With Added Enzyme Material Or Microorganism Patents (Class 426/52)
  • Patent number: 10226061
    Abstract: Oxygen is a major quality-deteriorating factor with respect to many food products in that it may cause the growth of molds and the development of rancid off-flavors, which reduce the quality or shelf life of many food products. The present invention provides an improved food packaging and a method for prolonging the shelf life and quality of packaged foods by packaging the food in a packaging material together with a microbial oxygen absorber, such as Lactococcus spp., Streptococcus spp., Lactobacillus spp., Leuconostoc spp., Brevibacterium spp., Propionibacterium spp., and Bifidobacterium spp.
    Type: Grant
    Filed: June 18, 2014
    Date of Patent: March 12, 2019
    Assignee: ARLA FOODS AMBA
    Inventors: Soren K. Lillevang, Grith Mortensen, Mette Nortoft Kristensen, Henrik Skou Pedersen, Torben Lohse Friis, Niels Kristian Sorensen
  • Patent number: 10123558
    Abstract: The present invention relates to Leuconostoc citreum CJGN34 KCTC 10974BP lactic acid bacteria, fermented foods including kimchi manufactured using the lactic acid bacteria as a starter, and lactic acid bacteria composition comprising of the lactic acid bacteria. The novel Leuconostoc citreum CJGN34 of the present invention enhances the general taste quality of kimchi; increases the intrinsic complex sour taste and carbonated taste of kimchi manufactured by traditional manufacturing method in wintertime; and regularly sustains the fermentation quality during the year; particularly, has an effect for controlling the deterioration of fermentation quality in the summer in which the taste quality deteriorates. Thus, the lactic acid bacteria of the present invention can be used as a starter in fermented foods including kimchi, or as a drug medicine in the form of a tablet or capsule mixed with carriers or additives, or a s probiotics for foods; or applied in cosmetic ingredients by mixing in a certain amount.
    Type: Grant
    Filed: September 26, 2016
    Date of Patent: November 13, 2018
    Assignee: CJ CHEILJEDANG CORP.
    Inventors: Bong Joon Kim, Ji-Young Oh, Min-Soo Kwon, Heon Woong Jung, Kang-Pyo Lee
  • Patent number: 10085470
    Abstract: The present invention provides a method for improving the quality of soy sauce using Bacillus amyloliquefaciens, which relates to the field of microbiology and food technology. The method comprises inoculating Bacillus amyloliquefaciens BBE JY06 during soy sauce fermentation. With Bacillus amyloliquefaciens addition during soy sauce fermentation, the aroma and tastes of soy sauce is improved and the ethyl carbamate content in soy sauce is decreased as well.
    Type: Grant
    Filed: July 7, 2016
    Date of Patent: October 2, 2018
    Assignee: Jiangnan University
    Inventors: Fang Fang, Jiran Zhang, Xifei Yang, Chuanwang Hu, Jian Chen, Guocheng Du
  • Patent number: 9926611
    Abstract: The present invention relates to a method for the modification of cereal bran, a method for the production of a modified cereal bran product as well as the use of such products in the production of food products.
    Type: Grant
    Filed: April 8, 2011
    Date of Patent: March 27, 2018
    Assignee: DuPont Nutrition Biosciences ApS
    Inventor: Jens Frisbaek Sorensen
  • Patent number: 9822334
    Abstract: A method for treating silage to enhance the aerobic stability by increasing the fermentation and stabilization of silage by inhibiting growth of microorganisms selected from yeasts, molds and spore-forming bacteria and permitting earlier aerobic 5 exposure is disclosed. The method comprises treating silage or feed with a composition comprising Lactobacillus buchneri strain LN7125, or Lactobacillus brevis strain LB5328, or Lactobacillus brevis strain LB7123, and mixtures or a mutant thereof which retains the silage preservative activity of LN7125, LB5328, or LB7123, or the antimicrobial components produced thereby. The strains of Lactobacillus 10 buchneri and Lactobacillus brevis disclosed in the invention have been purified and isolated and have been found to improve aerobic stability of silage allowing earlier aerobic exposure post ensiling than is presently practiced.
    Type: Grant
    Filed: March 7, 2014
    Date of Patent: November 21, 2017
    Assignee: PIONEER HI-BRED INTERNATIONAL, INC.
    Inventors: Elizabeth Harman, William Rutherford, Brenda Smiley
  • Patent number: 9802990
    Abstract: The present invention concerns certain peptides obtainable by hydrolysis from soy glycinin by the action of supernatant cultures of strains belonging to the genera Lactobacillus or Streptococcus. These peptides, extracts containing them and food products containing them are useful for the treatment and/or prevention of obesity and oxidative stress.
    Type: Grant
    Filed: February 19, 2013
    Date of Patent: October 31, 2017
    Assignee: DANONE, S.A.
    Inventors: Agusti Montserrat Carreras, Cristina Alvarez Fernandez, Montserrat Andreu Corominas, Daniel Ramón Vidal, Esther Bataller Leiva, Patricia Martorell Guerola, Salvador Genovés Martínez
  • Patent number: 9655912
    Abstract: Campylobacter are the commonest reported bacterial causes of gastroenteritis in the UK and industrialized worlds. This invention relates to a method of preventing or reducing the colonization of the gastrointestinal tract of an animal with Campylobacter. Accordingly, the present invention provides a method for disinfection of an animal comprising administering to said animal at least one compound that binds to MOMP or FlaA of Campylobacter in an effective amount to reduce the number of Campylobacter present in the gastrointestinal tract of said animal. The present invention also provides a method of preventing or reducing transmission of Campylobacter from one animal to another.
    Type: Grant
    Filed: February 15, 2013
    Date of Patent: May 23, 2017
    Assignee: Akeso Biomedical, Inc.
    Inventors: Jafar Mahdavi, Dlawer Ala'Aldeen
  • Patent number: 9382507
    Abstract: A method for improving the malolactic fermentation in wines comprising conducting the malolactic fermentation using lactic acid bacteria with organic alkaline or neutral dispersing agent.
    Type: Grant
    Filed: July 16, 2008
    Date of Patent: July 5, 2016
    Assignee: Sandt Associates
    Inventor: Bernd W. Sandt
  • Patent number: 9370199
    Abstract: The object of the invention is a new strain of Lactobacillus buchneri A deposited in the Collection of Industrial Microorganisms in the Institute of Agricultural and Food Biotechnology in Warsaw, under the number KKP 2047 p. The invention also concerns composition and a multi-component preparation for starch-rich plant preservation comprising this new strain, uses thereof and the method of silage production or starch-rich plant preservation.
    Type: Grant
    Filed: February 18, 2014
    Date of Patent: June 21, 2016
    Assignee: INSTYTUT BIOTECHNOLOGII PRZEMYSLU ROLNO-SPOZYWCZEGO
    Inventors: Krystyna Zielinska, Agata Fabiszewska, Krystyna Stecka, Michal Swiatek
  • Patent number: 9101566
    Abstract: The present invention provides dendritic cells (DCs) having reduced inflammatory activity, a method for producing DCs capable of inducing regulatory T cells and regulatory T cells, and substances useful for such a method, wherein the DCs and regulatory T cells are useful for prevention and treatment of immune diseases. The present invention relates to a cereal plant-derived material fermented with a koji microorganism, which is obtained by fermentation thereof with a koji microorganism, or a processed product thereof. Preferably, the fermented product or a processed product thereof comprises 14-dehydroergosterol. According to the present invention, regulatory DCs and regulatory T cells can be induced and the proliferation of inflammatory T cells can be suppressed using plant-derived materials.
    Type: Grant
    Filed: June 25, 2010
    Date of Patent: August 11, 2015
    Assignee: KIRIN HOLDINGS KABUSHIKI KAISHA
    Inventors: Daisuke Fujiwara, Masaru Kato, Hideki Koizumi, Kumiko Ikado, Yasuhisa Ano
  • Publication number: 20150132435
    Abstract: The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium chloride, a faster fermentation pickle is achieved with no decrease in quality.
    Type: Application
    Filed: January 7, 2015
    Publication date: May 14, 2015
    Applicant: A-FERM SYSTEMS, LLC
    Inventor: William A. Scott
  • Publication number: 20150104542
    Abstract: The invention concerns a shelf-stable concentrate cooking aid comprising a reduced amount of natural MSG, IMP and GMP between 10 and 20% in weight of natural food derived acids and sugars and between 20 and 45% of naturally derived macromolecules.
    Type: Application
    Filed: December 17, 2014
    Publication date: April 16, 2015
    Inventors: Wen Sze Lien, Zhu Gao, Yong Fu Wang, Beatrice Lado, Yan Xi Jin, Fabien Robert, Ahmed Bousbaine, Nadji Rekhif, Christopher Brimelow
  • Publication number: 20150093472
    Abstract: An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method for reducing acrylamide formation in a substance comprising L-asparagine is also described.
    Type: Application
    Filed: September 4, 2014
    Publication date: April 2, 2015
    Inventors: PIETER BERENDS, SWEN RABE, RALF GUNTER BERGER, DIANA LINKE, NADINE EISELE
  • Patent number: 8974843
    Abstract: Method of reducing the mTOR pathway stimulating activity of amino acid containing nutritional materials. This method comprises treating an enzymatically hydrolyzed protein material such as casein, whey, or soy protein with at least one enzyme capable of converting mTOR pathway stimulating amino acids and amino acid residues, such as leucine or methionine, into alternate chemical entities that do not stimulate or stimulate to a significantly lesser degree the mTOR pathway, while preserving the non-mTOR stimulating amino acids. These one or more alternate chemical entities should ideally be suitable for consumption, or alternatively be capable of being removed from the treated material through low cost extraction or conversion techniques. The material may then be sold as is, or alternatively packaged with low glycemic carbohydrates, healthy lipids, vitamins, and flavors and sold as a variety of different food products intended for an artificial diet intended to mimic the effects of caloric restriction.
    Type: Grant
    Filed: October 1, 2010
    Date of Patent: March 10, 2015
    Inventor: Ronald E. Rosedale
  • Publication number: 20150050222
    Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
    Type: Application
    Filed: August 28, 2012
    Publication date: February 19, 2015
    Inventor: Avetik Markosyan
  • Patent number: 8956670
    Abstract: There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidizing a reducing group of the sugar.
    Type: Grant
    Filed: March 29, 2012
    Date of Patent: February 17, 2015
    Assignee: Dupont Nutrition Bioscience APS
    Inventors: Jørn Borch Søe, Lars Wexøe Petersen, Charlotte Horsmans Poulsen, Thomas Rand, Dana L. Boll
  • Publication number: 20150030725
    Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The compositions mainly comprise glucosyl derivatives with superior taste characteristics and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
    Type: Application
    Filed: August 28, 2012
    Publication date: January 29, 2015
    Applicant: PureCircle USA Inc.
    Inventor: Avetik Markosyan
  • Publication number: 20140377406
    Abstract: The enzymatic effect on an intracellular substrate present in vegetable cells with a membrane can be increased by pre-treating the vegetable material with a pulsed electric field.
    Type: Application
    Filed: September 10, 2014
    Publication date: December 25, 2014
    Inventors: Lisbeth Kalum, Hanne Vang Hendriksen
  • Publication number: 20140370152
    Abstract: The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium chloride, a faster fermentation pickle is achieved with no decrease in quality.
    Type: Application
    Filed: June 10, 2014
    Publication date: December 18, 2014
    Applicant: FERMENTING SOLUTIONS INTERNATIONAL, LLC
    Inventor: William A. Scott
  • Publication number: 20140356481
    Abstract: The present invention provides a brewed soy sauce that has light color and reduced smell with a robust taste. In the brewed soy sauce, HEMF is less than 15 ppm. Glutamic acid is 0.9% (w/v) or more. Lactic acid and acetic acid are respectively 0.1% (w/v) or more. Reducing sugar is 1.5% (w/v) or less. Levulinic acid is less than 0.01% (w/v). And, pH is 4.5-5.5. The brewed soy sauce is produced as follows: First, a raw material is prepared from a plant protein-source material and a low-starch carbohydrate-source material. Then, koji is made by inoculating koji mold to the prepared raw material. Next, salt water is added to the koji, and the mixture of the salt water and koji is fermented. At least 5 days after initiating the fermentation, yeast belonging to Candida genus is added to the mixture. Then, the fermentation is matured.
    Type: Application
    Filed: May 30, 2014
    Publication date: December 4, 2014
    Applicant: Yamasa Corporation
    Inventors: Yoshiyuki TOYOSHIMA, Yoshinobu MOGI, Kaori MIURA
  • Publication number: 20140357709
    Abstract: (Modified) sorghum protein is used as novel protective hydrocolloid for active ingredients, especially fat-soluble active ingredients and/or colorants. Included are compositions comprising (modified) sorghum protein and at least one active ingredient and to their manufacture, as well as to the (modified) sorghum protein itself and its manufacture. These compositions are used for the enrichment, fortification and/or coloration of food, beverages, animal feed, personal care or pharmaceutical compositions, and to food, beverages, animal feed, personal care and pharmaceutical compositions containing such a (modified) sorghum protein and such a composition, respectively.
    Type: Application
    Filed: August 13, 2014
    Publication date: December 4, 2014
    Applicant: DSM IP ASSETS B.V.
    Inventor: Christian SCHAEFER
  • Publication number: 20140356463
    Abstract: A process is disclosed for obtaining citrus fiber from citrus peel. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 wt % anhydrous base. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.
    Type: Application
    Filed: January 17, 2013
    Publication date: December 4, 2014
    Applicant: Cargill, Incorporated
    Inventors: Todd Walter Gusek, Jacques André Christian Mazoyer, David Hiram Reeder, Joël René Pierre Wallecan
  • Publication number: 20140342437
    Abstract: The present invention relates to microbial compositions useful in treating and remediating wastewater, removing organic matter from the surfaces of post harvested fruits and vegetables, and decreasing post-harvest disease in fruit and vegetables.
    Type: Application
    Filed: May 20, 2014
    Publication date: November 20, 2014
    Applicant: BiOWiSH Technologies, Inc.
    Inventors: Richard Carpenter, Michael S. Showell, JoElla Barnes, Nirupam Pal
  • Patent number: 8889120
    Abstract: A method for producing bacteria belonging to the genus Bifidobacterium having excellent viability even under various conditions with different environmental factors, novel bacteria belonging to the genus Bifidobacterium obtained by the method, and a method for detecting the bacteria are provided. By subculturing and storing bacteria belonging to the genus Bifidobacterium alternately in systems under conditions with different environmental factors, the bacteria belonging to the genus Bifidobacterium exhibiting excellent viability under all the conditions used for the alternate subculturing and storing can be produced.
    Type: Grant
    Filed: February 21, 2011
    Date of Patent: November 18, 2014
    Assignee: Kabushiki Kaisha Yakult Honsha
    Inventors: Tomoyuki Sako, Mika Miura, Yasuhisa Shimakawa, Koji Miyazaki, Junji Fujimoto, Koichi Watanabe
  • Publication number: 20140314908
    Abstract: The present invention relates to a process for production of cooked vegetable food materials having reduced levels of acrylamide.
    Type: Application
    Filed: June 25, 2014
    Publication date: October 23, 2014
    Inventors: Hanne Vang Hendriksen, Mary Ann Stringer, Steffen Ernst, Hans Peter Heldt-Hansen, Richard Gerard Schafermeyer, Patrick Joseph Corrigan
  • Patent number: 8865447
    Abstract: The present invention relates to isolated polypeptides having xylanase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.
    Type: Grant
    Filed: December 20, 2013
    Date of Patent: October 21, 2014
    Assignee: Novozymes Inc.
    Inventor: Nikolaj Spodsberg
  • Patent number: 8865446
    Abstract: The present invention relates to isolated polypeptides having cellulolytic enhancing activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.
    Type: Grant
    Filed: November 14, 2013
    Date of Patent: October 21, 2014
    Assignees: Novozymes A/S, Novozymes, Inc.
    Inventors: Lan Tang, Ye Liu, Junxin Duan, Wenping Wu, Randall Kramer
  • Patent number: 8865445
    Abstract: The present invention relates to isolated polypeptides having cellulolytic enhancing activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.
    Type: Grant
    Filed: October 11, 2013
    Date of Patent: October 21, 2014
    Assignee: Novozymes, Inc.
    Inventors: Suchindra Maiyuran, Randall Kramer, Paul Harris
  • Patent number: 8859254
    Abstract: The present invention relates to isolated polypeptides having beta-glucosidase activity, beta-xylosidase activity, or beta-glucosidase and beta-xylosidase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.
    Type: Grant
    Filed: December 12, 2013
    Date of Patent: October 14, 2014
    Assignees: Novozymes, Inc., Novozymes A/S
    Inventor: Marc Dominique Morant
  • Patent number: 8859023
    Abstract: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.
    Type: Grant
    Filed: May 10, 2013
    Date of Patent: October 14, 2014
    Assignee: Novozymes A/S
    Inventors: Gitte Budolfsen, Morten Tovborg Jensen, Hans Peter Heldt-Hansen, Mary Ann Stringer
  • Patent number: 8859253
    Abstract: The present invention relates to variants of a parent cellobiohydrolase II. The present invention also relates to polynucleotides encoding the variants; nucleic acid constructs, vectors, and host cells comprising the polynucleotides; and methods of using the variants.
    Type: Grant
    Filed: September 23, 2013
    Date of Patent: October 14, 2014
    Assignee: Novozymes, Inc.
    Inventor: Mark Wogulis
  • Publication number: 20140287097
    Abstract: The invention relates to tomato derived compositions that are produced by treating tomato products, such as tomato paste, tomato juice, tomato serum and tomato pulp, with deaminase to convert 5?AMP contained therein into 5?IMP. The taste contribution of these tomato products in end-use applications is substantially improved by this enzyme treatment.
    Type: Application
    Filed: October 1, 2012
    Publication date: September 25, 2014
    Applicant: Conopco, Inc. d/b/a UNILEVER
    Inventors: Amir Maximiliaan Batenburg, Jan Roelf Klooster
  • Patent number: 8828462
    Abstract: This invention includes a method of producing hydrolyzed vegetable protein from proteinaceous vegetable material using commercial enzymes and optimally also fresh baker's yeast as source of proteases and peptidases. The invention further includes a method of solubilizing and pasteurizing proteinaceous vegetable material.
    Type: Grant
    Filed: May 12, 2011
    Date of Patent: September 9, 2014
    Assignee: Griffith Laboratories International, Inc.
    Inventors: Taiben Cheng, Dafne Diez de Medina
  • Publication number: 20140234485
    Abstract: The present invention concerns a base characterized in that it is prepared by the following steps: (a) partial bio-hydrolysis of raw materials rich in precursors, and (b) thermal reaction steps of the resulting product from (a). Said base can be prepared with a further step, which is a subsequent or simultaneous fermentation of the resulting product from step (a).
    Type: Application
    Filed: April 28, 2014
    Publication date: August 21, 2014
    Applicant: Nestec S.A.
    Inventors: Beatrice Diono, Helge Ulmer, Swen Rabe
  • Publication number: 20140227394
    Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
    Type: Application
    Filed: April 16, 2014
    Publication date: August 14, 2014
    Applicant: PureCircle USA Inc.
    Inventor: Avetik MARKOSYAN
  • Patent number: 8802170
    Abstract: An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink, particularly a liquid koji having glucoamylase and acid-stable ?-amylase with high enzymatic activities, which can be used in the brewing of shochu. The present invention provides a method of manufacturing a liquid koji to be used in production of a fermented food or drink, comprising: cultivating a koji mold in a liquid medium that contains, as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only a husk (e.g., a chaff) is removed; an unprocessed bean or tuber having a surface covered with a hull; and amaranthus and/or quinoa.
    Type: Grant
    Filed: March 24, 2005
    Date of Patent: August 12, 2014
    Assignee: Asahi Breweries, Ltd.
    Inventors: Toshikazu Sugimoto, Hiroshi Shoji
  • Patent number: 8785727
    Abstract: The present invention relates to a polynucleotide from Emiliana huxleyi which codes for a desaturase and which can be employed for the recombinant production of polyunsaturated fatty acids. The invention furthermore relates to vectors, host cells and transgenic nonhuman organisms which comprise the polynucleotide according to the invention, and to the polypeptides encoded by the polynucleotide. The invention furthermore relates to antibodies against the polypeptide according to the invention. Finally, the invention also relates to production methods for the polyunsaturated fatty acids and for oil, lipid and fatty acid compositions and to their use as drugs, cosmetics, foodstuffs, feedstuffs, preferably fish food, or food supplements.
    Type: Grant
    Filed: April 29, 2009
    Date of Patent: July 22, 2014
    Assignee: Rothamsted Research Ltd.
    Inventors: Joerg Bauer, Johnathan A. Napier, Olga Sayanova
  • Patent number: 8784856
    Abstract: Particular aspects provide methods for converting glucosinolate in a glucosinolate-containing plant material to glucosinolate breakdown products (GBPs), comprising: providing an amount of processed glucosinolate-containing plant material, the processed material being depleted of oil and glucosinolate converting enzyme activity by virtue of said processing; providing an amount of glucosinolate converting enzyme activity; mixing the processed material with the amount enzyme activity; hydrating the mixture; and incubating the hydrated mixture, wherein the glucosinolates are enzymatically converted to GBPs. Preferably, the processed plant material comprises a oilseed-derived seedmeal material (e.g., meadowfoam seedmeal) from which the oil has been removed by the processing (e.g., solvent extraction and/or heat treatment). In particular embodiments, the glucosinolate converting enzyme activity comprises at least one of a myrosinase activity and a nitrile-forming activity.
    Type: Grant
    Filed: July 21, 2008
    Date of Patent: July 22, 2014
    Assignee: The State of Oregon Acting by and Through the State Boad of Higher Education on Behalf of Oregon State University
    Inventors: Jan F. Stevens, Stephen Machado, Ralph Reed, Michael S. Martinez
  • Publication number: 20140186495
    Abstract: Improved method for purifying extracts containing phytoglycogen or certain derivatives thereof which comprises the step of subjecting the extracts to ultrafiltration. Methods for providing a lower viscosity phytoglycogen material by subjecting an extract containing phytoglycogen (or purified phytoglycogen) to beta-amylase treatment. Methods for preparing beta-dextrins or derivatives thereof from phytoglycogens or derivatives thereof.
    Type: Application
    Filed: August 2, 2012
    Publication date: July 3, 2014
    Inventor: Yuan Yao
  • Patent number: 8728552
    Abstract: A process of preparing a hydrolysate of an edible solid substrate is provided. The edible solid substrate may be of animal or plant origin including edible animal meat, fish meat, shellfish meat or an edible plant or a combination thereof. The process includes preparing a fermented koji from a protein containing material and a carbohydrate, mixing the fermented koji with a selected edible solid substrate to form a mixture and hydrolysing the mixture in an environment with less than 2% salt content, preferably in a substantially salt-free condition. In another embodiment, the fermented koji may be prepared from an edible solid substrate itself. The hydrolysate may be further subjected to a moromi fermentation stage to obtain a food composition. Alternatively, a culture of a lactic acid bacteria may be inoculated to the mixture prior to the hydrolysis, which therefore eliminates the moromi fermentation and accelerated the process.
    Type: Grant
    Filed: December 5, 2008
    Date of Patent: May 20, 2014
    Assignee: Nestec S.A.
    Inventor: Bee Gim Lim
  • Patent number: 8728556
    Abstract: The present invention relates to hydrolysed protein-polysaccharide complexes, and more specifically to those complexes formed by complex formation of a protein with a polysaccharide followed by hydrolysis. The resulting complexes have good emulsifying and stabilizing properties and can be used in food, cosmetic or pharmaceutical products. The invention further relates to the method of manufacture of such complexes.
    Type: Grant
    Filed: November 30, 2009
    Date of Patent: May 20, 2014
    Assignee: Nestec S.A.
    Inventors: Christophe Joseph Etienne Schmitt, Sandra Isabel Laneuville Ballester, Sylvie Turgeon, Sylvie Gauthier
  • Patent number: 8691302
    Abstract: A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an Aspergillus culture or a mixture of the Aspergillus culture with a plant-derived protein material and by controlling the leucine aminopeptidase-I activity in the moromi to be 1.0 U/ml or less, and also controlling the leucine aminopeptidase-II activity in the moromi to be 0.5 U/ml or less, within 10 days after the preparation.
    Type: Grant
    Filed: July 2, 2009
    Date of Patent: April 8, 2014
    Assignee: Kikkoman Corporation
    Inventors: Takeharu Nakahara, Riichiro Uchida, Yoichi Hanada, Yoshikazu Endo, Shigeki Tanizawa, Hitomi Aota, Seiichi Hara
  • Patent number: 8685475
    Abstract: Disclosed is a method for manufacturing fermented tea having superior flavor using Bacillus sp. strains isolated from Korean traditional fermented foods.
    Type: Grant
    Filed: November 25, 2009
    Date of Patent: April 1, 2014
    Assignee: Amorepacific Corporation
    Inventors: Il Young Kwack, Bum Jin Lee, Yu Jin Oh, Jin Oh Chung, Tae Ryong Lee, Kyung Hee Suh, Han Kon Kim
  • Publication number: 20140088049
    Abstract: An apparatus and method for increasing Vitamin D content in mushrooms is disclosed. A mushroom slurry of comminuted or pulverized mushrooms or mushroom parts and liquid, such as water, is passed under a UV light source and subjected to one or more pulses of UV light. The slurry may be conveyed to the UV light source by a vibrating conveyor. After UV light exposure, the treated slurry may be dried and ground into a powder, or the treated slurry may be filtered and the insoluble portion may be dried and ground into a powder. The irradiated mushroom powder has a mass fraction of Vitamin D2 of at least 2500 IU/gram of powder, and more preferably at least 20,000 IU/gram of powder. Irradiated mushroom powder may be incorporated into consumable food product for humans or animals, and/or may be incorporated into topical preparations for cosmetic use.
    Type: Application
    Filed: September 27, 2012
    Publication date: March 27, 2014
    Applicant: Oakshire Holdings, Inc.
    Inventors: William F. Chalupa, Gary M. Schroeder
  • Patent number: 8663720
    Abstract: The present invention provides a process for preparing fermented tea, by which fermented tea is prepared over a short period of time, while maintaining the physiological activity thereof, and yield of the extract is improved, and a composition, which has favorable flavor and excellent stability and is useful as a functional food. Specifically, the present invention provides a process for preparing fermented tea comprising the step of fermenting tea leaves in the presence of tea leave stems and a composition containing fermented tea extract and dietary fiber.
    Type: Grant
    Filed: March 11, 2005
    Date of Patent: March 4, 2014
    Assignee: Nippon Supplement, Inc.
    Inventors: Hiroyuki Fujita, Tomohide Yamagami
  • Publication number: 20140057020
    Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.
    Type: Application
    Filed: October 15, 2013
    Publication date: February 27, 2014
    Applicant: Jamshid Ashourian
    Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
  • Publication number: 20140044833
    Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.
    Type: Application
    Filed: October 17, 2013
    Publication date: February 13, 2014
    Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
  • Publication number: 20130344544
    Abstract: In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used as amylases to catalyze the hydrolysis of starch into sugars.
    Type: Application
    Filed: August 28, 2013
    Publication date: December 26, 2013
    Applicant: Verenium Corporation
    Inventors: Kevin A. GRAY, Nahla M. ABOUSHADI, James B. GARRETT
  • Patent number: 8613964
    Abstract: A method and composition for making food products for benefiting health, including: inoculating dryland taro poi with fermented wetland taro poi; fermenting the inoculated dryland taro poi; dehydrating the fermented dryland taro poi; rehydrating the dehydrated dryland taro poi; pasteurizing the rehydrated dryland taro poi; reinoculating the pasteurized dryland taro poi with a poi starter culture; and adding nutrients to the reinoculated dryland taro poi. The poi starter culture includes a probiotic organism having a concentration of at least 2000 cfu/g. The nutrients added to the dryland taro poi include one or more selected from the group consisting of: xylose and inulin. The dryland taro poi and the wetland taro poi are in an amount in a ratio of 40:1 by weight, dryland to wetland.
    Type: Grant
    Filed: July 13, 2009
    Date of Patent: December 24, 2013
    Assignee: Taro Dream Holdings, LLC
    Inventors: Pamela Day, Piikalama Boiser
  • Publication number: 20130337507
    Abstract: The invention relates to xylanases and to polynucleotides encoding the xylanases. In addition, methods of designing new xylanases and methods of use thereof are also provided. The xylanases have increased activity and stability at increased pH and temperature.
    Type: Application
    Filed: March 15, 2013
    Publication date: December 19, 2013
    Applicants: Verenium Corporation, BP Corporation North America Inc.
    Inventors: Brian Steer, Walter Callen, Shaun Healey, Geoff Hazlewood, Di Wu, David Blum, Alireza Esteghlalian