Sodium Chloride Or Substitute Therefor Patents (Class 426/649)
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Publication number: 20080038411Abstract: A seasoning having particles less than 20 microns in size is added to food to provide taste enhancement and flavor potentiation. In one embodiment, a microwave popcorn product comprising a charge of popcorn kernels, a charge of seasoning for flavoring the charge of kernels, and a bag for containing the charge of seasoning and charge of kernels is disclosed. In another embodiment, the present invention is directed to a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing the first seasoning component and reducing the amount of the first seasoning component required for flavoring a food product.Type: ApplicationFiled: February 5, 2007Publication date: February 14, 2008Inventors: Michael Jensen, Gordon Smith, Shawn Fear, Lance Schilmoeller, Clinton Johnson
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Publication number: 20080008790Abstract: A seasoned food product, a seasoning, and a method for seasoning and/or preserving a food product is described in accordance with exemplary embodiments of the present invention. The charge of seasoning has a mean particle size of at least approximately less than 20 microns. In another embodiment, the present invention is a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing the first seasoning component and reducing the amount of the first seasoning component required for flavoring a food product. The first seasoning component and second seasoning component have a mean particle size of at least approximately less than 20 microns.Type: ApplicationFiled: February 16, 2007Publication date: January 10, 2008Inventors: Michael Jensen, Gordon Smith, Shawn Fear, Lance Schilmoeller, Clinton Johnson
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Publication number: 20080003344Abstract: A seasoning for reducing dietary sodium intake is disclosed. The portion of seasoning has a mean particle size of less than or equal to 20 microns. In one embodiment, the invention is a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing and reducing the amount of the first seasoning component required for flavoring a food product.Type: ApplicationFiled: February 20, 2007Publication date: January 3, 2008Inventors: Michael Jensen, Gordon Smith, Shawn Fear, Lance Schilmoeller, Clinton Johnson
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Salt replacing composition, process for its preparation and food systems containing such composition
Publication number: 20070292592Abstract: A salt replacing composition for replacing sodium chloride in food contains a major amount of potassium chloride, in combination with ammonium chloride, sucrose, one or more of disodium inosinate and disodium guanylate, an organic acid, and a salt of glutamic acid. A reduced sodium chloride composition contains the salt replacing composition and sodium chloride. A food containing the salt replacing composition and a process for making the salt replacing composition.Type: ApplicationFiled: June 15, 2006Publication date: December 20, 2007Applicant: McCormick & CompanyInventors: Dmitriy V. Zasypkin, Michael A. Porzio -
Patent number: 7289583Abstract: A method of and apparatus for single antenna interference rejection (SAIR) relaxation. Interference in a received signal is reduced by performing synchronization and whitening of the received signal. The synchronization and whitening includes performing the following steps at least one time: 1) performing a synchronization and vector-noise-correlation estimation of an input signal to yield an interference model; and 2) performing a spatio-temporal whitening operation using the interference model and the input signal to yield an updated received signal. The input signal is the received signal when the step of performing the synchronization and vector-noise-correlation estimation is performed a first time. The input signal is the updated received signal when the step of performing the synchronization and vector-noise-correlation estimation is performed following the first time.Type: GrantFiled: October 14, 2003Date of Patent: October 30, 2007Assignee: Telefonktiebolagel LM Ericsson (publ)Inventor: Shousheng He
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Patent number: 7220435Abstract: The present invention relates to a simple, economical, and efficient cyclic process for producing rhombic dodecahedron shaped glycine enriched, free flowing common salt from brine, said process comprising steps of adding glycine of concentration ranging between 10 to 25% to the saturated brine, evaporating the saturated brine containing glycine to obtain crystals having high content of glycine, with mother liquor, washing the crystals with saturated brine to obtain rhombic dodecahedron shaped glycine enriched common salt having glycine content ranging between 0.5 to 1.0% and a washed brine, combining the mother liquor and the washed brine to obtain resulting brine, subjecting the resultant brine to solar evaporation, and repeating the steps of (iii) to (v) to obtain rhombic dodecahedron shaped glycine enriched common salt from brine with glycine concentration ranging between 0.5 to 1.0%.Type: GrantFiled: December 23, 2003Date of Patent: May 22, 2007Assignees: Council of Scientific & Industrial Research, Hindustan Lever LimitedInventors: Parthasarathi Dastidar, Pushpito Kumar Ghosh, Amar Ballabh, Darshak Rameshbhai Trivedi, Amitava Pramanik, Velayudhan Nair Gopa Kumar
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Patent number: 7208189Abstract: The invention describes the cost effective process for the preparation of a mixture of salts having low sodium salt (health salt) contain and exclusively derived from vegetable sources which have desired sodium chloride: potassium chloride ratio and traces of micronutrients including iodine, said salt is white in color and free flowing in nature.Type: GrantFiled: April 6, 2004Date of Patent: April 24, 2007Assignee: Council of Scientific and Industrial ResearchInventors: Pushpito Kumar Ghosh, Kalpana Haresh Mody, Muppala Parandhami Reddy, Jinalal Shambhubhai Patolia, Karuppanan Eswaran, Rajul Ashvinbhai Shah, Bhargav Kaushikbhai Barot, Mahesh Ramniklal Gandhi, Aditya Shantibhai Mehta, Ajoy Muralidharbhai Bhatt, Alamuru Venkata Rami Reddy
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Patent number: 7128940Abstract: The present invention relates to a non-caking salt composition wherein the salt is an inorganic salt, comprising a transition metal complex or an aluminium complex of a (derivatised) carbohydrate as a non-caking agent. Transition metals which can be used according to the present invention are transition metals capable of forming octahedral mixed chloride-oxide structures. The non-caking salt compositions according to the invention can be used as table salt, road salt, or in electrolysis operations.Type: GrantFiled: July 22, 2003Date of Patent: October 31, 2006Assignee: Akzo Nobel N.V.Inventor: Robert Michael Geertman
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Patent number: 7001612Abstract: A composition for the relief of heat stress, particularly for restoration of electrolyte balance due to passive exposure to heat resulting in excessive transpiration/perspiration, without strenuous physical activity, contains predetermined levels of selected electrolytes including, in part by weight, sodium ion not exceeding 250 parts, at least 100 parts of potassium ion, at least 100 parts of magnesium ion, and carbohydrates not exceeding 2.5% by weight, as needed for organoleptic purposes only. The composition can further include up to 30 parts of zinc, up to 10 parts of manganese, and from 65 to 400 parts of calcium. Furthermore, the composition can contain oligoelements, dermoprotective vitamins and anti-oxidants so as to compensate for the chemical changes which might occur in the skin of a person passively exposed to heat.Type: GrantFiled: February 13, 2002Date of Patent: February 21, 2006Assignee: All Sun HSF Company LimitedInventors: Fausto Armonti, Donato Mitola, Jacobus C. Samson
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Patent number: 6974597Abstract: The present invention relates to a method of enhancing the salty taste of a food or beverage containing salt which comprises adding an acidic peptide or a peptide obtained by subjecting a protein to hydrolysis and deamidation to the food or beverage, a salty taste enhancer comprising the peptide as an active ingredient, a salty taste seasoning agent comprising the peptide and salt, and a food or beverage comprising the salty taste enhancer or the salty taste seasoning agent.Type: GrantFiled: November 29, 2000Date of Patent: December 13, 2005Assignee: Kyowa Hakko Kogyo Co., Ltd.Inventors: Shigenori Ohta, Chiaki Saitoh, Hiroaki Iwasaki, Aki Morita
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Patent number: 6926918Abstract: Bonito hydrolysate (e.g. katsuobushi oligopeptide (KO)) enhances the flavour of salt and may be used to replace salt in foods and beverages.Type: GrantFiled: March 11, 2002Date of Patent: August 9, 2005Assignee: Ocean Nutrition Canada LimitedInventor: Raynald Jacques LeBlanc
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Patent number: 6896925Abstract: The present invention relates to cooking salt formulations and related additives and aqueous cooking compositions to be used to prepare foods. Various foods including pasta, rice, fresh and frozen vegetables and meats may be instilled with unexpectedly desirable organoleptic qualities by cooking the food in water containing effective concentrations of salt formulations according to the present invention. Methods for cooking food are another aspect of the present invention.Type: GrantFiled: June 29, 2001Date of Patent: May 24, 2005Assignee: Blue Sky Potions, LLCInventors: Christina Sidoti, Larry Silver
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Patent number: 6858244Abstract: The present invention relates to a seasoning composition that suppresses unpleasant acidic tastes or acidic smells present in or generated by foods and drinks, especially foods, and a process for producing the same.Type: GrantFiled: October 23, 2002Date of Patent: February 22, 2005Assignee: Ajinomoto Co., Inc.Inventors: Motonao Kuroda, Fumihiko Odashima, Toshihito Seki
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Patent number: 6787169Abstract: The invention relates to a physiological food salt product which consists primarily of minerals and contains hydrate forms of an alkaline earth metal ammonium chloride to control the taste, hygroscopic properties and physiological nutritional properties of the product. The invention also relates to the use of the product.Type: GrantFiled: July 20, 2001Date of Patent: September 7, 2004Inventor: Juhani Mäki
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Patent number: 6783788Abstract: Seasoning compositions, which comprise 100 parts by weight of potassium chloride, 0.2 to 5 parts by weight of a sugar alcohol, 1 to 7.5 parts by weight of monosodium glutamate, 1 to 10 parts by weight of sucrose, and 0.05 to 1 part by weight of sodium inosinate and/or sodium guanylate, are useful as table salt (sodium chloride) replacers and can be used to reduce the amount of sodium chloride, while at the same time imparting a good salty taste to food.Type: GrantFiled: February 8, 2002Date of Patent: August 31, 2004Assignee: Ajinomoto Co., Inc.Inventors: Motonaka Kuroda, Toshihito Seki, Akira Okuaki
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Patent number: 6743461Abstract: A composition useful as a substitute for table salt is disclosed. The salt substitute contains calcium chloride, a potassium salt, citric acid, rice flour, ginger oil and one or more flavorants.Type: GrantFiled: January 7, 2003Date of Patent: June 1, 2004Assignee: Ecosalt CorporationInventor: Ramon Efrain Vasquez
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Publication number: 20030203048Abstract: A gel rehydration electrolyte composition provides a convenient and effective way of replenishing lost fluid and electrolytes. The gel rehydration electrolyte composition masks unpleasant tastes of electrolyte and is readily consumed by young children and elderly who cannot tolerate the liquid or frozen forms of electrolytes.Type: ApplicationFiled: April 25, 2003Publication date: October 30, 2003Inventors: Robert Nelson, Mark Glowacki
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Publication number: 20030170373Abstract: Bonito hydrolysate (e.g. katsuobushi oligopeptide (KO)) enhances the flavour of salt and may be used to replace salt in foods and beverages.Type: ApplicationFiled: March 11, 2002Publication date: September 11, 2003Inventor: Raynald Jacques LeBlanc
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Patent number: 6541050Abstract: A salt flavor enhancing composition includes a combination of sodium chloride and potassium chloride in a range of about 74 to about 99 percent by weight and a sulfate-containing salt or salts or a combination of a sulfate-containing salt or salts and a chloride-containing salt or salts in a range of about 1 to about 26 percent by weight. Further, the sulfate-containing salts may be potassium sulfate, calcium sulfate, or combinations thereof. In addition, the chloride-containing salts may be calcium chloride, magnesium chloride, or combinations thereof. A salt flavor enhancing composition also may be adapted for use on food products having high intrinsic sodium content. The composition may include potassium chloride in a range of about 75 to about 95 percent by weight and a sulfate-containing salt or salts or a combination of a sulfate-containing salt or salts and a chloride-containing salt or salts in a range of about 5 to about 25 percent by weight.Type: GrantFiled: December 1, 1998Date of Patent: April 1, 2003Assignee: Campbell Soup CompanyInventors: William R. Bonorden, Denise A. Giordano, Beverly L. Lee
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Patent number: 6524637Abstract: There is provided a composition comprising (a) an oil and/or an oil mimetic component; (b) a triglyceride fatty acid and/or a high melting point emulsifier component; (c) a particulate component; wherein the particulate component (c) is in a stable suspension within a crystal matrix formed by component (b); with the proviso that the particulate component (c) does not form a crystal matrix.Type: GrantFiled: April 9, 1999Date of Patent: February 25, 2003Assignee: Danisco A/SInventors: Bent Kvist Vogensen, Hanne Valsted Thygesen, Jørn Borch Søe
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Publication number: 20030012863Abstract: The present invention relates to cooking salt formulations and related additives and aqueous cooking compositions to be used to prepare foods. Various foods including pasta, rice, fresh and frozen vegetables and meats may be instilled with unexpectedly desirable organoleptic qualities by cooking the food in water containing effective concentrations of salt formulations according to the present invention. Methods for cooking food are another aspect of the present invention.Type: ApplicationFiled: June 29, 2001Publication date: January 16, 2003Inventors: Christina Sidoti, Larry Silver
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Patent number: 6495185Abstract: The invention relates to the use of flavonoids as flavoring substances and/or as salt substitutes. A mixture of several flavonoids such as from onion, apple and tea are mixed to form a composition. The flavonoid preparation may be used as a general flavouring substance and as a salt substitute in home cooking as well as in food industry.Type: GrantFiled: June 16, 1999Date of Patent: December 17, 2002Assignee: SLK FoundationInventor: Lasse Juhani Kurppa
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Publication number: 20020187243Abstract: Seasoning compositions, which comprise 100 parts by weight of potassium chloride, 0.2 to 5 parts by weight of a sugar alcohol, 1 to 7.5 parts by weight of monosodium glutamate, 1 to 10 parts by weight of sucrose, and 0.05 to 1 part by weight of sodium inosinate and/or sodium guanylate, are useful as table salt (sodium chloride) replacers and can be used to reduce the amount of sodium chloride, while at the same time imparting a good salty taste to food.Type: ApplicationFiled: February 8, 2002Publication date: December 12, 2002Applicant: AJINOMOTO CO., INC.Inventors: Motonaka Kuroda, Toshihito Seki, Akira Okuaki
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Patent number: 6491964Abstract: The invention relates to a process to make (com)pressed products of salt comprising iron ammonium hydroxypolycarboxylic acid complexes as anti-caking additive, as well as to the obtained pressed products and the use of these pressed products, for example as salt licks and/or water softener salt products.Type: GrantFiled: May 26, 2000Date of Patent: December 10, 2002Assignee: Akzo Nobel N.V.Inventors: Gerhardus Johannes Alfonsus Maria Setz, Willem Pries
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Patent number: 6399140Abstract: The invention relates to a whey salt product, which is not bitter in taste, and which is characterized by containing 19 to 27% potassium, 0.5 to 2% calcium, 5 to 7% sodium, 0.1 to 1% magnesium, 17 to 37% chloride and 0.5 to 3 % phosphorus and further 10 to 20% protein and 10 to 35% lactose, to a process for its production and its use as a table salt substitute. According to the invention, the whey salt powder is prepared in such a way that whey or an ultrafiltration. permeate with a dry matter content of 20% by weight at the most, obtained from milk or whey, is filtered through membranes by using nanofiltration membranes, the permeate with a dry matter content of 0.1 to 1.0% by weight obtained from nanofiltration is concentrated and finally dried to powder.Type: GrantFiled: September 29, 2000Date of Patent: June 4, 2002Assignee: Valio Ltd.Inventors: Marjaana Allen, Kaija Vesanen, Matti Harju
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Publication number: 20010041203Abstract: The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a styrene structure and/or a reaction mixture produced by conducting an oxidation reaction of the phenol compounds having a styrene structure in the presence of oxygen to be present in the food. Also provided is a deodorizer comprising a polymer of phenol compounds having a styrene structure.Type: ApplicationFiled: April 6, 2001Publication date: November 15, 2001Inventors: Kazutaka Uno, Chiaki Saitoh, Makoto Egi, Shoji Ago
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Publication number: 20010024676Abstract: There is provided a liquid vegetable salt preparation method which can obtain liquid vegetable salt having a low salinity, a high mineral content and little heavy metals harmful to the human body. To obtain the liquid vegetable salt, a halophilious plant is gathered and impurities are removed therefrom. Thereafter, it is cleaned and chopped or crushed, and then hydrothermal extraction is performed to obtain an extract. This extract is compressed to get only the juice, thereby obtaining the liquid vegetable salt containing a large amount of free amino acid.Type: ApplicationFiled: February 21, 2001Publication date: September 27, 2001Inventor: Won-Dae Kim
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Publication number: 20010021408Abstract: There is provided a vegetable salt preparation method which can obtain vegetable salt having a low salinity, a high mineral content and very little heavy metals harmful to the human body. To obtain the vegetable salt, a halophilious plant is gathered and impurities are removed therefrom. Thereafter, it is cleaned and chopped or crushed, and then hydrothermal extraction is performed to obtain an extract. This extract is dried and sequentially passes through the first ashing at 150-250° C. for thirty minutes, the second ashing at 500° C. for two hours or longer and the third ashing at 700° C. for longer than two hours, and then pulverized, to thereby obtain the vegetable salt having uniform granules.Type: ApplicationFiled: February 21, 2001Publication date: September 13, 2001Inventor: Won-Dae Kim
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Patent number: 6245366Abstract: Fat-coated encapsulation compositions may be prepared by: (i) mixing an active agent with a molten fat, to obtain a slurry, and (ii) cooling the slurry, to obtain a solid mass in which the active agent is dispersed in solid fat.Type: GrantFiled: August 23, 1999Date of Patent: June 12, 2001Assignee: McCormick & Company, Inc.Inventors: Lewis M. Popplewell, Michael A. Porzio
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Patent number: 6242040Abstract: Novel functional sodium chloride compositions containing sodium gluconate as a substitute for the conventionally employed sodium chloride and being efficacious in preventing hypertension and the onset of complications thereof in the brain, heart, kidney; etc. These compositions are prepared by adding 40 to 400 parts by weight of sodium gluconate to 100 parts by weight of compositions containing 40 to 60% by weight of sodium chloride and 60 to 40% by weight of potassium chloride. These compositions are usable as a table salt for seasoning foods or in imparting the required saltiness to foods such as crackers or snacks. They are particularly appropriate for those who should cut down on the amount of salt in the diet.Type: GrantFiled: January 14, 1999Date of Patent: June 5, 2001Assignee: Fujisawa Pharmaceutical Co., Ltd.Inventors: Toshihito Kakiuchi, Seishi Takenawa, Kiyohiko Kunugita
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Patent number: 6159529Abstract: A method for enhancing the salty-taste and/or delicious-taste of food products and materials thereof, containing sodium chloride, by using trehalose without imparting any unsatisfactory taste and flavor. The content of trehalose to be incorporated is usually in the range of about 1.5-12% to the food products and materials thereof, on a dry solid basis. The method can reduce the content of sodium chloride used in conventional salty food products without losing their satisfactory salty-taste.Type: GrantFiled: June 19, 1997Date of Patent: December 12, 2000Assignee: Kabushiki Kaisha Hayashibara Seibutsu Kagaku KenkyujoInventors: Yukio Uchida, Satoshi Iritani, Toshio Miyake
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Patent number: 6149953Abstract: Microcapsules comprising a core surrounded by a shell having seeding agents disposed therein for the purpose of imparting enhanced or unique structural and/or functional characteristics to the microcapsules is disclosed. The seeding agents may be completely imbedded within the shell material or may protrude through the shell's surface to afford the microcapsule with diverse strength, thermal stability, weight, balance, buoyancy and dissolution characteristics as well as enhanced fluid dynamic properties. In another embodiment of the invention both imbedded and protruding seeding agents are employed. An example of a seeding microcapsule of the present invention is disclosed comprising an encapsulated salt composition having ascorbic acid seeds dispersed within an inert, thermoplastic shell for use in baking bromate-free bakery products such as bread.Type: GrantFiled: July 8, 1998Date of Patent: November 21, 2000Assignee: Delta Food Group, Inc.Inventor: Bruce K. Redding, Jr.
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Patent number: 6090419Abstract: Salt compositions containing:(a) 10 to 90 wt. % of NaCl; and(b) 10 to 90 wt. % of a binding matrix,in which said NaCl is distributed throughout said binding matrix and may be prepared by mixing and heating the NaCl with the binding matrix to form a melt and then extruding the melt. These compositions are useful as salt compositions and as flavored salt compositions.Type: GrantFiled: May 1, 1997Date of Patent: July 18, 2000Assignee: McCormick & Company, Inc.Inventors: Lewis M. Popplewell, Michael A. Porzio, Robert D. Heckner
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Patent number: 6056992Abstract: Edible microcapsules and a process for recovering them are disclosed. The microcapsules include a shell material that has a thermal gelation temperature within the range from about 90.degree. F. to about 160.degree. F. The encapsulated material is a food additive which is protected from degradation and loss during the processing at relatively high temperatures of food products. The invention is particularly useful for additives to liquid-based foods such as soups, stews, and sauces.Type: GrantFiled: June 15, 1993Date of Patent: May 2, 2000Assignee: Campbell Soup CompanyInventor: Chel W. Lew
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Patent number: 6048569Abstract: A comestible liquid sea salt preparation and method for producing the same. The comestible preparation is produced from sea water and is low in sodium, about 9.8 wt %, therefore making it suitable for consumption by persons having cardiac disorders, arterial hypertension, renal disorders, endemias and the like. Even though the amount of sodium is reduced the preparation is able to maintain a suitable gustatory sensation, making it an advantageous substitute for regular table salt. The method for producing the preparation involves a series of steps in which sea water is decanted, evaporated, converted into a spray; and concentrated. The preparation also undergoes a micro plankton regulation step and sodium chloride is added to the resulting preparation so that the concentration of sodium chloride is 25 percent of the total preparation.Type: GrantFiled: June 20, 1997Date of Patent: April 11, 2000Inventors: Fernando Horacio Garcia, Hector Marcelo Mugas
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Patent number: 5939112Abstract: Processed meat is prepared by impregnating raw meat with a solution of a salt and a solution of an alkali in a concentration of 1.0 mole to 7.0 mole or a solution containing the salt and the alkali or by physically applying external force to the meat in the salt solution and in the alkali solution in a concentration of 0.1 mole to 4.0 mole or in a solution containing the salt and the alkali or while injecting the meat with the salt solution and in the alkali solution in a concentration of 0.1 mole to 4.0 mole or in a solution containing the salt and the alkali.Type: GrantFiled: December 23, 1997Date of Patent: August 17, 1999Assignee: Kabushiki Kaisha KatayamaInventors: Hiroshi Katayama, Taro Katayama
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Patent number: 5897908Abstract: A physical mixture which consists essentially of compositions of lysine monohydrochloride and potassium chloride alone or admixed with small amounts of succinic acid, in particular weight ratios, and which has a salty taste comparable to table salt (sodium chloride). The mixture masks the bitter aftertaste of the potassium chloride and can provide dietary lysine which is an essential amino acid.Type: GrantFiled: February 1, 1996Date of Patent: April 27, 1999Assignee: Board of Trustees operating Michigan State UniversityInventors: Kris A. Berglund, Hasan Alizadeh
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Patent number: 5871803Abstract: A salt flavor enhancing composition consists essentially of a combination of sodium chloride and potassium chloride and a combination of magnesium chloride and magnesium sulfate Further, the composition may include a combination of sodium ions, chloride ions, potassium ions, magnesium ions, and sulfate ions. Food products including these compositions and methods for preparing such food products are encompassed.Type: GrantFiled: May 30, 1997Date of Patent: February 16, 1999Assignee: Campbell Soup CompanyInventors: William R. Bonorden, Denise A. Giordano, Beverly L. Lee, Harry M. Lukis
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Patent number: 5853792Abstract: A low sodium edible salt composition comprises, based on dry weight of ingredients, 0-50% NaCl, 45-99.5% KCl and at least 0.5% additives, which comprise at least one edible nucleotide monophosphate salt and at least one member other than the nucleotide monophosphate salt selected from the group consisting of low organic acid, low organic acid salt, phosphoric acid, phosphate salt, a magnesium salt, sugar and burnt sugar. The additives have the effect of countering the bitter taste of KCl.Type: GrantFiled: February 11, 1997Date of Patent: December 29, 1998Assignee: Dead Sea Works LtdInventors: Shaul Zolotov, Oleg Braverman, Margarita Genis, David Biale
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Patent number: 5814359Abstract: A soy sauce is produced by mixing a salt solution having a hard component concentration of not more than 20 ppm as calcium with a soy sauce koji, and subjecting the mixture to fermentation and ageing and then compressing it to obtain a crude soy sauce, and heat-treating the crude soy sauce in a plate-type exchanger, thereby the hard component decomposition on the plate surface being lowered and the frequency of washing the plate surface resulting in considerable decrease.Type: GrantFiled: October 15, 1996Date of Patent: September 29, 1998Assignee: Kikkoman CorporationInventors: Masami Oura, Hironaga Hashiba
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Patent number: 5711985Abstract: The salty taste of a food or beverage is enhanced by adding to the food or beverage a dehydrated composition containing from about 15% to about 65% by weight of an ammonium salt and from about 35% to about 85% by weight of a proteolyzed protein. The dehydrated composition contains from about 0.2% to about 3% free lysine and from about 0.2% to about 3% free arginine.Type: GrantFiled: August 22, 1995Date of Patent: January 27, 1998Assignee: Nestec S.A.Inventors: Arturo Guerrero, Steven Soon-Young Kwon, Dharam Vir Vadehra
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Patent number: 5688500Abstract: Disclosed is a process for growing the microflora Thraustochytrium, Schizochytrium, and mixtures thereof, which includes the growing of the microflora in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a preferred embodiment of the present invention, the process produces microflora having a cell aggregate size useful for the production of food products for use in aquaculture. Further disclosed is a food product which includes Thraustochytrium, Schizochytrium, and mixtures thereof, and a component selected from flaxseed, rapeseed, soybean and avocado meal. Such a food product includes a balance of long chain and short chain omega-3 highly unsaturated fatty acids.Type: GrantFiled: June 5, 1995Date of Patent: November 18, 1997Assignee: OmegaTech Inc.Inventor: William R. Barclay
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Patent number: 5632153Abstract: A system for cleansing brine used in a chilling circuit has a used brine receiving tank in fluid communication with the chilling circuit. A membrane or like filtration unit is in fluid communication with the used brine tank and removes particles having a molecular weight of greater than approximately 200 from the brine. A cleansed brine storage tank is in fluid communication with the filtration unit and the chilling circuit. The cleansed brine tank holds the brine after it has been cleansed by the filtration unit until it can be resupplied to the chilling circuit.Type: GrantFiled: August 24, 1995Date of Patent: May 27, 1997Assignee: Foodbrands America, IncorporatedInventors: Raymond E. Ricklefs, George J. Cocoma
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Patent number: 5631038Abstract: Ingestible compounds which are substantially tasteless and which have been found to be effective reducers or eliminators of undesirable tastes for eatables.Type: GrantFiled: November 21, 1994Date of Patent: May 20, 1997Assignee: Bioresearch, Inc.Inventors: Robert J. Kurtz, William D. Fuller
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Patent number: 5626904Abstract: A salt product comprising particles of NaCl, K/Mg-double salts and optionally KCl homogeneously distributed throughout each particle and having a molar ratio of K to Mg.gtoreq.1. The product may be obtained from an aqueous salt mixture, preferably a solution containing the desired proportion of salt ions and having a water content of 50 to 90% by weight by subjecting the aqueous salt mixture to instant drying at a temperature of 70.degree. to 200.degree. C. for a period of 1 to 60 seconds to obtain a dry product. The product is usable as a low sodium substitution for common salt in connection with the preparation of food, beverages or pharmaceutical products and/or as a preservative or water binding agent.Type: GrantFiled: September 16, 1994Date of Patent: May 6, 1997Assignee: Hitavejta SudurnesjaInventor: Wilmar F. Frederiksen
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Patent number: 5562942Abstract: A salt composition is provided for the purpose of preventing excess intake of salt (sodium chloride) and achieving well balanced intake of minerals. The composition which is used in place of conventional table salt consists essentially of 100 parts by weight of a mixture containing 30 to 75% by weight of table salt and 25 to 70% by weight of potassium chloride being admixed with 5 to 60 parts by weight of a citric acid salt, e.g. tripotassium citrate. Seasonings, such as soybean paste and soy sauce, and foods, such as pickles and kimchi, can be prepared with such salt composition.Type: GrantFiled: August 11, 1994Date of Patent: October 8, 1996Inventors: Hen-Sik Koh, Yoshikazu Kawashima, Takayuki Hasimoto
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Patent number: 5562943Abstract: A salt composition is provided for preventing excess intake of salt (sodium chloride) and achieving a well balanced intake of minerals. The composition which is used in the place of conventional table salt consists essentially of 100 parts by weight of a mixture containing 30 to 75% by weight of sodium chloride and 25 to 70% by weight of sylvinite admixed with 5 to 60 parts by weight of a citrate. Seasonings, such as soybean paste and soy sauce, and foods, such as pickles and kimchi, can be prepared with such a salt composition.Type: GrantFiled: August 11, 1994Date of Patent: October 8, 1996Inventors: Hen-Sik Koh, Yoshikazu Kawashima, Takayuki Hashimoto
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Patent number: 5527959Abstract: A crystalline salt of lysine hydrochloride, succinic acid or alkali metal salt, wherein the molar ratio of lysine to succinic ion calculated as succinic acid is between about 3 and 10. The salt has the appearance of ordinary table salt crystals.Type: GrantFiled: January 23, 1995Date of Patent: June 18, 1996Assignee: Board of Trustees operating Michigan State UniversityInventors: Kris A. Berglund, Hasan Alizadeh
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Patent number: 5494689Abstract: A dehydrated edible composition is provided by a food-acceptable ammonium salt encapsulated in a food-acceptable carrier agent in admixture with at least one of dehydrated meat, vegetable or dairy substance. The encapsulated salt potentiates and enhances the taste of sodium chloride and enables preparation of foods having a reduced sodium chloride content.Type: GrantFiled: December 5, 1994Date of Patent: February 27, 1996Assignee: Nestec S.A.Inventors: Eldon C. Lee, John S. Tandy
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Patent number: 5380540Abstract: A method for improving the flavor of a drink or a food is disclosed, which comprises adding at least one compound selected from among monomers and polymers of triose-reductone, hydroxymalon-dialdehyde and hydroxypyruvaldehyde to the drink or food at a ratio of from 50 to 10,000 ng per gram of the drink or food. According to the present invention, the addition of at least one compound selected from among monomers and polymers of triose-reductone, hydroxymalondialdehyde and hydroxypyruvaldehyde to a drink or a food at a specific ratio makes it possible to enhance the saltiness of said food, to modify its sourness, to impart to and enhance its full-bodied flavor and to improve the volatilization of its aroma, thus improving the flavor of the food. It is also possible thereby to prevent the deterioration in the flavor.Type: GrantFiled: May 19, 1993Date of Patent: January 10, 1995Assignee: Takasago International CorporationInventors: Tohr Yamanaka, Katsumi Tsunoda