Patents Examined by Marianne Cintins
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Patent number: 5082972Abstract: At least one of ammonia and ethylenediamine is reacted with monoethanolamine in the presence of a catalyst containing phosphoric acid or its condensate in order to prepare acyclic ethyleneamines, and the catalyst can be improved in performance and the life of the catalyst can be prolonged by feeding a phosphorus-containing material to a reaction system during the reaction. In addition, the catalyst having a deteriorated performance can be reactivated by adding the phosphorus-containing material to the catalyst.Type: GrantFiled: July 11, 1990Date of Patent: January 21, 1992Assignee: Mitsui Toatsu Chemicals, Inc.Inventors: Tadashi Komiyama, Hisaharu Kuboyama, Takashi Jimbo, Hiroyoshi Watanabe, Shuichi Tokumoto, Yumiko Endoh, Eiichi Sugiyama, Yoshitaro Naganuma
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Patent number: 5082672Abstract: Deamidation of food proteins by Bacillus circulans peptidoglutaminase was impaired by the large molecular size and unique conformation of these proteins. The limited ability of peptidoglutaminase to deamidate food proteins was increased dramatically by protein hydrolysis and altering protein conformation, principally by moist heat. A method to prepare enzymatically deamidated food proteins with a wide range of protein deamidation was developed. Enzymatic deamidation of proteins improved their functional properties especially in the mild acidic pH region (e.g., 4-6).Type: GrantFiled: June 21, 1989Date of Patent: January 21, 1992Assignee: The United States of American as represented by the Secretary of AgricultureInventors: Jamel S. Hamada, Wayne E. Marshall
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Patent number: 5082489Abstract: The present invention is concerned with a novel bioherbicide and its use alone or in compositions, to control the growth of Polygonum convolvulus in agricultural crops such as cereals and other cultivated crops. The present invention is also concerned with a synergistic composition of the novel bioherbicide and a chemical herbicide. Specifically, the new fungus is Phoma sp. ATCC 20982.Type: GrantFiled: February 6, 1990Date of Patent: January 21, 1992Assignee: The Royal Institution for the Advancement of Learning (McGill University)Inventors: Alan K. Watson, Lee A. Wymore
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Patent number: 5080911Abstract: A process for modifying the properties of egg yolk, which comprises treating egg yolk with an effective amount of phospholipase D derived from a microorganism, thereby to convert phospholipids contained in said egg yolk into phosphatidic acid.Type: GrantFiled: May 17, 1990Date of Patent: January 14, 1992Assignee: Kyowa Hakko Kogyo Kabushiki KaishaInventors: Chiaki Saitou, Kozo Ouchi, Shigenori Ohta
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Patent number: 5080912Abstract: The present invention is concerned with a process for preparing a cheese product containing polyol fatty acid polyesters, having the following steps:(a) preparing a water and oil containing mixture comprising from 1.2-40 wt. % oil, by combining a fatty composition containing at least 40% polyol fatty acid polyesters by weight of oil with an aqueous composition,(b) homogenizing said mixture so as to obtain a filled milk having an average oil droplet size of less than 20 microns,(c) preparing a cheese milk by combining the filled milk of step (b) and an aqueous composition containing at least 2 wt. % milk protein,(d) adding a starter culture and/or coagulant to the cheese milk and leaving it to coagulate,(e) optionally cutting the coagulum to provide curd particles in whey, and(f) separating the whey from the curd.Type: GrantFiled: February 9, 1990Date of Patent: January 14, 1992Assignee: van den Bergh Foods Co., Division of Conopco, Inc.Inventors: Dieter Bodenstein, Ralph van Daal, Lim Torenvliet
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Patent number: 5080914Abstract: A snack product and process of making which pops and expands upon heating with microwaves consists of a solid, partially cooked, poppable and expandable core (moisture content of 12-16 wt. %) comprising pregelatinized and/or native tapioca starch, which core is provided with an adherent, poppable, non-expandable coating of cooked dough, which preferably comprises black gram or urid flour.Type: GrantFiled: December 18, 1989Date of Patent: January 14, 1992Assignee: Conopco, Inc.Inventors: Mark R. Birch, Mervyn R. Goddard
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Patent number: 5079024Abstract: In the method of the present invention for making a non-fat cream cheese product, a source of concentrated skim milk is introduced into a first mixer provided with agitation means. The skim milk is agitated as the skim milk is heated in the first mixer to a first predetermined elevated temperature. An emulsifier salt is added to the skim milk in the first mixer. After reaching the first predetermined elevated temperature, the skim milk is transferred to a second mixer provided with agitation means. A first gum is added to the heated skim milk in the second mixer to provide a thickened skim milk. The thickened skim milk is homogenized in a first homogenizing step. The homogenized skim milk is transferred to a third mixer provided with agitation means. A bulking agent and a second gum are added to the homogenized, thickened skim milk in the third mixer.Type: GrantFiled: September 25, 1990Date of Patent: January 7, 1992Assignee: Kraft General Foods, Inc.Inventor: Lori A. Crane
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Patent number: 5077060Abstract: In a method of inducing decarboxylation of malic acid in must or fruit juice (also known as maloactic fermentation), must or fruit juice is directly inoculated with a culture of viable malolatic bacteria of the genus Lactobacillus, the bacteria being capable of decarboxylating malic acid at a pH below about 3.2 without any significant consumption of sugar present in the must or fruit juice and substantially without any production of volatile acidity. The malolactic bacteria may be added before or at the commencement of alcoholic fermentation. One malolatic strain suitable in the method is Lactobacillus plantarum DSM 4361.Type: GrantFiled: July 25, 1990Date of Patent: December 31, 1991Assignee: Chr. Hansen's Laboratorium A/SInventor: Claus Prahl
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Patent number: 5077062Abstract: A low sodium, low monosodium glutamate soy hydrolysate is prepared from a soy material, as for instance, soy flour, soy meal or soy grits by hydrolyzing the soy material with a protease enzyme in water. The hydrolysis is conducted in the absence of the addition of either acid or base at a temperature of about 90.degree. for 2 hours. After deactivating the enzyme and dewatering the mixture the resulting hydrolysate contains from about 45 to about 55 weight percent of enzymatic hydrolyzed soy based protein, from about 1 to about 3 weight percent fat, from about 5 to about 9 weight percent ash, from about 2 to about 8 weight percent water, from about 32 to about 36 weight percent carbohydrate, and less than 0.1 weight percent sodium.Type: GrantFiled: May 3, 1990Date of Patent: December 31, 1991Assignee: Excelpro Inc.Inventor: John H. Ernster
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Patent number: 5077061Abstract: A method of producing an alcohol-free or low alcohol beer comprising thermally breaking malt draff to obtain a malt draff mash from a substrate selected from the group consisting of a full- or a high-alcohol content beer brewing base or a protein fraction obtained from malt draff by digesting, boiling or autoclaving during the production of edible draff meal in a draff mash. The method homogenizes, extrudes and mechanically removes insoluble chaff from the brewing base prior to thermally breaking up the malt draff, cooling the malt draff mash to about 72.degree. C., emzymatically breaking up the malt draff mash by adding coarsely ground malt, heating the mash to 80.degree.-85.degree. C., adding thereto coarsely ground malt premashed in cold water to produce a wort with a final fermentation degree of at most 60% and a temperature of 70.degree.-74.degree. C., which is maintained until iodine normality is attained and subjecting the iodine normal mash to mashing.Type: GrantFiled: December 21, 1990Date of Patent: December 31, 1991Assignee: Binding-Brauerei AGInventors: Christian Zurcher, Rudiger Gruss
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Patent number: 5077063Abstract: A process for preparing lactic-acid products which involves fermentation of milk or dairy products with live bacteria, viz. the strain Bacillus subtilis 534 deposited at the All-Union Collection of Microorganisms of the Institute of Biochemistry and Physiology of Microorganisms, the USSR Academy of Sciences and registered under No. B-1666D; the fermentation is conducted until the desired product is obtained.Type: GrantFiled: December 15, 1989Date of Patent: December 31, 1991Inventor: Vyacheslav I. Nikitenko
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Patent number: 5077071Abstract: A process for extracting oil from oil-bearing materials, such as vegetable oil bearing seeds and plant materials, is disclosed. The process comprises adding crude oil, water and a reagent to the oil-bearing materials to form a slurry. Subsequently, a resultant oil is extracted from the slurry. The process provides for treating the oil-bearing materials in a screw extruder. In addition, the process teaches sparging the slurry with steam to remove impurities contained therein.A substantially toxic-free feed is obtained by maintaining the oil-bearing materials in acid reagents for about 5 minutes to hydrolyze glucosinolates to carbon dioxide and ammonia. The ammonia and carbon dioxide are subsequently stripped therefrom.Type: GrantFiled: September 6, 1989Date of Patent: December 31, 1991Assignee: EPE IncorporatedInventor: Hans R. Strop
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Patent number: 5075125Abstract: This invention relates to a process for continuous or churned manufacturing of low calorie butter or a low calorie butter substitute and/or a mixture thereof.The low calorie butter and the low calorie butter substitutes, or mixtures thereof, are made with new equipment or modified equipment used in the manufacture of conventional butter and butter substitutes.Type: GrantFiled: April 21, 1988Date of Patent: December 24, 1991Assignee: Investissements Mongeau Inc.Inventors: Gerald Mongeau, Philippe Bergeron
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Patent number: 5073387Abstract: A cellulase hydrolysate of tamarind polysaccharide is utilized as a substitute for a portion of metabolizable carbohydrates in processed foods to prepare reduced-calorie versions of said process foods having excellent organoleptic quality. The tamarind hydrolysate comprises DP 7 oligosaccharides, more typically, DP 7 and DP 9 oligosaccharides. The tamarind hydrolysate can be further processed utilizing yeast digestion and/or membrane filtration to remove monosaccharides and low DP (DP.ltoreq.6) oligosaccharides from the hydrolysate composition.Type: GrantFiled: January 24, 1990Date of Patent: December 17, 1991Assignee: Lafayette Applied Chemistry, Inc.Inventor: Roy L. Whistler
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Patent number: 5073393Abstract: A method is disclosed for automatically preparing and processing a precise portion of pasta at precise temperatures with fluid agitation. Uniform lengths and portions of pasta dough are extruded into an individual portion-sized cup disposed on a conveyor. Each cup includes a precise number of drain holes which maintain a full liquid level as water is added to the cup. The extruded pasta is precooked in the cup as the cup passes beneath a plurality of hot water jets which provide precise temperature control for optimum cooking, with the water velocity providing fluid agitation to prevent sticking or damage to the pasta. The precooked pasta is then cooled and rinsed by passage beneath another series of spray nozzles, treated with a flavor liquor containing flavor-enhancing ingredients, such as salt or parsley flakes, and treated with oil to prevent excessive agglutination and product loss. The precooked product is then emptied from the cup into an individually sized package for later use by the customer.Type: GrantFiled: January 25, 1989Date of Patent: December 17, 1991Assignee: Defrancisci Machine Corp.Inventor: Leonard Defrancisci
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Patent number: 5068432Abstract: A process for producing the optically pure (+)- or (-) isomer of a phenyl- or substituted- phenylalkanolamine compounds having pharmacologic activity without the need for resolution processes and novel intermediates useful in the process including optically pure haloalcohols are provided.Type: GrantFiled: February 1, 1991Date of Patent: November 26, 1991Assignee: Aldrich Chemical Company, Inc.Inventor: Herbert C. Brown
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Patent number: 5068121Abstract: A plant fiber product for use in food products is prepared from straw by cutting and cooking in sodium hydroxide containing liquor, followed by a treatment with ClO.sub.2 in an acid medium, treatment with H.sub.2 O.sub.2 in a basic medium, and again treatment with ClO.sub.2 in an acid medium, said processing steps being carried out for such a period and with such an intensity that substantially all lignin is removed, that the final product is obtained with great whiteness and purity, thereby making the product suitable for the intended purpose.Type: GrantFiled: November 21, 1989Date of Patent: November 26, 1991Assignee: Fredericia Cellulose A/SInventors: Sven K. Hansen, Anders H. Balle
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Patent number: 5068118Abstract: The present invention is directed to a simulated cheese product wherein all or a part of the skim milk solids, acid casein, caseinates or rennet casein commonly used in a simulated cheese product is replaced with a casein material selected from the group consisting of alpha-S-1 casein, alpha-S-2 casein, beta casein, kappa casein, gamma casein, dephosphorylated native casein, dephosphorylated alpha-S-1 casein, dephosphorylated alpha-S-2 casein, dephosphorylated beta casein, dephosphorylated kappa casein, dephosphorylated gamma casein and mixtures thereof. The simulated cheese product is made by providing an admixture of the modified casein material with an edible lipid material selected from the group consisting of fat and oil and an emulsifying agent and heating the admixture with agitation to provide the simulated cheese product. Suitable flavoring agents and coloring agents may also be present in the simulated cheese product.Type: GrantFiled: July 25, 1990Date of Patent: November 26, 1991Assignee: Kraft General Foods, Inc.Inventor: John J. Strandholm
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Patent number: 5066499Abstract: Low sodium baked goods, such as soda crackers, oyster crackers, pretzels, and flavored snack crackers, having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present invention. The sodium content of the baked goods is reduced, for example, to less than or equal to 42 mg Na.sup.+ per 14.2 gm serving, by replacing at least a part, preferably all, of the sodium bicarbonate with potassium carbonate for leavening. Hot spots resulting from localized concentrations of potassium ion are avoided by: 1) applying the potassium carbonate substantially uniformly and directly upon the surface of the other ingredients to hydrate and solubilize the potassium carbonate and/or 2) using potassium carbonate having a particle size distribution of about 98% by weight being finer than 100 mesh or 3) using an aqueous solution of potassium carbonate.Type: GrantFiled: March 23, 1989Date of Patent: November 19, 1991Assignee: Nabisco Brands, Inc.Inventors: Henry E. Arciszewski, Linda A. Porzio, Bin Y. Chiang, Clyde E. Spotts, Jr., Kevin McHugh, Joseph A. Szwerc
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Patent number: 5066508Abstract: Essentially homogeneous and storage-stable liquid chocolate milk products, having viscosities ranging from 10 to 100 mPa.s, are formulated from milk bases including a suspension of cocoa particulates and a suspension stabilizing amount of a xanthan/galactomannan admixture adapted for the formation of an aqueous gel therefrom, wherein the ratio by weight of xanthan/galactomannan ranges from 80/20 to 20/80.Type: GrantFiled: January 22, 1990Date of Patent: November 19, 1991Assignee: Rhone- Poulenc ChimieInventors: Jean-Luc Schuppiser, Antoine Coutant, Jean-Claude Bozetto