Abstract: The present process concerns the production of glutamic acid or glutamate. The process of the present invention includes the following steps. Glutamine or glutamic acid rich proteins are hydrolysed. Optionally, the glutamic acid is converted to glutamate and the glutamate is isolated. The protein hydrolysate or the glutamate depleted protein hydrolysate is added to the feedstock of a glutamic acid fermentation in such an amount that the protein hydrolysate forms the major carbon and nitrogen source. After fermentation the glutamic acid is converted to glutamate and the glutamate is isolated.

Abstract: A leaf tea especially blended from a black tea and a green tea so that it contains catechins and phenols in a ratio between 0.15 to 0.4, but preferably between 0.2 and 0.3. Such a product resembles black tea but typically possesses an antioxidant activity that is 10% or more higher than that the same mass of the black tea alone. The black tea is preferably low grown while the green tea is preferably from an Assam jat.

Abstract: A process for increasing the viscosity or gel strength of certain food products is disclosed. By the process a pectinaceous homogenate or slurry is subjected to: a) a treatment with a mixture of enzymes, comprising one or more among galactanases, arabinanases, .alpha.-arabinofuranosidases, rhamnogalacturonan acetyl esterases (RGAE), endoglucanases, mannanases, xylanases, and proteolytic enzymes; b) a treatnent with a pectinesterase (PE), which PE is essentially free from pectic depolymerizing enzymes; followed by c) an enzyme inactivating treatment; said process being performed in the presence of divalent metal ions, especially Ca.sup.2+, said ions being inherently present in said homogenate or slurry, or said ions being added at any time prior to, during or after the process steps (a) to (c). The final product may be a jam, marmalade, jelly, juice, paste, soup, dressing, sauce, condiment, ketchup, salsa, chutney, pudding, mousse, or other dessert.

Abstract: Animal feed compositions and methods for treating one or more of soy, pea or rape-seed, or other material derived from Fabales or Cruciferaceae, with an enzyme having rhamnogalacturonase activity, wherein the enzyme having rhamnogalacturonase activity cleaves a rhamnogalacturonan backbone to produce rhamnose as a non-reducing end (RGase II) or cleaves a rhamnogalaturonan backbone to produce galacturonic acid as a non-reducing end.

Abstract: A method of producing cloud stable extracts such as juices from plant material by using one or more enzymes that attack the hairy regions of pectin.

Abstract: The present invention relates to the production of a food flavoring agent. More particularly the invention provides a process for producing a food flavoring agent, which method contains the steps of preparing an aqueous slurry of plant protein and insoluble plant material, treating the slurry with a protease to hydrolyse the protein, maturation, wherein no separation of insoluble material is done between the first two steps. By this method the flavor of a plant protein hydrolysate can be intensified and improved.

Abstract: A Kimchi mix composition having a spice mix, vitamin C at an organic acid. The vitamin continue is either ascorbic acid, calcium ascorbic or sodium ascorbic. The organic acid is either malic acid, citric acid, fumaric acid, stannic acid, succinic acid or mixtures thereof. The vitamin C and the organic acid are present at an amount of 0.5-30% by weight and 0.5-5% by weight, respectively, based on the total weight of the spice mix. The spice mix can include salt, pepper powder, onion powder, garlic powder, mustard powder, paprika powder, kelp powder, ginger powder, seaweed powder, apple powder, fish powder, monosodium glutamate, sesame powder, or mixtures thereof.

Abstract: Process for the production of a meat flavor, in which a mixture of a plant source of proteins and of a plant source of carbohydrates is prepared having at least initially 45% by weight of dry matter, the mixture is inoculated with one or more microbial species traditionally used in the preparation of fermented cooked meat products, and is then incubated for a time period and at a temperature sufficient to produce a meat flavor. The meat flavor may be extracted with oil, a gas, or a fluorocarbon-based solvent. The mixture may be a koji. Flavor compositions are thus produced. In particular, a salami flavor is obtained by incubation with a mixture of Pediococcus pentosaceus and Staphylococcus xylosus or Staphylococcus carnosus.

Abstract: An acidic fruit or vegetable beverage having improved nutritional value. The beverage includes the addition of natural fiber, glucans and a flavoring agent to the beverage. The glucans are substantially derived from a natural grain, such as oats. The flavoring agent includes vanilla flavoring. The vanilla flavoring may be natural vanilla and/or artificial vanilla. The pH of said beverage is typically 3.7-7. The glucans are present in the beverages in amounts up to 5 gram per liter and the glucans contain a substantial amount of water soluble .beta.-glucans. The beverage is typically a ready-to-drink beverage.

Abstract: A hydrolyzed cereal product containing honey or whole fruit or pieces of fruit is obtained by preparing a mixture of cereal flour and alpha-amylase and also honey or fruit, the fruit being whole or in pieces, passing a stream of the mixture through an assembly so that the mixture is treated successively by jets of steam which are injected to envelope the mixture stream to heat the stream first to hydrolyze starch of the cereal flour and so that after the first steam-treatment, wherein the steam jet may be directed to the mixture stream co- or counter-currently, the subsequent successive steam jet or jets are directed to the hydrolyzed product stream counter-currently. Apparatus for carrying out the process includes two nozzles which have conically-shaped ends positioned to form a channel which communicates which a steam-supply passage of a T-shaped body.

Abstract: A process for producing dehydrated vegetables including preparing the vegetables, holding the prepared vegetables for a time and at a temperature to activate pectinmethylesterase (PME), blanching and drying. The drying includes exposure to microwave radiation at a pressure below atmospheric pressure. The invention also provides dehydrated vegetable matter obtainable by the process, a dried food product reconstitutable with aqueous liquids which includes the vegetable matter, and the product when so reconstituted.

Abstract: The present invention is directed to compositions of a fiber blend and a fiber rich, low viscosity beverages. The fiber blend and fiber beverage are enriched with low viscosity fibers including both arabinogalactan and hydrolyzed guar gums.

Abstract: The present invention relates generally to a method of producing plant proteins for use in nutritional products that have reduced levels of phytoestrogens, manganese or nucleotides. More specifically, this invention is directed to a method of using ion exchange technology to remove phytoestrogens, manganese or nucleotides from plant proteins. This invention is also directed to the plant protein product resulting from the inventive process and to nutritional products that use the plant protein product as a source of amino nitrogen.

Abstract: An oral hygienic compound and method for use in domesticated animals such as cats and dogs. The primary component of the oral hygienic compound is pure, natural garlic. The method involves coating or otherwise adulterating the animal's food with the oral hygienic compound in order to maximize garlic exposure within the oral cavity of the animal. Thus, the oral hygienic compound should promote chewing by the animal so as to evenly distribute the garlic within the animal's mouth. Garlic, in an uncooked state, has been found to substantially eliminate a pet's bad breath, whether by substantially reducing odor-causing bacteria within the oral cavity, and/or by other more systemic means when it is administered according to the inventive method.

Abstract: A method for preparing kimchi is disclosed. The method includes the steps of preparing a mixture of vegetables and spices to be used in the preparation of kimchi, adding an effective dietary supplemental quantity of Vitamin C of at least approximately 0.1% to 2.4% by weight Vitamin C to the mixture of vegetables and spices prior to fermentation, and fermenting the mixture and the Vitamin C to produce kimchi exhibiting an increased Vitamin C content.

Abstract: Vegetable sources of cancer chemoprotective agents have been identified which are extraordinarily rich in glucosinolates, metabolic precursors of isothiocyanates. The vegetable sources are used to provide a dietary source for reducing the level of carcinogens in mammals.

Abstract: A seasoning composition is prepared by preparing a koji and in the absence of added salt, hydrolyzing the koji in the presence of a culture of lactic acid bacteria at a temperature between 15.degree. C. and 60.degree. C. and at a pH of from 4.5 to 10 for a period of from 6 hours to 28 days, and the seasoning composition is obtained without preparing a moromi. Inoculation with the lactic acid bacteria culture is carried out either in the hydrolysis stage or in the koji preparation stage, and the hydrolysis may be carried out in two stages with the culture present during the first stage and so that the temperature of the first stage hydrolysis is between 20.degree. C. and 60.degree. C. and particularly between 25.degree. C. and 50.degree. C. and so that the second stage temperature is from 2.degree. C. up to 20.degree. C., and the second stage hydrolysis is carried out for at from 12 hours to 25 days and the first and second stage hydrolysis are carried out for a combined time of from 18 hours to 28 days.

Abstract: A treated fraction of a high-protein carob germ, with a content of protease inhibitor reduced by at least 75%, relative to its initial natural content, a water content of less than 5%, and a protein content at least equal to 50%, relative to the total weight of the fraction. Also a process for preparing the fraction and the use of this fraction as food additive.

Abstract: A process for preparing food flavor precursors which includes enzymatically hydrolyzing fruit pulp fibers with a pectolytic enzyme and a process for the preparation of a food flavor which includes mixing the ingredients of the food flavor with from 1 to 5% of the food flavor precursor thus prepared.

Abstract: An improved process for the preparation of acid stable instant tea. Enzymatic extraction of black tea leaf using an enzyme cocktail adjusted to a critical pH is employed. Black tea is extracted with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME at a selected pH. The resulting tea extract can then be pasteurized, polished and made into a finished beverage or concentrated and dried in the usual manner. As a result, natural tea products are obtained which have improved acid stability, good color and good clarity.

Abstract: The subject invention is directed to enzymatic methods for improving the conservation (storage) and feed values of fibrous crops by treating the crops with a cellulase enzyme mixture.

Abstract: The present invention discusses the use of pectinesterase to demethoxylate high-methoxylated pectins. The pectinesterase makes possible the preparation of food containing fruit or vegetables in a more efficient way. Specifically, fruit and vegetable jams, jellies, compotes and soups are prepared without or with greatly reduced sugar and pectin addition. The present invention also discusses a process for producing apple sauce comprising the use of pectinesterase.

Abstract: A process for the preparation of acid stable instant tea. Enzymatic extraction of black tea leaf with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME is employed. The resulting tea extract can then be pasteurized, polished, and made into a finished beverage or concentrated and dried in the usual manner. As a result, natural tea products are obtained which have improved acid stability, good color and good clarity.

Abstract: Process for the preparation of a vegetable juice or puree in which at least one fresh vegetable is homogenized in the presence of water, where appropriate under an inert atmosphere, so as to release the flavor precursors and part of the endogenous enzymes, the homogenate is incubated at a temperature of between 0.degree. C. and 70.degree. C. for 5 min to 24 h, it is processed, where appropriate, into juice or puree, and then it is pasteurized. Cooked juice or puree derived from unblanched vegetables, capable of being obtained by the process, having an enhanced raw flavor, and a natural color which is better preserved than that of the same cooked juice or puree derived from blanched vegetables. Use of a juice or puree, or of a dry extract of juice or puree in the preparation of a food product.

Abstract: An improved process for the preparation of acid stable instant tea is disclosed. Enzymatic extraction of black tea leaf with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME is employed. The resulting tea extract is polished, at a selected tea solids level and temperature to improve haze. The polished extract is then made into a finished beverage or concentrated and dried in the usual manner. As a result, natural tea products are obtained which have improved acid stability, good color and good clarity.

Abstract: A highly digestible, good preference, relatively high-quality fermented formula feed which is obtainable by mixing a soybean feed material and a wheat splinter capable of decomposing phytin in an amount of not less than that of the soybean feed material, d.s.b., and subjecting the mixture to a lactic acid fermentation under humid conditions.

Abstract: The invention relates to a new nutritional composition resulting from maize steeping. This composition comprises an inorganic phosphorous concentration to total phosphorus concentration ratio (Pi/Pt) of between 35 and 95%. The composition also comprises proteins in an amount which gives a value of less than or equal to 5 according to a C test and reducing substances in an amount which gives a value of less than or equal to 0.9% in the BERTRAND method. A process for producing a nutritional composition is also disclosed, wherein the process requires maize steepwater to be subjected to a treatment with the aid of protease and phytase enzymes in the presence of lactic acid bacteria. Furthermore, the enzymatic treatment is performed on a steepwater whose dry matter content is between 5 and 25%, and Ph between 3 and 5, at a temperature varying between 40 and 50.degree. C. and for 4 to 16 hours.

Abstract: A potato product is obtained by washing peeled potatoes, cutting the potatoes into slices then treating the slices with superheated steam and coating the steam-treated slices with an emulsion prepared from an edible oil and a starchy material, and the coated potato product may be toasted or cooled and frozen.

Abstract: A method of inducing the formation of color determining compounds in a tea-based food product, characterized in that the tea leaves are treated with an exogenous laccase, polyphenol oxidase or peroxidase, in combination with a pretreatment with a tannase. Also, a treatment with a fungal laccase form a Pleurotus species can be performed to enhance the color of a tea-based product.

Abstract: The fat caloric content of foodstuffs containing fats or oils can be reduced by adding to the foodstuffs an acidic amylaceous fermented composition resulting from a process whereina) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized;b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species, Streptococcus thermophilus and Bifidobacterium species;c) then subjected to a fermentation over a period and at a temperature such as to afford a pH of about 3.5 to 4.6 of the fermented material; andd) finally stabilized.

Abstract: A method for preparing kimchi including the steps of adding less than 2.4% by weight Vitamin C and less than 1% by weight Vitamin E to a mixture of vegetables and spices prior to fermentation and then fermenting the mixture. Vitamin C or Vitamin E or both can be added to the mixture. The Vitamin C is selected from ascorbic acid, calcium ascorbate and sodium ascorbate. Organic acids may be added together with the Vitamin C and Vitamin E to the preparation of the kimchi.

Abstract: A process for enhancing the consistency of a macerated fruit or vegetable product by macerating a fruit or vegetable material to almost completely disrupt cellular material therein; adding calcium chloride to the fruit or vegetable material in an amount sufficient to increase consistency after subsequent heat treatment of the material; and heat treating the calcium chloride containing fruit or vegetable material for a sufficient time and at a sufficient temperature to inactivate pectin or other carbohydrate polymer degrading enzymes therein to form a macerated fruit or vegetable product with enhanced consistency. For optimum results, the calcium chloride is added to the macerated material within 1 minute after maceration and the heat treating is conducted within 1 minute after the addition of the calcium chloride.

Abstract: Tea products, particularly black leaf tea and tea powder, derived from green tea leaf are manufactured by a process involving addition of zeolite, preferably a synthetic sodium or potassium zeolite, for reaction with tea ingredients present or subsequently produced to generate red colour species. The tea products produce beverages having enhanced colour characteristics, in terms of colour properties and speed of colour generation, compared with conventional products.

Abstract: A process which permits the facile conversion of green bananas to a sugar syrup uses a sequence of steps involving grinding the bananas, heating the bananas, treating the bananas with an alpha amylase to convert the starch granules into lower molecular weight molecules (liquefaction), changing conditions and treating the low molecular weight starch molecules and other substances in the liquefied fluid with the enzymes, amyloglucosidase, pectinase, cellulase, macerase, etc., filtering the resultant fluid to remove the solids, and, if necessary, evaporating the sugar solution to a suitable concentration. Use of elevated pH in each of the enzymatic conversion steps was found to greatly increase the glucose yield.

Abstract: Tannase covalently immobilized by its glycoside part on an insoluble support. Process for the preparation of a tea extract, in which an aqueous extract of tea leaves is prepared, and the extract is treated at a temperature of 20-65.degree. C. with tannases whose glycoside part is covalently immobilized on an insoluble support, in particular in a tank which contains immobilized tannases in suspension, or in a reactor which includes a fixed bed or a fluidized bed of immobilized tannases.

Abstract: The food and beverage preservative of this invention uses a finely divided calcium component in a solution of vinegar, alcohol and a fermented germ. The calcium component is present in said preservative in an amount of from 3,000 to 4,000 mg for each 100 to 200 cc of the solution. The preservative has a ph of from 4.5 to 5.5. The calcium component is derived from egg shells, clam shells, oyster shells, scallop shells, animal bones, fish bones, coral and any mixtures of two or more of these.

Abstract: Method of preparing an flavoring base, in which a mixture is prepared combining at least water and a starchy starting material, the mixture is liquefied with at least one carbohydrase and it is treated enzymatically with a lipase or a lipoxygenase, and use of the the dried or liquid flavoring base for the manufacture of a food product.

Abstract: Growth of organisms of the post-harvest disease causing fungi Botrytis cinerea and Alternaria brassicicola is inhibited by applying to vegetables of the Brassica family, particularly cabbage, isolates of bacteria of species Pseudomonas fluorescens, Serratia liquefaciens, Serratia plymuthica, Bacillus subtilis, Bacillus pumilis and Bacillus polymyxa.

Abstract: Compositions containing cocoa, sweetener, a combination of food-grade enzymes, and optionally chocolate liquor are described. The compositions provide a cocoa/chocolate liquor flavored syrup having a high concentration of the flavoring, in part due to the substantially higher usage of cocoa and liquor than previous syrups. Additionally, the compositions have excellent flow properties for use in beverages and confections, while further having a low water activity which leads to a longer and more commercially useful shelf life. Some compositions will also contain an acidulant, a mold inhibitor, and vanilla flavor.

Abstract: A method of processing an ESL (extended shelf-life) refrigerated potato product (various cuts) is disclosed. The product is acid blanched when pasteurized and then "seeded" with lactic acid starter culture. The prepared product line has desirable organoleptic qualities and can be stored at refrigerated temperatures typical of commercial retail stores (30.degree.-56.degree. F.) as well as the home refrigeration system. The products have been proven to be pathologically safe when exposed to extended periods of temperature abuse.

Abstract: The invention relates to a method of ensiling fodder made by combining fresh or wilted silage material with solid carbon dioxide while utilizing the essential conditions for homofermentative lactic acid fermentation, which are known in themselves and the basic parameters of which can be monitored. The solid carbon dioxide is added in an amount of 0.5 to 20 kg per ton, preferably 1 to 3 kg per ton, according to a principle of distribution that gives priority to the zones of the silo most endangered by oxygen in the air, in particular the marginal zones. The fermentation process must take place with an amount of silage material large enough to be little affected by the ambient temperature.

Abstract: Method for production of a fruit or vegetable juice concentrate, the steps including milling of the fruit or vegetables in a fruit or vegetable mill with addition of enzymes, heating of the formed mash, stirring of the heated mash with aeration, pressing of the heated aerated mash, centrifugation of the liquid phase from the press, recovery of aroma components by distillation of the supernatant from the centrifugation, and treatment of the dearomatized supernatant from the centrifugation for final degradation of starch and pectin in a holding tank, the treated dearomatized supernatant from the centrifugation is filtered on an ordinary filter, whereafter the filtrate is concentrated. In relation to this method an ordinary filter is used, which is much cheaper than the hitherto used ultrafiltration equipment.

Abstract: A method of preparing a food product rich in glucosinolates wherein cruciferous seeds, with the exception of cabbage, cress, mustard and radish seeds, are germinated, and sprouts are harvested prior to the 2-leaf stage, to form a food product containing a plurality of sprouts.

Abstract: A well tasting and organoleptically acceptable vegetable protein hydrolyzate such as soy, pea or rice protein hydrolyzate is produced in high yield by a method using a combination of non-pH-stat hydrolysis and ultrafiltration. Preferably, the method is carried out by mixing a material containing at least 65% vegetable protein as dry matter and water to form a slurry containing a vegetable protein content of about 7-20%, heating the slurry to above 60.degree. C., adjusting the pH of the slurry to about 8.5, hydrolyzing the slurry with at least two different proteases to a degree of hydrolysis of between 15 and 35% without adjusting the pH during hydrolysis to produce a hydrolyzed slurry, inactivating the proteases and separating the hydrolyzed slurry with an ultrafiltration unit having a cut-off value above 5,000 to form a permeate containing the vegetable protein hydrolyzate. One protease may be obtained from B. Licheniformis and the other from B. Subtilis.

Abstract: A readily water-dispersible hop extract composition, consisting essentially of hop aroma and flavor components comprising at least 10% by weight of free fatty acid substances derived from hops, is useful to increase the utilization of the hop aroma and flavor components. It may be produced by treatment of an extract of hops with a lipase or with an excess of alkali. The starting hop extract, made conventionally as by extraction with organic solvent or supercritical carbon dioxide, preferably has alpha, isoalpha, and beta hop acids removed before treatment with excess alkali. A cosolvent, such as a lower alkanol, polyol, or wetting agent, heat, or high shear may be used to improve mixing of the lipidic organic phase of the hop extract with excess alkali. The water-dispersible lipidic hop extract imparts an enhanced hop aroma and flavor upon addition to the wort at some point during the brewing process between boiling and the beginning of fermentation.

Abstract: A homogeneous and stable cereal suspension having the taste and aroma of natural oats, as well as a method for the preparation thereof, is described. The cereal suspension contains intact .beta.-glucans from the starting material and is prepared byA) dry- or wet-grinding rolled oats or otherwise heat- and water-treated oats to meal,B) suspending the oatmeal in water, if the meal has been produced by dry grinding,C) optionally centrifuging or decanting the suspension in order to remove coarse fibre particles,D) treating the suspension with .beta.-amylase, which specifically gene-rates maltose units and has no glucanase and proteinase effect, to a viscosity of 3-0.1 Pas in the shear rate range of 10-100 s.sup.-1,E) treating the suspension with .alpha.-amylase, which specifically gene-rates maltose units and has no glucanase and proteinase effect, to a viscosity of <0.5 Pas in the shear rate range of 10-100 s.sup.

Abstract: A novel avirulent strain of Geotrichum candidum has been isolated which is effective to inhibit growth of postharvest pathogens on fruit. In use, protection from postharvest fruit-rots may be afforded by application of an effective amount of the strain onto the surface of fruit.

Abstract: A process for the preparation of bound-formed food comprising adding transglutaminase, a casein and an edible surface active agent, to a raw food material. The resulting bound-formed foods have excellent taste and savor.

Abstract: A process for the heterotrophic or predominantly heterotrophic production of whole-celled or extracted microbial products with a high concentration of omega-3 highly unsaturated fatty acids, producible in an aerobic culture under controlled conditions using biologically pure cultures of heterotrophic single-celled fungi microorganisms of the order Thraustochytriales. The harvested whole-cell microbial product can be added to processed foods as a nutritional supplement, or to fish and animal feeds to enhance the omega-3 highly unsaturated fatty acid content of products produced from these animals. The lipids containing these fatty acids can also be extracted and used in nutritional, pharmaceutical and industrial applications.

Abstract: Disclosed is a process for the production of a fermenting material which comprises using 5-100% by weight of a dried gluten product and 95-0% by weight of wheat as a raw material, adding steam to the material so as to adjust the moisture content of the material to within a range of 12-18%, and granulating followed by steaming.