Of Isolated Seed, Bean Or Nut, Or Material Derived Therefrom Patents (Class 426/44)
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Patent number: 5512307Abstract: 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: December 23, 1994Date of Patent: April 30, 1996Assignee: Bran-Tec, Inc.Inventor: Neal A. Hammond
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Patent number: 5510128Abstract: A process for producing an emulsified filtrate of half-hulled rice, 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.-60.degree. C., preferably 57.5.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: August 4, 1994Date of Patent: April 23, 1996Assignee: Takubo Kogyosho Co., Ltd.Inventor: Yoshiichi Takubo
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Patent number: 5503832Abstract: Method for extracting the soluble matter from oil-bearing beans or seeds in a continuous operation from unprocessed beans or seeds, without their soaking or removal of their skin, including a comminution of the unprocessed seeds while spraying the same with a liquid, followed by a filtration.Type: GrantFiled: February 7, 1995Date of Patent: April 2, 1996Inventor: Jean-Christian De Stoutz
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Patent number: 5476773Abstract: A flavorant composition is prepared by inoculating and fermenting a protein-rich material, particularly pulse seeds and in particular, cooked pulse seeds, and then, the fermented material is mixed with a reducing sugar and water, the mixture is heated to obtain a reaction product, and the reaction product is dried.Type: GrantFiled: July 28, 1994Date of Patent: December 19, 1995Assignee: Nestec S.A.Inventors: Sven Heyland, Thang Ho Dac, Hugh Hose, Robert D. Wood
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Patent number: 5429828Abstract: Soil microorganisms are obtained that produce a hemicellulase which is particularly useful in increasing the available energy content of hemicellulosic foodstuffs. These microorganisms can be cultured per se or can be used as sources of genetic information with which to engineer other microorganisms to produce the enzyme. Thus, commercially useful quantities of native or recombinant hemicellulase can be produced with cultures consisting essentially of microorganisms that produce the enzyme. The hemicellulase can then be employed in a feed composition containing complex carbohydrates which the enzyme degrades, enhancing the nutritional value of the composition.Type: GrantFiled: July 14, 1992Date of Patent: July 4, 1995Assignee: Chemgen CorporationInventors: Douglas W. Fodge, David M. Anderson
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Patent number: 5399550Abstract: A multi-functional physiologically active substance can be obtained from the residue of saccharified malt which has been worthless other than feed for cattle. The isolation of the active substance is performed by an extraction of the residue with water or an aqueous solvent and removal of a low molecular weight fraction from the extract.Type: GrantFiled: September 18, 1992Date of Patent: March 21, 1995Assignee: Kureha Chemical Industry Co., Ltd.Inventors: Yuji Maeda, Takayoshi Fujii, Masanori Ikuzawa, Kenichi Matsunaga, Tamotsu Kanoh, Shigeaki Muto
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Patent number: 5376390Abstract: 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 stabilize the rice bran before wet milling and microfiltration.Type: GrantFiled: January 10, 1994Date of Patent: December 27, 1994Assignee: Bran-Tec, Inc.Inventor: Neal A. Hammond
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Patent number: 5356637Abstract: An enzymatic hydrolysate having a high di- and tripeptide content is prepared by subjecting to enzymatic proteolysis a protein mixture preliminarily prepared by means of a thermal treatment. The hydrolysate having a high di- and tripeptide content is extracted by liquid-solid separation, followed by ultrafiltration. The hydrolysate is then subjected to a sterilization and drying operation.Type: GrantFiled: September 4, 1992Date of Patent: October 18, 1994Assignee: Tessenderlo Chemie N.V.Inventors: Pierre C. Loosen, Philippe R. Bressollier, Raymond A. Julien, Claude H. Pejoan, Bernard G. Verneuil
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Patent number: 5352464Abstract: A process for the manufacture of salt-free, condensed seasoning powder, comprising the steps of:adding koji mold to proteinaceous and/or starch-rich starting materials to produce koji;subjecting the koji to hydrolysis, without adding salt, in the presence of alcohol;removing insolubles from the hydrolysate; andconcentrating and drying the remaining mother liquor to yield seasoning powder.Type: GrantFiled: February 27, 1991Date of Patent: October 4, 1994Assignee: Fundokin Shoyu Kabushiki KaishaInventor: Michiro Kotegawa
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Patent number: 5330972Abstract: The apoptosis of CD4 cells in a person infected with the human immunodeficiency virus may be impeded by enterally feeding to the infected person a nutritional product which contains soy protein hydrolysate having a degree of hydrolysis in the range of about 14 to 17 and a molecular weight partition, as determined by size exclusion chromatography, wherein 30%-60% of the particles have a molecular weight in the range of 1500-5000 Daltons. The nutritional product also contains a source of intact protein. The nutritional product has a ratio, by weight, of n-6 to n-3 fatty acids of about 1.3:1 to 2.5:1. The nutritional product also contains a source of dietary fiber.Type: GrantFiled: May 28, 1993Date of Patent: July 19, 1994Assignee: Abbott LaboratoriesInventor: Frederick O. Cope
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Patent number: 5328702Abstract: A method for preparing a solution containing water-soluble minerals comprising the steps of pulverizing and mixing starch or cereal, seed having water-soluble mineral contents and egg shell, adding water to form an aqueous mixture and agitating the same while heating to approximately 80.degree. C. to form a viscous mixture, fermenting the mixture by adding koji to the mixture, and aging the fermented mixture to cause the water-soluble mineral contents in the seed to be dissolved into the aqueous mixture and filtering the resultant fermented and aged mixture to obtain the solution of water-soluble minerals.Type: GrantFiled: June 2, 1992Date of Patent: July 12, 1994Assignees: Keiji Takagi, Makoto Hatto, Masakazu SaitoInventors: Makoto Hatto, Masakazu Saito
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Patent number: 5314706Abstract: An egg yolk fortified with exogenous soybean lysophosphatidylcholine contained in exogenous soybean lysophospholipids is employed as an emulsification agent in oil and water emulsions, particularly in emulsions which are sterilized. The agent may be obtained by hydrolyzing phospholipids derived from soybeans with phospholipase A2, deactivating the phospholipase A2 with a proteolytic enzyme and then inactivating the proteolytic enzyme by heat-treatment at a temperature of from 80.degree. C. to 90.degree. C., and then, egg yolk is fortified by combining and homogenizing the so-obtained lysophospholipids, or exogenous phospholipids containing lysophosphatidylcholine otherwise obtained, with egg yolk.Type: GrantFiled: December 2, 1992Date of Patent: May 24, 1994Assignee: Nestec S.A.Inventors: Ladislas Colarow, Gerard Masson, Hans U. Trueck
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Patent number: 5312809Abstract: A multi-functional physiologically active substance can be obtained from the residue of saccharified malt which is worthless other than feed for cattle. The isolation of the active substance is performed by an extraction of the residue with water or an aqueous solvent and removal of a low molecular weight fraction from the extract.Type: GrantFiled: September 6, 1991Date of Patent: May 17, 1994Assignee: Kureha Chemical Industry Co., Ltd.Inventors: Yuji Maeda, Takayoshi Fujii, Masanori Ikuzawa, Kenichi Matsunaga, Tamotsu Kanoh, Shigeaki Muto
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Patent number: 5292537Abstract: 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: November 12, 1992Date of Patent: March 8, 1994Assignee: Bran Tec, Inc.Inventor: Neal A. Hammond
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Patent number: 5275830Abstract: The present invention relates to a reduced-fat, ready-to-eat food item comprising a cereal component, a water-soluble dietary fiber composition component, and a binding agent component, wherein a sufficient amount of each component is used to provide for said food item to be formed into a desired shape and maintain said shape.Type: GrantFiled: June 19, 1992Date of Patent: January 4, 1994Assignee: The Quaker Oats CompanyInventor: John J. Smith
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Patent number: 5275831Abstract: The present invention relates to a reduced fat, readyto-eat cereal ingredients, said cereal comprising: a base component and a coating component thereon, said base component comprising from about 30 parts to about 90 parts by weight cereal flakes and from 0 parts to about 10 parts by weight milk solids; said coating component comprising from about 5 parts to about 60 parts by weight sugar, from about 1 part to about 10 parts by weight water-soluble dietary fiber composition, from about 1/2 part to about 5 parts by weight of a sugar solution, and sufficient water to make the coating component liquid. The present invention further comprises a process for preparing such a reduced fat, ready-to-eat cereal.Type: GrantFiled: June 19, 1992Date of Patent: January 4, 1994Assignee: The Quaker Oats CompanyInventors: John J. Smith, Robert J. Meschewski
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Patent number: 5266473Abstract: Disclosed is a method for reducing the allergenicity of psyllium seed husk by treatment with an enzyme. An aqueous slurry of psyllium seed husk is treated with the enzyme under conditions sufficient to inactivate the allergenic protein thus reducing the allergenicity of the psyllium seed husk.Type: GrantFiled: January 28, 1992Date of Patent: November 30, 1993Assignee: Kellogg CompanyInventor: Susan Nielsen
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Patent number: 5246718Abstract: The present invention relates to a method for improving the flavor of starch by incubating the starch with an enzymatically active peptidase containing cell preparation under such conditions that enzymatic peptidolysis of a substantial amount of oligopeptides in the starch is the result, which incubation is, optionally, preceded or followed by a non-enzymatic purification step such as steam stripping or solvent extraction. The starch is suited for incorporation into food products, such as spreads.Type: GrantFiled: February 10, 1992Date of Patent: September 21, 1993Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.Inventors: Petrus G. M. Haring, Petrus M. T. De Kok, Ronald P. Potman, Johannes J. Wesdorp
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Patent number: 5244790Abstract: The present invention relates to microorgaisms which produce the aroma and flavor of traditional Korean soybean paste. The present invention also relates to a method for producing the soybean paste which comprises inoculating a pure boiled soybean medium with Bacillus subtilis PM3 or Bacillus subtilis SS9 and culturing it at 25.degree.-35.degree. C. for 40-60 days to produce the soybean paste. The present invention further relates to a method for producing the soybean paste, which comprises inoculating a pure boiled soybean medium with Bacillus subtilis PM3 or Bacillus subtilis SS9 together with a fusant yeast ST723-F31 or Bacillus licheniformis SSA3-2M1 and culturing them at 25.degree.-35.degree. C. for 40-60 days to produce the soybean paste.Type: GrantFiled: December 17, 1991Date of Patent: September 14, 1993Inventor: Jong K. Kim
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Patent number: 5225219Abstract: Amylodextrin compositions are produced from starch hydrolysates having a dextrose equivalent (DE) less than 10 or from milled substrates such as cereals, oilseeds, and vegetable fibers. The compositions give aqueous gels with unexpectedly increased strengths and improved fat-sparing characteristics, including more desirable flavor and texture qualities. The amylodextrin compositions are segregated from hydrolyzed aqueous cereal flour or starch hydrolysate solutions, for example, by precipitation with the proper amount of a water-miscible organic solvent, such as ethanol, acetone, or 2-propanol.Type: GrantFiled: January 2, 1992Date of Patent: July 6, 1993Assignee: The United States of America, as represented by the Secretary of AgricultureInventor: George E. Inglett
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Patent number: 5147666Abstract: Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by malolactic fermentation of an aqueous coffee extract, which may be a green or brown extract. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.Type: GrantFiled: March 6, 1991Date of Patent: September 15, 1992Assignee: Kraft General Foods, Inc.Inventors: Barbara B. Doonan, Geoffrey H. Bertkau, Dennis F. Hayes, Frank Sabella, Ronald H. Skiff
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Patent number: 5141757Abstract: A process for the production of a flavoring agent, in which an aqueous suspension of a protein-rich material is prepared, the proteins are solubilized by hydrolysis with a neutral or alkaline protease, the suspension is heat-treated at a mildly acidic pH value and is then ripened with koji enzymes.Type: GrantFiled: August 10, 1990Date of Patent: August 25, 1992Assignee: Nestec S.A.Inventors: Thang Ho Dac, Robert D. Wood, Alfred Woupeyi
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Patent number: 5106634Abstract: A process for producing a novel cereal grain food product is disclosed. This novel food product is high in fiber and protein with a complex sugars coating that renders the product good-tasting and suitable for human consumption. This process involves the enzymatic conversion and removal of starch from the grain. The converted grain is separated from its liquor before the liquor is fermented to produce ethanol. The food product may be incorporated into baked goods, drinks, breakfast cereals and the like or eaten "as is.Type: GrantFiled: August 30, 1990Date of Patent: April 21, 1992Assignee: Clovis Grain Processing, Ltd.Inventors: Ray S. Thacker, Bill A. Dodgin
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Patent number: 5100679Abstract: A process and composition thereof for making a proteinaceous product which comprises preparing an aqueous slurry of soy protein; treating the slurry by adjusting the pH to about 3.5 to about 6 and adding a viscosity reducing agent selected from the group consisting of a proteolytic enzyme and carbohydrase enzyme and an antioxidant, or mixtures thereof to form a pretreated slurry; heating the pretreated slurry, to a temperature not greater than 155.degree. C. such that the pretreated slurry does not contain a substantial amount of proteinaceous antinutritional factors and antigenicity factors; treating the pretreated slurry with a hydrolyzing agent from a source of alpha-galactosidase; and drying the proteinaceous material to form a soy product.Type: GrantFiled: October 3, 1990Date of Patent: March 31, 1992Assignee: Cargill B.V.Inventor: Rita M. Delrue
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Patent number: 5073387Abstract: A cellulase hydrolysate of tamarind polysaccharide is utilized as a substitute for a portion of metabolizable carbohydrates in processed foods to prepare reduced-calorie versions of said process foods having excellent organoleptic quality. The tamarind hydrolysate comprises DP 7 oligosaccharides, more typically, DP 7 and DP 9 oligosaccharides. The tamarind hydrolysate can be further processed utilizing yeast digestion and/or membrane filtration to remove monosaccharides and low DP (DP.ltoreq.6) oligosaccharides from the hydrolysate composition.Type: GrantFiled: January 24, 1990Date of Patent: December 17, 1991Assignee: Lafayette Applied Chemistry, Inc.Inventor: Roy L. Whistler
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Patent number: 5061497Abstract: A process for producing a novel cereal grain food product is disclosed. This novel food product is high in fiber and protein with an unsweet dextrin coating that renders the product good-tasting and suitable for human consumption. This process involves the enzymatic conversion and removal of starch from the grain. The converted grain is separated from its liquor before the liquor is fermented to produce ethanol. The food product may be incorporated into baked goods, drinks, breakfast cereals and the like or eaten "as is".Type: GrantFiled: September 11, 1989Date of Patent: October 29, 1991Assignee: Clovis Grain Processing, Ltd.Inventors: Ray S. Thacker, Bill A. Dodgin
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Patent number: 5017388Abstract: A process for the preparation of natural vanillin is disclosed wherein eugenol and/or isoeugenol is oxidized microbially to vanillin using microorganisms of the genera Serratia, Klebsiella or Enterobacter.Type: GrantFiled: June 5, 1990Date of Patent: May 21, 1991Assignee: Haarmann & Reimer GmbHInventors: Jurgen Rabenhorst, Rudolf Hopp
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Patent number: 5013561Abstract: Waxy barley grain is processed by a series of processing steps to produce beta-glucan solids, a bran residue, a protein concentrate, barley oil and a maltose syrup in uncontaminated form. The process involves steps of mixing a meal produced from waxy barley grain with water, separating barley solids and a water extract, heating the water extract and separating coagulated protein and beta-glucan solids, mixing the barley solids with water and separating a bran fraction and crude starch, forming a dough from the crude starch and separating gluten and waxy barley starch from the dough, mixing the bran fraction with water and enzymes to carry out starch conversion and produce a liquid mixture, separating solids from the liquid mixture, extracting the solids with alcohol to produce oil and recovering maltose syrup from liquid remaining after separating the solids.Type: GrantFiled: December 20, 1988Date of Patent: May 7, 1991Assignee: Barco, Inc.Inventors: Kenneth J. Goering, Robert F. Eslick
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Patent number: 4990344Abstract: This invention concerns a process for preparing soluble rice protein concentrate with reduced levels of manganese, aluminum, selenium and phytic acid and improved digestibility from rice raw material comprising:digesting the raw material reduced in particle size to permit efficient enzyme action in an aqueous medium with an alpha-amylase enzyme at an operable pH and temperature for a period of time sufficient to solubilize a substantial portion of the rice starch and form a liquid slurry;heating the rice starch slurry at 105.degree. C. to 130.degree. C. for 30 to 60 seconds;separating the high protein rice flour from the rice syrup;treating a slurry of the high protein rice flour with a protease enzyme at an operable pH and temperature in an amount and for a period of time to solubilize the rice protein:clarifying the protease treated slurry to provide a soluble rice protein concentrate with reduced manganese, aluminum, selenium and phytic acid and improved digestibility.Type: GrantFiled: July 11, 1989Date of Patent: February 5, 1991Assignee: Bristol-Myers CompanyInventors: John R. Euber, Gabor Puski, Grant H. Hartman, Jr.
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Patent number: 4981699Abstract: The edible composition having improved water solubility and dispersibility of a useful hydrophobic edible material obtained from an animal or plant natural raw material, improved absorption of the hydrophobic edible material into the body, as well as improved taste and palatability, which comprises the hydrophobic edible material and a water soluble ingredient selected from the group consisting of water soluble low molecular weight peptides, water soluble concentrated extracts and mixtures thereof.Type: GrantFiled: March 23, 1990Date of Patent: January 1, 1991Assignee: Seitetsu Kagaku Co., Ltd.Inventors: Shoshichiro Inada, Reikichi Yanai, Johji Ogasawara, Yoshikazu Tsubakimoto, Kazuhiro Hamatani, Masakazu Takahashi
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Patent number: 4956192Abstract: A process for enhancing a natural vanilla flavor, comprising; freezing mature green vanilla beans at a temperature between -5.degree. C. and -30.degree. C., thawing the frozen beans, and then extracting the flavor constituents from the beans.Type: GrantFiled: August 3, 1989Date of Patent: September 11, 1990Assignee: Societe Nationale Elf AquitaineInventors: Gwenaele Ansaldi, Gerard Gil, Jean Le Petit
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Patent number: 4904483Abstract: The method for production of an upgraded coconut product comprises the steps of: enzymatically treating an aqueous suspension of particles of coconut meat, which may be purified, with a cell wall degrading enzyme and a galactomannase, all essentially free from lipases, and separating a sludge phase. By means of this method a higher yield of directly recoverable clear coconut oil can be obtained in comparison to the yield of directly recoverably clear coconut oil produced by known methods for aqueous coconut oil extraction.Type: GrantFiled: February 15, 1989Date of Patent: February 27, 1990Assignee: Novo Industri A/SInventors: Flemming M. Christensen, Hans A. S. Olsen
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Patent number: 4894242Abstract: The method of the invention comprises selection of whole grain rice, either white or brown rice, which is liquefied, preferably with alpha-amylase enzymes, and then treated with relatively high levels of a glucosidase enzyme and/or a beta-amylase enzyme in a saccharifying step. The total enzymatic reaction time in both the liquefaction and saccharification steps is limited to prevent development of undesirable off-flavors to yield a non-allergenic rice milk produce having surprising milk-like texture and functionality, the rice milk product being characterized by the absence of a rice-like flavor and having a preferred composition defined as follows:______________________________________ Soluble Complex Carbohydrates 10 to 70% of solids; Maltose 0 to 70% of solids; Glucose 5 to 70% of solids; Ash or Minerals 0.1 to 0.6% of solids; Protein and Fat 1 to 3.5% of solids; Fiber 0.05 to 0.4% of solids. ______________________________________The rice milk product can also be converted to a dried product.Type: GrantFiled: March 29, 1988Date of Patent: January 16, 1990Inventors: Cheryl R. Mitchell, Pat R. Mitchell, Robert Nissenbaum
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Patent number: 4876096Abstract: Whole grain rice, either white or brown rice, is liquefied and treated with high levels of a glucosidase enzyme and/or a combination with beta-amylase enzyme in a saccharification step. Total enzymatic reaction time is limited to about four hours for both the liquefaction and saccharification steps combined to prevent the development of undesirable off-flavors. The product of the saccharification step is partially clarified to remove substantially all rice fiber, but not other nutritional values and then concentrated to produce a preferred rice syrup sweetener which is cloudy in character and has a solids composition defined as follows:______________________________________ Soluble Complex Carbohydrates About 10 to 70% of solids; Maltose About 0 to 70% of solids; Glucose About 5 to 70% of solids; Ash or Minerals About 0.1 to 0.6% of solids; Protein and Fat About 1 to 3.5% of solids; ______________________________________The rice syrup sweetener of the invention can be dried to produce dried rice sweeteners.Type: GrantFiled: March 29, 1988Date of Patent: October 24, 1989Assignee: California Natural ProductsInventors: Cheryl R. Mitchell, Pat R. Mitchell, William A. Mitchell
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Patent number: 4859474Abstract: A process for producing fructose sweetened cereal products by enzymatically converting a portion of the cellulose fraction in a cereal comprising cereal; fiber to fructose using cellulase and glucose isomerase is claimed. The process may be carried out at moisture contents exceeding 25% (w/w) and moisture contents between about 40% to 80% are preferred.Type: GrantFiled: September 28, 1987Date of Patent: August 22, 1989Assignee: Nabisco/Cetus Food Biotechnology Research PartnershipInventors: Saul L. Neidleman, John A. Maselli
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Patent number: 4857339Abstract: Breakfast cereals are sweetened by treating cereal grains or at least one cereal grain fraction such as bran, with enzymes comprising glucoamylase and glucose isomerase to produce fructose while retaining cereal particle discreteness or integrity. Enzymatic treatment with alpha-amylase may be initiated prior to, during, or after cooking. The enzymatically treated, cooked cereal grains are formed into breakfast cereal shapes and the enzymes are inactivated to provide a shelf-stable cereal product. The cereal products exhibit a sweet, pleasing complex-honey-like taste and aroma. Producing fructose provides a greater level of sweetness for a given amount of starch conversion into low molecular weight reducing sugars such as mono- and di-saccharides. In achieving a given level of sweetness, more starch or high molecular weight dextrins may be retained for their matrix forming ability or for improved machineability of the enzymatically treated cereal grains into breakfast cereal shapes.Type: GrantFiled: September 28, 1987Date of Patent: August 15, 1989Assignee: Nabisco/Cetus Food Biotechnology Research PartnershipInventors: John A. Maselli, Saul L. Neidleman, Richard L. Antrim, Richard A. Johnson
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Patent number: 4855159Abstract: The present application is directed to a process for producing a processed soybean food having a phosphorus and potassium content reduced by 30% or more. The process comprises heating 1 part by weight of soybean at 70.degree.-150.degree. C. for 1 to 60 minutes in the presence of water, soaking the heated soybean in 5-100 parts by weight of water at a pH of 3 to 6.5 and a temperature of 10.degree.-80.degree. C. for 5 to 36 hours, separating the soybean from the soaking liquor and washing the separated soybean with 1-100 parts by weight of water at a pH of 5 to 9 and a temperature of 10.degree.-80.degree. C. for 10 minutes to 3 hours.Type: GrantFiled: August 4, 1988Date of Patent: August 8, 1989Assignee: Terumo Kabushiki KaishaInventors: Shoji Takao, Hiroshi Nakashima, Mako Tokumoto, Makoto Saitoh, Makoto Watanabe
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Patent number: 4842871Abstract: The invention relates to a method of preserving agricultural products comprising treating these products with an effective amount of Lactobacillus plantarum ATCC 53187 or mutants thereof and the treating organism.Type: GrantFiled: August 1, 1985Date of Patent: June 27, 1989Assignee: Pioneer Hi-Bred International, Inc.Inventor: John E. Hill
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Patent number: 4834989Abstract: A process for preparing a crisp flaked cereal product having up to 8 grams of fiber per ounce of product comprising combining a starch degrading enzyme with a mixture of a farinaceous material and fiber and mixing the combination to form a uniform mixture followed by heating the uniform mixture to about 125.degree. F. for about 3 minutes to activate the enzyme. The enzyme treated mixture is further cooked followed by drying to a moisture of about 18% then tempered for about 45 minutes followed by flaking and toasting to produce a cereal product with a moisture content of about 3%.Type: GrantFiled: July 1, 1987Date of Patent: May 30, 1989Assignee: General Foods CorporationInventors: Albert D. Bolles, Joseph E. Spradlin, Thomas L. Carpenter
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Patent number: 4828846Abstract: A food product suitable for human consumption, having acceptable flavor and nutritional value, is recovered from cereal grain residues remaining after alcohol fermentation. The food product of the invention is produced by controlling the pH at a range of 4.0-5.0 of the various enzymic conversions of starch to alcohol using only certain organic and inorganic acids which avoid imparting unacceptable mineral acid tastes to the finished product. The preferred acid is citric acid. The pH of the slurry residues before drying to a finished product must be neutralized to about 5.0-8.0. Again, satisfactory taste of the finished product is achieved by carefully selecting the neutralizing agent, typically hydroxides or oxides of Na, K or Ca. Resulting products are characterized as containing only salts from acids used to adjust pH which are taste acceptable. The product forms a 1:10 aqueous suspension having a pH of about 5.0-8.0.Type: GrantFiled: January 11, 1988Date of Patent: May 9, 1989Assignee: Washington Research FoundationInventors: Barbara A. Rasco, William J. McBurney
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Patent number: 4804545Abstract: Waxy barley grain of reduced particle size is heated to inactivate natural enzymes to obtain an enzyme inactivated meal, and beta-glucans are extracted from the meal with water. Preferably, inactivation of enzymes is by heating at about 90.degree.-115.degree. C. for about 1 to 2 hours. Solids obtained by separation during extraction are treated with alpha-amylase, beta-amylase and beta-glucanase to obtain starch conversion. Barley oil, high protein concentrate and maltose syrup are recovered.Type: GrantFiled: January 28, 1988Date of Patent: February 14, 1989Assignee: Barco, Inc.Inventors: Kenneth J. Goering, Robert F. Eslick
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Patent number: 4756912Abstract: Whole grain rice, either white or brown rice, is liquefied and treated with high levels of a glucosidase enzyme and/or a combination with beta-amylase enzyme in a saccharification step. Total enzymatic reaction time is limited to about four hours for both the liquefaction and saccharification steps combined to prevent the development of undesirable off-flavors. The product of the saccharification step is partially clarified to remove substantially all rice fiber, but not other nutritional values and then concentrated to produce a preferred rice syrup sweetener which is cloudy in character and has a solids composition defined as follows:Soluble Complex Carbohydrates--About 10 to 70% of solids;Maltose--About 0 to 70% of solids;Glucose--About 5 to 70% of solids;Ash or Minerals--About 0.1 to 0.6% of solids;Protein and Fat--About 1 to 3.5% of solids;The rice syrup sweetener of the invention can be dried to produce dried rice sweeteners.Type: GrantFiled: April 28, 1986Date of Patent: July 12, 1988Assignee: California Natural ProductsInventors: Cheryl R. Mitchell, Pat R. Mitchell, William A. Mitchell
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Patent number: 4744992Abstract: The method of the invention comprises selection of whole grain rice, either white or brown rice, which is liquefied, preferably with alpha-amylase enzymes, and then treated with relatively high levels of a glucosidase enzyme and/or a beta-amylase enzyme in a saccharifying step. The total enzymatic reaction time in both the liquefaction and saccharification steps is limited to prevent development of undesirable off-flavors to yield a non-allergenic rice milk product having surprising milk-like texture and functionality, the rice milk product being characterized by the absence of a rice-like flavor and having a preferred composition defined as follows:Soluble Complex Carbohydrates--10 to 70% of solids;Maltose--0 to 70% of solids;Glucose--5 to 70% of solids;Ash or Minerals--0.1 to 0.6% of solids;Protein and Fat--1 to 3.5% of solids;Fiber--0.05 to 0.4% of solids.The rice milk product can also be converted to a dried product.Type: GrantFiled: April 24, 1986Date of Patent: May 17, 1988Inventors: Cheryl R. Mitchell, Pat R. Mitchell, Robert Nissenbaum
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Patent number: 4678673Abstract: Oilseed products are fermented with a microorganism which produces diacetyl and acetylmethylcarbinol. The microorganism is preferably Lactobacillus caseissprhamnosus ATCC 39595. The fermented oilseed products have a buttery or dairy-like flavor and are useful in preparing imitation dairy products such as imitation cream cheese.Type: GrantFiled: March 9, 1984Date of Patent: July 7, 1987Assignee: Kraft, Inc.Inventors: Wayne E. Marshall, Constance J. Hofmann
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Patent number: 4643899Abstract: A newly discoverd microorganism having characteristics of an Arthrobacter and having the ability to utilize peanut hull lignin as a sole source of carbon is disclosed. Peanut hulls have a higher lignin content than hardwoods and softwoods. The newly discovered microorganism makes the biodegradation of peanut hulls and other similar lignin containing biological waste products commercially feasible. Specifically, a process for converting peanut hulls and other similar lignin containing biological waste products to animal feed is disclosed.Type: GrantFiled: November 14, 1983Date of Patent: February 17, 1987Assignee: Georgia Research FoundationInventors: Thomas J. Kerr, Robert D. Kerr
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Patent number: 4642236Abstract: A process for the reduction of undesirable flavor components contained in a vegetable protein material such as a soy isolate, is described. An aqueous slurry of the vegetable protein material is formed and contacted with a mold of the genus Rhizopus or Aspergillus under conditions that are sufficient to reduce the level of undesirable flavor components in the protein material, yet insufficient to result in substantial replication or growth of the mold.Type: GrantFiled: April 4, 1985Date of Patent: February 10, 1987Assignee: Ralston Purina CompanyInventors: Beverly A. Friend, Dennis L. Gierhart, Judy K. O'Brien
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Patent number: 4613507Abstract: A process for producing a food composition possessing a malt-like flavor is disclosed. The process involves germinating a cereal grain seed until sprouted roots develop. The sprouted roots are explanted and are then grown on a nutrient medium. The cultured root are then harvested and heated to develop the malt-like flavor. The composition may be utilized as a source of malt flavor in a foodstuff or beverage.Type: GrantFiled: December 29, 1983Date of Patent: September 23, 1986Assignee: General Foods CorporationInventors: Charles V. Fulger, Gerhard J. Haas, Edwin B. Herman, Charles R. Lazarus
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Patent number: 4563356Abstract: A lactic acid fermented sunflower seed milk and imitation acidic dairy desserts and drinks made from vegetable seed milk and the product thereof. Lactic acid fermented sunflower seed milk and imitation acidic dairy desserts and drinks made from vegetable seed milk are obtained by inoculating sunflower seed milk with lactic acid bacteria to carry out fermentation, and subsequently adding acid drinks and/or organic acids to obtain the desired flavor.Type: GrantFiled: December 6, 1983Date of Patent: January 7, 1986Assignee: Sumitomo Chemical Company LimitedInventors: Koichi Fujisawa, Akiko Yokoyama, Gohfu Suzukamo
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Patent number: 4562078Abstract: Barm for bakery and pastry products is produced by mixing an alcohol-freed beer solution with Koji and incubating the mixture at a temperature of 20.degree.-30.degree. C. The Koji is prepared by inoculating steamed rice with Aspergillus oryzae.Type: GrantFiled: June 21, 1983Date of Patent: December 31, 1985Assignee: Nisshin Flour Milling Co., Ltd.Inventors: Rikiichi Kizawa, Shinji Ishigami
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Patent number: 4551335Abstract: A new protein product, namely fermented sunflower meal, prepared by the lactic fermentation of de-oiled meal originating from sunflower seeds, and characterized, in comparison with the starting material, by better chemical, physical and nutritional properties, such as increased protein solubility, a lower level of chlorogenic acid, the phenolic pigment responsible for darkening the meal, the absence of fermentable sugars (raffinose), and a higher content of lysin, the main limiting amino acid of the sunflower. The lactic fermentation, which is not spontaneous for sunflower meal in water, as in the case of various cereals, is developed by suitably acidifying an aqueous suspension of meal and allowing it to incubate for some days.Type: GrantFiled: March 31, 1983Date of Patent: November 5, 1985Assignee: E.N.I. Ente Nazionale IncorporatedInventors: Marco Canella, Daniele Marghinotti, Adriano Bernardi, Giancarlo Sodini