Abstract: The invention is directed to treating soy based foods with an effective amount of starfish trypsin 1 (DIT.sub.1) to inactivate soybean trypsin inhibitor (STI). Also contemplated are the oral administration of starfish trypsin 1 to overcome soybean trypsin inhibitor and pharmaceutical compositions containing starfish trypsin 1.

Abstract: Preparation of a proteinaceous material suited for use in milk substitutes by treatment of crude vegetable proteins such as soy flour, faba bean flour and the like with an SPS-ase preparation. In addition to conversion of the vegetable protein, the treatment hydrolyzes the soluble polysaccharide content in the crude vegetable protein into predominantly mono- and di-saccharides, including dissolving +hydrolyzing previously insoluble polysaccharides.

Abstract: An improved hydrolysate is prepared from a water-soluble protein by enzymolysis wherein the protein has been heated under alkaline conditions for a period of time insufficient to gel the protein followed by cooling the solution to below 30.degree. C.

Abstract: Purified vegetable protein particularly from soymeal produced by enzymatic treatment to dissolve the remanence employing a novel enzyme composition agent adapted to decompose a hitherto unreported pectic-like polysaccharide capable of binding to proteins.

Abstract: SPS--A novel pectic-like polysaccharide derived from soy plant cell walls characterized by capability to bind to proteins.SPS-ase--The carbohydrase complex capable of decomposing SPS into decomposition products incapable of attaching to protein, and method for producing SPS-ase by cultivation of an SPS-ase producing microorganism for which preferred microorganism strains are Aspergillus aculeatus CBS 101.43 and Aspergillus japonicus IFO 4408.

Abstract: A low-molecular weight peptide composition mainly based on dipeptides and tripeptides is produced by dispersing protein raw material from any suitable source in water at a concentration of 5 to 20 w/v %, adjusting the pH of the dispersion to 1 to 4 with an acid, adding at least two acid proteases to the dispersion, and permitting enzymatic proteolysis to take place for a desired period of time at a suitable temperature while supressing the formation of free amino acids. Also provided is a nutrient agent comprising the thus produced low-molecular weight peptide composition mainly based on dipeptides and tripeptides wherein the contents of free amino acids and those peptides having a molecular weight of at least 700 are individually 20% by weight or less. The nutrient agent is useful in medical treatment.

Abstract: An improved process for producing a salty seasoning by fermentation, wherein the improvement is characterized in that the feeding of raw materials, fermentation or ripening is carried out in the co-presence of potassium chloride and sodium chloride.As compared with the product obtained by a conventional process, the salty seasoning obtained by the above process has a better flavor and has a much lower sodium chloride content so that it is suitable for use in a low sodium diet.

Abstract: Preparing a foodstuff for human or animal consumption by sowing seeds of at least one quick-germinating plant of a type such as to produce strong root systems in peat which is allowed to lie in a layer having a thickness in the range of from 40 to 200 mm for a vegetation period of from 10 to 21 days, there being at least 900 Kg of seeds per hectare of the layer and recovering the germinated seeds and the peat as the foodstuff.

Abstract: Phytate-containing proteinaceous materials are treated with trivalent aluminum to alter the physical, chemical, metabolic, functional and nutritional values of the protein. Protein derived from phytate-containing seed materials treated with trivalent aluminum possess improved solvent solubility, protease digestability, reduced thermophiles and trypsin inhibition reduction, low viscosity, trace mineral bioavailability, etc. without requiring phytate or phytic acid removal. The aluminum treatment may be conducted at numerous protein manufacturing stages with a wide variety of different materials. Phytate-containing proteins may be effectively extracted at acid pH levels in the presence of trivalent aluminum without sacrificing recoverable protein yields.

Abstract: A food grade colorant which is substantially free of 4 methyl imidazole 4 MeI is obtained by digesting a roasted malted cereal in water by use of at least one protease and at least one carbohydrase enzyme. The aqueous extract is separated from remaining solids and retained for use as the colorant. It may be concentrated or dried to a free flowing powder. The colorant obtained from roasted black malted barley typically has a 4 MeI content of less than 50 mg/Kg and a color greater than 14,000 EBC units at 70% solids.

Abstract: A method for producing instantly cookable dried beans which restore their boiled edible condition quickly after being immersed in a hot water. This method comprises a preliminary boiling step to boil raw beans in water, a preliminary immersion step to immerse those boiled beans in water, an enzymatic treatment step to treat the resulting beans in an aqueous solution containing either cellulase or a mixture of cellulase and pectinase, a secondary boiling step to boil these processed beans in an acidic solution, and a drying step to dry the resulting beans in a super-heated steam. The beans before the drying step may be coated with sucrose or lactose. The product dry beans have good appearance with practically no cracks and fractures, and retain their flavor as beans, and can be preserved for an extended period of time, in addition to the feature that the product dried beans are quickly rendered to soft edible state by immersing them in hot water.

Abstract: A method of breeding yeast on residual solution containing lactose from dairies, and ground cereals, leguminous products and/or other raw materials, containing sugars and polysaccharides, ammonia being added as the sole inorganic substance.

Abstract: A powdered malt wort product for preparing beverages is produced by fermenting a brewer's malt wort with a lactic acid producing bacteria such as Streptococcus faecalis and then spray-drying the fermented wort. The resultant powdered fermented wort may be mixed with cocoa or chocolate, plus milk solids and sugar to produce a beverage.

Abstract: A product of fermentation of the water extract of tear grass with a Lactobacillus strain, and foods and feeds comprising said fermentation product. The fermentation product containing useful ingredients of tear grass can be produced by inoculating a Lactobacillus strain in a culture medium containing the water extract of tear grass, and subjecting it to lactic fermentation.

Abstract: Foods and drinks containing bifidobacteria are produced by inoculating and cultivating bifidobacteria or a mixture of bifidobacteria and lactic acid bacteria in a medium containing .alpha.-starch-transformed rice and bifidobacteria-fermentable sugars, and processing the resultant cultivated medium to produce foods and drinks containing bifidobacteria. The .alpha.-starch-transformed rice is produced by cooking rice. The medium for cultivating bifidobacteria may contain milk, and cultivating may be carried out under aerobic conditions.

Abstract: The present invention relates to a process in which an aqueous solution of proteins is subjected to hydrolysis, the product of hydrolysis is subjected to a heat treatment to denature the proteins which it contains and, finally, the proteins are eliminated by ultrafiltration. The ultrafiltration permeate constitutes the purified protein hydrolysate.

Abstract: The present invention relates to a process for the preparation of hydrolyzed products from whole grain, and such derived products. The invention solves the problem of obtaining a protein and sugar containing product able to be filtrated whereby this is achieved by treating whole grain, such as wheat, maize, rye, barley, oat, and rice, with a proteolytic enzyme to transform water insoluble proteins into watersoluble products, and further to treat the starch contents with an amylase free from other carbohydrate hydrolyzing enzymes to form water-soluble starch products, as mono and disaccharides, removing the bran fraction and removing water to obtain a dry, semimoist, or liquid but concentrated derived product. The product is to be added as a sweetening agent in food products as bread, drinks, and cereal products, whereby the bran obtained can be used in bread as fiber additive.

Abstract: A process for the preparation of a textured protein-containing material in which an amylolytic fungus is grown on a moist starch based substrate which includes a nitrogen source assimilable by the fungus the substrate being provided in the form of small, partially gelatinized particles. During growth, the fungus degrades and utilizes a large proportion of the starch, resulting in a dense matrix of closely interwoven mycelia, randomly dispersed with substances containing the residual starch or starch degradation products. On the denaturation of the fungal mycelium, the product assumes a tough but resilient texture and when diced or minced has a similar appearance to meat.

Abstract: The process consists of cultivating, at a temperature below 28.degree. C., the fungus Trichoderma Album in liquid nutrient media, the pH of said media being kept at a value comprised between about 3.7 and 4.8, the dissolved oxygen content being from about 6 to 10 mg/l. The cultivation is carried out with non-traumatizing, efficient stirring and under conditions such that multiplication is practically nil.

Abstract: Food protein flavor is improved by enzymatic conversion of the aldehydes and alcohols in such protein.

Abstract: A process for eliminating the flatulent sugars present in soya which comprises preparing an aqueous soya suspension containing from 5 to 45% by weight of dry matter, inoculating the suspension thus prepared with at least one strain of Saccharomyces uvarum which has reached the state of growth on a medium containing at least one sugar having at least one .alpha.-D-galactopyranosyl bond and fermenting the suspension under anaerobic conditions for at least 8 hours at a temperature of from 15.degree. to 50.degree. C.

Abstract: Processed dried beans which almost instantaneously restore their boiled soft edible condition without a loss of the taste and flavor peculiar to the beans, simply by pouring hot water onto the processed dried beans, and the manufacturing method of such dried beans. Raw beans are first boiled in water, and thereafter they are treated with a solution of an enzyme selected from a group consisting of cellulose, pectinase and a mixture thereof, with or without subsequent boiling of beans in water. The processed dried beans may have a coating of sucrose or lactose. The beans are limited to those which are rich in starch and poor in both protein and fat.

Abstract: Pigment is extracted from seeds containing the same by contacting the seeds with water containing one or more alpha-enzymes for a period of time and at a temperature sufficient to extract the pigment. In particular, annatto pigment can be extracted from the seeds of Bixa orellana L. by the aforementioned process.

Abstract: A novel seasoning liquor having excellent seasoning effect with high nitrogen and alcohol contents, and a method for producing the same by using, as the main raw material, a protein aqueous solution or dispersion containing starch and being obtained from corn. The production method comprises the steps of: saccharifying the starch by adding amylolytic enzyme such as .alpha.-amylase to the raw material, performing lactic fermentation by adding lactic acid bacteria, then pasteurizing and deactivating said enzyme by heating, and decomposing the protein and starch by adding koji containing, as substrates, corn starch, wheat and the like, further performing alcohol fermentation by adding yeast. The concentration of sodium chloride is increased step by step according to the increase of alcohol concentration, and the fermentation and ripening can be finished within a short time of about 25-35 days.

Abstract: A novel light-brown seasoning liquor with high nitrogen and alcohol contents, and a method for producing the same by using, as the main raw material, a protein aqueous solution or dispersion which contains starch and is obtained from corn. The production method comprises the steps of: performing lactic fermentation by adding lactic acid bacteria to the raw material, then pasteurizing it, and decomposing the protein and starch by adding an enzyme solution extracted from koji with a saline solution, further performing alcohol fermentation by adding yeast, thereby finishing the fermentation and ripening within a short period of only 20-35 days. The fermented material is then filtered and sodium chloride is added to the filtrate to obtain the above seasoning liquor.

Abstract: A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a carbohydrate containing plant protein material, fermenting the slurry with yeast to generate carbon dioxide, reacting the carbon dioxide with a hydroxide to form a carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, and then removing steam volatile flavor components. The process produces a liquid product which is improved in odor, taste and color.

Abstract: Oleaginous protein is first converted to acid soluble polypeptides by hydrolysis with a proteolytic enzyme. The hydrolyzate is then acylated to produce an acid soluble protein concentrate having a bland flavor and substantially no objectionable odor.

Abstract: By growing Bacillus natto and lactic acid bacteria on steamed soybeans in the presence of triturated mushroom and carbon sources for the cultivation of lactic acid bateria, there is obtained a fermentation food of soybeans grown with both live bacteria. As compared with soybeans grown with Bacillus natto alone ("Natto"), the present fermentation food lacks objectionable off-flavor or an ammonia odor and keeps its quality unchanged for a longer period.

Abstract: A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a carbohydrate containing plant protein material, fermenting the slurry with yeast to generate carbon dioxide, reacting the carbon dioxide with a hydroxide to form a carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, removing steam volatile flavor components, drying the neutralized slurry, and then blending the dried modified proteinaceous slurry with an unmodified proteinaceous material. The process produces a product which is improved in odor, taste and color.

Abstract: The invention relates to the treatment of cakes and seeds of vegetable origin for obtaining proteins useful in animal or human feeding.It consists in subjecting a cake or seeds, under maceration conditions, to the action of at least one microorganism in separating the insoluble products from the reaction medium, in solubilizing the proteins contained in said insoluble products by means of an alkali and in precipitating and biologically coagulating the said proteins at their isoelectric pH.Protein isolates obtained according to the process of the invention are suitable to human and animal feeding.

Abstract: A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a carbohydrate containing plant protein material, fermenting the slurry with yeast to generate carbon dioxide, reacting the carbon dioxide with a hydroxide to form a carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, removing steam volatile flavor components, and then drying the neutralized slurry. The process produces a product which is improved in odor, taste and color.

Abstract: A mustard flour of controlled pungency is obtained by mixing separately prepared mustard flours. A first mustard flour is prepared wherein the enzyme is deactivated but the glucoside is retained, whereas in a second mustard flour the enzyme is retained but the glucoside is substantially eliminated. Both mustard flours, alone, are mild in flavor.

Abstract: A feeding material for carnivorous animals comprising proteins, carbohydrates, fats, minerals and vitamins, wherein the content of carbohydrates comprises cereals, which have been fermented with spore-forming hay-bacteria. Preferably, the carbohydrates are gelatinized prior to being treated with the hay-bacterias.

Abstract: This invention provides a method for removal of all water soluble carbohydrates in the production of plant protein products, including oligosaccharides containing alpha-1,6-galactosidic bonds which are known to cause flatulence in man and animals. In the method an aqueous solution or dispersion of the plant protein material containing 1-60%, and preferably 15-50% of the dry matter is fermented with particular strains of Saccharomyces that have been found to degrade and assimilate flatus-causing carbohydrates. The fermentation is effected at a temperature between 20.degree. and 40.degree. C for from 12 to 48 hours, on which, if desired, the fermented material is dried.

Abstract: A method of producing soy sauce of superior quality by means of a large capacity closed-type tank in mass production and in a relatively short time, is characterized by the following steps in a soy sauce brewing method: charging soy sauce moromi into a closed large capacity tank provided with a hollow inner cylinder for circulation of moromi, adding enzyme to the system, on one hand feeding inert gas including the necessary minimum amount of oxygen, on the other hand degasing the fermentation system resulting in reduced pressure or vacuum at the top portion of the tank, removing carbon dioxide gas and thus promoting circulation and fermentation of moromi, and reutilizing the useful volatile constituent.

Abstract: Easily wettable, water-soluble protein products having a flocculation temperature of above 80.degree.C and having no bitter taste can be prepared from natural protein sources by a hydrolytic, enzymatic treatment.

Abstract: A process for improving the value of cakes of vegetable origin is described. The crude cakes are macerated in an aqueous medium with strains of microorganisms, notably the yeast Geotrichum candidum. The cakes are thus freed from the sulphur-containing impurities and aflatoxins which contaminate them and limit their use at present. The cakes obtained have an improved nutritive value. New, pure proteins can be isolated from the maceration liquids by precipitation to the isoelectric pH or in the presence of saline solutions.

Abstract: Vegetable protein source materials are dispersed in water at a pH in the range of 2 to 6 and an acid phytase is included therein. The acidic extract containing soluble protein is separated and dried to yield a solid protein of desirable character. A protease can also be used to improve the characteristics of the protein.

Abstract: A process for treating plant materials to obtain a augmented high protein and low carbohydrate product wherein plant materials of high starch content are treated with enzymes which modify the carbohydrates contained therein, to a form assimilable by yeasts and the assimilable carbohydrates are then metabolized by alimentary yeasts to enrich the protein content over that of the starting material.

Abstract: A process for making foods and animal feeds from starchy raw materials, such as flour, meal and grits of cereals, pulses, starch roots, tubers, oil seeds, cakes of oil seeds, milk products, or mixtures of these materials, which includes the steps of: mixing water and at least one high-temperature resistant enzyme with the raw materials to form an extrudable paste; effecting partial gelatinization and initiating fermentation by extruding the paste while heating the paste to a temperature of from 65.degree.C (149.degree.F) to 115.degree.C (239.degree.F); converting the starch into dextrins and sugars by treating the extruded product in a fermentation apparatus for 40 to 90 minutes at a temperature of 55.degree.C (131.degree.F) to 90.degree.C (194.degree.F) in a high humidity atmosphere, as near as possible to saturation; and drying the product after fermentation.

Abstract: A process for the production of a protein food, especially cheese, which comprises coagulating the coagulable proteins of a milk, treating the curd obtained by ultrafiltration on at least one semi-permeable membrane and collecting a concentrated curd of which the dry solids content and the ratio by weight of proteins to non-proteins are substantially equal to those of the end product.