Abstract: The invention relates to a product derived from bakers' yeast and containing from 45% to 60% by weight of polysaccharides (glucans and mannans), from 35% to 45% by weight of proteins, short-chain peptides and amino-acids, and from 3% to 5% by weight of nucleic acids and nucleotides, to a method for its preparation, and to the use of the product as a technological coadjuvant for dough for bread and other bakery products.

Abstract: At least one enzyme selected from .alpha.-amylase of various types, an oligosaccharide-forming amylase, .beta.-amylase and a debranching enzyme and an enzyme capable of forming nigerooligosaccharide by transglycosylation and/or condensation reaction are allowed to successively or simultaneously act on a material comprised of at least one selected from i) starch, ii) a maltooligosaccharide with a degree of polymerization not lower than maltose and iii) a dextrin, to form nigerooligosaccharide, which is thereafter optionally reduced to obtain a starch sugar composition containing the nigerooligosaccharide or a reduction product thereof. This starch sugar composition may be added to food and drink as at least part of its sweeteners, whereby various advantages can be provided, e.g., not only a sweetness can be imparted, but also the quality of sweetness can be improved, and the moisture retention of foods can be improved.

Abstract: The present invention provides a novel splash guard which is positioned in a brewing funnel in close proximity to the handle of the funnel. The splash guard is a curved structure which extends over a portion of the mouth of the brewing funnel. The splash guard extends over a portion of the mouth of the brewing funnel, but not to such an extent as to interfere with the spraying of water into the brewing funnel, or the placing of filter supports, filters or brewing substance into the brewing funnel. The splash guard functions to deflect a slurry of water, brewing substance and brewed beverage in the funnel which is displaced toward the handle, and to direct the slurry back into the funnel instead of splashing out of the brewing funnel.

Abstract: A process for the preparation of a Parmesan or cheese flavor which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococcus lactis.

Abstract: The present invention provides a bacteriocin having a molecular weight of about 4.4 kDa and methods involving the use of this bacteriocin. The bacteriocin preferably has an amino acid sequence as shown in SEQ ID NO:5 (FIG. 3). The present invention also provides a DNA molecule encoding this bacteriocin.

Abstract: A method for coagulating a co-extruded collagen gel on a food product is described wherein a highly dissoluble salt having a dissolubility of at least 8 moles per liter water at 20.degree. C. is applied to the collagen gel whereby the collagen gel is coagulated in less than 60 seconds. The collagen gel is acidified with an inorganic acid such as hydrochloric or sulfuric acid and has a dry matter of between 3 and 255.

Abstract: A rice cooking method comprising treating polished rice with water-soluble hemicellulose. Rice of consistently good quality can be cooked in large amounts in a short time.

Abstract: A method of removing mycotoxins from animal feeds is described whereby a combination of a modified yeast cell wall extract and a mineral clay is fed to animals in amounts sufficient to inactivate mycotoxins present in the feeds. The yeast cell wall extract/clay mixture may be admixed with feeds, incorporated directly into pelleted feeds, or fed directly to animals.

Abstract: A method for sterilizing fresh produce (e.g. onions) comprising contacting the produce with an aqueous solution of an oxidizing agent (e.g. hydrogen peroxide) under a pressure of at least 25 psig for sufficient time to significantly reduce the microbiological count.

Abstract: A process for producing packed tofu includes the steps of mixing soybean milk that has been heat-sterilized and cooled with (A) 0.01 to 0.3% by weight by volume of at least one coagulant selected from the group consisting of natural bittern, magnesium chloride, magnesium sulfate, calcium chloride, calcium primary phosphate, calcium sulfate, and calcium lactate and (B) 0.1 to 5 units, per gram of soybean milk protein, of transglutaminase either simultaneously or in the order (A) then (B), then packing and sealing the mixture in a container, then coagulating the mixture in the sealed container at a temperature of 70.degree. C. or lower by the action of the coagulant and transglutaminase, and thereafter heating the coagulated mixture to 75.degree. C. or higher in the sealed container to deactivate the transglutaminase and to complete the coagulation by the coagulant.

Abstract: 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.

Abstract: The present invention relates to a method for the preparation of a biologically active milk product. Lactobacillus Casei (ATCC 55544) and Lactobacillus Acidophilus (ATCC 55543) are simultaneously inoculated in milk previously added with Streptococcus, and then fermented. Fermentation results in the formation of a biologically active milk product. After fermentation, the resulting product can be stores between 4.degree. C. and 10.degree. C. for up to 30 days. Storage of the product does not require any special container. The product can also be lyophilized and stored at 20.degree. C. to 25.degree. C. (relative humidity 40-65%) for a minimum of four (4) months. When reconstituted, the powdered product has a pH close to liquid and is palatable.

Abstract: A method for hydrating dry edible beans comprised of adding an enzyme solution and edible acid to the water in which the beans are soaked. The enzyme consists of a carbo-hydrase and cellulase multi-enzyme complex that is added to an edible acid most commonly vinegar. When soaked in water mixed with the enzyme solution, dry edible beans can achieve approximately 50 percent hydration in approximately two hours. The method of the invention is to create a soak solution by adding an amount of edible acid and enzyme solution to water maintained at the optimal temperature. Beans are added to the soak solution and are soaked for a period of time. The beans are also blanched for five minutes after the soak time. Depending upon the desired results, the pH of the solution, the concentration of enzyme, temperature, and the amount of time can all be varied.

Abstract: The invention relates to a substantially pure thermostable DNA polymerase from Thermotoga (Tne and Tma) and mutants thereof. The Tne DNA polymerase has a molecular weight of about 100 kilodaltons and is more thermostable than Taq DNA polymerase. The mutant DNA polymerase has at least one mutation selected from the group consisting of (1) a first mutation that substantially reduces or eliminates 3'.fwdarw.5' exonuclease activity of said DNA polymerase; (2) a second mutation that substantially reduces or eliminates 5'.fwdarw.3' exonuclease activity of said DNA polymerase; (3) a third mutation in the O helix of said DNA polymerase resulting in said DNA polymerase becoming non-discriminating against dideoxynucleotides. The present invention also relates to the cloning and expression of the wild type or mutant DNA polymerases in E. coli, to DNA molecules containing the cloned gene, and to host cells which express said genes.

Abstract: The present invention relates to a process for making bread, specifically, a process which involves the storage of dough under freezing and then under refrigeration or the storage of dough under refrigeration and then under freezing, and further relates to a freezing and refrigeration resistant yeast to be used in the process.

Abstract: Weather-resistant protein supplement feeds for animals and methods of making same are disclosed. A trace mineral premix in the form of free-flowing granules is produced in a series of steps comprising (1) mixing a liquid binder with a relatively coarse granular feed ingredient to provide damp binder-coated cores, (2) while damp, the binder-coated cores are mixed with a trace mineral base mix, (3) the cores with their outer layers of trace minerals are mixed with substances which impart water-resistant sheaths thereto, and (4) dusting powder is applied to complete the formation of trace mineral premix granules. The premix granules are mixed with coarse granular macromineral feed ingredients, iron oxide, liquids including a water-resistant coating solution, and one or more of a proteinaceous ingredient to form weather-resistant protein supplement feed granules.

Abstract: The present invention is directed to methods of improving flour by altering glutenin content in seeds of wheat and non-wheat plants. The invention relates to methods of introducing a recombinant construct comprising a glutenin gene into a parental plant.

Abstract: A human food product comprises a higher ploidy strain of Fungi imperfecti of which each parent has a genetic growth constraint not shared by the other parent. One parent is for example auxotrophic for two compounds selected from histidine, arginine, leucine and adenine and the other for the other two. The nucleic acid content of the strain is preferably less than 2% by weight. The strain may be made by killing a higher ploidy strain of Fungi imperfecti and simultaneously reducing its nucleic acid content to below 2% by weight by treatment with water. The process may include preparing a higher ploidy strain of edible Fusarium by culturing two auxotrophs thereof together in a medium containing nutrients permitting both to grow and then culturing organisms derived from such culture in minimal medium. The invention is applicable to the production of human food by culturing the strain in conditions such that reversion or partial reversion to the haploid form(s) is minimised.

Abstract: The present invention provides an isolated and purified protein derived from Bacillus thuringiensis subspecies thuringiensis, having a molecular weight of approximately 20 kDa of SDS-PAGE, said protein having the partial amino acid sequence shown in SEQ ID No. 1, and wherein said protein displays cytotoxic effects against tumor cells. Also provided is a method of treating a neoplastic cell comprising administering a therapeutically effective dose of the composition of the present invention to said cell, and a method of activating macrophages, comprising administering a therapeutically effective dose of the composition of the present invention to said macrophages.

Abstract: A method of preparing a fermented soybean milk comprising subjecting a soybean milk to fermentations with yeast and lactic acid bacteria, and subjecting the resulting fermented soybean milk to a deactivation treatment to deactivate the yeast and bacteria by heating and a removal treatment to remove alcohol and carbon dioxide gas contained therein. As a result, a fermented soybean milk which is a beverage suiting everybody's taste, and a packed product thereof which is not subject to expansion or deformation during storage, are obtained.