Abstract: A method to prepare a food containing a gel of a low-methoxylated pectin of at least one fruit or vegetable is disclosed. The method comprises adding pectin esterase to the fruit or vegetable or to the pulp thereof in an amount effective to demethoxylate pectin, optionally adding calcium chloride, and maintaining the fruit or vegetable or pulp under conditions such that the pectin esterase converts high-methoxylated pectin of the fruit or vegetable or pulp to low-methoxylated pectin and the low-methoxylated pectin forms a gel. The fruit or vegetable or pulp is then formulated to obtain the desired food containing the gel. The method is used, for instance, to produce fruit and vegetable jams and jellies, compotes, sauces and soups.

Abstract: A water-soluble dietary fiber comprising as a main component a partially hydrolyzed product of a hemicellulose extracted from a vegetable fiber material by an alkali treatment and subjected to enzymolysis. Various kinds of food and drink can be prepared by mixture of this dietary fiber. Also disclosed is a method of preparing a water-soluble dietary fiber, comprising the steps of subjecting a vegetable fiber material to extraction by an alkali treatment, and treating an extract therefrom with a xylanase to give a partially hydrolyzed product of hemicellulose.

Abstract: A process for producing half-hulled rice milk, comprising the steps of mixing malted rice, boiled half-hulled rice and hot water before or after saccharification of malted rice at 50.degree. C.-65.degree. C., and emulsifying and filtering the mixture to obtain an emulsified filtrate, whereby the half-hulled rice can be processed into a drink having a pleasant taste and texture without loss of nutrients.

Abstract: A method for adhering seasoning to a food product comprising the steps of:a) coating the food product with a solution containing an effective amount of an amylase treated starch;b) adhering thereon at least one seasoning, flavorant, or colorant; andc) drying the resultant food product;the amylase treated starch having been prepared by steam cooking starch, and enzymatically hydrolyzing said cooked starch with amylase in an amount and for a sufficient time to achieve a funnel viscosity (measured at 19% solids using a standard funnel) of 7 to 80 seconds, and a dextrose equivalent (DE) of 2 to 40.

Abstract: The present invention discloses the application of a pectin esterase substantially free from depolymerase activity in the maceration of apple pulp. The use of purified pectin esterase leads to a low amount of pectin degradation products in the juice and to the conservation of protopectin in the apple pomace. Furthermore, the juice yield and the pressability are increased through the use of purified PE.

Abstract: The immobilized enzyme for removal of residual cyclodextrins is either a combination of an alpha-amylase and a CGTase which has been immobilized or a fungal alpha-amylase which has been immobilized. In addition to either the fungal alpha-amylase or the CGTase and alpha-amylase, a debranching enzyme can also be employed. When using a debranched enzyme, the debranched enzyme is also immobilized. By using the immobilized enzyme, the step of inactivating the enzyme is eliminated and the contamination due to the inactivated enzyme is also eliminated.

Abstract: A control system for a kimchi fermentor using a kimchi curing sensor constructed to detect gas bubbles and count the number of gas bubbles produced. For mass production of kimchi or other naturally fermenting foods, the control system includes a microprocessor for operating a heater, cooler, and agitator mounted in one or more kimchi barrels in response to a stored program. In another embodiment, the kimchi fermentor is adapted to a home refrigerator, controlling the compressor and fan of the refrigerator in lieu of said cooler and agitator. The microprocessor receives signals from the kimchi curing sensor and a temperatures sensor, and in response generates control signals to maintain a constant temperature until a desired degree of fermentation is reached, whereupon the microprocessor maintains a storage temperature. A fermentation mode is selectable by the user, and the microprocessor displays its current operation mode.

Abstract: An enzyme composition having a synergetic phytate hydrolyzing activity comprising a phytase having phytate hydrolyzing activity at a pH of from 2.5 to 5.0 and an acid phosphatase having phytate hydrolyzing activity at a pH of 2.5, in a low ratio corresponding to a pH 2.5/5.0 activity profile of from 0.8/1.0 to 3/1. Said enzyme composition preferably displays a higher synergetic phytate hydrolyzing efficiency through thermal treatment. Fungal enzymes, especially those from Aspergillus, are preferred. Use of said enzyme composition in food, feed and fodder products to improve phytate hydrolysis.

Abstract: A DHA-containing food material includes a marine micro algae containing docosahexaenoic acid (DHA). A method of manufacturing the DHA-containing food material has the steps of culturing the marine micro algae containing DHA, separating bodies of the algae, water-washing, disinfecting and drying the bodies of the algae. A DHA-containing food including the marine micro algae containing the DHA can be directly added to a food. A method of manufacturing the DHA-containing food material may include the steps of kneading the marine micro algae containing the DHA with a food material, and heating the kneaded material.

Abstract: A method for seasoning a kimchi, capable of achieving optimum seasoning of a variety of kimchi in accordance with various kimchi seasoning control patterns made depending on the kind of kimchi, the favorite taste of user and the temperature of kimchi at the beginning point of seasoning, and thereby obtaining the favorite taste of user. The method includes the steps of predetermining a seasoning temperature depending on the kind of the kimchi to be seasoned and a desired kimchi taste, estimating a temperature of the kimchi at the beginning point of a seasoning of the kimchi and predetermining a seasoning time depending on the estimated kimchi temperature, seasoning the kimchi at the predetermined seasoning temperature for the predetermined seasoning time, and storing the seasoned kimchi at a predetermined storage temperature.

Abstract: The process entails treating a system such as a food system which contains residual cyclodextrin with both CGTase and an amylase at a temperature of 40.degree. C. to 80.degree. C., a pH of 4 to 6 for a time of 1 to 48 hours to hydrolyze the residual cyclodextrin. The process is especially adapted for food systems such as eggs, dairy, meat, fruit juices, coffee and tea. It is also suited for use in starch hydrolysates and protein hydrolysates. Residual cyclodextrins are contained in a system after the system has been subjected to a process wherein cyclodextrins have been employed either to remove an unwanted component or where the cyclodextrin was separated from the system.

Abstract: A seasoning agent is prepared by adding water to a koji and hydrolyzing at a temperature of from 2.degree. C. to 25.degree. C. at a pH of from 4.5 to 10 for a time of from 6 hours to 28 days. Salt is added to the hydrolyzed koji to form a moromi, which is fermented.

Abstract: The present invention relates to a pea protein hydrolyzate with very high purity and with organoleptic properties. The present invention also relates to a method for producing said pea protein hydrolyzate.

Abstract: The present invention relates to a method for producing foods and beverages having a desirable flavor which comprises bringing an animal-derived, ethyl butyrate-synthesizing enzyme having a potency in the range of 0.1 unit/mg protein or higher under the conditions that ethyl butyrate is formed by reacting 0.5% (w/w) ethanol with 2.6% (w/w) butyric acid, or a substance containing the enzyme into contact with the foods and beverages during their production process.

Abstract: A method of and an apparatus for controlling seasoning of kimchi, capable of meeting maximally the user's taste, by deriving a seasoning condition by deduction about the load of kimchi to be seasoned, seasoning the kimchi according to the derived seasoning condition, and varying a seasoning time derived based on the user's taste in a small range, are disclosed.

Abstract: A Kimchi fermentation and/or storage control apparatus of a refrigerator includes at least one compartment for holding Kimchi; a heater for raising the temperature of the compartment to a predetermined fermentation temperature; a cooling device for lowering the temperature of the compartment to a predetermined storage temperature; a temperature setting and mode selecting section; a temperature sensing means for the compartment; and, a microprocessor for controlling the operations of the heating means and the cooling means according to the signals supplied to the temperature setting and mode selecting section and the temperature sensor means. The microprocessor previously stores in its memory the mathematical product of amount of the time, required to obtain the acidity level of Kimchi considered as the optimum fermentation condition at a given temperature, multiplied by the temperature as a "fermentation completion value".

Abstract: Non-yeast protein is mixed with yeast, and enzymatic hydrolysis is carried out with yeast autolytic enzymes and optionally added exogenous enzymes to produce a yeast extract containing hydrolyzed non-yeast protein. More specifically, a mixture of yeast cells and 5 to 50% of cereal and/or animal non-yeast protein source is maintained at 40.degree. to 50.degree. C. for 5 to 15 hours and then at 55.degree. to 65.degree. C. for 1 to 5 hours to allow enzymatic hydrolysis to produce a water-soluble fraction. The water-soluble fraction is separated and concentrated. The non-yeast protein source may be one or more of maize gluten, corn gluten, wheat gluten, soya bean meal, whey solids, dried red blood, oat bran and wheat bran. By appropriate selection of the non-yeast protein, a yeast extract with specific flavor can be produced for use as a taste additive in the food industry.

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: Dietary fiber are derived from the tapioca pulp fiber that is a by-product of tapioca starch milling operations. The tapioca fiber may be refined through an enzymatic destarching step to provide a fiber comprising at least 70% total dietary fiber, of which at least 12% is soluble dietary fiber. The fiber may be further refined by bleaching. Acceptable foods may be prepared comprising unrefined or refined tapioca fiber.

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: A kimchi-like food produced by combining dried stalks of sanzo-sai, conventional kimchi additives, and improved kimchi additives, and processing the combination according to a new process which includes a two-step aging process. The resulting kimchi-like food is crisp, full-flavored, and sour, and maintains these qualities through long-term storage.

Abstract: A process for manufacturing flavors from the spent mash of a fermentation mixture is provided wherein the spent mash of the fermentation mixture after distillation is separated into two constituent portions, the thin stillage and the wet distillers' grains. The thin stillage portion is then combined with a base to adjust pH thereof to between about 7 and about 11. The pH-adjusted thin stillage portion is then cooked at a temperature between about 130.degree. F. and about 210.degree. F. for a period of about 4 to about 14 hours. The cooked solution is concentrated in an evaporator until about 30% wt. solids level is obtained. The product is then dried to about 5-about 10% wt. moisture content. The product obtained has different flavors, depending on the base added and the pH of the cooking step. If the base is sodium hydroxide, the product has a bland, sweet or yeasty flavor if the pH is 8.5, maple or caramel flavor if the pH is 9.5, and a cracker or nutty flavor if the pH is 10.5.

Abstract: A method for the culturing of gum-secreting plant cells, recovery of the gum from the medium and use of the plant gum in food products is described. In particular, the plant gum product of cultured Pyrus, Prunus avium and Rosa cells can be used in food products as comprising complex carbohydrates and glycoproteins, for example, an emulsifying agent, an emulsion stabilizer, a thickening agent or a texture modifier.

Abstract: A device for controlling fermentation and ensilagation of food for use with an apparatus for fermenting and ensilaging is disclosed. The device comprising a key input unit manually controlled by a user so as to set the rate of fermentation and the ripeness stage. A microprocessor controls the respective units in accordance with a preset program and in response to signals representing the present rate of fermentation and ripeness setting provided by the key input unit. A load control unit controls a heating unit and a cooling unit in response to a control signal applied thereto from the microprocessor and representing the present rate of fermentation and the ripeness stage. A temperature detecting unit detects the present temperature inside an ensilaging container and outputs a signal representing the detected temperature to the microprocessor.

Abstract: 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.

Abstract: Vegetables and fruits are heat-treated to blanch them and then cooled. The heat-treated vegetables are fermented with a lactic bacteria in the presence of water to obtain a fermented food and water of fermentation having a pH of from 3.1 to 4.4. The water of fermentation is drained from the fermented food, which then is washed. The fermented food, at a pH of from 3.8 to 4.4, then is pasteurized.

Abstract: A method for the production of a plant gum product which comprises the steps of culturing gum-secreting plant cells in tissue culture in the presence of a culture medium; and recovering the gum product secreted by the cells from the culture medium. The gum product may be used in a food product, for example, as an emulsifying or stabilizing agent.

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: A mushroom flavorant is prepared by contacting homogenized mushrooms in an aqueous medium with a water-soluble salt of linoleic acid and with oxygen. The flavorant may be further enhanced by adding carob bean extract to the treated homogenate. The treated homogenate may be combined with carriers and other additives and spray-dried.

Abstract: The room-temperature stabilization process particularly for grape must, includes the steps of conveying a flow of grape must to be stabilized, which has preliminarily been subjected to a depectizing treatment with enzymes, toward a flotation tank, of pressurizing all or part of the must in a pressurization tank with dissolution of an oxidizing gas at a pressure comprised between 2 and 6 bar, of depressurizing the part through a laminar flow valve, of mixing the flow of crude must and the depressurized must, of adding coagulating substances in the flow, of feeding the flow into a tank with a very low head in which the supersaturated gas is released in the form of microscopic bubbles which cling to the particles suspended in the must, making them float toward the surface, of removing the floated solids from the surface of the tank and the settled solids from the bottom, and finally of extracting the stabilized must from the tank after a permanence time of no more than 20 minutes.

Abstract: 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.

Abstract: A method of preparing pickled cabbage by a fermentation process, typically in the absence of added salt, wherein the fermentation step of the process consists essentially of fermenting cabbage in the presence of a mixture of ethanol and an ingestible acid selected from the group consisting of acetic acid, lactic acid, malic acid, citric acid, and phosphoric acid, wherein the mixture adds between 25 and 45 osmoles to 100 pounds of cabbage. Similar processes in which part, rather than all, of the salt normally added during fermentation is replaced by the alcohol/acid mixture are also disclosed.

Abstract: 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".

Abstract: A proteic inhibitor of the pectinesterase enzyme has been extracted from fruit, in particular from the kiwi (Actinidia chinensis). The inhibitor is constituted by a single polypeptide chain, having a molecular weight of 28,000 daltons and an isoelectric point not higher than 3.5. The pectinesterase inhibitor may be used as an adjuvant for stabilizing vegetable juices and concentrates.

Abstract: The production and use of a high-intensity red natural colorant prepared from an anthocyanin derived from the cell line of Daucus carota (carrot) is described. The production of the high-intensity red natural colorant comprises the cultivation of Daucus carota in a cell tissue culture. Carrot cells are extracted from the cell tissue culture after subculturing and a suitable growth period. The extract is then purified in order to isolate the anthocyanin found in the carrot cells. The anthocyanin is then concentrated to produce the red natural colorant of the invention. The natural colorant produced is stable over a wide pH range under various conditions. The natural colorant is useful as a coloring agent for food products, cosmetics, and pharmaceuticals.

Abstract: A flavored imitation meat protein material having a fibrous structure is produced by cooking an aqueous mixture of a protein raw material, a flavor material and optionally egg white with a twin-screw extruder and extruding through a die with the expansion of the extruded material. A fried product obtained from the flavored imitation meat protein material is also disclosed.

Abstract: An edible material is produced from grassy materials such as corncob, the husks of rice, barley or buck-wheat etc. by cultivating a fungus of edible mushrooms in a medium containing the grassy material to have the medium digested and removing the specific odor therefrom by heating or fermenting the digested medium. The edible material is nutritious, has good odor and can be served as feed to animals.

Abstract: An enzyme system for hydrolysis of protein material from plant and animal sources is obtained by extracting germinated sorghum seeds. The enzyme system contains a proteolytic component active on intact proteins and large peptides at an optimum pH of 3.2 to 4.2 and a peptidase component active on small peptides at an optimum pH of 4.5 to 6.5. A protein hydrolyzate having an average molecular weight within a selected range can be obtained by varying the pH so as to depress activity of the proteolytic component or the peptidase component. The protein hydrolysates which are obtained are characterized by the absence of bitter taste. Furthermore, by suitably adjusting the enzyme concentration in the reaction medium, the temperature and the hydrolysis time, protein hydrolyzates with an average molecular weight lower than 700 and a low percentage of free amino acids can be obtained.

Abstract: The invention provides a highly nutritional unfermented medium protein animal feed supplement by admixing wet corn bran having an abnormally high moisture content with concentrated corn steep to form a moist cohesive but friable mass, the process eliminating a significant proportion of the energy used in and pollution occasioned by prior art process. In a modification, the above unfermented product is subjected to a natural fermentation stage resulting in a fermented supplement which is microbiologically and gravitationally stable for an extended period of time. One further advantage of the present invention is that the corn bran and steep liquor from a corn wet milling plant can be used in the specific amounts as actually produced in the normal operation of the plant, thereby allowing plant efficiencies to be maintained.

Abstract: A process for the treatment of corn steepwater. The steepwater is incubated for a sufficient time to develop biomass before corn steepwater is fed continuously to the developed biomass at a rate such that the residence time of the steepwater in contact with the biomass is in excess of 4 hours.

Abstract: Biomass slurry is hydrolyzed in a fuel fired hydrolysis heater. When the biomass is fruit waste, the organic acid in the waste is used as the hydrolysis catalyst. When the biomass does not contain organic acid, carbon dioxide generated in a fermenter is fed to the hydrolysis heater as carbonic acid to provide the catalyst. Solids are separated from the hydrolyzed effluent, and flue gas from the hydrolysis heater is used to dry same. The effluent is fermented and subsequently distilled at substantially atmospheric pressure to produce ethyl alcohol vapor. The vapor is fed to a vacuum distillation tower for producing anhydrous ethyl alcohol. Vacuum distillation tower bottoms provide the reflux for the atmospheric distillation unit. A portion of the stillage from the atmospheric distillation unit is recycled by mixing with new feedstock. The remaining stillage is evaporated to a syrup, mixed with unreacted solids, and dried to produce an animal feed byproduct.

Abstract: A method of producing a low-molecular weight peptide mixture, comprising the steps of dissolving a first protease in a buffer solution adjusted to an optimum pH for the protease ranging from pH 3 to 10, adding at least one first protein in a buffer solution having a pH of from 3 to 10 and a concentration of 10 to 60% by weight of the protein material and thoroughly mixing the solution, adding a solution of an ester of at least one amino acid pre-formed by esterification of the amino acid with an alcohol, the pH of said buffer solution being optimum for the incorporation of said amino acid in said starting protein in the presence of said first protease in a plastein reaction, reacting said ester of at least one amino acid with said starting protein in a plastein reaction in the mixed solution whereby said at least one amino acid is covalently incorporated into said starting protein to produce a plastein reaction solution containing a modified protein, hydrolyzing said modified protein using at least one second

Abstract: A process for obtaining banana peel essences and juice from banana peels removed by hand from whole ripe bananas.

Abstract: A process for obtaining banana juice, banana essences and/or de-flavored banana juice from whole, ripe bananas is disclosed.

Abstract: An animal feed supplement is produced from wet corn bran and corn steep liquor exiting a wet corn milling process. Wet corn bran is mechanically dewatered to 30 to 50% solids by weight and then thoroughly mixed with concentrated corn steep liquor having 40 to 55% solids by weight in a ratio of 3:1 to 1:1 to produce a mixture having 35 to 50% solids by weight. This mixture is compacted to form a moist, cohesive, friable, readily transportable mass having a bulk density of 50 to 65 lbs. per cubic foot, a pH of less than 4.5 and a protein content of at least 20% on a dry matter basis. The compacted mass may be permitted to undergo natural fermentation that is substantially anaerobic to a pH of less than 4.25 to produce an animal feed supplement that is microbiologically and gravitationally stable from two weeks to seven months.

Abstract: An unfermented yoghurt-like food and a process for producing the same is disclosed wherein, in the absence of ferementation, soya milk is coagulated with protease and a coagulent for tofu selected from group consisting of glucono delta lactone, calcium sulfate, calcium gluconate, calcium lactate, magnesium sulfate, magnesium chloride, calcium pantothenate and calcium glycerophosphate.

Abstract: A method of preparing vegetables for marketing which involves the steps of:(a) vacuum conditioning of the comestible in its raw state in plastic pouches, i.e. a vacuum packing thereof;(b) a first pasteurization at a temperature ranging from above 85.degree. C. and up to 95.degree. C.;(c) a bacterial development or incubation treatment for a period of 24 to 27 hours at a temperature comprised between 25.degree. and 30.degree. C.;(d) a second pasteurization for 20 to 40 minutes at a temperature comprised between 85.degree. and 93.degree. C.; and(e) refrigeration of the packaged product.The method is especially applicable to fruits and vegetables which are sensitive to heat and, particularly, onions, leeks, garlic, shallots and the like.

Abstract: A process for obtaining banana juice, banana essences and/or de-flavored banana juice from whole, ripe bananas is disclosed.