Including Addition Of Bacterial Culture Patents (Class 426/43)
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Patent number: 5445835Abstract: A method for producing a yogurt product containing a bacteriocin is described. In the preferred method, a milk based medium is cultured with Pediococcus acidilactici to produce the bacteriocin, the Pediococcus acidilactici is then heat inactivated and finally a yogurt culture is added to the medium with the bacteriocin and cultured to produce the yogurt product. The yogurt product can be dried, either by lyophilization or spray-drying or other means, preferably to a powder, for use in various foods.Type: GrantFiled: February 7, 1994Date of Patent: August 29, 1995Assignee: Quest International Flavors & Food Ingredients Company, Division of Indopco, Inc.Inventor: Ebenezer R. Vedamuthu
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Patent number: 5431931Abstract: A method for manufacture of pasta filata cheese from skim milk or fat reduced milk having less than about 2% fat. A culture is added to skim milk and the skim milk is fermented to provide a cultured skim milk. The cultured skim milk is dried to provide a dried cultured skim milk. The dried cultured skim milk is rehydrated by mixing the dried cultured skim milk with water. The rehydrated cultured skim milk is added to non-cultured milk having less than about 2% milk fat in a cheese vat to provide a pasta filata cheese substrate. The pasta filata cheese substrate is then used to make pasta filata cheese by any of the conventionally known methods.Type: GrantFiled: February 2, 1994Date of Patent: July 11, 1995Assignee: Kraft Foods, Inc.Inventors: K. Rajinder Nauth, David K. Hayashi
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Patent number: 5409718Abstract: The invention relates to a method for the preparation of a fermented milk product, such as yoghurt, wherein milk is incubated with a thermophilic Lactobacillus, followed by destroying of the Lactobacillus and optionally adding non-incubated milk, and wherein the milk is then incubated with a Streptococcus.Type: GrantFiled: August 31, 1992Date of Patent: April 25, 1995Assignee: Nederlands Instituut Voor ZuivelonderzoekInventors: Franciscus A. M. Klaver, Jacobus J. Stadhouders, Fedde Kingma
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Patent number: 5385743Abstract: A process for the preparation of a yoghurt flavor, comprising the fermentation of a whey medium comprising water and whey solids, with a conventional bacterial yoghurt starter culture.Type: GrantFiled: March 12, 1993Date of Patent: January 31, 1995Assignee: PFW (Nederland) B.V.Inventor: Peter Hans van der Schaft
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Patent number: 5384137Abstract: For preparing a string cheese, curd grains are introduced into a conveyor compartment suitable for statically containing and statically draining the grains while transporting the grains for a time for draining, syneresis and forming of the grains into a pre-cheese loaf.Type: GrantFiled: April 8, 1992Date of Patent: January 24, 1995Assignee: Nestec S.A.Inventors: Giuseppe F. Bolioli, Giovanni Prella
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Patent number: 5382438Abstract: Yogurt is prepared by inoculating and fermenting a milk with a strain of Streptococcus thermophilus and a lac(-) mutant strain of Lactobacillus bulgaricus, the DNA of which has a deletion of at least part of the .beta.-galactosidase gene.Type: GrantFiled: May 21, 1992Date of Patent: January 17, 1995Assignee: Nestec S.A.Inventors: Herbert Hottinger, Olivier Mignot, Beat Mollet
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Patent number: 5372825Abstract: Soured, water-continuous creams that are free of emulsifiers and that contain 5-15 wt % of at least a vegetable fat and that further contain a protein component and a thickener composition were found to be stable and spoonable.Type: GrantFiled: October 28, 1992Date of Patent: December 13, 1994Assignee: Van den Bergh Foods, Company, Division of Conopco, Inc.Inventors: Iain J. Campbell, Pascale Fournier, Wayne G. Morley, Ian T. Norton
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Patent number: 5364641Abstract: Improved process for manufacturing dairy products, characterized by the fact that it comprises the use of an effective amount of at least one of the gluconic and glucoheptonic ions at the latest at the time at which there is a risk of the occurrence of phagic attack of said ferments.Type: GrantFiled: February 22, 1993Date of Patent: November 15, 1994Assignee: Roquette FreresInventors: Marie-Helene Saniez, Michel Serpelloni
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Patent number: 5356638Abstract: A method and apparatus is provided for producing yogurt in a small container and in a manner by which the formed yogurt may have undesirable serum drained therefrom to dehydrate the yogurt prior to consumption thereof, all through the use of a single container and internal sieve and independent of removal of the yogurt from the original container subsequent to consumption of the yogurt.Type: GrantFiled: March 11, 1993Date of Patent: October 18, 1994Inventor: Cyrus O. Varan
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Patent number: 5330775Abstract: A liquid food product, such as a soup or sauce, is treated by first sterilizing it, e.g. by UHT processing, and then introducing into it a minor amount, e.g. 5 to 15 vol. %, of a non-sterile component, e.g. a dairy product, substantially free of all micro-organisms liable to cause disease. The non-sterile component will cause evident harmless spoilage of the product after a given period of storage, so that the consumer will be obliged to discard the product before any harmful bacteria have grown.Type: GrantFiled: November 27, 1990Date of Patent: July 19, 1994Assignee: The New Covent Garden Soup Company LimitedInventor: Roland A. Palmer
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Patent number: 5322836Abstract: Bioactive agents, having growth-promoting activity upon Bifidobacteria, consisting of one or more lactoferrin-compounds selected from the group consisting of bovine lactoferrin, bovine apolactoferrin and bovine Fe-lactoferrin, which can be used as it is as agents to promote proliferation of Bifidobacteria both in vivo and in vitro, and as additives to prepare compositions, materials and products to afford growth-promoting activity thereto, and to improve survivability of Bifidobacteria, if contained therein.Type: GrantFiled: March 6, 1991Date of Patent: June 21, 1994Assignee: Morinaga Milk Industry Co., Ltd.Inventors: Mamoru Tomita, Seiichi Shimamura, Yasuo Fukuwatari, Hiroshi Miyakawa, Hitoshi Saito
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Patent number: 5308628Abstract: This invention relates to a method of preparing thickener-free consumption ice or ice cream from a mixture of fermented milk constituents, including whey protein-rich products, and sugars, and optionally emulsifying agents, flavoring material and other conventional components by mixing the ingredients and freezing the mixture under aeration in a conventional manner. The method according to the invention is characterized by starting from a mixture of milk constituents in which the ratio of whey proteins to casein proteins is at least 50:50, fermenting said mixture to a pH between pH 4.3 and pH 5.5 and, after mixing all ingredients, aerating the mix in said pH range and freezing it to form ice cream with an overrun of at least 80% by volume, particularly at least 100% and wherein the mix is pasteurized before freezing and after fermentation.Type: GrantFiled: August 3, 1992Date of Patent: May 3, 1994Assignee: Campina Melkune, B.V.Inventors: Cor J. Schol, Martinus M. G. M. van der Houven
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Patent number: 5283075Abstract: The present invention relates to a method of producing bread containing an oligosaccharide characterized by mixing an oligosaccharide expressed by the formula: Gal--(Gal).sub.n --Glc (wherein Gal denotes a galactose residue, Glc denotes a glucose residue and n denotes one of the integers from 1 to 4) in a raw material used for producing bread.Type: GrantFiled: March 13, 1992Date of Patent: February 1, 1994Assignee: Kabushiki Kaisha Yakult HonshaInventors: Yoshiko Sonoike, Yoichi Kobayashi, Hisaaki Kato, Tatsuhiko Kan
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Patent number: 5260061Abstract: A metabolite material of propionibacteria is added to a food product to inhibit the growth of yeast. The metabolite material is produced by growing propionibacteria cells in a liquid growth medium to produce a mixture containing the metabolite material. The mixture can be concentrated and added to a food product as a concentrated liquid or powder. The metabolite material added to a food product may contain viable cells of propionibacteria.Type: GrantFiled: March 16, 1992Date of Patent: November 9, 1993Assignee: The State of Oregon Acting by and through the State Board of Higher Education on Behalf of Oregon State UniversityInventors: James W. Ayres, William E. Sandine, George H. Weber
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Patent number: 5232731Abstract: The invention concerns casein-containing dispersions, mixed with denatured protein containing compounds. The pH of the mixture is 4.8-5.2, which pH is regulated by stopping of the milk fermentation by heating. The dispersions can be used as a fat replacer in food products such as dressings, toppings, mayonnaises, frozen deserts, cheese products, and spreads.Type: GrantFiled: July 22, 1991Date of Patent: August 3, 1993Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.Inventors: Frederick W. Cain, Maurizio Decio, Bertus M. van Bogegom, Hubertus C. van Gastel, Johannes Visser
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Patent number: 5230912Abstract: A method of producing milk-fermented food, wherein a bifidobacteria or a lactic acid bacteria or a combination of these two bacteria are inoculated into and cultured in a culture medium composed mainly of milk, and an isolated soybean protein or a yeast extract or a combination of these substances are added to the culture medium or a culture obtained by cultivation of the bacteria. The bifidobacteria is one or two species selected from Bifidobacterium breve, Bifidobacterium longum, Bifidobacterium bifidum, or Bifidobacterium infantis.Type: GrantFiled: November 23, 1990Date of Patent: July 27, 1993Assignee: Kabushiki Kaisha Yakult HonshaInventors: Masako Yajima, Shinji Hashimoto, Taketsugu Saita, Kunio Matsuzaki
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Patent number: 5213827Abstract: The present invention is directed to a process for manufacture of pre-cheese that is capable of being converted into natural cheese having total solids in excess of 55%. The process includes the steps of removing moisture, salts and lactose from skim milk by a membrane process to provide a retentate having between about 70% and about 83% moisture, between about 0.7% and about 2.5% salts and less than about 1.8% lactose. Cultures capable of metabolizing lactose to lactic acid are added to the retentate and the retentate is fermented until the lactose of the retentate has been substantially converted to lactic acid. Sufficient lactose is provided to reduce the pH of the retentate to within the range of about 4.8 to about 5.6. The fermented retentate is then subjected to centrifugation to provide a concentrate having from about 30% to about 50% total solids.Type: GrantFiled: January 27, 1992Date of Patent: May 25, 1993Assignee: Kraft General Foods, Inc.Inventors: K. Rajinder Nauth, Barbara Kostak
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Patent number: 5198351Abstract: Mutant strains of Streptococcus thermophilus having defective lactose transport systems having a phenotype, sucS.sup.+ and gluS.sup.-, lacS.sup.- .beta.gal.sup.+ are effective for use in processes where the hydrolysis of lactose is sought. Thermostability of these strains as well as the .beta.-galactosidase produced allows lactose hydrolysis prior to and during pasteurization. These organisms provide the food industry with improved methods of making reduced lactose dairy products.Type: GrantFiled: September 12, 1991Date of Patent: March 30, 1993Assignee: The United States of America as represented by the Secretary of AgricultureInventors: George A. Somkuti, Dennis H. Steinberg
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Patent number: 5186962Abstract: The method of the invention uses live cells of non-fermenting and/or non-growing lactic acid bacteria to deliver bacteriocin into edible food substances to inhibit the growth of food spoilage and/or foodborne pathogenic organisms. The method of the invention may be used to inhibit growth of these organisms in raw food substances and finished food products after processing. The lactic acid bacteria within the food mixture are capable of producing bacteriocin in the desired microbial-inhibiting amounts under conditions of non-growth and non-fermentation.Type: GrantFiled: March 12, 1991Date of Patent: February 16, 1993Assignee: Board of Regents of the University of NebraskaInventors: Robert W. Hutkins, Elaine D. Berry, Michael B. Liewen
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Patent number: 5185321Abstract: Immunostimulant products are prepared by adding lysozyme to a culture of L.bulgaricus at a pH of from 4-8 and then incubating the culture to hydrolyze peptidoglycans of cell walls of the bacteria. A suspension containing the lysozyme-treated L.bulgaricus is collected, which is centrifuged to obtain an immunostimulant supernatant. The supernatant may be filtered to obtain an immunostimulant solution, which may be added to a fermented milk, or to a whey, to prepare an immunostimulant product. Alternatively, L.bulgaricus may be cultured and hydrolyzed by lysozyme in a milk product to provide an immunostimulant milk product.Type: GrantFiled: November 27, 1990Date of Patent: February 9, 1993Assignee: Nestec S.A.Inventors: Harriet Link, Jean-Jacques Pahud
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Patent number: 5180596Abstract: A method of producing cheese by ripening the cheese under high pressure, e.g. between 100 to 2500 kg/cm.sup.2. Ripening the cheese under high pressure significantly shortens the period of time required for ripening, while having no adverse effect on the flavor and testure of the cheese as compared to cheese ripened in the conventional manner. Ripening the cheese also reduces the proliferation of contaminant microorganisms.Type: GrantFiled: July 29, 1991Date of Patent: January 19, 1993Assignee: Fuji Oil Co., Ltd.Inventors: Hitoshi Yokoyama, Norio Sawamura, Noriko Motobayashi
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Patent number: 5176928Abstract: A reduced calorie diary mix for use in frozen dairy desserts and yoghurt is made from milk and/or milk products that have been treated with a lactase/beta-galactosidose enzyme which hydrolyzes lactose to glucose and galactose. This increases sweetness, reduces lactose crystallization problems and creates a greater freezing point depression. Aspartame or other high potency sweetners may be added without the need for additional bulking agents and/or bulk sweeteners.Type: GrantFiled: May 21, 1990Date of Patent: January 5, 1993Assignee: The NutraSweet CompanyInventors: William H. Shazer, Jr., Susanne E. Keller, Raymond A. Speckman
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Patent number: 5175013Abstract: The invention is directed compositions which are capable of being converted to frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are either aerated or quiescently frozen. The dessert products are highly stable to heat shock with a high degree of creaminess. The compositions are composed of a source of milk protein, sweetening agent, partially hydrolyzed starch, and water. Preferably, the compositions are composed of only natural ingredients without added stabilizing gums. Also provided is a method of making the frozen dairy dessert products and a method of preparing a yogurt premix for preparing aerated frozen yogurt desserts.Type: GrantFiled: August 12, 1991Date of Patent: December 29, 1992Assignee: The Pillsbury CompanyInventors: Victor T. Huang, William A. Barrier, Luther H. Leake, Sharon G. Wittinger
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Patent number: 5171591Abstract: Parasitic bacteria of the genus Bdellovibrio are utilized to control or eliminate undesirable bacteria in or on: certain foods for human consumption; or a food contact surface(s) (i.e. the Bdellovibrio attack and kill undesirable bacteria indigenous to the food or food contact surface(s)). A wide variety of pathogenic (e.g. Salmonella, Vibrio, Shigella, Escherichia, Campylobacter and Yersinia), and food spoilage bacteria (e.g. Pseudomonas, Aeromonas and Enterobacteriaceae) may be controlled or eliminated by parasitization by the Bdellovibrio bacteria.Type: GrantFiled: May 2, 1991Date of Patent: December 15, 1992Assignee: The United States of America as represented by the Secretary of AgricultureInventor: Richard C. Whiting
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Patent number: 5165945Abstract: A process for making cheese that can include soluble proteins, such as whey proteins, comprises the steps of renneting the feed stock, heating the renneted feed stock, then adding lactic cultures to the renneted and heat-treated feed stock, removing excess water to produce unfermented cheese and allowing fermentation to proceed to produce fermented cheese. Varied textures of the fermented cheese are achieved by adjusting the degree of the milk clotting enzyme (rennet) action on feed stock, the heat treatment to which the renneted feed stock is subjected, the amount of water removed and the de-watering process conditions. The fermented cheese can be texturized. This process is capable of producing cheese having solids contents from about 40 percent to above about seventy percent by weight. The resulting cheese can be used as natural cheese or as a natural cheese ingredient in the making of processed cheese.Type: GrantFiled: April 23, 1990Date of Patent: November 24, 1992Assignee: Schreiber Foods, Inc.Inventors: Jeng-Jung Yee, Jeffrey L. Kornacki, Rajagopalan Narasimhan
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Patent number: 5145698Abstract: This invention provides an instant, dry powdered yogurt formulation which can be reconstituted into either a yogurt meal or a yogurt drink, and a process for making same. The formulation of this invention includes a hydrocolloid gum, preferably a combination of xanthan gum and locust beam gum. This ingredient is important in making the formulation suitable to produce either a high quality meal or drink. A Lactobacillus culture and whey or another suitable dairy product are also included in the formulation. A process for preparing the formulation is described.Type: GrantFiled: June 26, 1991Date of Patent: September 8, 1992Assignee: MPY Foods, Inc.Inventor: Stanley Cajigas
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Patent number: 5145697Abstract: This invention provides an instant, dry powdered yogurt formulation which can be reconstituted into either a yogurt meal or a yogurt drink, and a process for making same. The formulation of this invention includes hydrocolloid gums, preferably a combination of xanthan gum and locust bean gum, and may include other gel systems such as a combination of carrageenan and diary protein, active protein, or certain type of maltodextrins. The powder can be reconstituted into a yogurt product of the desired thickness virtually instantaneously with agitation using a household blender, agitating by hand requires slightly longer times, but still under a minute. The composition is also useful for making a frozen or chilled yogurt product.Type: GrantFiled: August 8, 1991Date of Patent: September 8, 1992Assignee: MPY Foods, Inc.Inventor: Stanley Cajigas
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Patent number: 5143742Abstract: The invention relates to a process for the production of a food product, that in particular is usable as a bread spread, creamy food and/or a base material for the production of specialties, consisting predominantly of milk protein, oil and water. It is the object of the invention to create an easily produced pure natural product of creamy to solid consistency which contains little fat and much protein and is usable in a variety of ways as a bread spread and as a food product. In the process of the invention, curds, yogurt or other milk protein in flocculent form is dehydrated, to the dehydrated product an edible oil is added and then stirred until a product of creamy to solid consistency is obtained. This obtained product is usable as a bread spread as well as a creamy food in a variety of tastes through the use of additives of particular kinds such as sugar, fruit sugar, fruits, herbs and vegetables, but also meat and cheese.Type: GrantFiled: October 7, 1991Date of Patent: September 1, 1992Inventor: Johann Maroudas
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Patent number: 5133978Abstract: Described are novel donor bacteria harboring a plasmid DNA fragment from a plasmid 30 MDa in molecular weight referred to as pHV67 in L. lactis subsp. lactis TC67, and DNA fragment encoding for a substance which increases viscosity of a milk-containing product. The donor bacteria are capable of conjugally transferring the DNA fragment to a lactic acid bacterium at a frequency of at least about 10.sup.-5 transconjugants per input donor bacterium. Methods involving the preparation and use of bacteria for novel milk fermentations, for example, buttermilk, sour cream and cottage cheese, are also described.Type: GrantFiled: August 3, 1990Date of Patent: July 28, 1992Inventor: Wesley D. Sing
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Patent number: 5132122Abstract: A transparent lactic acid bacteria drink, which is a fermentation product obtained by allowing kefir fungi to ferment a milk material under forced supply of an oxygen-containing gas, comprises a casein protein-free whey component as the major component together with 3 to 20% of nonfat milk solids and 0.1 to 1.5% of ethanol, is disclosed. This lactic acid bacteria drink can be produced by a process which comprises allowing kefir fungi to ferment a milk material under forced supply of an oxygen-containing gas, removing a precipitate including casein protein and then sterilizing the supernatant by filtering or pasteurizing the same by heating.Type: GrantFiled: August 6, 1990Date of Patent: July 21, 1992Assignees: Kyodo Milk Industry Co., Ltd., Nihon Kefia Co., Ltd.Inventors: Toshiaki Hori, Hitoshi Kume, Akemi Hiramatsu, Iwao Sakauchi, Sennosuke Tokumaru
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Patent number: 5128156Abstract: The invention relates to a dried, high protein food product derived from phosphate-modified milk protein concentrate (MPC) rather than from casein. The high protein food product is preferably spray dried, and is useful as a non-feathering coffee whitener. The non-feathering and spray drying properties are the results of the inclusion of a phosphate salt.Type: GrantFiled: November 21, 1990Date of Patent: July 7, 1992Assignee: Borden, Inc.Inventors: Ronald J. McKenna, David J. Keller, Delmar L. Andersen
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Patent number: 5118521Abstract: The present invention relates to a method of producing bread containing an oligosaccharide characterized by mixing an oligosaccharide expressed by the formula: Gal-(Gal).sub.n -Glc (wherein Gal denotes a galactose residue, Glc denotes a glucose residue and n denotes one of the integers from 1 to 4) in a raw material used for producing bread.Type: GrantFiled: May 19, 1989Date of Patent: June 2, 1992Assignee: Kabushiki Kaisha Yakult HonshaInventors: Yoshiko Sonoike, Yoichi Kobayashi, Hisaaki Kato, Tatsuhiko Kan
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Patent number: 5116737Abstract: A method is disclosed for growth acid-producing bacterial cultures, such as diary cultures, wherein the culture is selected to contain a urease-producing strain of bacteria and the medium used for the culturing contains added urea. During culturing the urease hydrolyzes the urea to acid-neutralizing ammonia which limits the pH drop of the medium, thereby producing cultures of higher bacterial activity. The urea-containing culture media can also be employed with bacterial cultures which do not produce urease, providing urease is added to the culture medium during growth of the bacteria.Type: GrantFiled: July 27, 1990Date of Patent: May 26, 1992Assignee: Chr. Hansen's Laboratory, Inc.Inventor: David R. McCoy
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Patent number: 5112626Abstract: Compositions which are capable of being converted to aerated frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen desserts, are highly stable to heat shock with a high degree of creaminess. The compositions are composed of milk protein, sweetening agent, partially hydrolyzed starch, and water with a ratio of partially hydrolyzed starch to milk protein of at least about 0.8:1 without added stabilizing gums. Also provided is a method of making the frozen dairy dessert products and a method of preparing a yogurt premix for preparing aerated frozen yogurt desserts.Type: GrantFiled: December 31, 1990Date of Patent: May 12, 1992Assignee: The Pillsbury CompanyInventors: Victor T. Huang, William A. Barrier, Luther H. Leake, Sharon G. Wittinger
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Patent number: 5108766Abstract: A process for producing bread flavorants is disclosed. The process starts with a mixture of milk and/or whey, water and optionally flour, sodium citrate, saccharose and yeast. The mixture is fermented at a temperature leading to the production of aroma substances and acids, typically in the 25.degree.-45.degree. C. range, using an inoculum which comprises at least one heterofermentative bacterial culture of Lactobacillus, e.g. L. casei subsp. rhamnosus and optionally one or more heterofermentative or homofermentative lactic bacterial cultures. These flavorants are added to bakery products at concentrations of about 2-4% (dry weight; flour basis) to enhance their flavor. At higher concentrations sourdough-type bread is obtained using a process substantially shorter than known processes. The resulting flavorant is stable when refrigerated and can be used in dried form.Type: GrantFiled: October 22, 1990Date of Patent: April 28, 1992Inventors: Pierre Gelinas, Odette Lachance, Johanne Audet
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Patent number: 5098721Abstract: A fermentation starter composition for fermented milk products such as cheese, buttermilk, sour cream and yogurt, formed from an inherently buffered, concentrated milk protein concentrate which is a retentate formed by ultrafiltering milk and a milk fermenting, acid production causing bacteria. The compositions maintain a predetermined pH range for a substantial time period due to the inherent buffering capacity for the composition. The starters are useful in making fermented products.Type: GrantFiled: August 24, 1990Date of Patent: March 24, 1992Assignee: Cornell Research Foundation, Inc.Inventors: Frank V. Kosikowski, Vikram V. Mistry
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Patent number: 5096718Abstract: A metabolite material of propionibacteria, having a metabolite of molecular weight greater than 300, is added to a food product to inhibit the growth of gram negative psychotropic bacteria, yeast, mold, gram positive bacteria, or Listeria. The metabolite material may contain less than 0.02% propionic acid such that there is insufficient propionic acid per se to inhibit microbial growth. The metabolite material is produced by growing propionibacteria cells in a liquid growth medium to produce a mixture containing the metabolite material. The mixture can be concentrated and added to a food product as a concentrated liquid or powder. The metabolite material added to a food product may contain viable cells of propionibacteria.Type: GrantFiled: May 9, 1988Date of Patent: March 17, 1992Assignee: The State of Oregon acting by and through the Oregon State Board of Higher Education on behalf of Oregon State UniversityInventors: James W. Ayres, William E. Sandine, George H. Weber
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Patent number: 5087449Abstract: The present invention relates to a method for purification of a bifidobacteria-proliferating substance which comprises treating the extract of soybean or its treated matters or soybean whey or treated solutions thereof with an ultrafiltration membrane, treating with activated carbon and then subjecting to an electrodialysis treatment. The present invention also relates to the thus obtained bifidobacteria-proliferating substance.Type: GrantFiled: June 14, 1990Date of Patent: February 11, 1992Assignee: Calpis Food Industry Co., Ltd.Inventors: Teruhisa Masai, Takanobu Shibuta, Yasuyuki Yoshida, Yohsuke Suzuki
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Patent number: 5077063Abstract: A process for preparing lactic-acid products which involves fermentation of milk or dairy products with live bacteria, viz. the strain Bacillus subtilis 534 deposited at the All-Union Collection of Microorganisms of the Institute of Biochemistry and Physiology of Microorganisms, the USSR Academy of Sciences and registered under No. B-1666D; the fermentation is conducted until the desired product is obtained.Type: GrantFiled: December 15, 1989Date of Patent: December 31, 1991Inventor: Vyacheslav I. Nikitenko
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Patent number: 5075226Abstract: A method for fermenting diacetyl and acetoin with a lactic acid bacterium by adding one or more additives selected from ferroporphyrin, heme protein, an animal tissue containing ferroporphyrin and blood and metal salts to a culture substrate containing a sugar source which a lactic acid bacterium can use, inoculating the lactic acid bacterium into the substrate and then aerobically culturing the bacterium with shaking or under aeration. A culture solution containing high concentrations of diacetyl and acetoin obtained by the present invention or its diacetyl concentrate is used to increase or improve the flavor of foods such as oils and fats, e.g., butter, margarine, cheeses, shortening, etc., confectionery, creams and the like.Type: GrantFiled: September 12, 1990Date of Patent: December 24, 1991Assignee: 501 Meiji Milk Products Co., Ltd.Inventors: Tsutomu Kaneko, Masahiro Takahashi, Hideki Suzuki
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Patent number: 5037660Abstract: The invention comprises a method for structuring of fermented milk products, wherein a starting milk having a fat content of at least 1 to 40% by weight, after standardization of the fat and dry solids content, is pasteurized and homogenized and fermented in the absence of binders or slime formation, wherein a coagulum of the fermented and not yet cooled product, which depending on the fat content may or may not contain added fat-free dry milk solids, is subjected to a controllable shearing force or energy dissipation, as a result of which slightly viscous characteristics result (which, after a period of standing, change to highly viscous characteristics), and to cooling to 10.degree. C. or less with subsequent filling of containers with the product so formed.Type: GrantFiled: October 28, 1988Date of Patent: August 6, 1991Assignee: Melkunie Holland B.V.Inventors: Francisus M. Driessen, Petrus B. G. Kluts, Jacob Knip
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Patent number: 5032509Abstract: A method of preparing a mixture of galactooligosaccharides having the following formula:Gal-(Gal)n-Glcwhere Gal represents a galactose residue, Glc represents a glucose residue, and n represents an integer between 1 and 4, and monosaccharides by having microorganisms containing .beta.-galactosidase or .beta.-galactosidase act on lactose, the method comprising:having glucose isomerase coexist in a liquid to be reacted or adding glucose isomerase after completion of the reaction, whereby a portion of glucose prepared by the .beta.-galactosidase processing is converted into fructose. Then, sweetener is prepared by separating monosaccharides from the mixture.Type: GrantFiled: October 3, 1989Date of Patent: July 16, 1991Assignee: Kabushiki Kaisha Yakult HonshaInventors: Keisuke Matsumoto, Yoichi Kobayashi, Tatsuhiko Kan
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Patent number: 5017387Abstract: Novel firm, natural yoghurt compositions made by fermentation of a fermentation mixturte comprising about 15 percent to about 70 percent fresh cowmilk or ewemilk and about 85 percent to about 30 percent soymilk using yoghurt culture organisms are provided. Use of a sweetener and a thickener is unnecessary to provide a natural yoghurt composition having a taste and consistency like or substantially indistinguishable from that of a corresponding yoghurt composition made from the fresh milk used in making the novel yoghurt compositions. Flavoring agents and fruit preparations suitable as additives in preparation of yoghurt composition can be added in conventional manner. The provided compositions have an enhanced protein content with a PER value of at least 2.6 and a reduced animal fat content as compared to the corresponding compositions using 100 percent fresh milk. Also provided are methods of preparation of the novel firm, natural yoghurt compositions.Type: GrantFiled: June 8, 1990Date of Patent: May 21, 1991Assignee: Rutgers, The State University of New JerseyInventors: Endel Karmas, Marc R. Bachmann
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Patent number: 5006349Abstract: A protein product is produced by a process that includes introducing a protein-containing fluid and a reactant stream containing a component reactive with the protein, such as an acid through a resonating chamber. The protein-containing fluid and acid are introduced into the chamber at a velocity and pressure which causes instantaneous mixing of the protein-containing fluid with the acid to form an acidified mixture. The acid is introduced into the chamber in a ratio such that the pH of the protein-containing fluid is lowered past the isoelectric point of the protein.Type: GrantFiled: June 17, 1988Date of Patent: April 9, 1991Assignee: Land O'Lakes, Inc.Inventors: Donald Dahlstrom, Stephen Dybing, Barney J. Gaffney
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Patent number: 4981701Abstract: A fermented milk containing butter fat and a method of producing the same. The butter fat is emulsified with a saturated higher fatty acid ester of polyglycerin having an average polymerization degree of 6 or higher and having an HLB of 4 or higher.Type: GrantFiled: July 3, 1989Date of Patent: January 1, 1991Assignee: Kabushiki Kaisha Yakult HonshaInventors: Ryoichi Akahoshi, Yoshiharu Kuma, Susumu Mizusawa, Akifumi Doi, Masatugu Yamasita
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Patent number: 4975289Abstract: The present invention relates to a method of reducing an off-flavor in foods containing medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria or immobilized acetic acid bacteria (Acetobacter aceti, Gluconobacter suboxydans) in a state that said acetic acid bacteria substantially does not proliferate, and a method of reducing an off-flavor in foods containing alcohols and medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria of which membrane-bound alcohol dehydrogenase has been deactivated.Type: GrantFiled: September 25, 1989Date of Patent: December 4, 1990Assignee: House Food Industrial Company LimitedInventors: Minoru Ameyama, Osao Adachi, Atsushi Yasuda, Yukihiro Nomura
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Patent number: 4971810Abstract: Yogurt and fruited yogurts are fiber fortified without any resultant adverse taste or mouthfeel due to the fiber by using selected sources of fiber which include soy fiber, oat fiber, and gum arabic. Plain yogurt and Swiss style fruited yogurt can be fiber enriched with up to 6 grams of fiber and preferably 3.5 grams of fiber per 8 ounces by adding gum arabic and/or soy fiber to the yogurt base mix or to the yogurt fruit product. Yogurt fruit product as well as fruit jams and fruit preserves are enriched with up to 4 grams of fiber and preferably 2.5 grams of fiber per 25 grams of fruit product by judicious use of soy fiber, oat fiber and/or gum arabic as the source of fiber. Sundae style fruited yogurt may be fiber enriched with up to 10 grams and preferably 7 grams of fiber per 8 ounces of product.Type: GrantFiled: September 27, 1989Date of Patent: November 20, 1990Assignee: Borden, Inc.Inventors: David L. Hoyda, Paul J. Streiff, Edward Epstein
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Patent number: 4970083Abstract: A lactic acid fermented food is sweetened using aspartame alone or a sweetening agent containing aspartame. The lactic acid bacteria which are used to manufacture the lactic acid fermented food and which remain in same are those selected from group A consisting of: Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis, Streptococcus thermophilus, Pedicoccus cerevisiae and Leuconostoc cremoris, and are never those selected from group B consisting of: Lactobacillus bulgaricus and Lactobacillus helveticus.Type: GrantFiled: September 29, 1989Date of Patent: November 13, 1990Assignee: Kabushiki Kaisha Yakult HonshaInventors: Ryoichi Akahoshi, Yoshiharu Kuma, Akihiko Miyagi, Takahiro Mizobuchi
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Patent number: 4968512Abstract: The yogurt spread which has a consistency of conventional cream cheese and has similar texture and taste but with substantially diminished fat, calories and cholesterol content from conventional cream cheese. The yogurt spread is produced by removing the majority of the fat and moisture from milk, heating the milk to a temperature greater than one hundred eighty degrees Fahrenheit, cooling the milk to approximately one hundred seven degrees Fahrenheit, then evenly mixing to the milk a quantity of yogurt starter culture and providing sufficient time for the resulting mixture to form yogurt in a solid mass form.Type: GrantFiled: December 20, 1989Date of Patent: November 6, 1990Inventor: N. Michael Kharrazi
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Patent number: 4965079Abstract: An acidified milk product of creamy consistency obtained by acidification of a suspension of the skimmed milk type with a combination of roping and thickening lactic bacteria and showing high stability to hot coffee, to sterilization and in storage.Type: GrantFiled: October 20, 1988Date of Patent: October 23, 1990Assignee: Nestec S.A.Inventors: Hugh Hose, Tomaso Sozzi, Robert D. Wood