Abstract: Low sodium baked crackers having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present invention. The sodium content of the baked goods is reduced, for example, to less than or equal to 42 mg Na.sup.+ per 14.2 gm serving, by replacing at least a part, preferably all, of the sodium bicarbonate with potassium carbonate for leavening. Hot spots resulting from localized concentrations of potassium ion are avoided by: (1) applying the potassium carbonate substantially uniformly and directly upon the surface of the other ingredients to hydrate and solubilize the potassium carbonate and/or (2) using potassium carbonate having a particle size distribution of about 98% by weight being finer than 100 mesh or (3) using an aqueous solution of potassium carbonate. A preferred leavening agent for use in preparing low-sodium unfermented crackers uses a mixture of 1.

Abstract: Breakfast cereals are sweetened by treating cereal grains or at least one cereal grain fraction such as bran, with enzymes comprising glucoamylase and glucose isomerase to produce fructose while retaining cereal particle discreteness or integrity. Enzymatic treatment with alpha-amylase may be initiated prior to, during, or after cooking. The enzymatically treated, cooked cereal grains are formed into breakfast cereal shapes and the enzymes are inactivated to provide a shelf-stable cereal product. The cereal products exhibit a sweet, pleasing complex-honey-like taste and aroma. Producing fructose provides a greater level of sweetness for a given amount of starch conversion into low molecular weight reducing sugars such as mono- and di-saccharides. In achieving a given level of sweetness, more starch or high molecular weight dextrins may be retained for their matrix forming ability or for improved machineability of the enzymatically treated cereal grains into breakfast cereal shapes.

Abstract: Beverages are produced by adding Lactobacillus bulgaricus and/or lactobacillus helveticus to a processed tomato product in admixture with a milk product for lactic acid fermentation, or by adding such bacterial cells and Streptococcus thermophilus to a processed tomato product in admixture with a milk product with its pH adjusted within a specified range.

Abstract: Disclosed is a dietary foodstuff comprising: (a) glucomannan powder; (b) soybean powder, at 30-100% by weight glucomannan powder, that has been reacted with a protein hydrolysis enzyme, at 5-15% by weight soybean powder; (c) bittern, at 0.5-3% by weight glucomannan powder; (d) refined rice flour, at 0.5-7% by weight glucomannan powder; (e) water, at 10-70 times by weight glucomannan powder; and (f) glucomannan powder coagulant, at 5-10% by weight glucomannan powder, soybean flour, enzyme, bittern, and rice flour.

Abstract: The invention relates to a method of preserving agricultural products comprising treating these products with an effective amount of Lactobacillus plantarum ATCC 53187 or mutants thereof and the treating organism.

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 process for preparing a crisp flaked cereal product having up to 8 grams of fiber per ounce of product comprising combining a starch degrading enzyme with a mixture of a farinaceous material and fiber and mixing the combination to form a uniform mixture followed by heating the uniform mixture to about 125.degree. F. for about 3 minutes to activate the enzyme. The enzyme treated mixture is further cooked followed by drying to a moisture of about 18% then tempered for about 45 minutes followed by flaking and toasting to produce a cereal product with a moisture content of about 3%.

Abstract: A method for preparing high protein rice flour (HPRF) containing low manganese is disclosed wherein essential steps comprise:blending rice flour and water at a pH of 3.4 to 4.6;separating the insoluble washed rice flour;resuspending the washed rice flour and adjusting the suspension to a pH and temperature within the operable range of an alpha-amylase enzyme;treating the suspension with an alpha-amylase enzyme for a sufficient time to hydrolyze the starch to 5 to 50 DE content;adjusting the treated mixture to a pH of 3.4 to 4.6; and theseparating rice syrup from low manganese high protein rice flour.The high protein rice flour contains more than 16% protein, has a manganese content of 50 micrograms or less per gram of protein and is further treated with a proteolytic enzyme to provide a modified low manganese HPRF suitable for use in powdered infant formula.

Abstract: A food product suitable for human consumption, having acceptable flavor and nutritional value, is recovered from cereal grain residues remaining after alcohol fermentation. The food product of the invention is produced by controlling the pH at a range of 4.0-5.0 of the various enzymic conversions of starch to alcohol using only certain organic and inorganic acids which avoid imparting unacceptable mineral acid tastes to the finished product. The preferred acid is citric acid. The pH of the slurry residues before drying to a finished product must be neutralized to about 5.0-8.0. Again, satisfactory taste of the finished product is achieved by carefully selecting the neutralizing agent, typically hydroxides or oxides of Na, K or Ca. Resulting products are characterized as containing only salts from acids used to adjust pH which are taste acceptable. The product forms a 1:10 aqueous suspension having a pH of about 5.0-8.0.

Abstract: This invention relates to a method of preserving hay comprising treating hay with an effective amount of Bacillus pumilus or mutants thereof. The invention also relates to the Bacillus pumilus used to preserve hay quality by the above method.

Abstract: A process for the preparation of a novel cultured tofu is disclosed. Soybean curd (tofu) is mixed with a starter of bacteria commonly used in forming animal-milk yogurt and sheared such that the resultant is a viscous liquid without visible graininess which when incubated at temperatures appropriate to the maximum growth of the bacteria will yield a product with advantages over the original curd including increased shelf-life; improved convenience of use; improved taste and digestibility; and improved nutritional value.

Abstract: A process for the production of a nutritional lactic acid fermentation product comprising admixing a lactobacillus with the waste liquor obtained by soaking soybeans in water and then removing the soybeans, said waste liquor containing very low protein content and containing sugar, and then fermenting said waste liquor containing said lactobacillus whereby said nutritional lactic acid fermentation product is obtained.

Abstract: A vegetable oil and mineral salts broth is fermented with an organism to produce a vegetable oil product containing an emulsifier. Fermentation is carried out by forming a fermentation broth of vegetable oil and mineral salts, and optionally yeast extract and then fermenting the broth with Candia Lipolytica. The resultant fermented vegetable oil product is used as an emulsifying agent in the food industry.

Abstract: The invention relates to a process of producing a grain product for human consumption which comprises subjecting parboiled grain to treatment with a measured quantity of a solution containing water and an enzyme or enzymes. The quantity of the solution is such that it is totally absorbed by the grain and subsequently removing the surface moisture from the grain. Preferably the parboiled grain is subject to compression while still hot by passing the grain between rollers prior to treatment with the enzyme containing solution.

Abstract: A method of producing a mushroom aroma in mushroom cell masses. Heretofore, mushroom aromas have been produced nearly exclusively by using dried mushrooms or extracts from mushroom apothecia. Products from fermentatively cultured mushroom mycelium have thus far contained very little 1-octen-3-ol. According to the invention, fermentative cultured mushroom mycelium is mechanically treated in the presence of air, followed by contentration by known methods. Mushroom aromas are obtained in mushroom cell masses with high 1-octen-3-ol content, making the masses suitable for use in mushroom soups or mushroom sauces.

Abstract: Soybean milk is treated with protease at a pH in the range which does not cause acid coagulation in the presence of a magnesium salt as a concentration in the range which does not substantially cause magnesium coagulation, to flocculate protein in soybean milk, thereby a food material having good mouthfeel and high processability may be obtained.

Abstract: Waxy barley grain of reduced particle size is heated to inactivate natural enzymes to obtain an enzyme inactivated meal, and beta-glucans are extracted from the meal with water. Preferably, inactivation of enzymes is by heating at about 90.degree.-115.degree. C. for about 1 to 2 hours. Solids obtained by separation during extraction are treated with alpha-amylase, beta-amylase and beta-glucanase to obtain starch conversion. Barley oil, high protein concentrate and maltose syrup are recovered.

Abstract: A high moisture animal food product containing meat is disclosed in which a portion of the meat is replaced with a filamentous fungal biomass, produced from the fermentation of a medium such as soybean whey by a fungi, such as Aspergillus Oryzae. An unexpected improvement in palatability is obtained with meat products containing the fungal biomass.

Abstract: It has now been found that grape pomace can be employed as a substrate for citric acid production using Aspergillus niger as the fermentation agent.

Abstract: A method for preparing green aroma compounds is disclosed wherein raw soybeans are ground at a temperature of 60.degree. C. or less, unsaturated fatty acid are added thereto form a mixture, and the mixture is stirred at a temperature of 5.degree. to 60.degree. C. while supplying air or oxygen to form green aroma compounds.

Abstract: Whole grain rice, either white or brown rice, is liquefied and treated with high levels of a glucosidase enzyme and/or a combination with beta-amylase enzyme in a saccharification step. Total enzymatic reaction time is limited to about four hours for both the liquefaction and saccharification steps combined to prevent the development of undesirable off-flavors. The product of the saccharification step is partially clarified to remove substantially all rice fiber, but not other nutritional values and then concentrated to produce a preferred rice syrup sweetener which is cloudy in character and has a solids composition defined as follows:Soluble Complex Carbohydrates--About 10 to 70% of solids;Maltose--About 0 to 70% of solids;Glucose--About 5 to 70% of solids;Ash or Minerals--About 0.1 to 0.6% of solids;Protein and Fat--About 1 to 3.5% of solids;The rice syrup sweetener of the invention can be dried to produce dried rice sweeteners.

Abstract: The invention relates to a composition and method for ensiling fodder and grain. The composition contains glucose oxidase in a carrier medium in an amount effective to produce gluconic acid upon addition to the material to be ensiled. A suitable amount of glucose oxidase to be added is from 10,000 to 10,000,000 IU per ton of material to be ensiled.

Abstract: Novel cultured buttermilk compositions made by fermentation of a fermentation mixture comprising about 15 percent to about 70 percent fresh cowmilk, ewemilk or other suitable fresh milk and about 85 percent to about 30 percent soymilk using buttermilk fermentation organisms are provided. Use of a sweetener and a thickener is unnecessary to provide a cultured buttermilk composition having a good acceptability and like or substantially indistinguishable from that of a corresponding cultured buttermilk composition made from the fresh milk used in making the cultured buttermilk compositions. Flavoring agents and fruit preparations suitable as additives in preparation of cultured buttermilk compositions can be added in conventional manner. The provided compositions have an enhanced Protein Efficiency Ratio value of about 2.5 and a reduced animal fat content as compared to the corresponding compositions using 100 percent fresh milk.

Abstract: The method of the invention comprises selection of whole grain rice, either white or brown rice, which is liquefied, preferably with alpha-amylase enzymes, and then treated with relatively high levels of a glucosidase enzyme and/or a beta-amylase enzyme in a saccharifying step. The total enzymatic reaction time in both the liquefaction and saccharification steps is limited to prevent development of undesirable off-flavors to yield a non-allergenic rice milk product having surprising milk-like texture and functionality, the rice milk product being characterized by the absence of a rice-like flavor and having a preferred composition defined as follows:Soluble Complex Carbohydrates--10 to 70% of solids;Maltose--0 to 70% of solids;Glucose--5 to 70% of solids;Ash or Minerals--0.1 to 0.6% of solids;Protein and Fat--1 to 3.5% of solids;Fiber--0.05 to 0.4% of solids.The rice milk product can also be converted to a dried product.

Abstract: A stabilized composition comprising an organic substrate, such as a pharmaceutical or biological system subject to degradation by oxidation and/or free radicals and a method for production thereof.

Abstract: A method of making a food composition and the composition containing at least 5 mg of inositoltriphosphate.

Abstract: A process for the preparation of histaminase, respectively a histaminase containing material, is described. Histaminase is a diamine-oxidase which metabolizes histamine.According to the process at least one microorganism which produces in its cells histaminase, is cultivated and as soon as a sufficient number of microorganisms has grown, the microorganisms are isolated from the culture medium. Adhering culture medium is removed from the microorganisms and the microorganism cells are broken up and comminuted.The product can be dried in the vacuum, cooled and stored or it can be used to produce products having a higher content of histaminase or to produce a pure histaminase.Preferably a mixture of microorganisms is cultivated which contains at least one microorganism selected from the group lactobacillus and at least one yeast selected from the group candida.

Abstract: A novel variant belonging to the genus Pediococcus which does not cause fermentation of D-glucose but causes fermentation of pentose, and a process for producing a light-colored soy sauce which comprises adding the variant in the koji preparation step or in the early stage of brewing of soy sauce moromi.

Abstract: An improved process for obtaining juice from fruit. The fruit is processed to provide a pumpable fluid puree of fruit and juice which is pumped at pressures in a range of from about 100 to about 1000 pounds per square inch in a single pass through a rigid porous tubular housing having a diameter of from about 5/8 inch to about six inches and having a food grade ultrafiltration membrane deposited on inside surfaces of same. Initial permeability (P) of the membrane to water is from about 1 to about 15 according to the formula ##EQU1## where permeate flux is gallons of water passing through a square foot of membrane area per day and pressure is measured in pounds per square inch. Exit pressure from the housing is maintained in a range of from about 50 to about 100 pounds per square inch. Clear, commercially sterile juice with the taste and aroma of fresh fruit can be obtained at juice yields of at least about 78%.

Abstract: A process for the lactic acid fermentation of fruit products is disclosed wherein an initial product in the form of a mash or juice having a pH of less than 3.7 is pasteurized and thereafter subjected to fermentation by lactic acid producing bacteria which produce at least 95% L(+) lactic acid as the fermentation product.

Abstract: Aqueous guar gum compositions having a very low content of insolubles, the compositions being formed by impregnating free-flowing solid, particulate guar gum with one or more hydrolytic enzymes and thereafter dissolving the particles of guar gum in water.

Abstract: There is provided a method for treating an aqueous solution of soybean protein to provide a calcium abundant bean soup drink. The method comprises the steps of adding endpeptidase to an aqueous solution of soybean protein the protein of which has been thermally or alkali denatured, causing the components of the mixture to react with each other under intense agitation, adding calcium salt to the reaction product and optionally adding oil and emulsifying agents to the resulting mixture and homogenizing the mixture.

Abstract: A process for preparing pectin, which is useful for foods and medicines or the like, by subjecting a plant tissue containing pectic substances to the action of a microorganism which belongs to the genus Endomyces, Endomycopsis, Saccharomyces, Shizosaccharomyces, Pichia, Hansenula, Debaryomyces, Hanseniaspora, Torulopsis, Candida or Kluyveromyces and possesses an activity liberating pectin from a plant tissue; or of a culture broth or processed material thereof to liberate pectin from said plant tissue; and recovering pectin.

Abstract: A process for producing a seasoning is disclosed wherein a hydrolyzate of soy sauce koji prepared from soy sauce raw materials, in a liquid state at a pH of 2.5 to 8.0, is contacted with an immobilized peptidase and/or immobilized glutaminase in the presence of sodium chloride to react therewith.

Abstract: A chicory base refreshing drink is prepared from a chicory root extract solution by causing a sugared chicory juice to be fermented by using a Kefir type ferment. The solution is obtained by maceration, decoction or infusion of roasted or dried chicory roots, and sugared to yield a 6-percent saccharose concentration in the end product. Preferably, the sugar consists of a mixture of molasses and pure sugar with molass contents of the third-crop sirup in excess of 81.6 g/liter, the fermentation process being controlled by measuring the acidity rate which is kept preferably at 2.5 percent after 70 hours.

Abstract: Beet pectin is crosslinked with an oxidizing system containing an oxidizing agent and an enzyme such as peroxidase that uses the oxidizing agent as a substrate. The crosslinked beet pectin is useful as a thickener or gelling agent in food, cosmetic and pharmaceutical products.

Abstract: Bloating of brine fermented cucumbers can be greatly reduced by using lactic acid bacteria which do not decarboxylate malic acid and therefore do not produce carbon dioxide during fermentation. Also, certain high acid wines can be improved by fermenting fruit with bacteria which do decarboxylate malic acid.A method has been discovered of differentiating between species of lactic acid bacteria which do and do not decarboxylate malic acid. This method comprises growing a lactic acid bacterium in a suitable malic acid-containing nutritive growth medium under conditions suitable for growth and monitoring the pH of the medium during growth. The pH will decrease only when a lactic acid bacterium is present which does not decarboxylate malic acid.

Abstract: The inventor has separated lactobacillus of new kind from soybean processed food. The lactic acid bacteria falls under Streptococcus, Lactobacillaceae, Eubacteriales. This bacterium well grows within the soy milk to make yogurt like food free from smell peculiar to soy milk having good taste without additive.

Abstract: Enzymatic conversion of polysaccharides to monosaccharides or lower molecular weight polysaccharides is carried out by means of an enzyme derived from B. megaterium which exhibits alpha-amylase activity.

Abstract: A method for the production of non-odorous garlic paste is disclosed. This method comprises (i) subjecting garlic bulbs as wrapped in the skin to a heating treatment, adding water to the garlic bulbs, coarsely crushing the garlic bulbs, and separating the skin and the unwanted part of garlic bulbs from the resultant crushed mass of garlic and leaving behind a garlic clove-containing liquid, (ii) heating the clove-containing liquid together with vitamin B.sub.1, rice bran, or yeast added thereto, (iii) heating the resultant blend in the presence of a cellulase or in the absence of the cellulase thereby obtaining a mixture, and (iv) heating either the liquid part of the mixture resulting from the removal of solids therefrom or the mixture in its unmodified form together with soybean flour, soybean milk, or soybean milk flour.The cellulase used in this method is produced by a microorganism belonging to genus Trichoderma or the genus Aspergillus.

Abstract: Microcrystalline cellulose has many applications in the pharmaceutical, food, paper and structural composite industries. Level off DP (Degree of Polymerization) microcrystalline cellulose is made up of a chain of about 250 glucose molecules in the form of microcrystal. In nature, several microcrystals are hinged together and surrounded by amorphous cellulose to form a cellulose microfibril. If the amorphous cellulose is removed, the resultant product is called level off DP (Degree of Polymerization) microcrystalline cellulose. When lignocellulosic material is processed according to applicant's earlier processes (Canadian Pat. Nos. 1,096,374 and 1,141,376), the dissociated material is partitioned by removing the lignin and the xylan leaving a low DP (320) cellulose fraction.

Abstract: A process for the reduction of undesirable flavor components contained in a vegetable protein material such as a soy isolate, is described. An aqueous slurry of the vegetable protein material is formed and contacted with a mold of the genus Rhizopus or Aspergillus under conditions that are sufficient to reduce the level of undesirable flavor components in the protein material, yet insufficient to result in substantial replication or growth of the mold.

Abstract: A process for the enzymatic treatment of black tea leaf is disclosed. In particular, black tea leaf is wetted with water containing tannase and one or more cell-wall-digesting enzymes, such as cellulase, pectinase, papain, or hemicellulase, prior to extraction. The enzyme-moistened tea leaf is incubated in a closed system at room temperature for a few hours. The enzyme-treated tea is then neutralized with a suitable food grade base and the enzymes are inactivated by heating. The resulting treated tea can be extracted and processed in the usual manner or dried for use in tea bags in the usual manner. As a result, a higher yield of tea is obtained and the resulting instant tea has better solubility in cold water than conventional teas. The bag tea products an infusion which does not form haze at cold temperatures.

Abstract: A process is described for rapidly infusing fruit with sugar solutes by means of an infusion bath which is maintained at a substantially constant solutes concentration and viscosity during the course of the infusion process by removing infusion solution; exposing the solution to an enzyme; concentrating the solution; and returning the concentrated solution to the original infusion bath.

Abstract: The invention relates to a process for the preparation of penicillin-free mycelium masses from water-containing penicillin production culture (=wet mycelium), which have been formed by fermentation, by removing the residual penicillin usually contained therein by subjecting the wet mycelium to anerobic lactic fermentation using penicillin-resistant Lactobacilli, in which, with the mycelium mass being broken down, a penicillin-free silage product results, which can be stored under anerobic conditions and is used as animal feed, in particular for cattle and pigs, or as fertilizer.

Abstract: Processed foods and food products are prepared by including from 2,000 to 10,000 I.U. of nisin to prevent the outgrowth of Clostridium botulinum spores.

Abstract: A process for producing a stevioside derivative, which comprises reacting stevioside with a .beta.-1,3- or .beta.-1,4-glycosyl sugar compound in aqueous solution or aqueous suspension in the presence of a microorganism or enzyme having .beta.-1,3- or .beta.1,4-glycosyl transferring activity thereby to form .beta.-1,3- or .beta.-1,4-glycosyl stevioside.

Abstract: A process for producing a liquid seasoning, which comprises allowing a hydrolyzate of soy sauce raw materials, in liquid state at a pH of 4.0 to 9.0, to contact with immobilized cells of soy sauce lactic acid bacteria for 30 minutes or more to obtain a lactic fermentation mixture, and subjecting the mixture to the fermentation by a soy sauce yeast.

Abstract: A must is fermented with a combination of at least one yeast and at least one lactobacillus, the former being selected from the group of Saccharomyces cerevisiae and Kluyveromyces lactis and the latter being selected from the group of Lactobacillus casei and Lactobacillus hilgardii for their symbiotic ability and capability to produce a synergistic organoleptic effect which eliminates all after-taste of yeast. The must is inoculated such that the respective numbers of yeast germs and lactobacilli germs per ml have a ratio of from 1:10 to 1:500.

Abstract: Barm for bakery and pastry products is produced by mixing an alcohol-freed beer solution with Koji and incubating the mixture at a temperature of 20.degree.-30.degree. C. The Koji is prepared by inoculating steamed rice with Aspergillus oryzae.