Patents Examined by Marianne Cintins
  • Process for preserving raw meat with a bacteria-lysing enzyme from streptomycetes
    Patent number: 4917906
    Abstract: A bacteria-lysing enzyme product from streptomycates can preserve poultry and fresh meat products. It effects a reduction in the organism count, by acting not only on Gram-positive organisms but also on Gram-negative bacteria such as, for example, Enterobacteriaceae.
    Type: Grant
    Filed: January 19, 1988
    Date of Patent: April 17, 1990
    Assignee: Hoechst Aktiengesellschaft
    Inventors: Andreas Lotz, Gerhard Wohner, Christian Klug, Erich Luck, Gert-Wolfhard von Rymon Lipinski
  • Process for manufacturing cooked pressed cheeses
    Patent number: 4917905
    Abstract: In the process of the invention for manufacturing cooked pressed cheeses from raw milk, in the course of the phase of preparation of the milk before renneting, an acidogen 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 6.70 and 6.40. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacturing of cooked pressed cheeses with mastery of the acidification phase of the milk.
    Type: Grant
    Filed: February 21, 1989
    Date of Patent: April 17, 1990
    Assignee: Roquette Freres
    Inventors: Bussiere Guy, Lablee Jean
  • Vacuum-packed food containing dunaliella algae and process for the production thereof
    Patent number: 4915961
    Abstract: A new type of health food containing dried powder of Dunaliella algae is produced by means of vacuum-packing granulated materials including dried powder of said algae with use of plastic film which is both lighttight and gastight. The vacuum-packed food is very rich in .beta.-carotene.
    Type: Grant
    Filed: July 28, 1988
    Date of Patent: April 10, 1990
    Inventor: Yoshio Tanaka
  • Method for the continuous maturation of fermented beer
    Patent number: 4915959
    Abstract: Beer is fermented by the use of yeast and after fermentation the yeast is removed and the maturation or lagering of the beer is accomplished by a continuous maturation process which involves heat treating the beer to convert all or substantially all the alpha acetolactate and other diacetyl precursors present to diacetyl, cooling the beer, and feeding the heat treated fermented beer through a reaction column packed with immobilized yeast cells at a flow rate which effects the conversion of said diacetyl to acetoin in order to lower the concentration of said diacetyl to levels which do not result in tastes normally considered unacceptable for a beer.
    Type: Grant
    Filed: May 9, 1988
    Date of Patent: April 10, 1990
    Assignee: Suomen Kokeri Oy
    Inventors: Esko Pajunen, Veijo Makinen, Heikki O. Lommi, Markku S. Loisa
  • Process for production of encapsulated foodstuff containing dunaliella algae
    Patent number: 4915965
    Abstract: Dunaliella algae, which is rich in various kind of physiologically active ingredients, especially .beta.-carotene, can be utilized in the form of dried powder. Dried powder of Dunaliella algae is granulated together with other materials to make a granulation and the granulation is encapsulated in a hard capsule. Dried powder of Dunaliella algae is also suspended in an emulsifier along with other materials to form a suspension and the suspension is encapsulated in a soft capsule.
    Type: Grant
    Filed: July 28, 1988
    Date of Patent: April 10, 1990
    Inventor: Yoshio Tanaka
  • Method for treatment of cooking oil
    Patent number: 4913922
    Abstract: A method and apparatus arrangement for continuous cooking of food in hot oil with clarification, purification and recycle of oil. Particulates-laden oil from the cooker is passed through a comminutor then through a precoat filter to remove particulates. The filter bed may also contain a quantity of adsorbent to remove free fatty acid from the oil before reuse. Elevated temperatures are maintained and the operation is conducted in an oxygen-poor environment. An apparatus arrangement includes a cooker, a comminutor and an enclosed precoat filter through which all oil passes. Appropriate piping and controls are provided.
    Type: Grant
    Filed: September 1, 1988
    Date of Patent: April 3, 1990
    Assignee: Peregrine International Associates, Inc.
    Inventors: Ralph O. Hawkes, Charles E. Silverblatt
  • Solid food stuff composition containing dunaliella algae and process for the production thereof
    Patent number: 4913915
    Abstract: Dunaliella algae, which is very rich in .beta.-carotene, can be utilized as an excellent nourishing diet supplement without extracting the .beta.-carotene from the cells of the algae and destroying the .beta.-carotene, in the form of a light impermeable tablet which consists of dried powder of the algae, cyclodextrin, an antioxidant such as vitamin C and vitamin E, a lubricant such as talc and ester of sucrose and fatty acid, a binder such as reducing maltose and starches and a coloring agent such as annato-, caramel-, paprika- or oleoresin-containing sugar solution.
    Type: Grant
    Filed: July 28, 1988
    Date of Patent: April 3, 1990
    Inventor: Yoshio Tanaka
  • Method of controlling the fermentation of moromi mash
    Patent number: 4913914
    Abstract: A fast, accurate and low cost method of controlling the fermentation of moromi mash includes the steps of automatically sampling a portion of the mash, automatically and simultaneously analyzing the concentrations of at least two ingredients in the sampled portion, calculating an amount to be added of at least one controlling element to adjust the concentrations of the two ingredients to target values and adding the calculated amount of the controlling element to the moromi mash, an infrared analyzer is used to automatically and simultaneously determine the concentrations of key ingredients from a single sample.
    Type: Grant
    Filed: March 25, 1988
    Date of Patent: April 3, 1990
    Assignee: Kikkoman Corporation
    Inventors: Hikotaka Hashimoto, Kunio Kobayashi
  • Method of preparation of bifidobacteria-containing fermented milk
    Patent number: 4913913
    Abstract: Lactic acid bacteria Lactobacillus casei C-2254 (FERM P-9109; FERM BP-1723) and Bifidobacterium longum are cultivated in mixture or are mixed after being separately cultivated, and thus a bifidobacteria-containing lactic acid bacteria-fermented milk with an elevated survival rate of Bifidobacterium longum is obtained.
    Type: Grant
    Filed: February 23, 1988
    Date of Patent: April 3, 1990
    Assignee: The Calpis Food Industry Co., Ltd.
    Inventors: Toshiaki Takano, Yoshio Saito, Akira Futami
  • Yeast-containing beer
    Patent number: 4911936
    Abstract: A yeast-containing beer contained in a container and comprising a product beer the fermentation of which has been substantially completed and a yeast existing in a concentration of 10.sup.2 to 10.sup.6 cells/ml in said beer. Change of the beer flavor with the pasasge of time can be prevented by the yeast within the beer.
    Type: Grant
    Filed: March 18, 1988
    Date of Patent: March 27, 1990
    Assignee: Kirin Beer Kabushiki Kaisha
    Inventors: Masayo Kijima, Atsuko Miyazawa, Kazuo Yoshioka
  • Method of processing a cheese-based food product and the cheese-based food product thus obtained
    Patent number: 4911935
    Abstract: A mass of cheese which is not mature or only slightly mature, and excluding processed cheese, is provided with a semi-permeable outer envelope wherein the envelope is a food gel selected to regulate the exchange of elements such as enzymes, ions, gas, salts and amino acids between the interior and exterior of the mass of cheese for the purpose of obtaining controlled maturing of the cheese product and prolonging its life.
    Type: Grant
    Filed: March 6, 1987
    Date of Patent: March 27, 1990
    Assignee: Bongrain S.A.
    Inventors: Catherine M. Fillaud, Bernard J. Y. Fromage
  • Sterilized water-insoluble mineral salt and products containing it
    Patent number: 4910026
    Abstract: Water-insoluble salts are sterilized by heating them in suspension in water together with xanthum gum or carboxymethyl cellulose which is added for improving the homogeneity and stability of the salt suspension during heating. The salts are suspended in water and the gum or cellulose is added to the suspension which is heated to a temperature of from 120.degree. C. to 150.degree. C. for sterilizing it. The sterilized suspension may be utilized to improve the nutritional qualities of products and as a coagulating agent in sterilized products including milk, dietetic products and tofu and is particularly useful for aseptically packaged products.
    Type: Grant
    Filed: March 15, 1988
    Date of Patent: March 20, 1990
    Assignee: Nestec S.A.
    Inventor: Willy Hugelshofer
  • Process for fermentation
    Patent number: 4908219
    Abstract: In the fermentation process, the vapors emitted from the fermentation vat, resulting from fermentation and entrained by the CO.sub.2, are subjected to condensation. This condensation is effectuated fractionally in at least two successive stages (5, 7) operating at temperatures of about -5.degree. C. to -15.degree. C. in the first stage and -15.degree. C. to -50.degree. C. in the second stage. The process is effective to improve the quality and/or the quantity of fermentation product, in particular of wine in the case of grapes fermentation.
    Type: Grant
    Filed: July 14, 1988
    Date of Patent: March 13, 1990
    Assignee: Societe Cooperative Agricole de Canet
    Inventors: Marcel Modot, Philippe De Lapasse, Francois Maistre
  • Process for manufacturing marbled cheeses
    Patent number: 4906481
    Abstract: In the process of the invention for manufacturing marbled cheeses from raw milk, in the course of the phase of preparation of the milk before renneting, an acidogen 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 marbled cheeses with mastery of the acidification phase of the milk.
    Type: Grant
    Filed: January 30, 1989
    Date of Patent: March 6, 1990
    Assignee: Roquette Freres
    Inventors: Guy Bussiere, Jean Lablee
  • Process for treating coffee beans with enzyme-containing solution under pressure to reduce bitterness
    Patent number: 4904484
    Abstract: A process for treating green or partially roasted coffee beans to improve flavor and reduce bitterness in the resulting roast and ground coffee product is disclosed. The green or partially roasted beans are treated with a solution containing cell-wall-digesting, cell-storage-component-digesting or phenol oxidase enzymes under a pressure of at least about 250 psi. The treated beans are then dried, roasted to their final roast color and ground in a conventional manner to provide roast and ground coffee products having "Toddy"-like aroma and flavor. Sugars and foodgrade bases can also be included in the enzyme-containing solution to enhance the level of desirable coffee aroma and flavor components.
    Type: Grant
    Filed: April 11, 1988
    Date of Patent: February 27, 1990
    Assignee: The Procter & Gamble Company
    Inventors: Leonard E. Small, Thomas N. Asquith
  • Method for production of an upgraded coconut product
    Patent number: 4904483
    Abstract: The method for production of an upgraded coconut product comprises the steps of: enzymatically treating an aqueous suspension of particles of coconut meat, which may be purified, with a cell wall degrading enzyme and a galactomannase, all essentially free from lipases, and separating a sludge phase. By means of this method a higher yield of directly recoverable clear coconut oil can be obtained in comparison to the yield of directly recoverably clear coconut oil produced by known methods for aqueous coconut oil extraction.
    Type: Grant
    Filed: February 15, 1989
    Date of Patent: February 27, 1990
    Assignee: Novo Industri A/S
    Inventors: Flemming M. Christensen, Hans A. S. Olsen
  • Processes for producing milk-derived alcoholic beverages
    Patent number: 4902517
    Abstract: Milk-derived alcoholic beverages of fine flavor can be obtained by carrying out alcoholic fermentation under a sufficiently high osmotic pressure. In addition, products having fruit-juice flavor can be obtained by addition of fruit juice to the alcoholic fermented products prepared above. Furthermore, products of further improved flavor can be obtained by addition of the initial distillate fractions of the alcoholic fermented products prepared above to the alcoholic fermented products not provided to said distillation.
    Type: Grant
    Filed: July 26, 1988
    Date of Patent: February 20, 1990
    Assignee: The Calpis Food Industry Co., Ltd.
    Inventors: Yoshikatsu Nakagawa, Syuzi Kitamura
  • Fermentation pressure pack
    Patent number: 4902521
    Abstract: A two component pressure resistant pack having a fermentation mix therein is disclosed. The pack comprises an inner bag component and an outer bag component, the inner bag component having a sealed margin about the sides thereof and the margin being folded over.
    Type: Grant
    Filed: September 28, 1988
    Date of Patent: February 20, 1990
    Assignee: BKG Holdings Limited
    Inventor: Kurt J. Rosenfeld
  • Low alcohol wine
    Patent number: 4902518
    Abstract: A method for the production of low alcohol wine comprising separating a fruit juice into a high sugar fraction and a low sugar fraction, stripping volatile components, such as high-boiling point esters, from the fruit juice or from the high sugar fraction and adding them to the low sugar fraction, and fermenting the low sugar fraction. A preferred method of separating the fruit juice into high and low sugar fractions is by fractional crystallization.
    Type: Grant
    Filed: November 9, 1987
    Date of Patent: February 20, 1990
    Assignees: Bioquip Australia Pty. Limited, Commonwealth Scientific and Industrial Research Organization
    Inventors: Timothy R. Lang, Donald J. Casimir
  • Sweetener composition
    Patent number: 4902525
    Abstract: A sweetener composition comprising mesoerythritol and various nonsugar sweetener(s) which are employed for modifying the taste of the mesoerythritol. The sweetener composition of the present invention, which exhibits a sweetness closely similar to that of sugar, is a low-caloric and non-nutritive product and available in sweetening, for example, various foods.
    Type: Grant
    Filed: April 12, 1988
    Date of Patent: February 20, 1990
    Assignees: Mitsubishi Chemical Industries Limited, Nikken Chemicals Company, Limited
    Inventor: Tsutomu Kondou