Patents by Inventor Doris Blortz

Doris Blortz has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Process for the production of a mushroom flavoring
    Patent number: 6669972
    Abstract: The present invention relates to a process for the production of a natural mushroom extract by addition of an enzyme composition to a mushroom preparation.
    Type: Grant
    Filed: September 13, 2001
    Date of Patent: December 30, 2003
    Assignee: Bestfoods
    Inventors: Doris Blortz, Rudi Müller
  • Process for the production of a mushroom flavouring
    Publication number: 20020071900
    Abstract: The present invention relates to a process for the production of a natural mushroom extract by addition of an enzyme composition to a mushroom preparation.
    Type: Application
    Filed: September 13, 2001
    Publication date: June 13, 2002
    Applicant: Bestfoods
    Inventors: Doris Blortz, Rudi Muller
  • Process for producing a seasoning sauce using smoked pork rind
    Patent number: 6110510
    Abstract: A process for producing a seasoning sauce, in which a microbial starter culture is cultured on a substrate containing an animal protein source to give a koji and is then mashed and further fermented. Soy sauce technology can be successfully carried out on an animal raw material, without the disadvantages conventionally resulting in this case occurring, if the raw material used is smoked pork rind, in particular a smoked rind residue as arises in the production of smoked ham, preferably together with a vegetable protein source and/or carbohydrate source. This provides a soy sauce having a novel flavor with a full meaty to grilled flavor.
    Type: Grant
    Filed: August 5, 1997
    Date of Patent: August 29, 2000
    Inventors: Doris Blortz, Hans Bohrmann, Barbara Frank, Rudi Muller, Richard Theobald
  • Process for preparing a protein hydrolysate from protein containing animal products
    Patent number: 5985337
    Abstract: The invention makes available a process for preparing a protein hydrolysate from protein containing animal products, in which process the animal products are hydrolysed using endopeptidases and exopeptidases. The process is characterized in that smoked, protein containing animal products are employed as protein containing animal products. By using smoked, protein containing animal products, a protein hydrolysate can be produced which does not have the bitter flavor which arises during the customary hydrolysis of protein containing animal products. Smoked pork rind is preferably employed for the hydrolysis.
    Type: Grant
    Filed: August 5, 1997
    Date of Patent: November 16, 1999
    Assignee: CPC International Inc.
    Inventors: Doris Blortz, Hans Bohrmann, Dieter Maier, Rudi Muller
  • Process for the production of a seasoning sauce based on oat
    Patent number: 5407690
    Abstract: A process for the production of a seasoning sauce, which comprises oat grains as the substrate to result in a lighter colored sauce. Additionally, the level of salt present during a multi-step fermentation is controlled using a relatively low salt brine.
    Type: Grant
    Filed: October 8, 1993
    Date of Patent: April 18, 1995
    Assignee: CPC International Inc.
    Inventors: Rudi Muller, Johann Bohatiel, Doris Blortz, Barbara Frank
  • Process for the production of a seasoning sauce from bread
    Patent number: 5407689
    Abstract: A process for the production of a seasoning sauce in which an enzyme-containing, fungus-covered substrate comprising divided bread of wheat gluten. The substrate is mashed with salt water, the mash is subjected to a three stage fermentation and then clarified by squeezing pasturing and filtration.
    Type: Grant
    Filed: October 8, 1993
    Date of Patent: April 18, 1995
    Assignee: CPC International Inc.
    Inventors: Rudi Muller, Johann Bohatiel, Doris Blortz, Barbara Frank