Of Isolated Seed, Bean Or Nut, Or Material Derived Therefrom Patents (Class 426/44)
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Patent number: 6383531Abstract: The present invention relates, in general, to a process for the production of fresh soy cheese. The present invention further relates to a fresh soy cheese.Type: GrantFiled: October 23, 2000Date of Patent: May 7, 2002Assignee: Archer-Daniels-Midland CompanyInventors: Thomas Gottemoller, Lewis True
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Publication number: 20020039619Abstract: This invention relates to a soy protein product with a modified sugar profile. The soy protein product has desirable flavor and functional properties. The soy protein product has a high sucrose and monosaccharide content and is low in indigestible oligosaccharides. The soy protein product does not have galactinol that is present in soybeans developed to have a low indigestible oligosaccharide content. The soy protein product is rich in isoflavones. The method for manufacturing the soy protein product uses conventional soybeans that have better agronomic properties than soybeans developed to have a low indigestible oligosaccharide content. The method for manufacturing the soy protein product uses a &agr;-galactosidase enzyme. The method for manufacturing the soy protein product retains the natural level of isoflavones occurring in soybeans.Type: ApplicationFiled: August 15, 2001Publication date: April 4, 2002Inventor: Charles W. Monagle
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Patent number: 6320028Abstract: A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles and drying the separated solids to make a product having at least 4% by weight isoflavones. The soy isoflavone concentrate product is then used in a liquid or dry beverage, food or nutritional product.Type: GrantFiled: December 4, 2000Date of Patent: November 20, 2001Assignee: Central Soya Company, Inc.Inventor: Arthur H. Konwinski
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Patent number: 6316035Abstract: The object of the present invention is to develop an agent to keep proper moisture, improve the mouth-feeling and preserve freshness of cells and protein-containing-materials which does not cause any side-effect. This object can be accomplished by contacting cells or protein-containing materials with an organic acid fermentation liquid which has been adjusted to pH6-10 by adding a carbonate.Type: GrantFiled: June 12, 2000Date of Patent: November 13, 2001Assignee: KITII Corporation Ltd.Inventors: Kiyoshi Kumabe, Hiroyuki Yanaka, Akiko Ishimoto
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Patent number: 6316032Abstract: The present invention has for its object to provide a method for obtaining a barley malt oil abundantly containing ceramide derivatives of plant origin which is highly safe and gives a good image as a material in an efficient, simple and easy manner as well as to provide a barley malt oil which is obtained by such method above and is enriched in highly safe ceramide derivatives. The present invention provides a method for producing barley malt oil containing ceramide derivatives, comprising the steps of: dipping spent grains obtained in a process of beer production in a polar organic solvent as a dipping solution, separating an extract liquid from the dipping solution, and concentrating the extract liquid and also provides a barley malt oil containing ceramide derivatives obtainable by dipping spent grains obtained in a process of beer production in a polar organic solvent, separating an extract liquid from the resulting solution, and concentrating the extract liquid.Type: GrantFiled: August 23, 1999Date of Patent: November 13, 2001Assignee: Sapporo Breweries LimitedInventors: Hisao Kado, Fujio Kobayashi, Akira Hirota, Naoki Abe
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Patent number: 6284292Abstract: The present invention relates to a method of isolating proteins from a proteinaceous vegetable material. More specifically the invention provides a method for isolating proteins from a proteinaceous vegetable material, which method involves the steps of subjecting the proteinaceous vegetable material to the action of one or more carbohydrate degrading enzyme(s), thereby obtaining a mixture comprising proteins and hydrolyzed carbohydrates; and subjecting the mixture of step (i) to a separation process in order to separate the proteins from the hydrolyzed carbohydrates.Type: GrantFiled: March 9, 1999Date of Patent: September 4, 2001Assignee: Novozymes A/SInventors: Per Munk Nielsen, Ole Regnar Hansen
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Patent number: 6254900Abstract: A process for producing cheese, curd or yogurt products from soya beans involving the steps: (a) preparation of soya milk from soya beans; (b) addition of vegetable sugar to the soya milk in the proportion of about 1 to 5 wt %; (c) emulsifying vegetable fats and/or oils in a total proportion of some 15 wt % in the soya milk; (d) preparation of a culture cocktail with a pH between about 3.8 and 4.5 by the addition of commercially available cheese cultures and animal lactose in a proportion of some 10 wt % of the vegetable sugar added in step (b) to the soya milk as in step (a); (e) addition of the culture cocktail to the soya milk as per step (c) to curdle it and ferment it as desired, and (f) subsequent ripening and final processing in a known manner to provide the desired cheese, curd or yogurt product.Type: GrantFiled: November 18, 1998Date of Patent: July 3, 2001Inventor: Wilhem Hansen
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Patent number: 6251443Abstract: The present invention relates to a method for producing a flavor base which then can be used to form savory flavor or flavor enhancer products. The method involves enzymatically hydrolyzing cereal grain cereal protein, in particular defatted wheat germ, to produce the flavor base.Type: GrantFiled: April 20, 1999Date of Patent: June 26, 2001Assignee: United Specialty Flavors, Inc.Inventors: Sambasiva R. Chigurupati, Kantilal G. Parekh, William A. May
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Patent number: 6228993Abstract: A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles, pasteurizing the separated solids and drying the pasteurized solids to make a product having at least 8 times the isoflavone content of the flakes.Type: GrantFiled: October 12, 1998Date of Patent: May 8, 2001Assignee: Central Soya Company, Inc.Inventor: Arthur H. Konwinski
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Patent number: 6228408Abstract: A complex comprising natamycin complexed to one or more proteins. Processes for producing the same. Compositions containing the same. Use of the complexes as a preventative antifungi treatment for natural products. A method for preventing the infection of a natural product by fungi, the method comprising treating the natural product with the complex.Type: GrantFiled: August 6, 1999Date of Patent: May 8, 2001Assignee: DSM Patents and TrademarksInventors: Ferdinand Theodorus Jozef Van Rijn, Jacobus Stark, Edith Magda Lucia Geijp
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Patent number: 6190709Abstract: A flavor enhancer which is low in monosodium glutamate, which is substantially free of 5′-IMP and 5′-GMP and which enhances both meat, vegetable and diary flavors. The use of the flavor enhancer in flavoring compositions and food and feed applications.Type: GrantFiled: August 20, 1999Date of Patent: February 20, 2001Assignee: Gist-Brocades B.V.Inventors: Arie Cornelis Schoenmaker, Johanna Plijter-Schuddemat, Luppo Edens
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Patent number: 6177072Abstract: Soy hydrolysate compositions are produced by a process utilizing multiple enzymes. The soy hydrolysate compositions provide insect attractant and repellent properties. Methods of using the soy hydrolysate compositions for insect control are also disclosed.Type: GrantFiled: June 10, 1998Date of Patent: January 23, 2001Inventors: Sadik Tuzun, Ismail Alp
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Patent number: 6159715Abstract: A method for preparing the high protein nutrient from oilseed-based material is provided. The modified oilseed-based material produced by the process can be utilized in a wide variety of applications, including the preparation of fermentation media. The oilseed-based product typically includes at least about 55 wt. % protein (dry basis), low levels of soluble sugars, such as raffinose, stachyose and saccharose and has a FAN content of at least about 15 mg/g. Fermentation media and aqueous nutrient solutions derived from the modified oilseed material are also provided.Type: GrantFiled: May 14, 1998Date of Patent: December 12, 2000Assignee: Cargill, Inc.Inventors: Michael A. Porter, Alison M. Jones, Dean A. Duncan, Michael D. Kluetz
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Patent number: 6139884Abstract: High energy food product which consists primarily of an admixture of barley, flax and teff, and a binder which holds the admixture together. The binder includes corn syrup, honey, canola oil, ground sunflower seeds, and it is added to the admixture after the barley, flax and teff have been mixed together. The process is carried out in a way which prevents light from causing deterioration of either the admixture or the final product.Type: GrantFiled: October 16, 1997Date of Patent: October 31, 2000Inventors: Tessema Dosho Shifferaw, Yodit G. Wolde
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Patent number: 6133003Abstract: Using newly discovered microorganisms of the family Pseudonocardiaceae, vanillin may be produced in high yields from ferulic acid. The microorganisms are two strains of Amycolatopsis.Type: GrantFiled: August 23, 1996Date of Patent: October 17, 2000Assignee: Haarmann & Reimer GmbHInventors: Jurgen Rabenhorst, Rudolf Hopp
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Patent number: 6129937Abstract: Flavoring agent obtained by a process in which seeds of an edible plant are germinated, the sprouts obtained are matured under the effect of their endogenous enzymes, an optional fermentation of these sprouts is envisaged with at least one microorganism, the enzymes and/or microorganism are inactivated and all or part of the matured and/or fermented sprouts is recovered, and use of this flavoring agent as raw material for the preparation of products of the Maillard reaction, alone or mixed with other materials rich in flavor precursors and/or enhancers.Type: GrantFiled: July 1, 1996Date of Patent: October 10, 2000Assignee: Nestec S.A.Inventors: Beat Denis Zurbriggen, Bengt Bengtsson
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Patent number: 6126973Abstract: The present invention provides a soy protein hydrolysate with a low content of .beta.-conglycinin and a process for producing the same. The soy protein hydrolysate with a low content of .beta.-conglycinin is prepared by allowing a proteolytic enzyme to act on soybean protein to selectively decompose .beta.-conglycinin in the soybean protein, and the process for producing the same comprises allowing a proteolytic enzyme to act on soybean protein at a temperature of higher than 50.degree. C. to less than 90.degree. C., preferably 55 to 85.degree. C., more preferably 60 to 80.degree. C.Type: GrantFiled: March 27, 1997Date of Patent: October 3, 2000Assignee: Fuji Oil Company LimitedInventors: Kazunobu Tsumura, Wataru Kugimiya, Kumiko Hoshino, Tohru Kudo
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Patent number: 6120808Abstract: A method for manufacturing a household flour with improved baking properties, in particular for yeast-leavened bread, which mixes a first wheat flour with a second wheat flour, the second wheat flour being produced by softening wheat in aqueous surroundings wherein the wheat germinates; adding a liposome solution to the aqueous surroundings that the wheat is germinating in, the liposome solution penetrating the biomembranes of the wheat germ to enhance enzyme production; interrupting the germination phase after a predetermined time; drying the germinated material, and grinding the germinated material to produce the second wheat flour.Type: GrantFiled: February 19, 1999Date of Patent: September 19, 2000Inventor: Heinz D. Jodlbauer
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Patent number: 6046022Abstract: Methods and compositions are disclosed which comprise red rice fermentation products, that can be used as natural dietary supplements and/or medicaments for the treatment or prevention of hyperlipidemia and associated disorders and symptoms, such as cardiovascular diseases, cerebrovascular diseases, diabetes, hypertension, obesity, asthenic breathing, chronic headache, chest pain and tightness, limb swelling and distention, loss of appetite and excess expectoration. The methods and compositions are effective in lowering both the serum cholesterol and serum triglyceride levels in humans, and can be used for maintaining cardiovascular health. The invention also encompasses particular Monascus strains that yield fermentation products with the desired biological activities.Type: GrantFiled: November 6, 1997Date of Patent: April 4, 2000Assignee: Peking UniversityInventors: Mao Liang Zhang, Chi-Xiu Peng, Yu-Fang Zhou
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Patent number: 6033900Abstract: Animal feed compositions and methods for treating one or more of soy, pea or rape-seed, or other material derived from Fabales or Cruciferaceae, with an enzyme having rhamnogalacturonase activity, wherein the enzyme having rhamnogalacturonase activity cleaves a rhamnogalacturonan backbone to produce rhamnose as a non-reducing end (RGase II) or cleaves a rhamnogalaturonan backbone to produce galacturonic acid as a non-reducing end.Type: GrantFiled: November 30, 1998Date of Patent: March 7, 2000Assignee: Novo Nordisk A/SInventors: Lene Venke Kofod, Lene Nonboe Andersen, Henrik Dalb.o slashed.ge, Markus Sakari Kauppinen, Stephan Christgau, Hans Peter Heldt-Hansen, Claus Christophersen, Per Munk Nielsen, Alphons Gerard Joseph Voragen, Hendrik Arie Schols
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Patent number: 6033692Abstract: A method for hydrating dry edible beans comprised of adding an enzyme solution and edible acid to the water in which the beans are soaked. The enzyme consists of a carbo-hydrase and cellulase multi-enzyme complex that is added to an edible acid most commonly vinegar. When soaked in water mixed with the enzyme solution, dry edible beans can achieve approximately 50 percent hydration in approximately two hours. The method of the invention is to create a soak solution by adding an amount of edible acid and enzyme solution to water maintained at the optimal temperature. Beans are added to the soak solution and are soaked for a period of time. The beans are also blanched for five minutes after the soak time. Depending upon the desired results, the pH of the solution, the concentration of enzyme, temperature, and the amount of time can all be varied.Type: GrantFiled: November 20, 1998Date of Patent: March 7, 2000Assignee: Chi's Business Consulting Group, Inc.Inventor: Uchenna N. Chukwu
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Patent number: 6025188Abstract: Methods for identifying organisms capable of degrading fumonisin. Fumonisin can be incorporated into culture medium for selection of organisms resistant to fumonisin and/or capable of growing on fumonisin as a sole carbon source. Using this method, several organisms have been identified. These organisms can be used to isolate the enzymes and the genes responsible for conferring fumonisin-resistance. The gene can be cloned and inserted into a suitable expression vector so that the protein can be further characterized. Additionally, the DNA encoding for fumonisin degrading enzymes can be used to transform plant cells normally susceptible to Fusarium or other toxin-producing fungus infection. Plants can be regenerated from the transformed plant cells. In this way, a transgenic plant can be produced with the capability of degrading fumonisin, as well as with the capability of producing the degrading enzymes.Type: GrantFiled: July 7, 1997Date of Patent: February 15, 2000Assignee: Pioneer Hi-Bred International, Inc.Inventors: Jonathan Duvick, Joyce R. Maddox, Tracy A. Rood, Xun Wang, Benjamin A. Bowen, Jacob T. Gilliam
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Patent number: 6024990Abstract: The present invention relates to the production of a food flavoring agent. More particularly the invention provides a process for producing a food flavoring agent, which method contains the steps of preparing an aqueous slurry of plant protein and insoluble plant material, treating the slurry with a protease to hydrolyse the protein, maturation, wherein no separation of insoluble material is done between the first two steps. By this method the flavor of a plant protein hydrolysate can be intensified and improved.Type: GrantFiled: October 20, 1997Date of Patent: February 15, 2000Assignee: Novo Nordisk A/SInventors: Lene Venke Kofoed, Morten Fischer, Per Munk Nielson, Klaus P.o slashed.mmer
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Patent number: 6022580Abstract: A new natto food is provided, which has a good color, does not scatter easily, is easily handball, has excellent dispersibility, gives gentle feeling when eating without sticking to the oral cavity, has rich taste since there is no peculiar smell, and has new flavor and deliciousness. Soybean flour and/or edible fiber are blended with natto powder. It is more preferable to employ a heat-treatment at least in one of processes comprising: blending the soybean flour and/or the edible fiber with the natto powder; pelletizing and shaping the mixture to granules, drying the shaped matter. The blending ratio of the soybean flour to 1 part by weight of the natto powder is preferably 0.15 to 0.3 parts by weight.Type: GrantFiled: November 6, 1997Date of Patent: February 8, 2000Assignee: Keishi NagashimaInventor: Shinichiro Akatsuka
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Patent number: 6007851Abstract: A flavor enhancer which is low in monosodium glutamate, which is substantially free of 5'-IMP and 5'-GMP and which enhances both meat, vegetable and dairy flavors. The use of the flavor enhancer in flavoring compositions and food and feed applications.Type: GrantFiled: December 23, 1997Date of Patent: December 28, 1999Assignee: Gist-Brocades, B.V.Inventors: Arie Cornelis Schoenmaker, Johanna Plijter-Schuddemat, Luppo Edens
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Patent number: 5997926Abstract: A complex containing natamycin complexed to one or more proteins. Processes for producing the same. Compositions containing the same. Use of the complexes as a preventative antimycobacterial treatment for natural products. A method for preventing the infection of a natural product by mycobacteria the method containing treating the natural with the complex.Type: GrantFiled: March 13, 1998Date of Patent: December 7, 1999Assignee: Gist-brocades B.V.Inventors: Ferdinand Theodorus Jozef van Rijn, Jacobus Stark, Edith Magda Lucia Geijp
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Patent number: 5965176Abstract: A method of manufacturing a protein gel. In the first step, a protein-containing solution is heated for sterilization. In the second step, the protein-containing solution is cooled, and an enzyme is added to the protein-containing solution. In the subsequent third step, the protein-containing solution and the enzyme are mixed while maintaining the temperature in the second step so as to obtain a mixture. In the fourth step, the mixture is aseptically filled in a food container. In the fifth step, the aseptically filled mixture is allowed to stand at ambient temperature, during which the enzyme denatures the protein in the protein-containing solution. Since the mixture is not required to be heated for denaturing the protein in the protein-containing solution, the energy consumed in the manufacturing process is reduced, thereby lowering the manufacturing costs.Type: GrantFiled: August 15, 1996Date of Patent: October 12, 1999Assignee: Tetra Laval Holdings & Finance, S.A.Inventor: Yoshihisa Yamamoto
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Patent number: 5962046Abstract: Process for the continuous preparation of a fermented milk in which (1) a milk fermented by lactic acid bacteria is prepared in a first device, the fermented milk being subjected to stirring and pH conditions such that syneresis of the milk does not occur, the pH being regulated by the continuous addition of unfermented milk to the first device and continuously drawing off fermented milk from the first device; (2) in a second, post-acidification device, the fermented milk drawn off from the first device is cooled to a temperature of less than 15.degree. C. so as to subject the fermented milk to a post-acidification, the residence time of the fermented milk in the second device being adjusted so that at the outlet of the latter, the pH of the fermented milk is less than pH 4.7; and (3) a fermented milk having a pH of less than pH 4.7 is continuously drawn off from the second device.Type: GrantFiled: December 18, 1997Date of Patent: October 5, 1999Assignee: Nestec S.A.Inventors: Kurt Eyer, Jurg Aebischer, Fred Neumann, Johann Illi
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Patent number: 5958473Abstract: A treated fraction of a high-protein carob germ, with a content of protease inhibitor reduced by at least 75%, relative to its initial natural content, a water content of less than 5%, and a protein content at least equal to 50%, relative to the total weight of the fraction. Also a process for preparing the fraction and the use of this fraction as food additive.Type: GrantFiled: November 26, 1997Date of Patent: September 28, 1999Assignee: Rhodia ChimieInventors: Josef Klinger, Max Sprenger
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Patent number: 5936069Abstract: The present invention provides an economical method to produce an improved soy protein concentrate from soybeans which have been genetically-modified to reduce or eliminate the raffinose, stachyose and lipoxygenase content and associated off-flavors. The improved soy protein concentrate is highly functional, has good palatability and high retention of vitamins, minerals and isoflavones, little or no indigestible oligosaccharides, and is low in fiber such that it can be used in place of soy protein isolates in many applications. Further, the low processing costs of the present invention result in an economical product which offers a superior alternative for lower value uses such as aquaculture diets, pet foods, calf milk replacers, and so forth.Type: GrantFiled: December 4, 1996Date of Patent: August 10, 1999Assignee: Iowa State University Research FoundationInventor: Lawrence A. Johnson
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Patent number: 5891493Abstract: A seed food composition enzymatically predigested to be more readily digestible and utilizable by humans than the seed starting material from which it is derived. A quantity of seeds, either whole seeds or seeds having been modified from their raw, whole, natural state, as by drying, shelling or sprouting is macerated and comminuted. Water is added to form a slurry, and one or more plant-digestive enzymes are introduced. The slurry may be heated and pH may be adjusted and nutrient compounds introduced as required to enhance enzyme activity. When enzymatic predigestion has proceeded to a desired state, characterized by partial or complete conversion of all the enzyme substrate in the seed material or by a desired level of enzyme reaction products, the slurry preferably is dried to a powder and may be mixed subsequently with enzymes and other known materials or compounds to improve, for example, appearance, palatability, shelf life, or nutritive potential.Type: GrantFiled: November 25, 1997Date of Patent: April 6, 1999Inventor: Humbart D. Santillo, Jr.
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Patent number: 5891492Abstract: A fermentation product of sesame with antioxidative properties is provided. This product is useful for use as a food. The fermented sesame is produced by digesting crushed raw whole seed sesame with an enzyme derived from Rhizopus oligosporus, followed by lactic acid fermentation.Type: GrantFiled: November 18, 1997Date of Patent: April 6, 1999Assignee: Yugengaisha SOIInventor: Reisaburo Ishigaki
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Patent number: 5888562Abstract: Process for treating a cocoa nib or liquor, in which a nib or a liquor is prepared from cocoa beans fermented for 1 to 15 days, it is mixed with at least one technical protease in an aqueous medium at pH 3-8, and the mixture is incubated for a time and at a temperature sufficient to obtain at least 10 .mu.mol of hydrophobic amino acids per gram of dry matter and at least 1.4 times more hydrolysis products, compared with those initially present in the cocoa beans. Composition comprising a nib or a liquor from cocoa beans fermented for about 1 to 15 days, and a technical protease and/or a technical invertase. Cocoa obtained by roasting the composition according to the invention.Type: GrantFiled: June 10, 1996Date of Patent: March 30, 1999Assignee: Nestec S.A.Inventors: Carl Erik Hansen, Anthony Klueppel, Eric Raetz
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Patent number: 5882718Abstract: A method for treating an aqueous protein solution so as to kill microorganisms which may be present therein, but without causing coagulation, comprises either (1) mixing the solution with sufficient enzymatically produced protein hydrolysate (H1) to prevent coagulation of the mixture when the mixture is subsequently subjected to a heat treatment to kill microorganisms, and then subjecting the mixture to such a heat treatment, or (2) using one or more enzymes to hydrolyze protein in the aqueous protein solution to an extent sufficient to prevent coagulation of the resulting liquid hydrolysate (H2) when it is subsequently subjected to a heat treatment to kill microorganisms, and then subjecting the liquid hydrolysate (H2) to such a heat treatment. The use of aqueous protein solutions treated in this manner in the production of a foodstuff, such as a meat-based foodstuff, contributes very significantly to reducing any risk of contamination of the foodstuff by harmful microorganisms.Type: GrantFiled: March 6, 1997Date of Patent: March 16, 1999Assignee: Novo Nordisk A/SInventors: Klaus Pommer, Egon Christensen
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Patent number: 5874538Abstract: A process for producing soybean protein comprising the step of adding to a soybean protein-containing raw material an aqueous solution of 0.05 to 3.0% by weight of an inorganic salt to form a suspension, causing soybean protein to dissolve in the suspension with adjustment of the pH thereof to 7.5 to 9.0 to form a suspension extract, and removing insoluble components from the suspension extract to obtain an extract; the step of subjecting the extract to acid precipitation with adjustment of the salt concentration thereof to from 0.2 to 1.0% by weight and the pH thereof to 5.0 to 5.7, to collect an acid precipitate; and the step of washing carried out at least once by adding water or an aqueous solution of not more than 1.0% by weight of an inorganic salt to the acid precipitate to form a dispersion, and stirring the dispersion with adjustment of the pH thereof to from 5.0 to 5.7, to collect a precipitate.Type: GrantFiled: October 15, 1996Date of Patent: February 23, 1999Assignee: Morinaga & Co., Ltd.Inventors: Gorou Kuwata, Masatake Imai, Naoko Murayama
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Patent number: 5866762Abstract: Brassica seeds having a maximum of glucosinolate content of 3.4 .mu.moles per gram of seed, plant lines and progeny thereof which produces such seeds, and meal derived from such seeds are disclosed.Type: GrantFiled: November 1, 1995Date of Patent: February 2, 1999Assignee: Cargill IncorporatedInventors: Lorin Roger DeBonte, Zhegong Fan
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Patent number: 5800850Abstract: Spoilage of heat-sterilized liquid food products is reduced by preparing the liquid food product, prior to sterilization, by mixing an enzymatically-modified phospholipid composition, particularly an enzymatically-modified phospholipid composition having a degree of conversion of greater than 90%, with the liquid food product. Liquid food products which may be so treated include, in particular, coffee, tea, or cocoa beverage-component solids which provide beverage products. Additionally, an enzymatically hydrolyzed phospholipid composition having a degree of conversion greater than 90% may be obtained by hydrolyzing phospholipids in an aqueous medium, wherein the amount of water is greater than one part per part phospholipids, under agitated conditions so that a degree of conversion greater than 90% is obtained.Type: GrantFiled: October 4, 1995Date of Patent: September 1, 1998Assignee: Nestec S.A.Inventors: Gene Frank Clyde, Steven Soon-Young Kwon, Marianne Dorothy Potter, Dharam Vir Vadehra, Elaine Regina Wedral
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Patent number: 5792646Abstract: A process for preparing strains of Saccharomyces cerevisiae containing at least 4,000 ppm of organically bound germanium based on the dry weight of the yeast is described.Type: GrantFiled: May 28, 1996Date of Patent: August 11, 1998Assignee: Daijy CorporationInventors: Tsang Uk Sohn, Won Jong Song, Sang Chul Lee, Tae Kwang Oh
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Patent number: 5773056Abstract: Compositions containing cocoa, sweetener, a combination of food-grade enzymes, and optionally chocolate liquor are described. The compositions provide a cocoa/chocolate liquor flavored syrup having a high concentration of the flavoring, in part due to the substantially higher usage of cocoa and liquor than previous syrups. Additionally, the compositions have excellent flow properties for use in beverages and confections, while further having a low water activity which leads to a longer and more commercially useful shelf life. Some compositions will also contain an acidulant, a mold inhibitor, and vanilla flavor.Type: GrantFiled: September 12, 1996Date of Patent: June 30, 1998Assignee: Guittard Chocolate CompanyInventors: Thalia A. Hohenthal, Michelle Weinberg
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Patent number: 5773055Abstract: A process for preparing a fried bean flavor which comprises preparing a bean paste, hydrolysing the bean paste with a proteinase and a carbohydrase, and reacting the hydrolysed bean paste at an elevated temperature with an edible fat or oil and lecithin.Type: GrantFiled: May 1, 1996Date of Patent: June 30, 1998Assignee: Nestec S.A.Inventors: Eldon Chen-hsiung Lee, John Stewart Tandy
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Patent number: 5753283Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary to stabilize the rice bran before wet milling and microfiltration.Type: GrantFiled: April 12, 1996Date of Patent: May 19, 1998Assignee: Bran-Tec, Inc.Inventor: Neal A. Hammond
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Patent number: 5716801Abstract: A well tasting and organoleptically acceptable vegetable protein hydrolyzate such as soy, pea or rice protein hydrolyzate is produced in high yield by a method using a combination of non-pH-stat hydrolysis and ultrafiltration. Preferably, the method is carried out by mixing a material containing at least 65% vegetable protein as dry matter and water to form a slurry containing a vegetable protein content of about 7-20%, heating the slurry to above 60.degree. C., adjusting the pH of the slurry to about 8.5, hydrolyzing the slurry with at least two different proteases to a degree of hydrolysis of between 15 and 35% without adjusting the pH during hydrolysis to produce a hydrolyzed slurry, inactivating the proteases and separating the hydrolyzed slurry with an ultrafiltration unit having a cut-off value above 5,000 to form a permeate containing the vegetable protein hydrolyzate. One protease may be obtained from B. Licheniformis and the other from B. Subtilis.Type: GrantFiled: April 6, 1995Date of Patent: February 10, 1998Assignee: Novo Nordisk A/SInventors: Per Munk Nielsen, Svend Eriksen, Ole Regnar Hansen, Svend Erik Kristensen, Peter Hvass
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Patent number: 5714183Abstract: Hydrolysis of the galactomannans of a liquid coffee extract, in which this extract is hydrolyzed at a temperature of 20.degree.-80.degree. C. with immobilized beta-mannanases.Type: GrantFiled: April 6, 1995Date of Patent: February 3, 1998Assignee: Nestec SAInventors: Pierre Nicolas, Eric Raetz, Sylviane Reymond, Jean-Luc Sauvageat
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Patent number: 5705205Abstract: A process for increasing the yield of natural vanilla flavor. Green vanilla pods are hydrated. The resulting hydrated pods are ground, forming a liquid phase and a solid phase. The resulting ground hydrated product of green vanilla pods is treated with an enzymatic system including at least one enzyme. The enzyme system possesses from about 10 to about 1000 units of beta-glucose activity per gram of green vanilla pods. The ground hydrated green vanilla pods and the enzymatic system are incubated at a temperature of from about 10.degree. C. to about 40.degree. C. for a period of between about 2 hours and about 30 hours sufficient to allow the release of the vanilla flavor. The liquid phase containing the vanilla flavor is separated from the solid phase.Type: GrantFiled: September 16, 1996Date of Patent: January 6, 1998Assignee: Pernod RichardInventor: Pascal Marc Brunerie
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Patent number: 5652004Abstract: Disclosed is a process for the production of a fermenting material which comprises using 5-100% by weight of a dried gluten product and 95-0% by weight of wheat as a raw material, adding steam to the material so as to adjust the moisture content of the material to within a range of 12-18%, and granulating followed by steaming.Type: GrantFiled: October 13, 1995Date of Patent: July 29, 1997Assignee: Nisshin Flour Milling Co., Ltd.Inventors: Sadao Nagata, Shigeru Endo, Keiichi Kishi
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Patent number: 5609895Abstract: A process for producing half-hulled rice milk, comprising the steps of mixing malted rice, boiled half-hulled rice and hot water before or after saccharification of malted rice at 50.degree. C.-65.degree. C., and emulsifying and filtering the mixture to obtain an emulsified filtrate, whereby the half-hulled rice can be processed into a drink having a pleasant taste and texture without loss of nutrients.Type: GrantFiled: June 6, 1995Date of Patent: March 11, 1997Assignee: Takubo Kogyosho Co., Ltd.Inventor: Yoshiichi Takubo
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Patent number: 5597594Abstract: A cheese-like food is prepared using soybean milk in which 60% or more of the soluble saccharide fractions in the raw soybean are removed; subjecting the soybean milk to lactic acid fermentation to form curds; molding, fermenting and maturing the curds. The obtained cheese-like food closely resembles cheese prepared using milk as the raw material, and has an excellent flavor.Type: GrantFiled: February 28, 1995Date of Patent: January 28, 1997Assignee: Kikkoman CorporationInventors: Masaru Matsuura, Jun Sasaki
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Patent number: 5560955Abstract: This invention pertains to protein compositions having reduced-hygroscopic properties which comprise a homogeneous premixture of (a) a hygroscopic protein and (b) an effective amount of a protein complexing agent to reduce the hygroscopic properties of the protein. The reduced-hygroscopic protein compositions may be used directly or may be incorporated in effective amounts into edible carriers to provide a wide variety of edible compositions. This invention also pertains to methods for preparing these improved protein compositions and the edible compositions in which they may be employed.Type: GrantFiled: October 21, 1994Date of Patent: October 1, 1996Assignee: Healthy Foods SolutionsInventors: Henry J. Izzo, Robert E. Lieberman
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Patent number: 5520933Abstract: The present invention relates to a method for producing foods and beverages having a desirable flavor which comprises bringing an animal-derived, ethyl butyrate-synthesizing enzyme having a potency in the range of 0.1 unit/mg protein or higher under the conditions that ethyl butyrate is formed by reacting 0.5% (w/w) ethanol with 2.6% (w/w) butyric acid, or a substance containing the enzyme into contact with the foods and beverages during their production process.Type: GrantFiled: July 8, 1993Date of Patent: May 28, 1996Assignee: Kyowa Hakko Kogyo Co., Ltd.Inventors: Nobuko Yoshida, Nobuo Ogata, Makoto Egi, Hideo Muromachi, Yoichi Koiwa, Shigenori Ohta
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Patent number: 5520935Abstract: The present invention relates to a pea protein hydrolyzate with very high purity and with organoleptic properties. The present invention also relates to a method for producing said pea protein hydrolyzate.Type: GrantFiled: August 18, 1993Date of Patent: May 28, 1996Assignee: Novo Nordisk A/SInventors: Svend Eriksen, Per M. Nielsen