Patents Examined by Marianne Cintins
  • Method for producing processed milk containing galactooligosaccharide
    Patent number: 4944952
    Abstract: A method for producing a processed milk containing galactooligosaccharide. An animal milk is treated with a .beta.-galactosidase derived from Streptococcus thermophilus or Lactobacillus bulgaricus so as to change, at least 15% of the lactose contained in the animal milk, into galactooligosaccharide expressed by the following general formula:Gal-(Gal).sub.
    Type: Grant
    Filed: December 20, 1988
    Date of Patent: July 31, 1990
    Assignee: Kabushiki Kaisha Yakult Honsha
    Inventors: Yoichi Kobayashi, Tatsuhiko Kan, Tsuneo Terashima
  • Beer production
    Patent number: 4943436
    Abstract: The invention relates to beer production and intermediate products for use therein. In particular, the present invention relates to a process for the production of a beer wherein, prior to fermentation, the wort is subjected to a separating technique to produce one product, lower in fermentable low molecular weight components of the wort, in substantially the same concentration as the feedstock, and subsequently fermenting that product to produce a beer.The invention also relates to the wort products obtained by the separation techniques.
    Type: Grant
    Filed: March 21, 1989
    Date of Patent: July 24, 1990
    Inventor: Ian E. Ogden
  • Grape juice concentrate
    Patent number: 4942045
    Abstract: In this invention, a grape juice concentrate is produced by crushing grapes to extract grape juice (10, 11), subjecting the grape juice to a first stage vacuum concentration (19) before it ferments by heating the grape juice and subjecting it to a low pressure (vacuum) to separate it into a distillate and a grape juice concentrate which has a Baume between 25 and 40, subsequently subjecting the concentrate to a second stage of vacuum concentration (31), also by heating under vacuum conditions, and packaging (42) the second stage concentrate when its Baume lies between 38 and 55. The second stage concentrate can be creamed (43) by high speed agitation before packaging, provided it is sufficiently fluent (e.g. a Baume of 40).
    Type: Grant
    Filed: October 28, 1988
    Date of Patent: July 17, 1990
    Assignee: Chateau Yaldara Pty. Ltd.
    Inventor: Hermann J. Thumm
  • Process for producing fermented milk products
    Patent number: 4938973
    Abstract: Fermented milk products, such as yoghurt and buttermilk, are produced by fermentation of a suitable raw material, such as milk, with different microorganism species, in such a way that microorganisms that are beneficial in the production stage but unfavourably affect the product quality during storage, are kept apart from the fermentation mixture by means of a semipermeable membrane. The process can be carried out in a fed batch system or continuously, preferably with continous pH control. The products so obtained have improved taste and storage properties.
    Type: Grant
    Filed: November 28, 1988
    Date of Patent: July 3, 1990
    Assignee: Nederlands Instituut Voor Zuivelonderzoek
    Inventors: Franciscus A. M. Klaver, Fedde Kingma
  • Low sodium cake mix and process of preparing low sodium cake
    Patent number: 4938980
    Abstract: A cake mix for making a low sodium cake, which has good volume, fine texture, good flavor, pleasant mouth feel and uniform color. A nonshortening portion and a shortening portion are combined with a baking powder portion that has balanced amounts of potassium carbonate and monocalcium phosphate to produce a final cake batter. The final cake batter is baked to produce a cake having a final pH of about 6.8 to 7.5 and having a sodium content of less than 35 mgs per serving.
    Type: Grant
    Filed: March 16, 1989
    Date of Patent: July 3, 1990
    Assignee: Nabisco Brands, Inc.
    Inventors: Henry Arciszewski, Linda A. Porzio, Bin Y. Chiang, Clyde E. Spotts, Jr.
  • Textured proteinaceous food
    Patent number: 4937089
    Abstract: A textured proteinaceous food having a unique texture which is obtained in such a manner that a domestic animal meat or a marine animal meat or a minced meat of such animal is heated so as to gel to such an extent that the meat material does not lose its binding capacity, and the proteinaceous material in this gel state is force-extruded under pressure from a die having a predetermined configuration and a predetermined number of orifices. It is possible to obtain products having various kinds of cross-sectional pattern such as a honeycomb pattern and a rose-like pattern by employing appropriate dies.
    Type: Grant
    Filed: September 29, 1988
    Date of Patent: June 26, 1990
    Assignee: Kabushiki Kaisha Kibun
    Inventors: Mitugi Ikoma, Masaru Harada, Tsutomu Maruyama
  • Method of combining baking additives and baker's yeast prior to use in preparing baked goods
    Patent number: 4935249
    Abstract: A method of packaging baker's yeast and one or more baking additives is provided. The additive(s) are placed in well-defined portions into one or more capsules depending on the particular additives utilized. The capsules have destructible walls and are leak-proof. The sealed capsule(s) are then placed in contact with yeast before use of the yeast. The combined additive(s) and yeast are particularly useful in breadmaking.
    Type: Grant
    Filed: February 27, 1989
    Date of Patent: June 19, 1990
    Inventor: Rene F. R. Pelletier
  • Novel dextran produced by leuconostoc dextranicum
    Patent number: 4933191
    Abstract: A novel dextran having a slushy, applesauce-like appearance with a particulate gel-like structure in crude form is described. The dextran is particularly produced by Leuconostoc dextranicum NRRL-B-18242. The dextran in particulate or dried form is used in foods and other applications where texture is important.
    Type: Grant
    Filed: September 13, 1988
    Date of Patent: June 12, 1990
    Assignee: Microlife Technics, Inc.
    Inventors: Michael J. Pucci, Blair S. Kunka
  • Culture of strain of bacillus bacteria for producing soybean protein clotting enzyme
    Patent number: 4929558
    Abstract: A soybean protein food product made by use of a newly discovered microorganism which releases a soybean protein clotting enzyme, and a method of making such soybean protein food product. The new enzyme functions to clot a soybean protein (soymilk), thus permitting an effective production of new fermented soybean products, such as a soymilk cheese or a soymilk cream, as well as any other wide varieties of soybean protein food products. Also disclosed is a method of producing the soybean protein clotting enzyme efficiently.
    Type: Grant
    Filed: March 29, 1989
    Date of Patent: May 29, 1990
    Assignee: Kabushiki Kaisha Hokkaido Nissin
    Inventors: Tatuo Emura, Kiyoshi Ohba
  • Soybean protein clotting enzyme produced by microorganism FERM BP-1778
    Patent number: 4929453
    Abstract: An essentially pure soybean protein clotting enzyme produced by a Bacillus microorganism designated FERM BP-1778 and used to produce new soybean protein foods, such as a soymilk cheese and soymilk cream.
    Type: Grant
    Filed: March 29, 1989
    Date of Patent: May 29, 1990
    Assignee: Kabushiki Kaisha Hokkaido Nissin
    Inventors: Tatuo Emura, Kiyoshi Ohba
  • Method for rapidly fermenting alcoholic beverages
    Patent number: 4929452
    Abstract: A method for the accelerated brewing of alcohol and alcoholic beverages including beer, wine, and spirits utilizing flavor producing strains of S. cerevisiae and/or other bacteria such as lactobacillus spp. and a high alcohol-tolerant strain of S. cerevisiae. Preferred strains of S. cerevisiae for the production of beer are ATCC Nos. 20866 and 20867.In the preferred method, the fermentation is conducted in a bioreactor containing the flavor-producing strains and the high alcohol tolerant strain of S. cerevisiae immobilized on inert, high surface area supports, preferably porous organic or glass beads. The bioreactor significantly decreases the fermentation time necessary to produce a beverage containing a desired alcohol percentage. For example, beer can be processed in less than about 12 to 18 hours, wine in less than about 36 hours.
    Type: Grant
    Filed: June 22, 1989
    Date of Patent: May 29, 1990
    Assignee: University of Georgia Research Foundation, Inc.
    Inventor: Mostafa K. Hamdy
  • Preferential entrainment of enzymes in cheese curds
    Patent number: 4927644
    Abstract: The invention relates to a novel method for preferentially entraining a lipase or protease substantially into cheese curds when making curds and whey. An insoluble enzyme particle size of at least about 0.20 microns is selected or formed, and upon curd formation the insoluble particle will substantially be entrained therein, thus, leading to a substantial reduction in the amount of enzyme lost in the whey without the need to add additional complexing or immobilizing agents.
    Type: Grant
    Filed: June 25, 1987
    Date of Patent: May 22, 1990
    Assignee: Genencor, Inc.
    Inventors: Michael V. Arbige, Scott C. Silver
  • Sterilized foodstuff preparation
    Patent number: 4927653
    Abstract: Solid foodstuffs, such as chips, are sterilized for subsequent aseptic packaging and non-refrigerated storage in a hot fluid medium within a closed reaction vessel, under an applied pressure such as to elevate the boiling point of water in the product to at least the minimum lethal temperature for the most harmful micro-organisms and spores that may be present.
    Type: Grant
    Filed: June 13, 1989
    Date of Patent: May 22, 1990
    Assignee: CMB Packaging (UK) Limited
    Inventor: Clive Manvell
  • Beverage capsules
    Patent number: 4925683
    Abstract: A beverage capsule in which a beverage base is enclosed in a thin walled solid envelope made of chocolate or a fat-based confectionery coating.
    Type: Grant
    Filed: August 18, 1989
    Date of Patent: May 15, 1990
    Assignee: Nestec S.A.
    Inventors: Eugene R. Fischbach, Stephen J. Destephen
  • Process for enzymatic production of bifidogenic infant and dietetic foods
    Patent number: 4925680
    Abstract: The present invention relates to a process for the production of liquid and powdered bifidogenic infant and dietetic foods which are reduced in their antigenicity. The process according to the invention is characterized in that to achieve bifidogenicity, sialic acid is enzymatically cleaved from the milk proteins using the enzyme neuraminidase (sialidase).Consequently in accordance to the invention it is possible to produce bifidogenic infant foods, particularly suitable for infants, premature and small for date babies, which can additionally be used in cases of intolerances against usual milk products.Furthermore the process can be used for production of dietetic food, particularly for patients suffering from intestinal allergies, other allergic diseases and patients with insufficiency of liver and kidney.
    Type: Grant
    Filed: September 16, 1988
    Date of Patent: May 15, 1990
    Assignee: Milupa Aktiengesellschaft
    Inventors: Friedrich Schweikhardt, Gunther Sawatzki, Rainer Braun
  • Edible food product
    Patent number: 4919946
    Abstract: An edible food product including an edible container inserted between two slices of bread or the like, wherein the edible container is adapted to contain a large quantity of unique foods such as noodles, hot dot, cooked vegetable, cooked or fresh mushroom, barbecue foods, etc. for preventing the unique foods from falling from the edible food product and providing for sufficient amounts of unique food for good health. The edible container, having a V-shaped configuration includes an outward bent circumferential and edge disposed along the top edge and a plate bottom or an opening disposed in the center of the plate bottom surface thereof for causing the container to tightly adhere to two slices of bread.
    Type: Grant
    Filed: June 26, 1989
    Date of Patent: April 24, 1990
    Inventors: Tong S. Pak, Tae S. Pak
  • Pasta filata-type cheese process
    Patent number: 4919943
    Abstract: A pasta filata-type cheese is made by combining casein having a desired level of calcium bound thereto, soluble proteins modified to render them less reactive with casein and other cheese ingredients to form a mixture and plasticizing the mixture to form the cheese.
    Type: Grant
    Filed: October 16, 1987
    Date of Patent: April 24, 1990
    Assignee: Schreiber Foods, Inc.
    Inventors: Jeng-Jung Yee, Rajagopalan Narasimhan
  • Process for manufacturing soft cheeses
    Patent number: 4919944
    Abstract: In the process of the invention for manufacturing soft cheeses from raw milk, in the course of the phase of preparation of the milk before renneting, an acidiogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH comprised between 6.0 and 6.6, preferably between 6.0 and about 6.5. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacture of soft cheeses with mastery of the acidification phase of the milk.
    Type: Grant
    Filed: January 18, 1989
    Date of Patent: April 24, 1990
    Assignee: Roquette Feres
    Inventors: Guy Bussiere, Jean Lablee
  • Method of manufacturing cheese
    Patent number: 4919942
    Abstract: The use of a high solids content medium for preparing cheese starter cultures is effective in conditioning the bacteria to enhance their ability to produce cheese from a high solids base. The ingredients of the medium include carbohydrates which are not fermentable by the bacteria, as well as milk protein sources and conventional nutrients. The medium prior to addition of the bacterial starter cultures has a minimum total solids content of about 30%.
    Type: Grant
    Filed: May 15, 1989
    Date of Patent: April 24, 1990
    Assignee: Nordica International, Inc.
    Inventors: Douglas L. Willrett, Michael Comotto
  • Process for the production of transglutaminase-containing food having improved texture
    Patent number: 4917904
    Abstract: A process for the production of food having improved texture is disclosed wherein 0.001 to 5 parts by weight of transglutaminase is added to 100 parts by weight of a food material containing one or more materials selected from the group consisting of fish meat, animal meat and fowl.
    Type: Grant
    Filed: February 3, 1989
    Date of Patent: April 17, 1990
    Assignee: Taiyo Fishery Co., Ltd.
    Inventors: Atsushi Wakameda, Nobuaki Yatsuka, Yasuhiko Sasamoto