With Fungi Or Yeast Patents (Class 426/37)
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Patent number: 11478007Abstract: Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.Type: GrantFiled: March 14, 2022Date of Patent: October 25, 2022Assignee: The Fynder Group, Inc.Inventors: Richard Eugene Macur, Yuval Charles Avniel, Renata Usaite Black, Maximilian DeVane Hamilton, Michael John Harney, Eleanore Brophy Eckstrom, Mark Andrew Kozubal
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Patent number: 10119129Abstract: The invention relates to an improved enzyme complex having a plurality of enzyme activities of an expression product obtained by fermentation of the genus Trichoderma in combination with one or more enzymes of a different fungus strain.Type: GrantFiled: May 7, 2010Date of Patent: November 6, 2018Assignee: DUPONT NUTRITION BIOSCIENCES APSInventors: Neville Marshall Fish, Lone Brønd Miller
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Publication number: 20140113026Abstract: Process for producing a soft cheese with a natural moldy rind, the starting material being a milk, this process comprising the steps of preparing a cheese slurry, inoculation with microorganisms, ripening, heat treatment by immersing in an atmosphere saturated with steam or in a water bath. This process makes it possible to obtain a cheese which may be packaged and preserved in the form of slices.Type: ApplicationFiled: July 12, 2011Publication date: April 24, 2014Applicant: BONGRAIN S.A.Inventor: Viktor Kleinmann
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Publication number: 20130266690Abstract: A blue cheese and a process for producing blue cheese from a liquid pre-cheese obtained by complete ultrafiltration of milk, and of which the blue mold develops only in the needling holes.Type: ApplicationFiled: June 16, 2011Publication date: October 10, 2013Applicant: FROMAGERIE GUILLOTEAUInventor: Jean-Claude Guilloteau
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Publication number: 20130243907Abstract: A process is disclosed for the manufacture of cottage cheese from milk using citric acid to precipitate the curd. The citric acid is supplied by fermentation of the lactose contained in the byproduct whey.Type: ApplicationFiled: May 3, 2013Publication date: September 19, 2013Inventor: John E. Stauffer
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Publication number: 20120288919Abstract: The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly converting said pigment into a form which results in increasing the whiteness of at least part of the food product compared to the food product for which said enzyme is not added during its production. The invention also relates to food products obtained from the process of the invention.Type: ApplicationFiled: July 27, 2012Publication date: November 15, 2012Applicant: DSM IP ASSETS B.V.,TEInventors: Johanna Henrica Gerdina Maria MUTSAERS, Thibaut José Wenzel, Lex De Boer, Albertus Alard Van Dijk, Rutger Jan Van Rooijen
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Publication number: 20120276246Abstract: The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth.Type: ApplicationFiled: July 12, 2012Publication date: November 1, 2012Applicant: DSM IP ASSETS B.V.Inventors: Robert John Bromley SAVAGE, Rutger Jan Rooijen, Van, Natalja Alekseevna Cyplenkova
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Publication number: 20110104332Abstract: A method of producing curd or cheese from a milk composition comprising the following steps: (1) heat-treating the milk composition; (2) treating the milk composition or a fraction thereof with a phospholipase; (3) adding protein hydrolysate, preferably yeast extract, to the heat-treated milk composition before or after the heat treatment; (4) coagulating the heat treated milk to form a gel; (5) processing the formed gel into a curd and separating the whey from the curd; and (6) optionally making cheese from the curd.Type: ApplicationFiled: March 18, 2009Publication date: May 5, 2011Applicant: DSM IP ASSETS B.V.Inventors: Johanna Bernardina Remmerswaal, Albertus Alard Van Dijk, Natalja Alekseevna Cyplenkova
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Patent number: 7931925Abstract: The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing cheese from cheese milk treated with a enzyme selected from the group of phospholipases, in particular phospholipase A1, A2 and B. Also, the present invention relates to a process for stabilizing the fat emulsion of a milk composition, e.g. cream, and the use of such stabilized milk composition, e.g. for the manufacturing of UHT-cream or cream liquor.Type: GrantFiled: October 5, 2007Date of Patent: April 26, 2011Assignee: Novozymes A/SInventor: Per Munk Nielsen
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Publication number: 20100092609Abstract: A method of producing curd or cheese from a milk composition comprising the following steps:—heat-treating the milk composition;—adding yeast extract to the heat-treated milk composition before or after the heat treatment;—coagulating the heat treated milk to form a gel;—processing the formed gel into a curd and separating the whey from the curd; and—optionally making cheese from the curd.Type: ApplicationFiled: December 18, 2007Publication date: April 15, 2010Inventors: Albertus Alard van Dijk, Natalja Alekseevna Cyplenkova, Johanna Bernardina Remmerswaal, Lambertus Jacobus Otto Guillonard, Baukje Folkertsma
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Publication number: 20100047391Abstract: The present invention relates to a method for preparing a dairy product with reduced sodium, wherein a yeast extract comprising at least 30% w/w 5?-ribonucleotides, on the basis of sodium chloride free dry matter, is added to a dairy composition used in the production of dairy product with reduced sodium. Preferably, a yeast extract is used wherein the total amount of 5?-GMP plus 5?-IMP is at least 15% w/w on the basis of sodium chloride free dry matter. The method of the invention may advantageously be used since off-tastes are masked and salt perception is enhanced.Type: ApplicationFiled: December 17, 2007Publication date: February 25, 2010Inventors: Frank Richard Meijer, Catharina Houdijk, Cornelis Muijlwijk, Neeltje Corine Oorschot Van
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Patent number: 7404977Abstract: The present invention describes an aspartic protease produced by a fungus from the class Eurotiomycetes, comprising the amino acid sequence of FDTGSSD or FDTGSSE. The present invention further provides a process for identifying new milk clotting enzymes comprising screening an amino acid sequence for the presence of FDTGSSD or FDTGSSE. The enzymes of the invention may he useful in cheese production.Type: GrantFiled: December 19, 2002Date of Patent: July 29, 2008Assignee: DSM IP Assets B.V.Inventor: Petrus Jacobus Theodorus Dekker
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Patent number: 7041323Abstract: The present invention relates to the field of cheese manufacturing. In particular, there is provided a novel method for making cheese involving the preparation of a cheese curd using a curdling agent and wherein a lactic acid bacterial starter culture is introduced into the resulting cheese curd. The advantage of the present method is that is possible to produce a large amount of cheese curd which may subsequently be divided into smaller portions each of which can be inoculated with specific and designed lactic acid bacterial starter culture to obtain different types of cheese or different ripening profile (storage time) for the same cheese type. Thus, this method is useful in the manufacturing of a variety of cheese types originating from a single curd.Type: GrantFiled: April 27, 2001Date of Patent: May 9, 2006Assignee: Lact Innovation APSInventor: Kim Toft Andersen
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Patent number: 6902749Abstract: A process for producing cheese, cheese analogues and cheese-derived products comprises contacting said cheese, analogues or products with a Kluyveromyces lactis cell or an enzyme derived therefrom.Type: GrantFiled: October 26, 2000Date of Patent: June 7, 2005Assignee: DSM IP Assets B.V.Inventors: Sylvie Lortal, Nathalie Klein
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Patent number: 6875454Abstract: The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing cheese from cheese milk treated with a enzyme selected from the group of phospholipases, in particular phospholipase A1, A2 and B. Also, the present invention relates to a process for stabilizing the fat emulsion of a milk composition, e.g. cream, and the use of such stabilized milk composition, e.g. for the manufacturing of UHT-cream or cream liquor.Type: GrantFiled: March 3, 2003Date of Patent: April 5, 2005Assignee: Novozymes A/SInventor: Per Munk Nielsen
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Publication number: 20030165595Abstract: Methods for accelerated cheese ripening using a biological agent, in particular microorganisms, wherein the biological agent has been treated with a surface active agent, (e.g. a detergent or surfactant) and wherein the biological agent is not an attenuated bacterial starter culture.Type: ApplicationFiled: April 28, 2003Publication date: September 4, 2003Inventor: Mark Rodney Smith
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Patent number: 6589574Abstract: The present invention provides a process for the preparation of protein hydrolysate from milk protein by treating milk protein with fungal protease at a pH of 7.5-8.5, a temperature of 40±5° C. for a time period of 30 min to 2 hours, followed by heating at 65-70° C. for at least 3 min, separating the clarified supernatant by a known manner and drying the clarified liquor thus obtained to get the protein hydrolysate.Type: GrantFiled: March 19, 2001Date of Patent: July 8, 2003Assignee: Council of Scientific & Industrial ResearchInventors: Bhagya Swamylingappa, Johny Joseph, Kowsalya Shankara Murthy, Vishweshwariah Prakash, Mysore Cheluvaraya Shamanthaka Sastry, Tirumakudalu Chikkaraja Sindhu Kanya
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Publication number: 20030108642Abstract: The present invention relates to novel micro-organism, Penicillium funiculosum, to new enzymes mixture obtained from it and nucleic acid sequences thereto.Type: ApplicationFiled: November 19, 2002Publication date: June 12, 2003Inventors: Alain Sabatier, Neville Marshall Fish, Nigel Paterson Haigh
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Publication number: 20030096037Abstract: The invention concerns a ferment activator based on lactic acid bacteria, characterised in that it comprises at least: a nitrogenous substance, a buffer system capable of maintaining the activity pH of the lactic acid bacteria with which said activator is to be associated at a value ranging between 5 and 7, and free of added sugar(s) capable of being metabolised by said lactic acid bacteria. The invention also concerns a method for preparing a dairy product characterised in that it consists in using said activator.Type: ApplicationFiled: October 18, 2002Publication date: May 22, 2003Inventors: Laurent Zindel, Annie Mornet, Eloi Fontaine, Denis Guillaud
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Patent number: 6551635Abstract: The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing cheese from cheese milk treated with a enzyme selected from the group of phospholipases, in particular phospholipase A1, A2 and B. Also, the present invention relates to a process for stabilizing the fat emulsion of a milk composition, e.g. cream, and the use of such stabilized milk composition, e.g. for the manufacturing of UHT-cream or cream liquor.Type: GrantFiled: March 1, 2002Date of Patent: April 22, 2003Assignee: Novozymes, A/SInventor: Per Munk Nielsen
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Patent number: 6537550Abstract: The present invention relates to use of avian antibodies and/or antigen binding fragments thereof, for the production of a drug for treatment and/or prevention of respiratory tract infection. The drug is administered through local application at the oral cavity and/or pharynx.Type: GrantFiled: September 20, 1999Date of Patent: March 25, 2003Assignee: Immun System I.M.S. ABInventors: Anders Larsson, Hans Kollberg
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Patent number: 6537600Abstract: Mobile systems for cleaning and drying produce in order to extend shelf life, are described. Produce cleaning systems (20) are provided that employ plural forms of energy in an ionic liquid-based washing system (22, 24, 26) containing solvents and solutes which promote the conduction of electrical energy. The electrical energy can be applied to the produce in the wash bath (24) in various waveforms, such as a modulating wave superimposed on a carrier wave. Additionally, ultrasonic energy is employed to provide high-frequency mechanical pressure waves against the produce. The electrical energy and the mechanical energy combine to produce energy in the applicable resonant frequency range that acts to destroy or transform pathogens, dirt and synthetic molecules that may exist on the item of produce (190). Systems for drying the item of produce (190), after it has been immersed in a natural soluteladen slurry maintained at a temperature below the freezing point of water, are also provided.Type: GrantFiled: September 14, 2000Date of Patent: March 25, 2003Inventor: Charles R. Meldrum
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Patent number: 6399121Abstract: The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing cheese from cheese milk treated with a enzyme selected from the group of phospholipases, in particular phospholipase A1, A2 and B. Also, the present invention relates to a process for stabilizing the fat emulsion of a milk composition, e.g. cream, and the use of such stabilized milk composition, e.g. for the manufacturing of UHT-cream or cream liquor.Type: GrantFiled: March 15, 2000Date of Patent: June 4, 2002Assignee: Novozymes A/SInventor: Per Munk Nielsen
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Patent number: 5455051Abstract: A flavorant composition is prepared by dispersing blue cheese in an aqueous medium containing a buffering agent and then incubating the dispersion with spores of Penicillium roquefortii and with lipase and protease enzymes to hydrolyze and metabolize the cheese.Type: GrantFiled: April 30, 1993Date of Patent: October 3, 1995Assignee: Nestec S.A.Inventors: Cheryl A. Groesbeck, Steven S. Kwon, Dharam V. Vadehra
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Patent number: 5431932Abstract: Process for the production of cheeses by standardizing, in the course of which milk is skimmed, the separated cream is treated, then the fat content of the kettle milk is adjusted by means of the treated cream, then it is cold-ripened, afterwards culturing, adding of additives, in certain cases curdling take place, then, it is coagulated, chopped, heated; the separation of whey, shaping, pressing, salting take place, then it is ripened; wherein the size of fat balls within milk the milk is reduced to below 2,5 micron by ultrasonic treatment or by treatment in Venturi-tube, in ball and tube mill, or in atomizer. The diameter of the fat balls is reduced to 0,6-1,3 micron. The ultrasonic treatment of the cream is carried out at a vawe length of 10,000-50,000 Hz. The duration of the ultrasonic treatment of the cream is up to 300 sec. The skimmed milk is pasteurized. The kettle milk is cold-ripened for 4-10 hours. Sterilized milk and cream are heated to a temperature of 28.degree.-40.degree. C. prior to culturing.Type: GrantFiled: November 18, 1993Date of Patent: July 11, 1995Inventor: Bela Viszlai
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Patent number: 4824682Abstract: A good quality loose curd blue cheese product is prepared by a novel in-package ripening process. Inoculated raw cheese curds sealed in semi-permeable polymer film packaging will cure in 10 to 14 days to provide an economical blue cheese substitute which can be delivered to the customer without further processing or packaging.Type: GrantFiled: February 9, 1987Date of Patent: April 25, 1989Inventor: Crystal A. Morrison
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Patent number: 4695470Abstract: Yeast cells that express rennin or prorennin are used in disrupted cellular form to clot milk without the need for purification of the rennin or prorennin. Cheese making is simplified and reduced in cost by the avoidance of substantial purification techniques to obtain rennin or prorennin from living cells which produce these materials.Type: GrantFiled: February 28, 1983Date of Patent: September 22, 1987Assignee: Collaborative Research, Inc.Inventors: David Botstein, Gerald R. Fink, Ronald W. Davis
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Patent number: 4675193Abstract: A two-stage process for producing a cheese-flavored substance is claimed. A flavor development medium is fermented with a source of lipase/protease; the source of lipase/protease is inactivated and the flavor development medium is fermented by at least one lactic acid-producing microorganism which is thereafter inactivated. The source of lipase/protease is preferably a microorganism, especially Candida lypolitica ATCC 20234. The cheese-flavored substance produced by the process and foods containing the cheese-flavored substance produced by the process are also claimed.Type: GrantFiled: October 31, 1983Date of Patent: June 23, 1987Assignee: Borden, Inc.Inventor: Donald P. Boudreaux
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Patent number: 4661357Abstract: A ripened process cheese having the appearance and the organoleptic properties of a soft or hard or semi-hard cheese with a moldy rind, is prepared by forming a cheese block from a cheese melt, acidifying the surface of the cheese block to a pH of 4 to 5 to flocculate surface proteins and form a pre-rind, seeding the acidified surface of the cheese block with ripening molds, and ripening the thus seeded cheese block. Acidification of the surface prevents undue lipolytic and proteolytic breakdown of the cheese by action of enzymes of the molds.Type: GrantFiled: August 2, 1984Date of Patent: April 28, 1987Assignee: Fromageries BelInventors: Jacques Daurelles, Christian Lombart
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Patent number: 4627984Abstract: In a process for manufacturing and packaging soft cheese with a bloomed or washed rind, the cheese is packaged in a wrapper comprising a moisture-absorbing inside layer on the side in contact with the cheese and a moisture-proof outside layer. The cheese is then placed in a hermetically sealed box which is then pasteurized.Type: GrantFiled: December 20, 1984Date of Patent: December 9, 1986Assignee: Saint-Hubert Industrie LaitiereInventors: Marc Authelet, Jean Perrin
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Patent number: 4500550Abstract: To obtain a permanently and indeliby decorated cheese whose decoration forms an integral part of the rind and is inseparable therefrom, a sunken graphic pattern (means of identification and/or for defining portions thereof) is impressed on one of the faces, more especially by means of a printing draining board, at an advanced stage of draining, then different colorations are produced, particularly in the hollows of the graphic pattern and on the flat parts of said face, by growth of different micro-organisms during maturing. Thus, a decorated cheese is obtained.Type: GrantFiled: March 29, 1983Date of Patent: February 19, 1985Assignee: Bongrain S.A.Inventor: Bernard Chauvin
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Patent number: 3975544Abstract: A method was developed for producing cheddar cheese from pasteurized milk characterized by the addition of enzyme preparations to the cheddared curds prior to curing. An enzyme mixture of food grade lipase, microbial and animal, and neutral protease is added to substantially reduce the curing time of the cheese and at the same time impart the appropriate cheddar cheese flavor with minimum bitterness and rancidity. Optionally, peptidase enzyme may be added.Type: GrantFiled: May 10, 1974Date of Patent: August 17, 1976Assignee: Cornell UniversityInventor: Frank V. Kosikowski
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Patent number: 3973042Abstract: A method for producing blue cheese from pasteurized or heat treated milk, characterized by the addition to the cheese curds from which the whey has been drained, of a mixture of lipase, a Penicillium mold spore species, and salt. The Penicillium species may include Penicillium roqueforti or Penicillium glaucum, and the lipase is preferably a microbial lipase formed from Aspergilli ssp., Penicillium ssp. or Rhizopus ssp., or suitable animal lipase sources. The resultant cheese product is imparted with the appropriate blue cheese flavor with required rancidity in a greatly shortened period of time (i.e., about 2 to 4 months).Type: GrantFiled: May 10, 1974Date of Patent: August 3, 1976Assignee: Cornell Research Foundation, Inc.Inventors: Frank V. Kosikowski, Ramesh C. Jolly