Egg White Per Se, Gelatin, Collagen Or Blood Patents (Class 426/32)
  • Patent number: 10827766
    Abstract: The present invention provides a high-moisture-content gummi candy as a novel fruity confection, including a gummi candy body having a moisture value of not lower than 20% by weight, a pH of not higher than 4.0, and a water activity value of not higher than 0.86 and a collagen casing coating and encapsulating the gummi candy body. Even with a high moisture content, namely, even with a moisture value of the gummi candy body as high as not lower than 20% by weight, the high-moisture-content gummi candy is remarkably reduced in syneresis, surface melting, stickiness, and the like, has an excellent shape retention ability, has a fresh flavor and an elastic texture, and is suitable for distribution at normal temperature.
    Type: Grant
    Filed: August 7, 2015
    Date of Patent: November 10, 2020
    Assignee: UHA MIKAKUTO CO., LTD.
    Inventors: Fumitaka Yamabe, Koichi Masumoto, Kiyoshi Suzuki, Kenji Osada, Yasumasa Yamada, Ichiro Yamada
  • Patent number: 10694768
    Abstract: This application provides a high quality protein composition and the processes of making the same. The compositions prepared by filtration according to the instant application may contain higher percentage of branched chain amino acids (BCAA) and/or essential amino acids (EAA). The compositions may have reduced level of sodium and also lighter color than that of the composition before passing through the filtration means.
    Type: Grant
    Filed: December 14, 2018
    Date of Patent: June 30, 2020
    Inventors: Roger L. Dake, Jack C. Cappozzo, Stephanie Lynch
  • Patent number: 10568343
    Abstract: The present disclosure relates, according to some embodiments, to methods and systems for purifying proteins and carbohydrate rich products from photosynthetic aquatic species and compositions thereof. For example, one embodiment of the present disclosure relates to methods and systems for purifying proteins the present disclosure relates, in some embodiments to methods and systems for extracting proteins, dry biocrude, and carbohydrate-rich meal from Lemna. In some embodiments, a method of treating a biomass comprising a microcrop (e.g.
    Type: Grant
    Filed: June 10, 2016
    Date of Patent: February 25, 2020
    Assignee: Parabel Ltd.
    Inventors: Peter Sherlock, Harvey Weaver, Ebenezer Ifeduba, Paul Antalik
  • Patent number: 10076121
    Abstract: Disclosed is the making of baked products, more particularly making of baked products using polypeptides having lipolytic activity and at least one emulsifier. The invention also relates to compositions comprising polypeptides having lipolytic activity and at least one emulsifier.
    Type: Grant
    Filed: March 14, 2013
    Date of Patent: September 18, 2018
    Assignee: Novozymes A/S
    Inventors: Kim Borch, Tina Salomonsen, Tom Anton Busk Nielsen, Kirk Matthew Schnorr
  • Patent number: 9938319
    Abstract: This disclosure relates to inexpensive and efficient methods of preparing egg white (e.g., obtained from eggs laid by transgenic chickens) for bulk chromatographic isolation of proteins (e.g., recombinant proteins) from the egg white, as well as methods of filtering acidified egg white and methods of isolating proteins from the egg white.
    Type: Grant
    Filed: April 21, 2015
    Date of Patent: April 10, 2018
    Inventors: Liang Chen, Markley C. Leavitt, Michael Titus
  • Publication number: 20140348977
    Abstract: Provided is a method for producing a multicore gelatin microcapsule containing a flavoring agent, the multicore gelatin microcapsule having a time to the flavor emanation peak ranging from 1 minute 30 seconds to less than 4 minutes in the case of use in a food. The method for producing a multicore gelatin microcapsule comprises the steps of: adding a transglutaminase to an oil-in-water emulsion composition containing gelatin and a flavoring agent to yield a mixed solution containing the gelatin in an amount of 10 to 25% by mass; and spraying the mixed solution and cooling and solidifying the sprayed solution.
    Type: Application
    Filed: September 12, 2012
    Publication date: November 27, 2014
    Applicant: RIKEN VITAMIN CO., LTD.
    Inventor: Hideki Hayasaka
  • Patent number: 8647695
    Abstract: The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.
    Type: Grant
    Filed: July 19, 2010
    Date of Patent: February 11, 2014
    Assignee: Conopco, Inc.
    Inventors: Luben Nikolaev Arnaudov, Theodorus Berend Jan Blijdenstein, Andrew Richard Cox, Petrus Wilhelmus N de Groot, Simeon Dobrev Stoyanov
  • Publication number: 20130251851
    Abstract: An egg white hydrolysate having a reduced sulfur smell characteristic to egg white and a production method therefor are provided. An egg white hydrolysate having a low hydrogen sulfide content and a reduced sulfur smell can be obtained through a pretreatment step of denaturing egg white by thermally treating a diluted egg white solution under conditions of a pH of 9 to 12 and a temperature of 55° C. to 90° C., the diluted egg white solution having been prepared by diluting 1 part of liquid egg white with 0.4 to 3 parts of water, and a step of performing hydrolysis with a protease.
    Type: Application
    Filed: August 24, 2011
    Publication date: September 26, 2013
    Inventors: Kohei Watabe, Taro Yamazaki
  • Publication number: 20100297292
    Abstract: The invention provides unique and novel strains of microalgae that have been subjected to non-transgenic methods of mutation sufficient to reduce the coloration of biomass produced by the strains. Biomass produced from such strains can be used in the manufacture of baked goods, gluten free foods, beverages, high lipid algal flours, and other foods. Pigments such as carotenoids and chlorophyll can be undesirable for consumer acceptance when incorporated into foods such as mayonnaise, yogurt, and white sauces that are not traditionally associated with colors such as yellow, red, orange and green. Some pigments, such as chlorophyll, can also create undesirable taste profiles. Use of reduced pigment microalgal biomass expands the range of food products that can be manufactured with healthy lipid profiles. High protein containing biomass of the invention, also reduced in pigmentation, is also incorporated into products such as meat analogues, nutritional bars and meal replacement beverages.
    Type: Application
    Filed: January 8, 2010
    Publication date: November 25, 2010
    Applicant: Solazyme, Inc.
    Inventors: Geoffrey Brooks, Scott Franklin, Jeff Avila, Stephen M. Decker, Enrique Baliu, Walter Rakitsky, John Piechocki, Dana Zdanis, Leslie M. Norris
  • Publication number: 20100086641
    Abstract: By using transglutaminase, collagen, and calcium chloride or magnesium chloride as the active ingredients, raw food materials such as meat pieces can be sufficiently adhesion-molded.
    Type: Application
    Filed: September 25, 2009
    Publication date: April 8, 2010
    Applicant: AJINOMOTO CO. INC
    Inventors: Rikiya Ishida, Teppei Ogawa
  • Publication number: 20100074989
    Abstract: The present invention relates to a process for preparing fibrous edible structures. Particularly, this process uses an alignment technique together with cross-linking. Further, loose and structured fiber structures are described which can be used in or as a food composition.
    Type: Application
    Filed: October 3, 2007
    Publication date: March 25, 2010
    Inventors: Julita Maria Manski, Elizabeth Egberdina Johanna van der Zalm, Remko Marcel Boom, Atze Jan van der Goot, Johannes Andries Nieuwenhuijse, Marcel Paques
  • Publication number: 20090324777
    Abstract: The present invention relates of a method of producing an enzymatic digest of proteinaceous material which can improve the palatability and health value of foodstuffs to which it is added. In particular but not exclusively, the invention involves a method where bioactive compounds are released to increase the health value of the product.
    Type: Application
    Filed: December 9, 2005
    Publication date: December 31, 2009
    Inventors: Haydn Gregg Williams, Denise Margaret Gallagher, Stuart Ian West
  • Publication number: 20090304863
    Abstract: A flavor improving agent includes lactic acid-fermented egg white. A food composition, an acidic food composition, and an acidic condiment, which have a flavor improving effect, include lactic acid-fermented egg white. A method of producing a flavor improving agent includes adding lactic acid bacteria to an egg white aqueous solution and subjecting the mixture to fermentation.
    Type: Application
    Filed: May 16, 2006
    Publication date: December 10, 2009
    Applicant: Q.P. Corporation
    Inventors: Yohei Okuyama, Akira Takeuchi, Masaaki Kunou, Mineo Hasegawa, Kenji Watanabe
  • Patent number: 7585527
    Abstract: A composition comprising heme iron and/or heme iron polypeptide in combination with ionic iron(s) and/or chelated iron(s). Administration of effective dosages of the present composition provides a method for treating and/or preventing iron deficiency anemia, and the physiological, biochemical, morphological, and behavioral manifestations symptomatic of same.
    Type: Grant
    Filed: September 19, 2005
    Date of Patent: September 8, 2009
    Inventors: Bala Venkataraman, Michael Guthrie
  • Publication number: 20090181124
    Abstract: The present invention relates to a method of producing a variant lipid acyltransferase enzyme comprising: (a) selecting a parent enzyme which is a lipid acyltransferase enzyme characterised in that the enzyme comprises the amino acid sequence motif GDSX, wherein X is one or more of the following amino acid residues L, A, V, I, F, Y, H, Q, T N, M or S; (b) modifying one or more amino acids to produce a variant lipid acyltransferase; (c) testing the variant lipid acyltransferase for activity on a galactolipid substrate, and optionally a phospholipid substrate and/or optionally a triglyceride substrate; (d) selecting a variant enzyme with an enhanced activity towards galactolipids compared with the parent enzyme; and optionally (e) preparing a quantity of the variant enzyme.
    Type: Application
    Filed: February 29, 2008
    Publication date: July 16, 2009
    Inventors: Jorn Borch SOE, Jorn Dalgaard Mikkelson, Arno de Kreij
  • Publication number: 20080187622
    Abstract: The present invention provides a method for producing isoquercitrin, ?-glycosylisoquercitrin, and rhamnose, the method comprising a step of naringin-degrading enzyme treatment during the isoquercitrin production from rutin in the presence of an edible component, such as gelatin, wheat gluten, chitosan, lecithin, a glycerol fatty acid ester, xanthan gum, carrageenan, sodium chondroitin sulfate, casein, enzymatically decomposed gelatin, sodium alginate, konjac extract, gellan gum, guar gum, soybean protein, agar, pectin, yeast extract, egg-white peptide, cluster dextrin, gum arabic, arginine, sodium metaphosphate, karaya gum, locust bean gum, sodium pyrophosphate, glucosamine, chitin, sodium glutamate, dextrin, trehalose, or a grain-based food ingredients. According to the present invention, isoquercitrin and ?-glycosylisoquercitrin, which are of use as antioxidants, anti-fading agents, flavor change inhibitors, etc., can be produced in enhanced yields.
    Type: Application
    Filed: December 22, 2003
    Publication date: August 7, 2008
    Applicant: SAN-EI GEN F.F.I., INC.
    Inventors: Masamitsu Moriwaki, Kazuhiro Emura, Hisashi Tanaka
  • Publication number: 20080113065
    Abstract: The present invention relates to a method for the rapid preparation of a starter culture which method comprises: (a) inoculating a starter culture in a medium of HTST-pasteurized whole milk, semi skimmed milk, skimmed milk, whey or milk protein having 6 to 17% dry solids; (b) preferably including a stimulant in the starter culture; and (c) incubating the starter culture with or without pH-control.
    Type: Application
    Filed: December 20, 2005
    Publication date: May 15, 2008
    Inventors: Arthur Louis Maria Simonetti, Gary K. Burningham, Brian J. Orme, Randall Kirk Thunell
  • Patent number: 6709685
    Abstract: The invention relates to a process for the preparation of compound fertilizer granules containing at least two of the plant nutrients nitrogen, phosphorus and potassium, said process including the steps of: providing a solid fee material including at least one solid fertilizer raw material and optionally recycle material, feeding the feed material or a part thereof into a melter for melting a desired portion thereof and keeping said portion in molten state, feeding the molten or partly molten material and optionally other desired solid raw materials to a granulator to obtain a granulated product, and cooling and optionally screening the granulated product to obtain dry compound fertilizer granules having a desired size distribution, provided that no water or aqueous liquid is introduced into the process.
    Type: Grant
    Filed: March 5, 2001
    Date of Patent: March 23, 2004
    Assignee: Kemira Agro Oy
    Inventors: Arthur van Brempt, Juhani Poukari
  • Patent number: 6555336
    Abstract: In a method for preparing albumin hydrolysates from a starting material containing albumins in concentrated or isolated form, the starting material are homogenized with an aqueous solution at a temperature of between 10 and 80° C. and at a pH of between 8 and 12 in the presence of a first protease for the enzymatic hydrolysis of the albumins. At least one further protease whose cleaving spectrum differs from that of the first protease is added after between 1 and 60 min. from the start of homogenization for the further enzymatic hydrolysis of the albumins. The proteases are inactivated by a heat treatment at a pH below 7.5 within between 1 and 60 minutes from addition of the last protease. The non-hydrolyzed albumins are precipitated at a pH below 7.5. The precipitated non-hydrolyzed albumins are separated from the albumin hydrolysates contained in the solution; and the albumin hydrolysates contained in the solution are concentrated.
    Type: Grant
    Filed: August 20, 2001
    Date of Patent: April 29, 2003
    Inventor: Waldemar Neumüller
  • Patent number: 6383533
    Abstract: A food containing a protein treated with at least one transglutaminase and at least one oxidoreductase. The presence of the treated protein enhances the quality of the food.
    Type: Grant
    Filed: June 9, 1999
    Date of Patent: May 7, 2002
    Assignee: Ajinomoto Co., Inc.
    Inventors: Takahiko Soeda, Katsutoshi Yamazaki, Shoji Sakaguchi
  • Patent number: 6248383
    Abstract: The meat quality-improving agent of the present invention includes an enzymatic hydrolyzate of a protein. By using the above meat quality-improving agent for frozen meats, pressured and heat-sterilized foods, or processed ground meat foods, an improvement in the water binding capacity, suppression of the meat shrinkage upon grilling, and an improvement in the texture is shown.
    Type: Grant
    Filed: November 13, 1998
    Date of Patent: June 19, 2001
    Assignee: Taiyo Kagaku Co., Ltd.
    Inventors: Kuniaki Yoshikawa, Toshiyuki Muraki, Eriko Morimoto, Masato Kobayashi, Takashi Hagi, Hajime Hatta, Yoshifumi Yamazaki
  • Patent number: 5840849
    Abstract: Blends of collagen type I and collagen type III having crosslinks of the pyridinoline (Pyrid), dihydroxylysinonorleucine (DHLNL) and histidinohyroxylysinonorleucine (HHL) types, wherein the amounts of the crosslinks satisfy the ratio: (Pyrid+DHLNL)/HHL=0.4-6. Collagen blends with these crosslinking ratios make excellent casings with improved properties for food products, particularly sausages.
    Type: Grant
    Filed: July 29, 1997
    Date of Patent: November 24, 1998
    Assignee: Loders Croklaan B.V.
    Inventors: A J Bailey, Michael de Mari, Bettina Schmidl, Fransiscus Aloysius Timmermans
  • Patent number: 5741494
    Abstract: Synergistic compositions of egg white and Bacillus subtilis, Bacillus celleus, Lactobacillus lactis, Lactobacillus casei, Bifidobacterium bifidum or Clostridium and optionally also containing garlic for treating and preventing infections and other uses are described.
    Type: Grant
    Filed: October 31, 1995
    Date of Patent: April 21, 1998
    Assignee: Eisai Co., Ltd.
    Inventors: Seiichi Araki, Mamoru Suzuki, Masatoshi Fujimoto
  • Patent number: 5658605
    Abstract: A process for the preparation of bound-formed food comprising adding transglutaminase, a casein and an edible surface active agent, to a raw food material. The resulting bound-formed foods have excellent taste and savor.
    Type: Grant
    Filed: November 28, 1995
    Date of Patent: August 19, 1997
    Assignee: Ajinomoto Co., Inc.
    Inventors: Takahiko Soeda, Katsutoshi Yamazaki, Shoji Sakaguchi, Chiho Ishii, Keiko Hondou
  • Patent number: 5573801
    Abstract: An antimicrobial composition comprising a Streptococcus-derived or Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such composition may be used in conjunction with a foodstuff or with a food packaging film (with or without the chelating agent) to protect foodstuffs against growth of harmful bacteria such as Listeria. Also disclosed are methods of protecting foodstuffs using film having a transferrable antimicrobial agent which may protect foodstuff surfaces before and/or following removal of the film and peelable films useful in such methods which may include the above bacteriocin.
    Type: Grant
    Filed: April 23, 1993
    Date of Patent: November 12, 1996
    Assignee: Viskase Corporation
    Inventor: Darrel L. Wilhoit
  • Patent number: 5565226
    Abstract: The immobilized enzyme for removal of residual cyclodextrins is either a combination of an alpha-amylase and a CGTase which has been immobilized or a fungal alpha-amylase which has been immobilized. In addition to either the fungal alpha-amylase or the CGTase and alpha-amylase, a debranching enzyme can also be employed. When using a debranched enzyme, the debranched enzyme is also immobilized. By using the immobilized enzyme, the step of inactivating the enzyme is eliminated and the contamination due to the inactivated enzyme is also eliminated.
    Type: Grant
    Filed: June 29, 1994
    Date of Patent: October 15, 1996
    Assignee: American Maize-Products Company
    Inventors: Wen Shieh, Allan Hedges
  • Patent number: 5532005
    Abstract: The process entails treating a system such as a food system which contains residual cyclodextrin with both CGTase and an amylase at a temperature of C. to C., a pH of 4 to 6 for a time of 1 to 48 hours to hydrolyze the residual cyclodextrin. The process is especially adapted for food systems such as eggs, dairy, meat, fruit juices, coffee and tea. It is also suited for use in starch hydrolysates and protein hydrolysates. Residual cyclodextrins are contained in a system after the system has been subjected to a process wherein cyclodextrins have been employed either to remove an unwanted component or where the cyclodextrin was separated from the system.
    Type: Grant
    Filed: May 29, 1992
    Date of Patent: July 2, 1996
    Assignee: American Maize-Products Company
    Inventors: Allan Hedges, Wen Shieh, Robert Ammeraal
  • Patent number: 5520933
    Abstract: The present invention relates to a method for producing foods and beverages having a desirable flavor which comprises bringing an animal-derived, ethyl butyrate-synthesizing enzyme having a potency in the range of 0.1 unit/mg protein or higher under the conditions that ethyl butyrate is formed by reacting 0.5% (w/w) ethanol with 2.6% (w/w) butyric acid, or a substance containing the enzyme into contact with the foods and beverages during their production process.
    Type: Grant
    Filed: July 8, 1993
    Date of Patent: May 28, 1996
    Assignee: Kyowa Hakko Kogyo Co., Ltd.
    Inventors: Nobuko Yoshida, Nobuo Ogata, Makoto Egi, Hideo Muromachi, Yoichi Koiwa, Shigenori Ohta
  • Patent number: 5486367
    Abstract: An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the required incubation time. The process involves inoculating a given fermentation system containing a starting food ingredient substrate and fermentative microorganism(s) with an amount of an oxygen-reactive enzyme such as OXYRASE.TM. (a trademark of Oxyrase, Inc. of Akron, Ohio) which is not naturally generated by virtue of said fermentation process. Reduced time fermentation can be achieved in a wide variety of systems, such as in the production of fermented liquid, semisolid and solid dairy products, fermented meat products, fermented cereal-based products, yeast-raised baked and fried products, and alcoholic beverages.
    Type: Grant
    Filed: April 19, 1994
    Date of Patent: January 23, 1996
    Assignee: Kansas State University Research Foundation
    Inventor: Daniel Y. C. Fung
  • Patent number: 5486461
    Abstract: The new casein hydrolyzate does not contain any unhydrolyzed casein and is characterized by a defined molecular weight distribution. The method is characterized by being performed by means of three defined proteolytic enzymes and a non-pH star method. The casein hydrolyzate exhibits an optimal balance between DH, free amino acids, bitterness and yield.
    Type: Grant
    Filed: April 13, 1994
    Date of Patent: January 23, 1996
    Assignee: Novo Nordisk A/S
    Inventor: Per M. Nielsen
  • Patent number: 5484888
    Abstract: Gelatin, having high Bloom or gel strength in excess of 300, is extracted from fish, with high yield, by pre-treating collagen rich fish skins with a limewater (Ca(OH).sub.2) solution suspension with a concentration of between 19 gm of Ca(OH).sub.2 /liter of water/kg of tilapia fish skin to 100 gm Ca(OH).sub.2 /liter of water/kg of fish skin for a period of time between ten to sixty days and optimally between two to four weeks. For fish with higher percentage of fat content, a minimum concentration is at least 50 gm of Ca(OH).sub.2 /liter of water/kg of fish skin to avoid putrefaction. For fish with easily extractable gelatin, such as Nile perch, soaking time is from 3 to 10 days with a concentration of Ca(OH).sub.2 /liter of water of about 15 gm. At concentrations above 100 gm of Ca(OH).sub.2 /liter of water/kg of fish skin and/or treatment time periods in excess of four weeks, Bloom strength dramatically decreases.
    Type: Grant
    Filed: March 8, 1994
    Date of Patent: January 16, 1996
    Inventor: David Holzer
  • Patent number: 5478585
    Abstract: There is disclosed a process for producing a lipoprotein-containing substance having a reduced lipid content. The lipid content is reduced by treating a lipoprotein-containing substance with at least one enzyme selected from the group consisting of proteolytic enzymes and lipolytic enzymes and then bringing the substance into contact with a sub- or supercritical fluid to extract a lipid from the substance. The lipid extracted from the substance is separated from the fluid which may be used again in the extraction step. Also disclosed is a food whose raw material is a lipoprotein-containing substance having a reduced lipid content obtained by the above process.
    Type: Grant
    Filed: June 23, 1994
    Date of Patent: December 26, 1995
    Assignees: Sumitomo Seika Chemicals Co., Ltd., Otsuka Foods Co., Ltd., Mitsubishi Corporation
    Inventors: Yoshikazu Isono, Michiyo Fukumoto, Hitoshi Hariu, Masakazu Takahashi
  • Patent number: 5356637
    Abstract: An enzymatic hydrolysate having a high di- and tripeptide content is prepared by subjecting to enzymatic proteolysis a protein mixture preliminarily prepared by means of a thermal treatment. The hydrolysate having a high di- and tripeptide content is extracted by liquid-solid separation, followed by ultrafiltration. The hydrolysate is then subjected to a sterilization and drying operation.
    Type: Grant
    Filed: September 4, 1992
    Date of Patent: October 18, 1994
    Assignee: Tessenderlo Chemie N.V.
    Inventors: Pierre C. Loosen, Philippe R. Bressollier, Raymond A. Julien, Claude H. Pejoan, Bernard G. Verneuil
  • Patent number: 5266338
    Abstract: Egg products, particularly low cholesterol products, are pasteurized by contact with hydrogen peroxide at elevated temperature. The pasteurized egg is then contacted with catalase to convert the peroxide to water and diatomic oxygen, and the oxygen is then removed, preferably by in-line vacuum. The process enables the pasteurization of liquid eggs, particularly those based principally on egg whites, sufficiently to provide a storage-stable refrigerated liquid egg product.
    Type: Grant
    Filed: December 13, 1991
    Date of Patent: November 30, 1993
    Assignee: Nabisco, Inc.
    Inventors: Alexander S. Cascione, Harold Rapp
  • Patent number: 5141757
    Abstract: A process for the production of a flavoring agent, in which an aqueous suspension of a protein-rich material is prepared, the proteins are solubilized by hydrolysis with a neutral or alkaline protease, the suspension is heat-treated at a mildly acidic pH value and is then ripened with koji enzymes.
    Type: Grant
    Filed: August 10, 1990
    Date of Patent: August 25, 1992
    Assignee: Nestec S.A.
    Inventors: Thang Ho Dac, Robert D. Wood, Alfred Woupeyi
  • Patent number: 5080911
    Abstract: 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: Grant
    Filed: May 17, 1990
    Date of Patent: January 14, 1992
    Assignee: Kyowa Hakko Kogyo Kabushiki Kaisha
    Inventors: Chiaki Saitou, Kozo Ouchi, Shigenori Ohta
  • Patent number: 4636388
    Abstract: A purified protein particularly adapted for enzymatic hydrolysis can be prepared by gelling the protein followed by breaking the gel into particles and washing the particles in sufficient liquid to allow portions of the nonproteinaceous material in the gel matrix to diffuse into the liquid.
    Type: Grant
    Filed: December 19, 1984
    Date of Patent: January 13, 1987
    Assignee: Stauffer Chemical Company
    Inventors: Chifa F. Lin, Chang R. Lee
  • Patent number: 4579660
    Abstract: The invention relates to a method for treatment of the biomass. The crude biomass is hydrolyzed by means of a proteolytic enzyme, the dissolved hard particles are separated from the total hydrolyzate by rough filtration, and the filtrated enzymatic hydrolyzate is submitted to membrane separation through semipermeable membranes.All of the steps are carried out at mild operating conditions, which preserves the structure and composition of the nonproteinic compounds. The use of organic solvents is entirely avoided, resulting in a safer process. The available proteins are extracted from the total mass as a protein hydrolyzate, which is easily digested. The final product yield is 92-95% amino acids. Gel chromatographic analysis of the final product shows that the free amino acids and the peptides have a molecular weight of 1000 to 4000 Daltons.
    Type: Grant
    Filed: June 14, 1984
    Date of Patent: April 1, 1986
    Assignee: Edinen Centar po Chimia
    Inventors: Dimko K. Toushek, Peter T. Nedkov, Antoaneta A. Lilova, Nikolay L. Marekov, Ivan L. Stoilov, Krassimira N. Idakieva
  • Patent number: 4504583
    Abstract: In the process of crystallizing egg white lysozyme by cooling a salt solution containing egg white lysozyme, a seed crystal is added to the solution, which solution is then maintained at a temperature of about C. to C. for a certain period of time and subsequently cooled, whereby lysozyme can be crystallized to form an agglomerate of many individual needle crystals. The solution containing crystalline lysozyme thus obtained can be filtered within an extremely short period of time, that is, within only a few minutes.
    Type: Grant
    Filed: November 30, 1982
    Date of Patent: March 12, 1985
    Assignee: Kewpie Kabushiki Kaisha
    Inventors: Mineo Hasegawa, Kazuya Yoshida, Sakae Miyauchi, Masami Terazono
  • Patent number: 4482574
    Abstract: An improved hydrolysate is prepared from a water-soluble protein by enzymolysis wherein the protein has been heated under alkaline conditions for a period of time insufficient to gel the protein followed by cooling the solution to below C.
    Type: Grant
    Filed: March 19, 1984
    Date of Patent: November 13, 1984
    Assignee: Stauffer Chemical Company
    Inventor: Chang R. Lee
  • Patent number: 4473589
    Abstract: Sources of protein, such as residues and waste products from processing fish, poultry, pork and beef as well as single cell microorganisms, are hydrolyzed to provide liquid products containing substantially all of the component amino acids, lipids and phosphorus in metabolically useful form. The process involves a brief alkaline treatment with heat ( F.) and alkali (pH 12 or above) which facilitates liquefication and enhances susceptibility to subsequent enzyme hydrolysis with bacterial proteinase at elevated temperatures ( F.). Cell rupture and protein denaturation occur during alkaline treatment and permit and facilitate the enzyme to rapidly break down the intact proteins to smaller, more soluble molecules. The product may be preserved with various acids at a pH of 3.8 to 4.2.
    Type: Grant
    Filed: May 3, 1982
    Date of Patent: September 25, 1984
    Inventors: Leon D. Freeman, James W. Sawhill
  • Patent number: 4452888
    Abstract: A low-molecular weight peptide composition mainly based on dipeptides and tripeptides is produced by dispersing protein raw material from any suitable source in water at a concentration of 5 to 20 w/v %, adjusting the pH of the dispersion to 1 to 4 with an acid, adding at least two acid proteases to the dispersion, and permitting enzymatic proteolysis to take place for a desired period of time at a suitable temperature while supressing the formation of free amino acids. Also provided is a nutrient agent comprising the thus produced low-molecular weight peptide composition mainly based on dipeptides and tripeptides wherein the contents of free amino acids and those peptides having a molecular weight of at least 700 are individually 20% by weight or less. The nutrient agent is useful in medical treatment.
    Type: Grant
    Filed: July 1, 1981
    Date of Patent: June 5, 1984
    Assignee: Terumo Corporation
    Inventors: Ken-ichi Yamazaki, Shoji Takao, Hiroshi Hara
  • Patent number: 4411915
    Abstract: There is disclosed heme-iron-enriched amino acid preparation consisting of aggregates of heme-protein fragments with heme bonded to histidine groups present in the fragment and a method for preparing this amino acid preparation from heme-proteins, especially hemoglobin. The heme-protein in a manner known per se at first is hemolyzed and denaturated and subsequently split with the aid of proteolytic enzymes to the formation of one heme-iron-enriched and one fraction which does not contain heme-iron and separation of these fractions from each other. The amino acid preparation is suitable for iron enrichment of for instance foodstuffs and for use in pharmaceutical iron preparations.
    Type: Grant
    Filed: April 18, 1981
    Date of Patent: October 25, 1983
    Inventor: Caj Eriksson
  • Patent number: 4407829
    Abstract: The present invention relates to the manufacture of a collagen slurry which can be used, inter alia, for manufacturing casings for food products. When manufacturing the slurry, various parts of the digestive system are used as starting material and are reduced and suspended, after which the collagen is extracted, cleaned and brought into a slurry state.
    Type: Grant
    Filed: January 7, 1982
    Date of Patent: October 4, 1983
    Inventor: Einar Sjolander
  • Patent number: 4402873
    Abstract: Protein is extracted from fresh or cured pork bones to produce an aqueous solution of about 4% to 7% protein, as well as a lard by-product and cooked bone fragments which may be ground and sold as bone meal. Bone fragments of the desired maximum dimension are combined with substantially equal parts of water and are heated to above the boiling point of water when papain proteolytic enzymes are added in controlled proportions. The aqueous bone-enzyme mixture is heated in the F. to F. range for two hours when salt is added in controlled proportions followed by heating the mixture at F. for one hour and then rapidly heating the mixture for 5 to 10 minutes to F., then heating at, but not above, F. for 1/2 hour followed immediately by chilling as rapidly as possible to F. The solids are separated from the liquids and the liquids centrifuged to separate the lard product and aqueous protein solution.
    Type: Grant
    Filed: September 23, 1982
    Date of Patent: September 6, 1983
    Assignee: Sugardale Foods Incorporated
    Inventors: Arthur N. Vollmer, Richard G. Rosenfield
  • Patent number: 4389487
    Abstract: Process for the preparation of collagen products for medical and cosmetic purposes, wherein collagen products prepared according to the method described in U.S. Pat. No. 4,066,083 are subjected to an additional heat treatment or a treatment with gaseous hydrogen halide in order to improve the physicochemical and mechanical properties of the collagen product, in particular its absorption and mechanical strength.
    Type: Grant
    Filed: June 8, 1981
    Date of Patent: June 21, 1983
    Assignee: Pentapharm A.G.
    Inventor: Peter E. Ries
  • Patent number: 4388331
    Abstract: There is disclosed an improved collagen sausage casing and a method to produce such a casing. The normal processes for manufacturing collagen casing are employed. Immediately prior to the point in the process where the collagen extrusion mass is extruded, a proteolytic enzyme is injected into the collagen gel stream. The proteolytic enzyme is immobilized and becomes non-functioning as the free water required for its activity is restricted by the further steps of the process. Upon stuffing the casing with a meat emulsion and subjecting the stuffed casing to the smokehouse or cookhouse cycles in the normal sausage manufacturing process or by cooking in the home, the enzyme is again reactivated and continues to breakdown the collagen thereby tenderizing the casing. The proteolytic enzyme may be papain, bromelain, ficin, fungal protease, bacterial protease, trypsin, chymotrypsin, pepsin and protease.
    Type: Grant
    Filed: January 23, 1981
    Date of Patent: June 14, 1983
    Assignee: Devro, Inc.
    Inventor: Albert T. Miller
  • Patent number: 4386161
    Abstract: Proteolytic enzymes, particularly papain, are used for rendering whole blood incoagulable. The treatment is preferably carried out at a pH of 7.2 with a ratio between enzyme and substrate, for instance, 1:200, and a volume ratio of 1:10. In the case of papain, a 1.6% solution is advantageously used. The incoagulable blood may be used to prepare a protein concentrate by precipitating the proteins with an agent, for instance, acetone or ethanol, preferably at C. in the presence of hydrochloric acid.
    Type: Grant
    Filed: April 20, 1981
    Date of Patent: May 31, 1983
    Assignee: Consiglio Nazionale Delle Ricerche
    Inventors: Giovanni B. Quaglia, Angelo Massacci
  • Patent number: 4262022
    Abstract: A material based on blood, in which the red corpuscle fraction has been partially proteolytically hydrolyzed and thereby decoloured, to be used as an additive to food products, especially meat, due to the nutritional and functional properties of this material.
    Type: Grant
    Filed: February 5, 1979
    Date of Patent: April 14, 1981
    Inventors: Vilhelm Hald-Christensen, Jens L. Adler-Nissen, Hans S. Olsen
  • Patent number: 4225622
    Abstract: Tannery limed splits are utilized as a collagen source to produce protein hydrolyzates, utilizing steam under superatmospheric pressure as a heat source and utilizing molecular sulfur dioxide to minimize color development.
    Type: Grant
    Filed: April 24, 1978
    Date of Patent: September 30, 1980
    Assignee: Inolex Corporation
    Inventor: Michael S. Banik, Jr.