Including Addition Of Enzyme, Enzyme Producing Material, Or Microorganism Patents (Class 426/42)
  • Patent number: 7090876
    Abstract: The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product having improved functional and/or organoleptic properties.
    Type: Grant
    Filed: October 29, 2002
    Date of Patent: August 15, 2006
    Assignee: Novozymes A/S
    Inventor: Gitte Budolfsen Lynglev
  • Patent number: 7083816
    Abstract: The invention concerns a method for preparing modified whey comprising steps which consists in: a) lactose removal, b) hydrolysis, c) pre-treatment of calcium trap proteins, d) hydrolysis of the pre-treated proteins and e) enzyme inactivation. The hydrolysis process is carried out in the presence of at least an endopeptidase and of at least an exopeptidase. The invention also concerns whey obtainable by said preparation method characterised in that it comprises a lactose content between 10 and 50 wt. % of the weight initially present and an amount of total proteins representing not more than 80 wt. % of the weight of proteins initially present. The invention further concerns the use of said modified whey as bread-making enhancing agent and products containing same.
    Type: Grant
    Filed: July 15, 2002
    Date of Patent: August 1, 2006
    Assignee: Compagnie Laitiere Europeenne
    Inventors: Jerome Souppe, Joel Prodhomme
  • Patent number: 7078214
    Abstract: The present invention describes isolated polypeptides from fungi which have aminopeptidase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods for producing and using the polypeptides.
    Type: Grant
    Filed: August 22, 2001
    Date of Patent: July 18, 2006
    Assignee: DSM IP Assets B.V.
    Inventors: Danielle Basten, Petrus Jacobus Theodorus Dekker, Paul William Schuurhuizen, Jacob Visser, Petrus Johannes Schaap
  • Patent number: 7037538
    Abstract: Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0° C. to 5° C.; injecting a liquid fat-bearing compound having a total fat concentration of 24% to about 40% into the cooled yogurt base; whereby the liquid fat-bearing compound is shattered into filaments upon contact with the cooled fermented yogurt.
    Type: Grant
    Filed: July 17, 2002
    Date of Patent: May 2, 2006
    Inventors: Heidi O'Sullivan, Jennifer M. Maack, Leslie D. Miller, Joana Montenegro, Lisa K. Pannell, Richard A. Thompson
  • Patent number: 7018664
    Abstract: A novel method and apparatus are disclosed for the manufacturing of dairy products. Also dairy products prepared by means of the disclosed method are comprised by the invention. The novel method makes use of preactivated cultures and results in a reduction of production time and costs in addition to a less complicated planning of the production work.
    Type: Grant
    Filed: August 2, 2002
    Date of Patent: March 28, 2006
    Assignee: Chr. Hansen A/S
    Inventors: Erik Høier, Claus Michael Andersen
  • Patent number: 7008653
    Abstract: A method for improving the degree of deamidation (%) and the deamidation rate when deamidating a milk protein by an enzyme which exerts a deamidating effect by acting directly on an amide group of a protein without cleaving a peptide bond or crosslinking the protein is provided. A method for denaturing a milk protein enzymatically is also provided. A preliminarily denatured milk protein is deamidated by a protein deamidating enzyme which exerts a deamidating effect by acting directly on an amide group of a protein having a molecular weight of 5,000 or more without cleaving a peptide bond or crosslinking the protein. Such an enzyme can be used also for denaturing a milk protein.
    Type: Grant
    Filed: August 27, 2003
    Date of Patent: March 7, 2006
    Assignee: Amano Enzyme Inc.
    Inventors: Yasuki Matsumura, Tomohiko Mori
  • Patent number: 7005155
    Abstract: The present invention relates to a process for the manufacture of a cereal product having an improved protein content and improved baking properties, whereby one mills cereals up to between 50 to 70% with regard to the kernel, that one from a part feed of said flour isolates native gluten and the content of water soluble constituents such as pentosans, that one add the native gluten thus isolated and constituents isolated, such as pentosans, to the remaining feed of flour, that the feed of flour being substantially freed from native protein and soluble constituents is used as such, or is further processed such as being subjected to an enzymatic hydrolysis to obtain a glucose syrup.
    Type: Grant
    Filed: August 14, 2002
    Date of Patent: February 28, 2006
    Inventor: Ingemar Bjurenvall
  • Patent number: 6955828
    Abstract: 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: Grant
    Filed: December 22, 2000
    Date of Patent: October 18, 2005
    Assignee: Rhodia Texel Limited
    Inventor: Mark Rodney Smith
  • Patent number: 6908633
    Abstract: A protein hydrolysate comprising at least two types of peptides, characterized in that the rate of hydrolysis of protein is from 30 to 45%, the number average molecular weight is 300 or less, and the ratio of a weight average molecular weight to the number average molecular weight is greater than 1 and 2 or less, has excellent emulsifiability, and antigenicity thereof is low enough to be used for people who has predisposition to allergic diseases. This protein hydrolysate is obtained by hydrolysis of a protein starting material to a rate of hydrolysis in the range of 30 to 45%, and then bringing it into contact simultaneously or separately with two types of porous synthetic adsorbent respectively having an average pore radius of 2 to 8 nm and an average pore radius of 20 to 30 nm, the total surface area of the two porous synthetic adsorbents being in a range of 300 to 3000 m2 per 1 g (protein equivalent) of the obtained protein hydrolysate, and recovering the non-adsorbed component.
    Type: Grant
    Filed: March 12, 2001
    Date of Patent: June 21, 2005
    Assignee: Morinaga Milk Industry Co., Ltd.
    Inventors: Hirotoshi Hayasawa, Yoshitaka Tamura, Hiroshi Miyakawa, Toshikazu Shichino, Yasushi Kawaguchi, Hirokatsu Kanehara
  • Patent number: 6893670
    Abstract: A method for accelerated cheese ripening using a primary starter culture and an attenuated bacterial starter culture, the attenuated bacterial starter culture is treated with surface active agents.
    Type: Grant
    Filed: January 16, 2003
    Date of Patent: May 17, 2005
    Assignee: Danisco (UK Ltd)
    Inventors: Mark R. Smith, Paul D. Browning, Denise Pawlett
  • Patent number: 6890529
    Abstract: The invention relates to a new strain, Lactobacillus helveticus LBK-16 H, DSM 13137, and a bacterial preparation containing the same. The new strain Lactobacillus helveticus LBK-16 H has proteolytic activity and is capable of promoting the production of nitric oxide, and thus it is useful both as a starter bacterium in dairy industry and as a therapeutic substance as such and in various health-promoting products and pharmaceuticals.
    Type: Grant
    Filed: October 30, 2000
    Date of Patent: May 10, 2005
    Assignee: Valio LTD
    Inventors: Annika Mäyrä-Mäkinen, Tarja Suomalainen
  • Patent number: 6881428
    Abstract: This invention relates to a process for producing a lactose-free milk which does not confer a sweet taste to the milk normally resulting from the hydrolysis of lactose into monosaccharides. The process comprises the step of reducing the lactose content of the milk to about 3% prior to hydrolysis with lactase. When the milk is skimmed milk, the protein content may be increased to about 3.8-4.0% or greater, which further improves the organoleptic properties of the milk. Milk so processed and dairy products derived therefrom are also disclosed and claimed.
    Type: Grant
    Filed: April 15, 2002
    Date of Patent: April 19, 2005
    Assignee: Agropur Cooperative
    Inventor: Michel Lange
  • Patent number: 6875456
    Abstract: The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in the protein hydrolysate is at least a factor 2.5, preferably at least a factor 3, more preferably at least a factor 3.5 times higher than in a hydrolysate of the same protein containing substrate which has been completely hydrolysed to free amino acids, wherein the molar fraction of the at least one free amino acid in the protein hydrolysate is at least 25%; and wherein the Amino Acid Quotient (AAQ) in the protein hydrolysate is at least 10%. These protein hydrolysates can be used in the preparation of food compositions, wherein these protein hydrolysates provide for novel and unexpected flavours. Moreover these protein hydrolysates are applicable in personal care applications.
    Type: Grant
    Filed: October 17, 2001
    Date of Patent: April 5, 2005
    Assignee: DSM IP Assets B.V.
    Inventors: Veronique Delest, Luppo Edens, Jan Gerrit Kortes, Thierry Jean-Bernard Naeye
  • Patent number: 6875601
    Abstract: The invention concerns mutant L. bulgaricus strains bearing a nonsense mutation, in at least one of the sequences coding for the lactose operon, and free from ?-galactosidase activity, and lactic starters comprising said strains. Said strains and starters can be used to obtain fermented milk products from glucose-added milk.
    Type: Grant
    Filed: May 17, 1999
    Date of Patent: April 5, 2005
    Assignee: Compagnie Gervais Danone
    Inventors: Laurent Benbadis, Pierre Brignon, Francois Gendre
  • Patent number: 6861081
    Abstract: A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying low to no human digestibility. The colloidal dispersion of modified lipids contained within the milk base is initially stabilized by preferred combinations of polymeric and particulate hydrocolloidal materials such as structurally expanded cellulose. Such stabilization is important during formation of the curd to ensure homogeneous distribution and maintenance of the lipid dispersion throughout the coagulum yet allow effective concentration of the coagulum solids by means of ordinary water removal methods commonly used in the manufacture of conventional cultured cheeses. The coagulum is then processed by means similar to that employed for naturally fermented cheeses.
    Type: Grant
    Filed: December 18, 2002
    Date of Patent: March 1, 2005
    Inventor: Michael K. Weibel
  • Patent number: 6861080
    Abstract: The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns. The dairy products which may be manufactured using this process are cream cheese, sour cream, and dairy products containing at least 4 percent fat. The present invention also provides a process for making a cream cheese product without the removal of whey and having average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns.
    Type: Grant
    Filed: May 24, 2002
    Date of Patent: March 1, 2005
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Clinton Kent, Jim Bay P. Loh, Hermann Eibel
  • Patent number: 6838100
    Abstract: This invention relates to a process for the production of a cultured savory base by hydrolyzing a protein-containing material using a combination of at least one enzyme with at least one thermotolerant lactic acid bacteria strain selected for its ability to provide a glutaminase activity. The invention also relates to an isolated strain of thermotolerant lactic acid bacteria strains selected for their ability to provide a glutaminase activity and their use for preparing a seasoning or flavor for culinary or petfood products.
    Type: Grant
    Filed: August 27, 2002
    Date of Patent: January 4, 2005
    Assignee: Givaudan S.A.
    Inventors: Daniel Jaeger, Cristina Hering-Giovanola, Michael Affolter
  • Patent number: 6821763
    Abstract: Disclosed are a protein having a transglutaminase activity, which comprises a sequence ranging from serine residue at the second position to proline residue at the 331st position in an amino acid sequence represented by SEQ ID No. 1 wherein the N-terminal amino acid of the protein corresponds to serine residue at the second position of SEQ ID No. 1, a DNA encoding the protein, a transformant having the DNA, and a process for producing a protein having a transglutaminase activity, which comprises the steps of culturing the transformant in a medium. The protein can be produced in a large amount with the transformant using a host such as E. coli.
    Type: Grant
    Filed: June 21, 2001
    Date of Patent: November 23, 2004
    Assignee: Ajinomoto Co., Inc.
    Inventors: Keiichi Yokoyama, Nami Nakamura, Tetsuya Miwa, Katsuya Seguro
  • Publication number: 20040202749
    Abstract: 17It is intended to provide Bifidobacterium longum having the following bacteriological properties and microbial powders, foods and beverages containing this Bifidobacterium longum: (1) having such fermentation ability as to make a milk base medium to pH 4.6 or below; (2) showing a survival rate of 50% or more in the case of, after attaining pH 4.4 to 4.6 in a milk base medium, quenching and storing at 10° C. for two weeks; and (3) having such gastric juice tolerance as to yield a survival rate of 10% or more in the case of storing in artificial gastric juice (pH 3.0) at 37° C. for two hours.
    Type: Application
    Filed: May 21, 2004
    Publication date: October 14, 2004
    Inventors: Kazuyoshi Sotoyama, Akinori Hiramatsu, Jin-zhong Xiao, Noritoshi Takahashi, Shizuki Kondo, Tomoko Yaeshima, Sachiko Takahashi
  • Patent number: 6803062
    Abstract: A hydrolyzed protein which can be used as seasonings or the like is produced by heating and maintaining an aqueous dispersion of a protein-containing starting material, while under an acidic condition, with a plate-type heat exchanger using a liquid as a heat medium to make the aqueous dispersion substantially aseptic and then subjecting the resulting aqueous dispersion with an action of a proteolytic enzyme.
    Type: Grant
    Filed: June 28, 2002
    Date of Patent: October 12, 2004
    Assignee: Ajinomoto Co., Inc.
    Inventors: Ko Yamamoto, Junichiro Kojima, Toshimasa Ishii, Inao Oyama, Mitsuyoshi Seki, Hidetsugu Nakazawa
  • Publication number: 20040185146
    Abstract: The present invention provides methods for producing sialyloligosaccharides in situ in dairy sources and cheese processing waste streams, prior to, during, or after processing of the dairy source during the cheese manufacturing process. The methods of the present invention use the catalytic activity of &agr;(2-3) trans-sialidases to exploit the high concentrations of lactose and &agr;(2-3) sialosides which naturally occur in dairy sources and cheese processing waste streams to drive the enzymatic synthesis of &agr;(2-3) sialyllactose. &agr;(2-3) sialyloligosaccharides produced according to these methods are additionally encompassed by the present invention. The invention also provides for recovery of the sialyloligosaccharides produced by these methods. The invention further provides a method for producing &agr;(2-3) sialyllactose. The invention additionally provides a method of enriching for &agr;(2-3) sialyllactose in milk using transgenic mammals that express an &agr;(2-3) trans-sialidase transgene.
    Type: Application
    Filed: March 11, 2004
    Publication date: September 23, 2004
    Applicant: Neose Technologies, Inc.
    Inventors: Marc Pelletier, William A. Barker, David J. Hakes, David A. Zopf
  • Publication number: 20040175459
    Abstract: A method for producing an aqueous beverage containing sporogenous lactic bacteria in accordance with the present invention uses dormant sporogenous lactic bacterium in a water solution. The dormant state is achieved by making the sporogenous lactic bacteria produce endospores so the sporogenous lactic bacteria will have excellent endurance in a water solution at room temperature and even extreme conditions in the digestive system. The dormant sporogenous lactic bacteria specifically revive in the intestines. Therefore, the aqueous beverage containing sporogenous lactic bacterium can be stored without being refrigerated and has a long preserving life. Moreover, the lactic bacterium actually develops its beneficial features in the intestines.
    Type: Application
    Filed: March 6, 2003
    Publication date: September 9, 2004
    Inventor: Te-Chih Ting
  • Publication number: 20040175460
    Abstract: The invention relates to the food industry, particularly to the dairy industry, and can be used for putting into use some new food technologies and producing a large number of new food products noted for improved properties. The invention is directed to raising the physiological activity of food products, particularly of fermented milk products and to improving other properties thereof.
    Type: Application
    Filed: December 30, 2003
    Publication date: September 9, 2004
    Inventor: Sergei Mikhailovich Zenovich
  • Patent number: 6787168
    Abstract: a peptide product is made by enzymatically hydrolyzing a protein, such as whey protein concentrate, in two stages. A fungal protease is used to hydrolyze the protein in each stage. The hydrolyzed protein is dried to form a peptide product. The peptide product is non-allergenic and lacks the bitter taste that some other peptide products have. If can be used to make milk replacement products and various other food products.
    Type: Grant
    Filed: March 18, 2003
    Date of Patent: September 7, 2004
    Inventor: James W. Sawhill
  • Publication number: 20040121041
    Abstract: The present invention relates to a lactase solution comprising a lactase solution comprising less than 10 g/kg of poly and oligosaccharides, a process for the production of such a lactase solution from an untreated lactase solution, a sterilized lactase solution and to a process for the production of milk containing sterilized lactase, whereby such lactose is filter sterilized in-line with the milk production process.
    Type: Application
    Filed: October 6, 2003
    Publication date: June 24, 2004
    Inventors: Rudolf Franciscus Wilhelmus Cornelis Van Beckhoven, Petrus Andreas Van Paridon
  • Patent number: 6753022
    Abstract: The invention relates to a method for preparing a dairy product, in which a medium comprising milk or a milk product is treated under aerobic conditions with a lactose-negative, food-technologically acceptable microorganism, and is then kept under anaerobic conditions for some time. Furthermore, the invention relates to a dairy product obtainable by this method.
    Type: Grant
    Filed: May 23, 2001
    Date of Patent: June 22, 2004
    Assignee: Campina Melkunie B.V.
    Inventors: Reinier Johannes C. Vermin, Henry-Eric Spinnler
  • Patent number: 6749873
    Abstract: Herein is disclosed a cheese yield enhancing method in a cheese manufacturing method including a process of separating a cheese curd from a whey after a milk coagulating treatment of a material milk by a milk coagulating enzyme, said cheese yield enhancing method comprising steps of: adding/mixing a protein decomposing enzyme treated material of a milk whey protein (a partial hydrolysate of the milk whey protein) to the material milk; and subjecting a resulting mixture to the milk coagulating treatment by the milk coagulating enzyme, or said cheese yield enhancing method comprising steps of: adding/mixing a partial hydrolysate of a milk whey protein to the material milk; allowing transglutaminase to act on a resulting mixture; and subjecting the mixture to the milk coagulating treatment by the milk coagulating enzyme, whereby a yield of a cheese curd from a material milk, and therefore a yield of cheese may be enhanced and a cheese superior in quality may be manufactured.
    Type: Grant
    Filed: August 8, 2001
    Date of Patent: June 15, 2004
    Assignee: Ajinomoto Co., Inc.
    Inventors: Yoshiyuki Kumazawa, Jiro Sakamoto, Chiya Kuraishi, Noriki Nio, Shoji Sakaguchi
  • Patent number: 6749849
    Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.
    Type: Grant
    Filed: October 5, 2001
    Date of Patent: June 15, 2004
    Assignee: Martek Biosciences Corporation
    Inventor: William R. Barclay
  • Patent number: 6740344
    Abstract: Nutritionally improved cultured dairy products, such as milk beverages and yogurt products, include a fine powdered calcium phosphate salt of reduced particle size having a mean diameter ≦6&mgr;m in amounts sufficient to provide a total calcium content of 0.25% to 0.75%. A method for producing the calcium fortified products is also provided wherein an fine powdered insoluble calcium salt is admixed with a milk blend prior to fermentation. A yogurt can then be prepared by conventional fermentation. Both stirred style and cup set style yogurt products can be prepared.
    Type: Grant
    Filed: December 1, 2000
    Date of Patent: May 25, 2004
    Assignee: General Mill, Inc.
    Inventors: Maeve Murphy, Ellen M. Silva, Gary W Stoddard, Amy Konkoly, Timothy T Johnson
  • Publication number: 20040086599
    Abstract: High solubility film product comprising a starch and/or a cellulose and at least one bacterium or enzyme chosen from those necessary for milk fermentation, coagulation or curdling.
    Type: Application
    Filed: October 8, 2003
    Publication date: May 6, 2004
    Applicant: BIOFARM S. R. L.
    Inventors: Marco Pinna, Fausto Pinna
  • Publication number: 20040067279
    Abstract: The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in the protein hydrolysate is at least a factor 2.5, preferably at least a factor 3, more preferably at least a factor 3.5 times higher than in a hydrolysate of the same protein containing substrate which has been completely hydrolysed to free amino acids, wherein the molar fraction of the at least one free amino acid in the protein hydrolysate is at least 25%; and wherein the Amino Acid Quotient (AAQ) in the protein hydrolysate is at least 10%. These protein hydrolysates can be used in the preparation of food compositions, wherein these protein hydrolysates provide for novel and unexpected flavours. Moreover these protein hydrolysates are applicable in personal care applications.
    Type: Application
    Filed: October 16, 2003
    Publication date: April 8, 2004
    Inventors: Veronique Delest, Luppo Edens, Jan Gerrit Kortes, Thierry Jean-Bernard Naeye
  • Patent number: 6716461
    Abstract: Herein is disclosed a method for modifying raw material milk, wherein a reducing agent such as a thiol compound is added when transglutaminase is caused to act upon raw material milk for a dairy product, whereby the reactivity of the transglutaminase to the raw material milk such as raw cow milk, can be improved and the milk protein can, in turn, be modified effectively. From the thus-modified raw material milk can be produced dairy products such as yogurt, cheese and powdered milk improved in physical properties, mouthfeel or texture.
    Type: Grant
    Filed: October 5, 2001
    Date of Patent: April 6, 2004
    Assignee: Ajinomoto Co., Inc.
    Inventors: Noriko Miwa, Yoshiyuki Kumazawa, Hiroyuki Nakagoshi, Shoji Sakaguchi
  • Publication number: 20040052903
    Abstract: New strains of lactobacillus paracasei which can be used as probiotics in dairy products and which are characterized in surviving the gastrointestinal passage and giving a palatable cheese product when used as an adjunct in cheese manufacturing. The invention especially refers to the new strains Lactobacillus paracasei 8700:2, DSM 13434, and Lactobacillus paracasei 02A, DSM 13432. The invention also refers to dairy food products, such as cheese, containing said strains.
    Type: Application
    Filed: September 29, 2003
    Publication date: March 18, 2004
    Inventors: Martin Antonsson, Goran Molin
  • Publication number: 20040052904
    Abstract: The invention refers to the new strain Lactobacillus paracasei P1-3, DSM 13433, or a variant thereof, which can be used as an adjunct in the manufacture of cheese. The invention also refers to cheese containing said strain, especially low-fat cheese, having a reduced bitterness.
    Type: Application
    Filed: September 15, 2003
    Publication date: March 18, 2004
    Inventors: Martin Antonsson, Anders Kjellgren, Goran Molin, Frans Nilsson Bengt, Gert Nilsson
  • Patent number: 6689402
    Abstract: The present invention provides a process for making a fat-free cream cheese-like fermentation product having similar textural and organoleptic properties similar to that of a higher fat containing cream cheese. In the process, a skim milk composition having a high solids content and a low fat content is cultured with a ropy culture until the pH reaches a value of about 5.2 to about 4.9. The cultured mixture is blended with at least one bulking agent and at least one emulsifier to form a blend, which is heated to a temperature of about 60° C. to about 65° C. After adding a vegetable gum, the heating is continued until a temperature of about 80° C. to about 90° C. is reached. The heated mixture is blended and homogenized to form the fat-free cream cheese-like fermentation product. The present composition and process does not require the addition of relatively costly cottage cheese solids or curds as required by conventional cream cheese processes.
    Type: Grant
    Filed: March 31, 1999
    Date of Patent: February 10, 2004
    Assignee: Kraft Foods, Inc.
    Inventors: K. Rajinder Nauth, David Hayashi
  • Patent number: 6652896
    Abstract: Acidic milk based beverage products which do not precipitate over time and are physically stable, and a process for preparing these products, are disclosed. These products contain from about 0.5% to 5.0% milk proteins and 0.1 to 2.0% of a food stabilizer and a food acid sufficient to lower the pH below 4.5. The first step of the process involves mixing milk proteins with a food grade weak base to raise the pH above 7.0. Food grade stabilizers are added to the elevated pH mixture of milk proteins and base under low shear conditions. Other ingredients are then added to provide the desired sweetness, flavor, color and microbiological stability. This mixture is homogenized before acidification. A chilled food grade acid is then added at a temperature below 30° c. under low to moderate shear conditions.
    Type: Grant
    Filed: March 15, 2001
    Date of Patent: November 25, 2003
    Assignee: Nuvim, Inc.
    Inventors: Paul J. Young, Peter M. Bluestein
  • Patent number: 6649200
    Abstract: A method for cheese ripening using a primary starter culture and an attenuated starter culture, wherein the attenuated starter culture is treated with a surface active agent, such as SDS, which substantially kills all of the attenuated starter culture cells, but maintain their enzyme activity, and accelerate cheese ripening without compromising flavor.
    Type: Grant
    Filed: December 29, 2000
    Date of Patent: November 18, 2003
    Assignee: Imperial Biotechnology Limited
    Inventors: Mark R. Smith, Paul D. Browning, Denise Pawlett
  • Patent number: 6649590
    Abstract: A milk basic protein fraction is heated if necessary, the resulting precipitate is removed to recover the resulting supernatant, alcohol is added to this supernatant, a fraction containing a high concentration of milk basic cystatin is recovered by removing the resulting precipitate and brought into contact with a carrier containing a sulfuric acid group, such as heparin, to recover a fraction which is not adsorbed onto the carrier, and this fraction is then treated with an ultrafiltration membrane having an cut-off molecular weight of 10-50 kDa to recover the permeate to produce a fraction containing a high concentration of milk basic cystatin.
    Type: Grant
    Filed: June 6, 2001
    Date of Patent: November 18, 2003
    Assignee: Snow Brand Milk Products Co., Ltd.
    Inventors: Yukihiro Takada, Atsushi Serizawa, Yasuhiro Matsuoka, Yasuhiro Toba, Hiroshi Kawakami
  • Patent number: 6623954
    Abstract: The invention relates to a method of removing phosphorous from sialyloligosaccharides isolated from a dairy stream using phytase.
    Type: Grant
    Filed: May 28, 2002
    Date of Patent: September 23, 2003
    Assignee: Neose Technologies, Inc.
    Inventors: Michael Eugene Spade, Jonathan Kim Weil, Michael Scott McHale
  • Patent number: 6613364
    Abstract: The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey. The nisin-containing whey can be prepared by (1) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey or by (2) the fermentation of a fortified cheese whey composition using a nisin-producing microorganism. The invention also provides a method of making a stabilized food product of cooked meat, vegetables, and sauce that includes preparing a composition including meat, vegetables, sauce, and nisin-containing whey, and cooking the composition.
    Type: Grant
    Filed: February 8, 2001
    Date of Patent: September 2, 2003
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Peter Miles Begg, Cecily Elizabeth Brose, John Howard Pasch, Michael Gerard Roman, Scott Brooks
  • Patent number: 6607759
    Abstract: A process for the preparation of a dietetic milk jam having no sucrose and having the same organoleptic properties as traditional milk jam is formulated by addition of a solution of polydextrose at a pH of 6.4 in a proportion of about 17% to 33% of the final composition.
    Type: Grant
    Filed: October 1, 2001
    Date of Patent: August 19, 2003
    Assignee: Gabriel Julio Flangini Morales
    Inventor: Eliana Beatriz Ribeiro Pignataro
  • Publication number: 20030147993
    Abstract: The present invention is directed to a food product or food product intermediate which incorporates short chain beta glucan or modified short chain beta glucan, those having an average molecular weight of less than 50,000 Daltons, and preferably in the range of 500 to 2,500 Daltons, to enhance bile acid binding capacity resulting in improved hypocholesterolemic effects.
    Type: Application
    Filed: February 1, 2002
    Publication date: August 7, 2003
    Inventors: Ronald A. Heddleson, Alicia A. Perdon, Brent Marston, H. Eugene Hite, Shen-Shu Sung
  • Patent number: 6589574
    Abstract: 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: Grant
    Filed: March 19, 2001
    Date of Patent: July 8, 2003
    Assignee: Council of Scientific & Industrial Research
    Inventors: Bhagya Swamylingappa, Johny Joseph, Kowsalya Shankara Murthy, Vishweshwariah Prakash, Mysore Cheluvaraya Shamanthaka Sastry, Tirumakudalu Chikkaraja Sindhu Kanya
  • Patent number: 6582941
    Abstract: The present invention relates to the Schizochytrium genus SR21 strain and a microorganism belonging to the same species as does said SR21 strain or having substantially the same fungological properties as does said SR21 strain, the said SR21 strain and microorganism having the ability to produce the (n-3) series of docosahexaenoic acid (DHA) and the (n-6) series of docosapentaenoic acid (DPA), and the invention also relates to a process for preparing the (n-3) series of DHA and the (n-6) series of DPA utilizing said microorganisms. The microorganisms according to the present invention are superior in their proliferation character and their propensity to produce fat, and have the ability to produce the (n-3) series of DHA and the (n-6) series of DPA very well. Accordingly, it is possible to effectively produce the (n-3) series of DHA and/or the (n-6) series of DPA, which are useful in the fields of foods and pharmaceuticals, using the microorganisms according to the present invention.
    Type: Grant
    Filed: December 29, 1997
    Date of Patent: June 24, 2003
    Assignees: Japan as represented by Director-General of Agency of Industrial Science and Technology, Suntory Limited
    Inventors: Toshihiro Yokochi, Toro Nakahara, Takanori Higashihara, Satohiro Tanaka, Toshiaki Yaguchi
  • Patent number: 6572901
    Abstract: The current invention provides an improved process for making a cheese product using transglutaminase. The method comprises the steps of providing a dairy liquid, crosslinking and curding the dairy liquid by adding an acidifying agent and a transglutaminase to the dairy liquid under conditions sufficient to crosslink at least a portion of proteins in the dairy liquid to provide both a curd comprising a crosslinked dairy liquid and a liquid whey, cutting and cooking the curd, separating the curd from the liquid whey, and collecting the curd. Many specific embodiments are provided. Additionally, the current invention provides a product made by the process. The cheese products, especially soft cheeses such cream cheese and cottage cheese, exhibit less syneresis than similar cheeses prepared by conventional methods.
    Type: Grant
    Filed: May 2, 2001
    Date of Patent: June 3, 2003
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Xiao-Qing Han, Jochen Klaus Pfeifer, Richard H. Lincourt, Joseph Michael Schuerman
  • Patent number: 6551636
    Abstract: The present invention provides methods for modifying whey protein preparations to improve their foaming and other functional properties utilizing limited proteolytic hydrolysis. The invention also provides modified whey protein preparations and and food products that comprise them.
    Type: Grant
    Filed: July 23, 1999
    Date of Patent: April 22, 2003
    Assignee: Novozymes A/S
    Inventor: Shengi A. Chen
  • Patent number: 6548089
    Abstract: A delivery system for introduction of a starter culture directly into a dairy process line, comprising a sealed enclosure having outlet means for connecting the enclosure to the process line, the sealed enclosure containing the starter culture and/or milk clotting enzyme. The system can be used to introduce a dairy starter culture directly into a closed dairy process line without risk of contamination.
    Type: Grant
    Filed: November 20, 2001
    Date of Patent: April 15, 2003
    Assignee: Chr. Hansen A/S
    Inventors: Erik Hoier, Kristian Elsborg, Esben Laulund
  • Patent number: 6541049
    Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.
    Type: Grant
    Filed: February 19, 2001
    Date of Patent: April 1, 2003
    Assignee: Martek Biosciences Boulder Corporation
    Inventor: William R. Barclay
  • Patent number: 6537600
    Abstract: 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: Grant
    Filed: September 14, 2000
    Date of Patent: March 25, 2003
    Inventor: Charles R. Meldrum
  • Patent number: 6534100
    Abstract: The present invention provides methods for changing the composition of a cholesterol-containing foodstuff. The methods comprise the step of culturing a member of the family Tetrahymenidae in a liquid, cholesterol-containing foodstuff under conditions that enable one or more (or all) of the following changes in the composition of the foodstuff: (a) reduction in the level of cholesterol in the treated foodstuff; (b) reduction in the level of saturated fatty acids in the treated foodstuff; (c) increase in the level of unsaturated fatty acids in the treated foodstuff; (d) increase in the level of at least one vitamin D precursor in the treated foodstuff and (e) reduction in the level of at least one protein in the treated foodstuff. The foodstuff can be a dairy product, such as milk or egg yolk.
    Type: Grant
    Filed: August 17, 2000
    Date of Patent: March 18, 2003
    Inventors: German A. Valcarce, Alejo Itzkovici, Joseph B. Harris, Jorge Florin-Christensen