acidity level.Type: GrantFiled: May 13, 1998Date of Patent: May 23, 2000Assignee: Nutribiotech, LLCInventors: Mohamed Eid A. Megeed, David C. Sands
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Patent number: 6054150Abstract: 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 mixture of the soy sauce koji and brine.Type: GrantFiled: August 21, 1998Date of Patent: April 25, 2000Assignee: Kikkoman CorporationInventors: Katsutoshi Tobe, Toshinobu Sugimoto
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Patent number: 6048558Abstract: A packaged meal is provided in the form of a kit arrangement which is formulated and prepared for storage under refrigerated, non-frozen conditions for extended time periods within retail store showcase coolers. The kit includes a compartmentalized, hermetically sealed package, with a refrigerated baked flour-containing component or dough component within an overpouch which is sealed or unsealed and positioned within one of the compartments and being specially formulated to maintain its freshness and retarding staling during extended refrigerated storage within the hermetically sealed package. At least the compartment within which baked component is sealed has an anti-fogging agent component which further assists in maintaining freshness and retarding staling under even refrigerated, non-frozen conditions.Type: GrantFiled: October 13, 1998Date of Patent: April 11, 2000Assignee: Kraft Foods, Inc.Inventors: Daniel R. Feldmeier, Reggie Finn, Mark R. Barrett
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Patent number: 6039982Abstract: A method for preparing a dough or a baked product produced from the dough, including adding to dough or dough ingredients an L-amino acid oxidase or a benzylamine oxidase in an amount effective to improve gluten strength, stickness, or rheological properties of dough, or specific volume of the baked product. Further includes are bread- or dough-improving compositions including an L-amino acid oxidase or a benzylamine oxidase.Type: GrantFiled: April 23, 1998Date of Patent: March 21, 2000Assignee: Novo Nordisk A/SInventors: Peter Wagner, Joan Qi Si
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Patent number: 6036983Abstract: The present invention relates to a method of obtaining protein hydrolysates useful as flavoring agents. More specifically, the invention provides a method of obtaining from a proteinaceous sustrate a hydrolysate enriched in free glutamic acid and/or peptide bound glutamic acid residues, which method comprises the steps of subjecting the substrate to a deamidation process, and subjecting the substrate to the action of a specific acting proteolytic enzyme.Type: GrantFiled: November 9, 1998Date of Patent: March 14, 2000Assignee: Novo Nordisk A/SInventor: Per Munk Nielsen
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Patent number: 6030821Abstract: This invention relates to stabilized transglutaminase which is obtained by drying a solution containing transglutaminase and a protein material and to a transglutaminase enzyme preparation that contains the stabilized transglutaminase as an active ingredient, wherein a partial protein hydrolysate is preferred as the protein material.Type: GrantFiled: July 25, 1996Date of Patent: February 29, 2000Assignee: Ajinomoto Co., Inc.Inventors: Takahiko Soeda, Keiko Hondo, Chiho Kuhara
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Patent number: 6020016Abstract: 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 flavoring agent includes vanilla flavoring. The vanilla flavoring may be natural vanilla and/or artificial vanilla. The pH of said beverage is typically 3.7-7. The glucans are present in the beverages in amounts up to 5 gram per liter and the glucans contain a substantial amount of water soluble .beta.-glucans. The beverage is typically a ready-to-drink beverage.Type: GrantFiled: April 1, 1998Date of Patent: February 1, 2000Assignee: The J.M. Smucker CompanyInventor: Elen Castleberry
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Patent number: 6007850Abstract: 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 additional benefit, the baking improver contributes to the flavour and/or aroma of baked goods. Preferred cereals for this purpose are wheat, barley and rye.Type: GrantFiled: May 7, 1996Date of Patent: December 28, 1999Assignee: Quest International B.V.Inventors: Anton A. G. Van Duijnhoven, Martin Hoogland, William James N Marsden, Jan Visser
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Patent number: 5989598Abstract: A process for forming a non-dairy frozen confection from an oat material or barley material. The non-dairy frozen confection exhibits selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins.Type: GrantFiled: March 2, 1998Date of Patent: November 23, 1999Assignee: American Oats, Inc.Inventors: Paul J. Whalen, Donald L. Maxwell
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Patent number: 5968566Abstract: A substantially shelf-stable refrigerated yeast-raised pizza dough product comprises high-protein-content flour, water, at least one polyvalent fatty acid ester, and active yeast. The quantity of polyvalent fatty acid ester in the dough product is chosen to increase the period of time in which the dough product can be held at refrigerated temperatures substantially without diminishing sensory, rheological or other functional characteristics. A method of making a pizza dough product, a method of making a pizza, a method of making a pizza dough product from a pizza dough pre-mix, a plurality of dough balls, a pizza dough pre-mix, and a pizza itself provide similar advantages.Type: GrantFiled: May 14, 1997Date of Patent: October 19, 1999Assignee: MLP Operating CompanyInventors: Deborah McDaniel, David J. Aulik
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Patent number: 5942262Abstract: A dough suitable for baking biscuits is presented which comprises a proteinase which is at least partially inactivated by oxidation with an oxidizing agent and a second enzyme which produces the oxidizing agent. The protease is present in 10.sup.6 to 10.sup.8 NF/kg flour, and the enzyme which produces the oxidizing agent is present in 100 to 2000 SU/kg flour. The resulting dough has a consistency between bread dough and a fully hydrolyzed dough and is used to bake biscuits.Type: GrantFiled: March 19, 1997Date of Patent: August 24, 1999Assignee: Gist-BrocadesInventors: Jerome Souppe, Thierry Jean-Bernard Naeye
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Patent number: 5916607Abstract: The present invention relates to use of cyclodextrin glucanotransferase in the preparation of doughs for baked products, e.g. bread doughs. In particular, the invention provides a process for the preparation of a dough for a baked product which includes incorporating into the dough cyclodextrin glucanotransferase in an amount to increase the volume of the baked product.Type: GrantFiled: May 27, 1997Date of Patent: June 29, 1999Assignee: Gist-brocades B.V.Inventors: Johanna Henrica Gerdina Maria Mutsaers, Johannes Henricus Van Eijk
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Patent number: 5908653Abstract: Seasoning sauce based on lupins which has a higher degree of protein breakdown and a higher degree of hydrolysis than comparable seasoning sauces from the prior art. The seasoning sauce can be obtained by subjecting lupins, together with a carbohydrate source, preferably wheat, to a solid culture with addition of Aspergillus oryzae as starter culture. The resulting koji is mashed with addition of brine and is fermented after addition of a yeast starter culture, preferably Zygosaccharomyces rouxii, and then subjected to ripening.Type: GrantFiled: August 5, 1997Date of Patent: June 1, 1999Assignee: CPC International Inc.Inventors: Rolf Stute, Rudi Muller
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Patent number: 5888561Abstract: A process of treating a fermented protein koji prepared from a protein containing material and a carbohydrate, for the production of a seasoning, by hydrolyzing a mixture of the fermented protein koji together with a yeast at a temperature of from about 20.degree. to 25.degree. C. and a pH of from about 4.5 to 10 for a period of from about 6 hours to 28 days. The production time is reduced by at least one week compared to conventional methods.Type: GrantFiled: August 29, 1997Date of Patent: March 30, 1999Assignee: Nestec S.A.Inventors: Peter Niederberger, Johannes Baensch, Hazel Geok Neo Khoo, Howe Ling Lai, Bee Gim Lim
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Patent number: 5879729Abstract: 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 whereina) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized;b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species, Streptococcus thermophilus and Bifidobacterium species;c) then subjected to a fermentation over a period and at a temperature such as to afford a pH of about 3.5 to 4.6 of the fermented material; andd) finally stabilized.Type: GrantFiled: June 9, 1997Date of Patent: March 9, 1999Assignee: Nestec S.A.Inventors: Luis Roberto King Solis, Laurenz Anton Kistler Hahn
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Patent number: 5869115Abstract: 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 allowed to stand and press filtered by a conventional method.Type: GrantFiled: November 21, 1997Date of Patent: February 9, 1999Assignee: Kikkoman CorporationInventors: Yaichi Fukushima, Makoto Okayasu, Misao Sugishita
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Patent number: 5853779Abstract: A process for preparing grain products to use as foods, livestock feeds, aquacultural feeds. The grains used are soybean, rice, barley, wheat, oats, rye and corn, and defatted products or brans thereof, and the like and which are extremely excellent in digestion efficiency. Conventional products made from a grain are poor in digestion efficiency, and processes for preparing such products are also poor in efficiency. One of the main features of the process resides in that phytic acid in a grain is hydrolyzed removed to obtain a product having high digestion efficiency.Type: GrantFiled: February 23, 1995Date of Patent: December 29, 1998Assignee: Nichimo Co., Ltd.Inventors: Minoru Takebe, Yoshio Ando, Sunao Kikushima
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Patent number: 5776526Abstract: Process for developing a baker's yeast strain having an Lti property, in which a haploid Saccharomyces cerevisiae strain having an Lti property is first crossed with a haploid Saccharomyces cerevisiae strain having at least one MAL allele which is active but under catabolic repression, then in a second stage, the segregants are crossed, and finally, a prototrophic diploid strain having an Lti phenotype, a Mal phenotype which is active but under catabolic repression, and a potential for growing in a fed-batch process, is selected. Industrial baker's yeast strain Saccharomyces cerevisiae which has a growth yield in a fed-batch process of 0.1 to 0.5 g of dry biomass/g of sugar, a CO.sub.2 production of less than 15 ml/h/kg of dough up to 8.degree. C., of less than 20 ml/h/kg of dough up to 12.degree. C., and also less than 10 ml per g of compressed yeast up to a temperature of 18.degree. C., after 4 days of culture in maltose-containing medium.Type: GrantFiled: March 15, 1995Date of Patent: July 7, 1998Assignee: Nestec S.A.Inventors: Johannes Baensch, Christof Gysler, Peter Niederberger
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Patent number: 5759606Abstract: Preparation of English muffin bagels by using a set of yeast-rising flour bread ingredients quite similar to ingredients for standard bagels, but configuring individual buns into the cornmeal coated bun configuration of standard bagels but eliminating the boiling step of standard bagels, and adding a very long (3 hour) proofing step after the second rising to achieve effective maximum rising prior to the final baking step. The result is a bun configured like a bagel, tasting like a standard English muffin, and having a chewiness and crumbliness intermediate the standard English muffin and the standard bagel.Type: GrantFiled: June 24, 1996Date of Patent: June 2, 1998Inventors: Robert W. Brown, Bruce A. Kade
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Patent number: 5741688Abstract: A glucose oxidase obtained from a Cladosporium oxysporum strain, designated as CBS 163.94, characterized by a pH-optimum in he range pH 6-7, having more than 75% of maximum activity at pH 8, determined at 30.degree. C. with D-glucose as substrate.Type: GrantFiled: May 25, 1995Date of Patent: April 21, 1998Assignee: Novo Nordisk A/SInventors: Karen M. Oxenb.o slashed.ll, Joan Qi Si, Jesper Aagaard
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Patent number: 5723162Abstract: A non-dairy frozen confection formed from a frozen syrup product. The syrup product having a major amount of an oat flour. The non-dairy frozen confection exhibiting selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins.Type: GrantFiled: January 25, 1996Date of Patent: March 3, 1998Assignee: American Oats, Inc.Inventors: Paul J. Whalen, Donald L. Maxwell
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Patent number: 5714474Abstract: 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 to increase the rate of reaction. By directly adding the seeds to the reaction mixture the method provides a solution to the expensive and problematic process of extracting and purifying the enzyme. Methods of treatment are also provided whereby a subject lacking a sufficient supply of an enzyme is administered the enzyme in the form of seeds containing enhanced amounts of the enzyme.Type: GrantFiled: April 2, 1996Date of Patent: February 3, 1998Assignee: Mogen InternationalInventors: Albert J. J. Van Ooijen, Krijn Rietveld, Andreas Hoekema, Jan Pen, Peter Christian Sijmons, Teunis Cornelis Verwoerd, Wilhemus Johannes Quax
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Patent number: 5698245Abstract: A bread quality-improving composition and a process for the production of bread using the composition. More particularly, a bread quality-improving composition which contains a maltotriose-forming enzyme or a maltotriose-forming enzyme, glucose oxidase and/or hemicellulase and a process for the production of dough and bread using the composition. The bread quality-improving composition renders possible the easy handling of dough without covering it with wheat flour and the like, the exclusion of additives for use in the control of water content, an improvement in elasticity and ductility of bread when baked, the prevention of bread solidification and other problems such as a reduction in bread volume when frozen dough is used and the elimination or reduction of emulsifying agents.Type: GrantFiled: May 30, 1995Date of Patent: December 16, 1997Assignee: Amano Pharmaceutical Co., Ltd.Inventors: Noriaki Tanaka, Kuniharu Nakai, Kenichi Takami, Yoshiyuki Takasaki