Abstract: This invention relates to a beta-fructofuranosidase enzyme food supplement composition, which alleviates gastrointestinal distress caused by ingested food containing oligosaccharides, comprising a beta-fructofuranosidase enzyme, a cellulase enzyme and a hemicellulase enzyme. This invention also relates to a method of alleviating gastrointestinal distress in the gastrointestinal system of a human being, which distress is caused by ingested food containing oligosaccharides, the method comprising the step of ingesting a beta-fructofuranosidase enzyme, to convert oligosaccharides contained in the ingested food to reducing sugars.

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: The invention relates to food ingredients obtained by fermentation of raw materials of vegetable origin with Saccharomyces boulardii yeast, and to foods containing them.

Abstract: A food-grade vector is provided which is suitable for transforming a food-grade host cell and is incapable of replicating autonomously in the host cell due to deletion of the replicase gene.

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: The present invention includes a process for making a mixture of homogeneous texturizing or flavoring particles that include fiber and protein from a mixture of heterogeneous particles by providing a mixture of heterogeneous particles of particles of a cereal grain having a flavor and a fiber concentration of at least about 25% by dry weight. The process also includes moistening the particles to form a dough-like mixture, extruding the mixture and cutting the extruded mixture to form homogeneous texturizing and flavoring particles.

Abstract: A method for preparing frozen baker's dough comprises the steps of blending ingredients for preparing bread including raw grain flour, 1 to 7 parts by weight of a processed starch per 100 parts by weight of the raw grain flour and 300 to 1000 units of a starch decomposition enzyme per 1 kg of the raw grain flour, the processed starch having a hot water solubility of not more than 8% by weight, a ratio of a cold water swelling power (Sc) to a hot water swelling power (Sh), Sc/Sh, ranging from 1.2 to 0.8 and a cold water swelling power ranging from 4 to 15, to thereby form a mixture; kneading the mixture while adding water to form a dough; and then freezing the dough.

Abstract: A method of enzymatic analysis utilizing a color-development signal amplification system associated with enzymatic cycling of NAD-NADH interconversion in the presence of dehydrogenase and its substrate, wherein the dehydrogenase is selected from the group consisting of alcohol dehydrogenase derived from Zymomonas and amino acid dehydrogenase derived from thermophilic microorganisms is disclosed. The use of alcohol dehydrogenase derived from Zymomonas provides an extremely higher detection sensitivity than that in the conventional method. The use of amino acid dehydrogenase derived from thermophilic microorganisms improves reliability of the method for a longer period of time than that in the conventional method.

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: In the method for treatment of potato fruit water the potato fruit water is subjected to a heat treatment to at least 125.degree. C. for at least 3 minutes, whereafter the heat treated potato fruit water is cooled to a temperature, at which enzymes are relatively stable, then enzymatically treated with a proteinase, and finally concentrated to microbial stability. Hereby a method for treatment of potato fruit water, which will enable a commercially sound utilization of potato fruit water, is provided.

Abstract: The present invention relates to a method of determining histamine content as a freshness index of food. An examination liquid is injected in a reaction cell, an amount of dissolved oxygen (DO) is recorded through an oxygen sensor and an amplifier in the recorder. Then, an enzymatic reagent having histamine oxidase activity is injected in the reaction cell, a decrease in the dissolved oxygen is recorded in the recorder, and the histamine concentration is determined on the basis of the decrease by a micro computer.

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 process for improving the utilization of feedstuffs by a ruminant, the process comprising the steps of mixing a lactic acid producing bacteria culture and a lactate utilizing bacteria culture, admixing these cultures with a dry formulation or an animal feedlot diet into a composition, and administering this composition orally to ruminants. The process may be used on a continual basis to increase meat or milk production, or used during the transition from a roughage diet to a feedlot diet to prevent or minimize acidosis. The preferred embodiment utilizes Lactobacillus acidophilus as its lactic acid producing bacteria culture and Propionibacterium P-5 as its lactate utilizing bacteria culture. The composition of the process is in a dry powder form for storage at ambient temperatures for long durations.

Abstract: A composition of a mixture of a lactic acid producing bacteria culture and a lactate utilizing bacteria culture admixed with a dry formulation or an animal feedlot diet for improving the utilization of feedstuffs by a ruminant. The composition may be used on a continual basis to increase meat or milk production, or used during the transition from a roughage diet to a feedlot diet to prevent or minimize acidosis. The preferred embodiment utilizes Lactobacillus acidaphilus as its lactic acid producing bacteria culture and Propionibacterium P-5 as its lactate utilizing bacteria culture. The composition is in a dry powder form for storage at ambient temperatures for long durations.

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 discloses that the water permeability across the surface membrane of harvested fruits and vegetables can be substantially increased by treating such surfaces with a degradation enzyme. The resulting products are not only more easily dehydrated but can be used to incorporate desirable substances into the interior of the treated fruit or vegetable, such as sweeteners, stabilizers, preservatives, flavor enhancers, etc.

Abstract: The present invention relates to an enzymatically modified dietary fiber material particularly a soy fiber material of improved sensory properties including smoothness and mouthfeel characteristics. The modified fiber is formed by forming an aqueous slurry of a soy dietary fiber material and modifying or hydrolyzing the material with a process modifying dietary soy fiber and the resulting enzyme mixture which comprises a mixture of a cellulase and a carbohydrase. The degree of hydrolysis is sufficient to improve the sensory properties of the soy fiber material without substantially reducing the dietary fiber content thereof.

Abstract: A flavorant composition is prepared by inoculating and fermenting a protein-rich material, particularly pulse seeds and in particular, cooked pulse seeds, and then, the fermented material is mixed with a reducing sugar and water, the mixture is heated to obtain a reaction product, and the reaction product is dried.

Abstract: A process for producing a tea extract which forms little or no haze when stored at refrigeration temperatures. The process comprises incubating a mixture of oxidase, tannase and tea extract, and then separating insoluble solids from the tea extract. The tea extract is preferably a concentrate which is subsequently diluted to provide a ready-to-drink beverage. Haze which develops on cold storage of the extract or of tea beverages prepared from the extract is significantly reduced.

Abstract: A formulation consisting essentially of -1,4-xylanase and -1,3-xylosidase, but essentially free of -1,4-glucanase and -1,4-cellobiohydrolase and on or more lactic acid-producing bacteria is disclosed. The formulation can be used in a silage composition to stabilize silage from cereal and other crops and to enhance its nutritive value and digestibility in a ruminant or other animal.

Abstract: A method for preparing a low caloric dextrin of which caloric value is not more than 280 kcal/100 g is provided using a pyrodextrin prepared by heating a starch to which mineral acid is added. The method comprising the steps of dissolving a pyrodextrin into water, and reacting alpha-amylase on the dextrin.

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: The present invention is directed to a novel method, composition and device for removing dissolved oxygen from solutions containing alcohols and/or acids. By removing oxygen from various products, the present invention is an effective antioxidant for beverages and food products, as well as for industrial and commercial solutions containing alcohols and/or acids.

Abstract: Dried fruits are treated by contacting and incubating them with a glycerol solution containing a carbohydrase enzyme in an amount of 0.05 to 0.5 parts enzyme by weight per 100 parts fruit at a temperature of from 40.degree. C. to 60.degree. C. for a time sufficient so that the fruit absorbs at least 10% by weight glycerol. The carbohydrase enzyme is inactivated and the incubated fruit is dried so that the fruit has a water activity of from 0.25 to 0.40.

Abstract: A process for obtaining a blending and ageing additive from oak wood which comprises (a) mixing oak wood in subdivided or particulate form with water, alcohol or mixture thereof; (b) enzymatically digesting the mixture at elevated temperature; (c) adding wine or other alcohol to the digestion mixture after the digestion is completed; (d) refluxing the resulting mixture at elevated temperature until the wood changes color and the liquid phase no longer changes color; (e) separating the resulting liquid phase from the wood; and (f) distilling the liquid phase to obtain a clear or water-white distillate and solid extract. The distillate and/or extract may be added to wine or other beverage, or other composition such as vinegar, to improve properties thereof.

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 liquid food product, such as a soup or sauce, is treated by first sterilizing it, e.g. by UHT processing, and then introducing into it a minor amount, e.g. 5 to 15 vol. %, of a non-sterile component, e.g. a dairy product, substantially free of all micro-organisms liable to cause disease. The non-sterile component will cause evident harmless spoilage of the product after a given period of storage, so that the consumer will be obliged to discard the product before any harmful bacteria have grown.

Abstract: A method for preparing a solution containing water-soluble minerals comprising the steps of pulverizing and mixing starch or cereal, seed having water-soluble mineral contents and egg shell, adding water to form an aqueous mixture and agitating the same while heating to approximately 80.degree. C. to form a viscous mixture, fermenting the mixture by adding koji to the mixture, and aging the fermented mixture to cause the water-soluble mineral contents in the seed to be dissolved into the aqueous mixture and filtering the resultant fermented and aged mixture to obtain the solution of water-soluble minerals.

Abstract: A method for treating fruit juice with high pressure having a step for compressing the fruit juice with high pressure in excess of 2,000 atm., wherein a step for adding a proteolytic enzyme particularly a proteolytic enzyme active in an acid precedes the high pressure sterilization process.

Abstract: An egg yolk fortified with exogenous soybean lysophosphatidylcholine contained in exogenous soybean lysophospholipids is employed as an emulsification agent in oil and water emulsions, particularly in emulsions which are sterilized. The agent may be obtained by hydrolyzing phospholipids derived from soybeans with phospholipase A2, deactivating the phospholipase A2 with a proteolytic enzyme and then inactivating the proteolytic enzyme by heat-treatment at a temperature of from 80.degree. C. to 90.degree. C., and then, egg yolk is fortified by combining and homogenizing the so-obtained lysophospholipids, or exogenous phospholipids containing lysophosphatidylcholine otherwise obtained, with egg yolk.

Abstract: A method for preventing cut pieces of agricultural products containing starch, particularly potatoes, from sticking to each other during the steps of drying and cooking, which includes washing the cut pieces with, or immersing the same in, a solution of an amylolytic enzyme, or an acidic or alkaline aqueous solution, or performing the washing or immersing treatment after blanching the cut pieces, thus saccharifying the starch existing on the surface of the cut pieces and removing the sugar thus formed from the cut pieces and thereby preventing the sticking of the cut pieces in the subsequent heating and drying steps.

Abstract: The present invention discloses that the water permeability across the surface membrane of harvested fruits and vegetables can be substantially increased by treating such surfaces with a degradation enzyme. The resulting products are not only more easily dehydrated but can be used to incorporate desirable substances into the interior of the treated fruit or vegetable, such as sweeteners, stabilizers, preservatives, flavor enhancers.

Abstract: The present invention relates to a reduced-fat, ready-to-eat food item comprising a cereal component, a water-soluble dietary fiber composition component, and a binding agent component, wherein a sufficient amount of each component is used to provide for said food item to be formed into a desired shape and maintain said shape.

Abstract: The present invention relates to a reduced fat, readyto-eat cereal ingredients, said cereal comprising: a base component and a coating component thereon, said base component comprising from about 30 parts to about 90 parts by weight cereal flakes and from 0 parts to about 10 parts by weight milk solids; said coating component comprising from about 5 parts to about 60 parts by weight sugar, from about 1 part to about 10 parts by weight water-soluble dietary fiber composition, from about 1/2 part to about 5 parts by weight of a sugar solution, and sufficient water to make the coating component liquid. The present invention further comprises a process for preparing such a reduced fat, ready-to-eat cereal.

Abstract: A food composition prepared from a lactic acid fermented aqueous liquorice extract which is free of the disadvantages of extremely strong sweetness which makes liquorice extracts unsuitable for maintaining and enhancing the pharmacological activities (both disease preventing and treating effects) of treating ulcers and hepatic diseases.

Abstract: A metabolite material of propionibacteria is added to a food product to inhibit the growth of yeast. The metabolite material is produced by growing propionibacteria cells in a liquid growth medium to produce a mixture containing the metabolite material. The mixture can be concentrated and added to a food product as a concentrated liquid or powder. The metabolite material added to a food product may contain viable cells of propionibacteria.

Abstract: In a process of preparing a tea extract, the extract is adjusted to 20.degree.-80.degree. C., treated with tannase at pH=4-7 and then subjected to ultrafiltration at 2.degree.-90.degree. C. using a membrane with an average molecular weight exclusion point of at least 5000 Daltons (preferably at least 30,000 Daltons). The extract may finally be subjected to an additional filtration, preferably microfiltration. Also an instant a cold-water soluble tea powder or granulate is claimed.

Abstract: This invention relates to methods for the large-scale enzymatic deamidation of foot proteins. Deamidating enzymes such as peptidoglutaminase are immobilized using a spiral membrane having a molecular weight cut-off, from about 3 to about 50 kd. The methods minimize loss of the enzymatic activity for subsequent reuse of the enzyme as well as increase deamidation product yield.

Abstract: The polysaccharide araban is extracted from sugar beet by a novel modification of the known alkaline extraction process in which, after neutralization of the alkaline liquor, the liquor is ultrafiltered and the retentate is dried to obtain dry araban. Araban, obtained by the above process or otherwise, is incubated with .alpha.-L-arabinofuranosidase to cleave most or all of the branches from the araban. The debranched araban forms an aqueous gel which has the properties of a fat mimetic and may be used as a fat substitute in foods. Isolated debranched araban derived from crude sugar beet araban is a novel substance. Araban itself may be used in the novel applications of emulsification and encapsulation of oils, for example flavor oils.

Abstract: The present invention relates to microorgaisms which produce the aroma and flavor of traditional Korean soybean paste. The present invention also relates to a method for producing the soybean paste which comprises inoculating a pure boiled soybean medium with Bacillus subtilis PM3 or Bacillus subtilis SS9 and culturing it at 25.degree.-35.degree. C. for 40-60 days to produce the soybean paste. The present invention further relates to a method for producing the soybean paste, which comprises inoculating a pure boiled soybean medium with Bacillus subtilis PM3 or Bacillus subtilis SS9 together with a fusant yeast ST723-F31 or Bacillus licheniformis SSA3-2M1 and culturing them at 25.degree.-35.degree. C. for 40-60 days to produce the soybean paste.

Abstract: A process for peeling fresh citrus fruit to provide peeled whole fruit, with ease of peeling and with limited amounts of adhering albedo. The fresh citrus fruit are initially chilled to a temperature well below room temperature, preferably less than about 10 degrees C. The chilled fruit are then scored so as to penetrate the albedo layer, but not the underlying juice sections, and the scored fruit are then immersed in an aqueous solution of a pectinase enzyme at an initial temperature of about 35 degrees C. The enzyme solution is then infused into the fruit, and after holding the infusion-treated fruit in the solution for a prescribed time period, without application of additional heat, the peel can be readily removed from the whole fruit.

Abstract: There is described a method for the manufacture of fodder and/or soil improving agents by anserobic or serobic fermentation of environmental disturbing aquatic plants, specifically water hyacinth (Eichhornia crassipes), which, if desired, have been comminuted.

Abstract: To increase the yield of soluble solids obtained from tea leaves for preparing instant teas, spent tea residues obtained from tea leaves extracted by a hot aqueous medium are hydrolyzed with cellulase in water to obtain an aqueous extract containing soluble hydrolyzed spent tea residue. To increase yield further, insoluble residue separated from the extract obtained from the cellulase hydrolysis is hydrolyzed with a protease in water to obtain an extract containing further soluble hydrolyzed spent tea residue.

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 process for the production of hydrolyzed vegetable proteins containing no detectable level of monocholorodihydroxypropanol and substantial flavor enhancement characteristics by using enzymatic hydrolysis of the protein followed by mild acid hydrolysis with gaseous hydrochloric acid and the product therefrom.

Abstract: A process for the production of a flavoring agent, in which an aqueous suspension of a protein-rich material is prepared, the proteins are solubilized by hydrolysis with a neutral or alkaline protease, the suspension is heat-treated at a mildly acidic pH value and is then ripened with koji enzymes.

Abstract: A process is disclosed for chemically converting a substrate into its reaction products and immediately thereafter physically separating the reaction products in a continuous operation. The process is carried out with a bioreactor having an ultrafiltration membrane containing an immobilized chemical agent which is preferably an enzyme. The bioreactor is prepared by securing an ultrafiltration membrane to an inside wall of a porous tubular support and chemically bonding an enzyme to an inner surface of the membrane. The enzyme is preferably bonded to the membrane by chelation and the membrane may be a polymeric membrane or a metal oxide membrane. To convert a substrate, a substrate-containing feed stream is preferably flowed tangentially along the inner surface of the membrane containing the immobilized enzyme. Sufficiently small reaction products filter through pores of the membrane and larger reaction products are retained by the membrane.

Abstract: A method for improving the desirable aesthetic appearance and quality of fruit and vegetable produce, which has been cut or peeled to expose an interior surface having cell wall fragments, that would otherwise be diminished due to the presence of cell wall fragments, is provided by treating the cut or peeled produce in an enzyme solution. The enzyme treatment selectively removes substantially all cell wall fragments from the interior surface of the produce. The enzyme treatment also substantially extends the shelf-purchase life of the produce.

Abstract: A method for preventing digestive disturbances in herbivores entails supplementing their feed with adequate amounts of pancreatin which has preferably been given a neutral taste.

Abstract: A process and equipment for the controlled malolactic fermentation of wine in which wine is introduced into a reaction vessel containing a concentration of at least 10.sup.8 cfu/ml of a bacterial or yeast species that is capable of converting malic acid to lactic acid through a bacteria retaining filter. The wine is removed from the reaction vessel through a bacteria retaining filter after a predetermined residence time in the reaction vessel sufficient to allow the desired malolactic fermentation to take place. The process and equipment are preferably operated on a continuous basis. The cells may be immobilized within the reaction vessel.