Legume Patents (Class 426/46)
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Patent number: 4880644Abstract: A process for producing an imitation marzipan which comprises soaking dehulled, degerminated and cracked soy beans in hot water, cooling and dehydrating the soy beans, adding the soy beans with sugar and a fat ingredient, mixing and grinding the mixture, and subjecting the resulting mixture to heat treatment and cooling.Type: GrantFiled: September 30, 1988Date of Patent: November 14, 1989Assignee: Fuji Oil Company, LimitedInventors: Hidenobu Matsunami, Takahiro Tsuruda, Naoki Hitosugi, Yoshinori Hirukawa
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Patent number: 4877622Abstract: Protein obtained by coagulating soymilk with microbially produced protease within a pH range not causing acid coagulation and at a temperature higher than the optimum operation temperature of the protease provides food material of desirable flavor and high processability.Type: GrantFiled: January 13, 1989Date of Patent: October 31, 1989Assignees: Kabushikikiaisha Kibun, Kabushikikiaisha Kibun FoodchemifaInventors: Hiroshi Kiuchi, Katsumi Murata, Kazuo Murakami, Isao Kusakabe, Hideyuki Kobayashi
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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: 4855148Abstract: A method for making a quasi-natural cheese fermented food from curds obtained by the lactic fermentation of soybean milk, comprising the steps of: (i) shaping the curds treated in a conventional cheese-making manner to a solid form by compacting and pressing, thereby fixing said curds, and (ii) subjecting the thus fixed curds to fermentative ripening in a brewing material containing at least one type of koji as the substrate to which lactic acid bacteria and/or yeast are added.Type: GrantFiled: April 28, 1988Date of Patent: August 8, 1989Assignee: Fundokin Shoyu Kabushiki KaishaInventors: Yoshihiro Kuribayashi, Kazuomi Sueoka
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Patent number: 4844913Abstract: Disclosed is a dietary foodstuff comprising: (a) glucomannan powder; (b) soybean powder, at 30-100% by weight glucomannan powder, that has been reacted with a protein hydrolysis enzyme, at 5-15% by weight soybean powder; (c) bittern, at 0.5-3% by weight glucomannan powder; (d) refined rice flour, at 0.5-7% by weight glucomannan powder; (e) water, at 10-70 times by weight glucomannan powder; and (f) glucomannan powder coagulant, at 5-10% by weight glucomannan powder, soybean flour, enzyme, bittern, and rice flour.Type: GrantFiled: May 16, 1988Date of Patent: July 4, 1989Assignees: Kabushiki Kaisha Maruzen Shokuhin, Kabushiki Kaisha SokenshaInventor: Ikuzo Ogawa
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Patent number: 4844912Abstract: Process for the pre-isomerization of hops, in particular for preparing a beer or like beverage obtained from solely malt or from malt and at least one substitution cereal in a preparation line comprising an operation for obtaining a sugared wort and an operation for fermenting said wort in the presence of yeasts. The pre-isomerization is effected by cooking and extrusion of the hops at a temperature lower than 120.degree. C. by a continuous passage of the hops, which are previously dried and pressed in a cooker-extruder having at least two screws, with a quantity of water less than 50% by weight, the extruded hops being then mixed with the sugared wort in the beverage-preparing line.Type: GrantFiled: January 27, 1988Date of Patent: July 4, 1989Assignees: Electricite De France, ClextralInventors: Jean-Luc Haas, Beruard Deymie, Pierre Millet, Michel Billon
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Patent number: 4842872Abstract: A method of producing retort food comprises the steps of enclosing and sealing in a packaging container meat such as animal meat or fish meat broiled with a flavoring liquid containing a soy component in such a manner that the content of amino nitrogen originating from said soy component within the flavoring liquid is 0.08 to 0.25% by weight and also containing 4.8 to 8.0% by weight of salt, and subjecting the meat to retort sterilization processing at a temperature of 115.degree. to 130.degree. C. under a gauge pressure of 0.8 to 1.7 kg/cm.sup.2 for 5 to 60 minutes.This method is applicable to the production of retort foods from various soy-broiled meats and is capable of eliminating browning and generation of any unpleasant taste.Type: GrantFiled: September 1, 1987Date of Patent: June 27, 1989Assignee: House Food Industrial Company LimitedInventors: Ko Sugisawa, Yasushi Matsumura, Hidefumi Okamoto, Kumiko Abe
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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: 4816266Abstract: A process for the preparation of a novel cultured tofu is disclosed. Soybean curd (tofu) is mixed with a starter of bacteria commonly used in forming animal-milk yogurt and sheared such that the resultant is a viscous liquid without visible graininess which when incubated at temperatures appropriate to the maximum growth of the bacteria will yield a product with advantages over the original curd including increased shelf-life; improved convenience of use; improved taste and digestibility; and improved nutritional value.Type: GrantFiled: June 19, 1987Date of Patent: March 28, 1989Inventor: Steven Rowat
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Patent number: 4816267Abstract: A process for the production of a nutritional lactic acid fermentation product comprising admixing a lactobacillus with the waste liquor obtained by soaking soybeans in water and then removing the soybeans, said waste liquor containing very low protein content and containing sugar, and then fermenting said waste liquor containing said lactobacillus whereby said nutritional lactic acid fermentation product is obtained.Type: GrantFiled: June 16, 1986Date of Patent: March 28, 1989Assignee: Nagano Miso Kabushiki KaishaInventor: Hideki Oka
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Patent number: 4806481Abstract: The inventor has separated lactobacillus of new kind from soybean processed food, Streptococcus sojalactus. The lactobacillus falls under streptococcus, lactobacillaceae, eubacteriales. This bacterium well grows within the bean soup to make yogurt like food free from smell peculiar to bean soup having good taste without additive.Type: GrantFiled: February 10, 1987Date of Patent: February 21, 1989Assignee: Taishi Foods Company Ltd.Inventors: Huang Y. Yan, Wang D. Peng
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Patent number: 4806367Abstract: Soybean milk is treated with protease at a pH in the range which does not cause acid coagulation in the presence of a magnesium salt as a concentration in the range which does not substantially cause magnesium coagulation, to flocculate protein in soybean milk, thereby a food material having good mouthfeel and high processability may be obtained.Type: GrantFiled: May 29, 1987Date of Patent: February 21, 1989Assignees: Kabushikikaisha Kibun, Kabushikikaisha Kibun FoodchemifaInventors: Hiroshi Kiuchi, Katsumi Murata, Kazuo Murakami, Isao Kusakabe, Hideyuki Kobayashi
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Patent number: 4800093Abstract: A high moisture animal food product containing meat is disclosed in which a portion of the meat is replaced with a filamentous fungal biomass, produced from the fermentation of a medium such as soybean whey by a fungi, such as Aspergillus Oryzae. An unexpected improvement in palatability is obtained with meat products containing the fungal biomass.Type: GrantFiled: May 28, 1987Date of Patent: January 24, 1989Assignee: Ralston Purina CompanyInventors: William C. Hogan, Dennis O. Gierhart
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Patent number: 4784860Abstract: A pet food containing a proteinaceous vegetable source component treated with an SPS-ase preparation in aqueous medium. Presence of this component imparts a decisive improvement in regard to the elasticity and palatability of the pet food.Type: GrantFiled: October 22, 1986Date of Patent: November 15, 1988Assignee: Novo Industri A/SInventors: Flemming M. Christensen, Hans A. S. Olsen, Columbus O. L. Boyce
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Patent number: 4769243Abstract: A method for preparing green aroma compounds is disclosed wherein raw soybeans are ground at a temperature of 60.degree. C. or less, unsaturated fatty acid are added thereto form a mixture, and the mixture is stirred at a temperature of 5.degree. to 60.degree. C. while supplying air or oxygen to form green aroma compounds.Type: GrantFiled: December 3, 1986Date of Patent: September 6, 1988Assignee: Takasago Perfumery Co., Ltd.Inventors: Tsuneyoshi Kanisawa, Hideichi Itoh
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Patent number: 4765995Abstract: A whipped low fat and low cholesterol tofu product which comprises a soft, creamy, water separation resistant tofu spread having a substantially creamy texture is described together with a method of manufacturing a soy bean curd with such qualities from a firm relatively non-porous tofu brick by coating the brick with a thin mellow white miso coating, fermenting the coated brick, removing miso from said brick, steaming said brick, and thereafter whipping said brick to form a creamy texture.Type: GrantFiled: September 16, 1987Date of Patent: August 23, 1988Inventor: Robert J. Pirello
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Patent number: 4757007Abstract: Two kinds of hydrolyzed protein having different characteristics respectively are obtained by hydrolyzing soy protein with protease and separating the mixture of hydrolyzed products using their solubilities in a 5% trichloro acetic acid aqueous solution as the guidance of the separation.The hydrolyzed protein of the low solubility possesses excellent emulsifying properties, and the one of the high solubility possesses excellent foaming properties.Type: GrantFiled: February 22, 1985Date of Patent: July 12, 1988Assignee: The Nisshin Oil Mills, Ltd.Inventors: Masaaki Satoh, Yukio Matsumoto, Koji Hasegawa, Gyota Taguchi, Hiroshi Mimoto
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Patent number: 4748025Abstract: Novel cultured buttermilk compositions made by fermentation of a fermentation mixture comprising about 15 percent to about 70 percent fresh cowmilk, ewemilk or other suitable fresh milk and about 85 percent to about 30 percent soymilk using buttermilk fermentation organisms are provided. Use of a sweetener and a thickener is unnecessary to provide a cultured buttermilk composition having a good acceptability and like or substantially indistinguishable from that of a corresponding cultured buttermilk composition made from the fresh milk used in making the cultured buttermilk compositions. Flavoring agents and fruit preparations suitable as additives in preparation of cultured buttermilk compositions can be added in conventional manner. The provided compositions have an enhanced Protein Efficiency Ratio value of about 2.5 and a reduced animal fat content as compared to the corresponding compositions using 100 percent fresh milk.Type: GrantFiled: February 24, 1986Date of Patent: May 31, 1988Assignee: Rutgers, The State University of New JerseyInventors: Marc R. Bachmann, Endel Karmas
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Patent number: 4722846Abstract: A novel variant belonging to the genus Pediococcus which does not cause fermentation of D-glucose but causes fermentation of pentose, and a process for producing a light-colored soy sauce which comprises adding the variant in the koji preparation step or in the early stage of brewing of soy sauce moromi.Type: GrantFiled: April 5, 1985Date of Patent: February 2, 1988Assignee: Kikkoman CorporationInventors: Keietsu Abe, Hironaga Hashiba, Kinji Uchida
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Patent number: 4714616Abstract: A naturally sweet yogurt-type product is prepared from a dairy or soy-based milk product using rice wine containing active cultures of Saccharomycopsis sp. and Rhizopus spp. as the yogurt-producing microorganisms. The cultured product is pasteurized, refrigerated and is enjoyable as a food product for its natural sweet, bland taste.Type: GrantFiled: September 29, 1986Date of Patent: December 22, 1987Inventor: Anthony H. Kao
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Patent number: 4711787Abstract: A method of manufacturing a livestock feed from okara or refuse produced in the manufacturing of soybean curd or soybean milk. In this method, okara is mixed with a lignin-bearing substance to form a medium for cultivating then white-rotting fungi. When the white-rotting fungi is cultivated in this medium, the composition of okara can be converted into a satisfactory livestock feed. A livestock feed prepared from okara, which can be stored without being denatured for a long period of time, is also disclosed.Type: GrantFiled: February 28, 1986Date of Patent: December 8, 1987Assignee: Yojigen Agricultural CorporationInventor: Keikichi Odaira
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Patent number: 4687739Abstract: There is provided a method for treating an aqueous solution of soybean protein to provide a calcium abundant bean soup drink. The method comprises the steps of adding endpeptidase to an aqueous solution of soybean protein the protein of which has been thermally or alkali denatured, causing the components of the mixture to react with each other under intense agitation, adding calcium salt to the reaction product and optionally adding oil and emulsifying agents to the resulting mixture and homogenizing the mixture.Type: GrantFiled: May 30, 1985Date of Patent: August 18, 1987Assignee: House Food Industries Co., Ltd.Inventors: Ko Sugisawa, Masanori Yamamoto, Ataushi Yasuda, Yukihiro Nomura, Toshio Amano
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Patent number: 4684527Abstract: A process for producing a seasoning is disclosed wherein a hydrolyzate of soy sauce koji prepared from soy sauce raw materials, in a liquid state at a pH of 2.5 to 8.0, is contacted with an immobilized peptidase and/or immobilized glutaminase in the presence of sodium chloride to react therewith.Type: GrantFiled: April 1, 1986Date of Patent: August 4, 1987Assignee: Kikkoman CorporationInventors: Hiroshi Motai, Yaichi Fukushima, Takashi Ishiyama
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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: 4664919Abstract: The inventor has separated lactobacillus of new kind from soybean processed food. The lactic acid bacteria falls under Streptococcus, Lactobacillaceae, Eubacteriales. This bacterium well grows within the soy milk to make yogurt like food free from smell peculiar to soy milk having good taste without additive.Type: GrantFiled: December 28, 1984Date of Patent: May 12, 1987Assignee: Taishi Foods Company, Ltd.Inventors: Huang Y. Yan, Wang D. Peng
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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: 4636388Abstract: A purified protein particularly adapted for enzymatic hydrolysis can be prepared by gelling the protein followed by breaking the gel into particles and washing the particles in sufficient liquid to allow portions of the nonproteinaceous material in the gel matrix to diffuse into the liquid.Type: GrantFiled: December 19, 1984Date of Patent: January 13, 1987Assignee: Stauffer Chemical CompanyInventors: Chifa F. Lin, Chang R. Lee
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Patent number: 4632903Abstract: Enzymatic hydrolysis of soy protein with microbial rennet to DH 0.25-2.5% to produce an egg white substitute. The soluble hydrolysate produced by treatment with Mucor miehei proteinase exhibits superior organoleptic properties.Type: GrantFiled: December 28, 1984Date of Patent: December 30, 1986Assignee: Novo Laboratories, Inc.Inventors: Columbus O. L. Boyce, Raymond P. Lanzilotta, Theodore M. Wong
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Patent number: 4587127Abstract: A process for producing a liquid seasoning, which comprises allowing a hydrolyzate of soy sauce raw materials, in liquid state at a pH of 4.0 to 9.0, to contact with immobilized cells of soy sauce lactic acid bacteria for 30 minutes or more to obtain a lactic fermentation mixture, and subjecting the mixture to the fermentation by a soy sauce yeast.Type: GrantFiled: September 21, 1983Date of Patent: May 6, 1986Assignee: Kikkoman CorporationInventors: Takeshi Akao, Shuichi Nagata, Katsumichi Osaki, Yoshiharu Okamoto
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Patent number: 4569846Abstract: A new food by lactic fermentation which has a good shape-maintaining property when squeezed from a squeezing tube at normal and lower temperatures is prepared by emulsifying an aqueous solution of non-fat milk solids and/or soybean proteins and fats to form an O/W type emulsion and subjecting said emulsion to lactic fermentation, the protein content of said O/W type emulsion is between 2 and 10% by weight, the fat content is between 20 and 40% by weight and the solid fat index of said fat is characterized as follows:6.about.30 at 5.degree. C., 3.about.20 at 15.degree. C., 1.about.10 at 25.degree. C. and difference between 5.degree. and 15.degree.0 C. being not more than 10, and difference between 15.degree. and 25.degree. C. being not more than 10.Type: GrantFiled: July 20, 1982Date of Patent: February 11, 1986Assignee: Nisshin Oil Mills, Ltd.Inventors: Masanao Ohzeki, Takashi Murata, Hiroshi Kanda
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Patent number: 4563357Abstract: Isoelectrically precipitated soy isolate is treated with a plant protease at a temperature of 70.degree. to 85.degree. C. to accomplish thinning or reduction of viscosity.Type: GrantFiled: July 25, 1983Date of Patent: January 7, 1986Assignee: Grain Processing CorporationInventors: Paul R. Witt, Jr., Pamela A. Krone
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Patent number: 4512973Abstract: 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.Type: GrantFiled: October 12, 1983Date of Patent: April 23, 1985Assignee: Genentech, Inc.Inventors: Mark S. Dennis, David A. Estell, David R. Light
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Patent number: 4505938Abstract: A process for producing a soy sauce characterized by adding a matured fruit wine must or a fruit wine to a matured soy sauce moromi mash or raw soy sauce and aging the mixture at room temperature for 3-20 days to expect their mutual interaction.Type: GrantFiled: May 16, 1983Date of Patent: March 19, 1985Assignees: Kikkoman Corporation, Mann's Wine Co., Ltd.Inventors: Hideo Togawa, Taihei Takezawa, Masazumi Watanabe, Kazuya Hayashi, Akira Okuhara
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Patent number: 4483874Abstract: 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.Type: GrantFiled: May 3, 1983Date of Patent: November 20, 1984Assignee: Novo Industri A/SInventor: Hans A. S. Olsen
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Patent number: 4482574Abstract: 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.Type: GrantFiled: March 19, 1984Date of Patent: November 13, 1984Assignee: Stauffer Chemical CompanyInventor: Chang R. Lee
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Patent number: 4478854Abstract: Hydrolysis of plant kingdom polysaccharides by treatment with SPS-ase preparations.SPS-ase is an enzyme adapted to hydrolyzing the water-soluble protein binding polysaccharide present in soy flour decomposed by use of conventional pectinases, which polysaccharide is believed to be widespread in plant kingdom substances. Treatment with an SPS-ase preparation can clarify juices, wines and beers, hydrolyze process wastes such as sugar beet pulp, pomace, and soy milk remanence, improve the digestability of silage, and reduce the viscosity of wort.Type: GrantFiled: May 3, 1983Date of Patent: October 23, 1984Assignee: Novo Industri A/SInventors: Jens L. Adler-Nissen, Henrik Gurtler, Georg W. Jensen, Hans A. S. Olsen, Steen Riisgaard, Martin Schulein
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Patent number: 4478939Abstract: 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.Type: GrantFiled: December 24, 1981Date of Patent: October 23, 1984Assignee: Novo Industri A/SInventors: Jens L. Adler-Nissen, Henrik Gurtler, Georg W. Jensen, Hans A. S. Olsen, Steen Riisgaard, Martin Schulein
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Patent number: 4478940Abstract: 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.Type: GrantFiled: December 24, 1981Date of Patent: October 23, 1984Assignee: Novo Industri A/SInventors: Jens L. Alder-Nissen, Henrick Gurtler, Georg W. Jensen, Hans A. S. Olsen, Steen Riisgaard, Martin Schulein
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Patent number: 4478856Abstract: A process for recovering purified vegetable protein particularly soymeal protein 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. The process can recover protein from corn gluten, cotton seed meal, sunflower meal, rape meal etc.Type: GrantFiled: May 3, 1983Date of Patent: October 23, 1984Assignee: Novo Industri A/SInventors: Jens L. Adler-Nissen, Henrik Gurtler, Georg W. Jensen, Hans A. S. Olsen, Steen Riisgaard, Martin Schulein
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Patent number: 4477472Abstract: A stable, powdered oil/fat of uniform size having a high oil/fat content is prepared by hydrolyzing partially a soybean protein with an acid or a protease to obtain an aqueous solution of protein, adding an oil/fat to said solution to obtain an O/W emulsion and spray-drying said emulsion. When a soybean protein treated with hydrous alcohol is employed, the product obtained has the improved flavor and color suitable for edibles.Type: GrantFiled: January 11, 1982Date of Patent: October 16, 1984Assignee: Nissin Oil Mills, Ltd.Inventors: Akiro Seto, Muneo Sakai, Takashi Sakita
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Patent number: 4476144Abstract: A process for producing concentrated shoyu which comprises adding and mixing a shoyu koji into the juice separated from a shoyu moromi in the early stage of brewing, used as a brewing water, and then carrying out fermentation and ageing according to the usual method.Type: GrantFiled: June 30, 1982Date of Patent: October 9, 1984Assignee: Kikkoman CorporationInventors: Seiji Kitahara, Keitaro Mogi, Thoziro Shimada, Fumio Noda, Yoshihiro Tateyama
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Patent number: 4452888Abstract: 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.Type: GrantFiled: July 1, 1981Date of Patent: June 5, 1984Assignee: Terumo CorporationInventors: Ken-ichi Yamazaki, Shoji Takao, Hiroshi Hara
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Patent number: 4443540Abstract: The present invention prepares protein hydrolyzates by reacting selected protein material with at least one proteolytic enzyme and recovering the low molecular weight protein material by ultrafiltration while recycling the high molecular weight material and proteolytic enzyme for further hydrolysis. A series of ultrafilters of varying permeability may also be used.Type: GrantFiled: September 20, 1982Date of Patent: April 17, 1984Assignee: University of Illinois FoundationInventors: Munir Chervan, William D. Deeslie
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Patent number: 4431629Abstract: Method of producing an egg white substitute material from soy protein. The method comprises extraction of a defatted soy bean material at a pH between about 6.0 and 10.5, separation, subjection of the supernatant to one or more ultrafiltrations and proteolytic hydrolysis of the supernatant or some fraction thereof to a DH between 1 and 8. The hydrolyzed soy material exhibits both a superior whipping or emulsifying ability and a good nutritional value, and it has no bitter taste.Type: GrantFiled: May 6, 1981Date of Patent: February 14, 1984Assignee: Novo Industri A/SInventor: Hans A. S. Olsen
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Patent number: 4431737Abstract: The enzyme alpha-galactosidase is prepared from a constitutive mutant of the strain Saccharomyces cerevisiae NRRL-Y-12057, said mutant being marked by the identification number NRRL-Y-12533.Type: GrantFiled: November 30, 1982Date of Patent: February 14, 1984Assignee: Anic, S.p.A.Inventors: Roberto Olivieri, Paolo Pansolli, Eugenio Fascetti, Pierluigi Ciuffolotti
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Patent number: 4426395Abstract: Retort salad having improved emulsification heat stability can be produced by using mayonnaise-like food containing a partial hydrolyzate of an alcohol-denatured soybean protein with protease as an emulsifier.Type: GrantFiled: March 23, 1982Date of Patent: January 17, 1984Assignee: The Nisshin Oil Mills, Ltd.Inventors: Muneo Sakai, Gyota Taguchi, Kiwako Tsuji, Takashi Sakita
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Patent number: 4409248Abstract: By enzymatically modifying vegetable glycoprotein isolates with an acid proteinase such as pepsin, the glycoproteins may be converted to a vegetable isolate useful as an egg albumin replacement or whip-stabilizing agent. The enzymatic modification partially hydrolyzes the glycoproteins and compositionally alters the glycoprotein subunit and aggregate structure. The enzymatic alteration produces a glycoprotein aggregate comprised of a plurality of subunits having saliently different physical and functional properties from that of the vegetable protein precursor source materials. The enzymatically modified vegetable isolates are capable of forming firm, white, opaque heat-set gels similar to those of egg albumin. The enzymatically modified glycoproteins are compatible with salt-containing recipes and functionally useful over a broad pH range.Type: GrantFiled: August 10, 1981Date of Patent: October 11, 1983Assignee: A. E. Staley Manufacturing CompanyInventors: William F. Lehnhardt, Frank T. Orthoefer
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Patent number: 4383833Abstract: A natural, edible dye, characterized by particular infrared and ultraviolet spectra and a method for its production, in which cell walls of the skins of colored beans of the genus Phaseolus, such as black beans, are destroyed, the released dye is extracted with water or an aqueous solution of a weak organic acid after weak acidulation, the obtained extract is separated from the skin residues, and the solution is concentrated and dried. The dye is used, in particular, for coloring foodstuffs and snack foods, beverages, pharmaceutical and cosmetic products, and for coloring textiles, paper and leather.Type: GrantFiled: February 19, 1982Date of Patent: May 17, 1983Assignee: Dragoco Gerberding und Co. GmbHInventor: Paul Hoffmann