With Added Enzyme, Or Added Enzyme Producing Material Or Microorganism Patents (Class 426/56)
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Publication number: 20100316762Abstract: By using ?-glucosidase in production of a low-protein food, it is possible to produce a low-protein food having a good flavor, texture and quality.Type: ApplicationFiled: August 25, 2010Publication date: December 16, 2010Applicant: AJINOMOTO CO. INCInventors: Kaori Nakaya, Keiko Ohtara, Takeshi Okamoto, Noriaki Yamada, Chifumi Kaga
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Patent number: 7851210Abstract: The apparatus of the present invention is useful for recycling protein waste and producing fuel from protein waste. Waste is ground by a grinding means and digested by a enzyme digest medium composed of enzymes, preservatives, and inedible egg. The ground proteins are digested with the enzyme in recirculated digest tanks. Fat can be collected from the tank by addition of acid and separation of fat from water with a centrifuge. Alternatively the ground protein and enzyme can be fermented and gas collected from the digest tank in a pressure tank with a compressor. The protein solubles are emulsified, separated from water, and extruded before drying. Either fat or gas can be used to fuel a dryer. The dried proteins are then milled in a hammer mill and screened for uniform size.Type: GrantFiled: February 14, 2007Date of Patent: December 14, 2010Inventors: Jonathan Scott Darling, Don Scott Darling
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Patent number: 7790430Abstract: Disclosed is a novel cellulose having an amino acid sequence in which the 162nd and/or 166th amino acid residues in the amino acid sequence of cellulose NCE5 are substituted. Further, a polynucleotide encoding the novel cellulose, an expression vector containing the polynucleotide, a host cell transformed with the expression vector, and a cellulose preparation and a washing composition containing the cellulose are disclosed. The cellulose of the present invention is resistant to surfactants, and maintains a high activity even under alkaline conditions.Type: GrantFiled: April 11, 2008Date of Patent: September 7, 2010Assignee: Meiji Seika Kaisha, Ltd.Inventors: Kaoru Okakura, Koji Yanai
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Publication number: 20100215804Abstract: A food product that is suitable for an elderly person or a person who has difficulty in chewing or swallowing is obtained by impregnating a material with an enzyme, said food product having a smooth texture and sufficient softness to be crushed by the gums or tongue in the mouth, while maintaining the natural shape and color of the material. The food product has a compressive strength of 5×104 N/m2 or lower when measured at a compression rate of 10 mm/sec by using a plunger with a diameter of 3 mm and setting the clearance at 30% of the thickness of the specimen.Type: ApplicationFiled: September 30, 2008Publication date: August 26, 2010Inventors: Reika Goto, Ryo Takei, Ken Kitamura, Ken-ichirou Sugimura, Minoru Kuribayashi
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Patent number: 7781001Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.Type: GrantFiled: April 8, 2003Date of Patent: August 24, 2010Assignee: Danisco A/SInventor: Jørn Borch Søe
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Publication number: 20100136167Abstract: A processed meat food or a processed fishery food having improved physical properties and taste can be obtained by contacting meat or fish with a transglutaminase and an enzyme having a saccharide transfer activity for converting an ?-1,4 bond to an ?-1,6 bond in the process for producing the processed meat food or the processed fishery food.Type: ApplicationFiled: November 30, 2009Publication date: June 3, 2010Applicant: AJINOMOTO CO. INC.Inventors: Noriaki YAMADA, Akiko MARUYAMA, Teppei OGAWA
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Patent number: 7718204Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.Type: GrantFiled: December 28, 2000Date of Patent: May 18, 2010Assignee: Danisco A/SInventor: Jørn Borch Søe
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Publication number: 20100092606Abstract: The invention relates to a DNA molecule from maize which codes for a protein with TGase activity and to a gene expression vector comprising said DNA molecule. The invention also relates to the use of the aforementioned DNA molecule or vector in order to produce transformed cells capable of expressing recombinant proteins with TGase activity and to introduce the sequence encoding for a protein with TGase activity into plant cells. In addition, the invention relates to the resulting transgenic plants and cells of microorganisms. Furthermore, the proteins with TGase activity expressed from the above-mentioned DNA sequences can be used, for example, in food manipulation, processing and transformation.Type: ApplicationFiled: August 27, 2007Publication date: April 15, 2010Inventors: Jose Maria Torne Cubiro, Maria Asuncion Santos Lozano, David Talavera Baro, Enrique Villalobos Amador, Juan Rigau Lloveras
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Patent number: 7662415Abstract: The present invention relates to codon-optimized xylanase coding sequences and the expression of xylanases in microbes and yeast. The invention further relates to using multiple copies of the xylanase expression construct for high levels of protein expression. The invention also relates to the use of xylanases as feed or food additives. The invention also relates to methods of expression of enzymes to increase thermotolerance by expressing them in organisms that glycosylate proteins compared to expression that the same enzyme without the glycosylation. Further, the invention relates to methods of preparing feed, enzyme feed additives, and methods of reducing the feed conversion ration or increasing weight gain of animals.Type: GrantFiled: June 22, 2007Date of Patent: February 16, 2010Assignee: Syngenta Participations AGInventors: Michael Bauer, Michael Richard Bedford, Derrick Allen Pulliam
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Publication number: 20090324777Abstract: The present invention relates of a method of producing an enzymatic digest of proteinaceous material which can improve the palatability and health value of foodstuffs to which it is added. In particular but not exclusively, the invention involves a method where bioactive compounds are released to increase the health value of the product.Type: ApplicationFiled: December 9, 2005Publication date: December 31, 2009Applicant: BIOCATALYSTS LIMITEDInventors: Haydn Gregg Williams, Denise Margaret Gallagher, Stuart Ian West
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Publication number: 20090297661Abstract: The present invention is directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having glutamate releasing activity. The glutamate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated food or beverage. The present invention is also directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having aspartate releasing activity. The aspartate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated food or beverage.Type: ApplicationFiled: August 7, 2009Publication date: December 3, 2009Applicant: Novozymes North America,Inc.Inventor: Isaac Ashie
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Publication number: 20090232939Abstract: The present invention relates to a composition comprising a mixture of sugar and salt for treating meat. Treating meat either by penetration of said composition through the meat or by fermenting the meat in a closed container, results in a meat product with a salty taste throughout. Processes using lactic acid fermentation and process for producing storage-stable meat products are also disclosed.Type: ApplicationFiled: January 22, 2007Publication date: September 17, 2009Applicant: FJELL & FJORD MAT ASInventor: Erik Magistad Berge
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Patent number: 7566466Abstract: The present invention relates to the use of phytase to increase the uptake of minerals, and in particular calcium, in a diet for humans. Advantageously milk is used as the delivery system for phytase for human consumption.Type: GrantFiled: January 9, 2002Date of Patent: July 28, 2009Assignee: DSM IP Assets B.V.Inventor: Robert Franciscus Beudeker
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Publication number: 20090087516Abstract: The present dried meat products and method for making dried meat products (dried meat product) does not add any preservative compounds containing nitrates and nitrites to preserve the meat product. The present dried meat product includes a meat tissue that is mixed with a marinade that contain cranberries, starter culture, and vegetable juice, in addition to other ingredients without the addition of nitrate or nitrite specific containing compounds. The marinated meat tissue is then fermented, dried, smoked, and preferably dried again. This process provides natural preservatives without the addition of nitrate or nitrite containing preservative compounds.Type: ApplicationFiled: October 1, 2007Publication date: April 2, 2009Inventors: Mark Tilsen, Duane Lammers
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Publication number: 20090028997Abstract: The present invention provides a safe pet food material having an anti-stress action and effect of increasing palatability. Livestock meat or fish meat is treated with a protease such as papain to obtain a pet food material with excellent thermal stability having peptides consisting of 2-10 amino acid residues as a principal active ingredient. A pet food exhibiting an anti-stress action and having high palatability is obtained by blending this material.Type: ApplicationFiled: July 18, 2008Publication date: January 29, 2009Inventor: Keizo Arihara
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Publication number: 20090011086Abstract: The present invention is related to a method for producing a meat based food product by treating meat with a phospholipase, to a meat based food product obtainable by the method of the invention and to use of a phospholipase for producing a meat based food product.Type: ApplicationFiled: November 1, 2006Publication date: January 8, 2009Applicant: Novozymes A/SInventor: Per Munk Nielsen
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Patent number: 7465571Abstract: In one aspect, the invention provides a purified thermostable enzyme derived from the archael bacterium AEPII 1a. In one aspect, the enzyme has a molecular weight of about 60.9 kilodaltons and has a cellulase activity. The enzyme can be produced from native or recombinant host cells, and can be used to aid in the digestion of cellulose. The invention also provides polypeptides having endoglucanase activity having homology to SEQ ID NO:2.Type: GrantFiled: May 22, 1997Date of Patent: December 16, 2008Assignee: Verenium CorporationInventors: David Lam, Eric J. Mathur
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Publication number: 20080187626Abstract: An edible, concentrated, proteinic hydrolysate is made by means of a method that includes enzymatically hydrolysing the proteins in an aqueous reaction mixture of a proteinic raw material and at least one enzyme, and deactivating the at least one enzyme. The volume of the obtained, aqueous hydrolysate is reduced by boiling down the hydrolysate to at least half volume to obtain a hydrolysate concentrate, to which salt is added until the saturation point of the hydrolysate concentrate has been essentially reached. The salt saturated soup concentrate does not need further preservation and has a long storage life at room temperature. The soup concentrate is easily diluted to a nutrient-rich, salt-tasted soup ready for being eaten.Type: ApplicationFiled: March 28, 2006Publication date: August 7, 2008Inventor: Stig Voldbjerg Sorensen
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Patent number: 7384628Abstract: A composition comprising lactic acid bacteria that are selected from at least one of Lactococcus lactis, Lactobacillus lactis, and Lactobacillus brevis. The composition is suitable for administration to animals. Upon administration to an animal, the composition provides at least one of the following (a) improves performance in the animal and (b) reduces scours in animals. Also provided is a method of treating an animal in which the composition is administered to the animal. A method of forming a direct-fed microbial is also provided. A culture including the lactic acid bacteria is grown in a liquid nutrient broth. The lactic acid bacteria are separated from the liquid nutrient broth. The lactic acid bacteria can be freeze dried.Type: GrantFiled: June 23, 2004Date of Patent: June 10, 2008Assignees: Agtech Products, Inc., Merrick's, Inc.Inventors: Thomas G. Rehberger, Elizabeth A. Galbraith
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Publication number: 20080095882Abstract: The present invention provides a method of controlling the development of resident spoilage and pathogenic bacteria in food products by introducing, into the food products, known bacteria that produce novel bacteriocins or metabolites which inhibit or kill the spoilage and pathogenic bacteria. Specifically, the method of the present invention comprises introducing, into meat products, known bacteria that produce novel bacteriocins or metabolites which inhibit or kill L. monocytogenes. Modifications are possible within the scope of the invention.Type: ApplicationFiled: June 27, 2003Publication date: April 24, 2008Applicant: CANBIOCIN, INC.Inventors: Michael E. Stiles, Lynn McMullen, David C. Smith
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Patent number: 7329425Abstract: An apparatus and process for naturally recycling poultry carcasses for use as a nutritional supplement, the apparatus generally consists of four modules: an enzymatic digest medium mixing assembly that self adjusts for pH; a mobile grinding assembly mounted on a truck trailer; a digesting and emulsifying assembly which includes a heated tank and separator; and a drying system. Carcasses are loaded into the grinder, and the ground carcasses are pumped into a storage tank with the enzymatic digest medium to produce a protein soluble mixture. The particle size of this mixture is then further reduced, and transported to a centralized and stationary processing plant for digesting and emulsifying. The remaining emulsified proteins are then dried. The resulting pellet-like pieces are uniformly sized for packaging.Type: GrantFiled: June 30, 2003Date of Patent: February 12, 2008Assignee: Naturally Recycled Proteins, LLCInventors: Jonathan Scott Darling, Don Scott Darling
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Patent number: 7309602Abstract: The present invention provides compositions and methods designed to increase value output of a fermentation reaction. In particular, the present invention provides a business method of increasing value output of a fermentation plant. The present invention also provides a modified fermentation residual of higher commercial value. Also provided in the present invention are complete animal feeds, nutritional supplements comprising the subject ferment residuals. Further provided by the present invention is a method of performing fermentation, a modified fermentative microorganism and a genetic vehicle for modifying such microoganism.Type: GrantFiled: May 16, 2006Date of Patent: December 18, 2007Assignee: AmbroZea, Inc.Inventor: Peter R. David
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Patent number: 7291493Abstract: The present invention relates to codon-optimized xylanase coding sequences and the expression of xylanases in microbes and yeast. The invention further relates to using multiple copies of the xylanase expression construct for high levels of protein expression. The invention also relates to the use of xylanases as feed or food additives. The invention also relates to methods of expression of enzymes to increase thermotolerance by expressing them in organisms that glycosylate proteins compared to expression that the same enzyme without the glycosylation. Further, the invention relates to methods of preparing feed, enzyme feed additives, and methods of reducing the feed conversion ration or increasing weight gain of animals.Type: GrantFiled: December 20, 2004Date of Patent: November 6, 2007Assignee: Syngenta Participations AGInventors: Michael Bauer, Michael Richard Bedford, Derrick Allen Pulliam
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Patent number: 7256031Abstract: The invention is to provide a novel ?-glucosidase and a gene that codes for the enzyme, and to develop a technique of utilizing the ?-glucosidase or a composition that contains the enzyme for processing plants or plant-derived substances. According to the invention, there are provided a novel enzyme showing a ?-glucosidase activity and derived from filamentous fungi of the genus Acremonium, a gene that codes for the enzyme, a method of using the gene for expressing ?-glucosidase, an enzyme composition that contains ?-glucosidase, and a method of processing plants or plant-derived substances with the enzyme or the enzyme compositions.Type: GrantFiled: September 28, 2001Date of Patent: August 14, 2007Assignees: Meiji Seika Kaisha, Ltd., National Institute of Advanced Industrial Science and TechnologyInventors: Tomoyuki Fukasawa, Chuhei Nojiri, Nobuo Matsuhashi, Koji Nishizawa, Kaoru Okakura, Takashi Yamanobe
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Patent number: 7250184Abstract: A method of tenderizing meat comprising providing an amount of meat and treating the meat with a composition comprising an enzyme mixture consisting of bromelin, ficin, papain and/or actinidin.Type: GrantFiled: April 29, 2005Date of Patent: July 31, 2007Assignee: Micro-Tender IndustriesInventor: Jamie Francisco Toren
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Patent number: 7217433Abstract: The present invention relates to animal feed additives, which additives comprise a monocomponent xylanase derived from a strain of Byssochlamus, Chaetomium, Humicola, Malbranchea, Mucor, Myceliophthora, Paecilomyces, Talaromyces, Thermoascus, or Thielavia. In other aspects, the invention relates to monocomponent xylanase preparations, DNA constructs, recombinant expression vectors, host cells, and methods of producing monocomponent xylanase preparations.Type: GrantFiled: December 20, 1999Date of Patent: May 15, 2007Assignee: Novozymes A/SInventors: Peter Kamp Hansen, Peter Wagner, Anette Mullertz, Inge Helmer Knap
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Patent number: 7060482Abstract: The present invention is directed to thermostable xylanase enzymes are suitable for feed pelleting applications. The novel xylanase enzymes comprise at least 40% of their optimal activity from a pH range from about pH 3.5 to about pH 6.0, and from about 40 to about 60° C., and exhibit at least 30% of their optimal activity after a pre-incubation step for 30 minutes at 70° C. in the presence of 40% glycerol. Also disclosed are modified xylanase molecules comprising either a basic amino acid at position 162 (TrX numbering), or its equivalent position in other xylanase molecules, at least one disulfide bridge, or a combination thereof. The thermostable xylanase molecules of the present invention have a physiological temperature and pH optima and are useful as animal feeds additives since they can withstand the heat associated with feed sterilization and pellet formation, yet they exhibit optimal activity within an animal to aid in breakdown of ingested feed.Type: GrantFiled: November 16, 1999Date of Patent: June 13, 2006Assignee: National Research Council of CanadaInventors: Wing L. Sung, Jeffrey S. Tolan
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Patent number: 7037541Abstract: A method for producing a beverage, comprising the steps of providing an aqueous animal extract, fermenting said aqueous animal extract with lactic acid bacteria, and fermenting the product of lactic acid bacteria fermentation with yeast fermentation, to produce an alcoholic beverage. Additional ingredients may be added for flavor or to enhance the fermentation process. In particular, a saccharide source may be added to control resulting alcohol content.Type: GrantFiled: July 3, 2002Date of Patent: May 2, 2006Assignee: Ariake Japan Co.Inventor: Kineo Okada
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Patent number: 6994876Abstract: An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The hydrolyzed egg white protein has a molecular weight in the range of about 500 to about 10,000. The complexes are sufficiently stable as to be suitable for use in sterilized products, such as retorted products. Moreover, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.Type: GrantFiled: March 1, 2000Date of Patent: February 7, 2006Assignee: Nestec S.A.Inventors: Alexander Sher, Mark Randolph Jacobson, Chandrasekhara Reddy Mallangi, Dharam Vir Vadehra, Elaine Regina Wedral
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Patent number: 6989167Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of reducing the level of reducing sugar. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or reducing sugar.Type: GrantFiled: June 25, 2003Date of Patent: January 24, 2006Assignee: Procter + Gamble Co.Inventors: John Keeney Howie, Peter Yau Tak Lin, David Vincent Zyzak, Richard Gerald Schafermeyer
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Patent number: 6984406Abstract: The present invention relates to a Bacillus sp. strain producing a mannanase which is highly active in the neutral and the acidic media. The Bacillus sp. WL-1 strain (KCTC 0800BP), which is isolated from the soil, produces in large scale the mannanase in the culture medium containing lactose and bran, wherein the mannanase is highly active in the neutral and the acidic media so said mannanase is useful as an additive for feeds and is helpful in the decomposition of hemicellulose.Type: GrantFiled: June 20, 2001Date of Patent: January 10, 2006Assignee: CTC BIO Inc.Inventors: Ki-Haeng Cho, Ki-Hong Yoon, Dae-Weon Kim, Hwa-Gyun Oh, Young-Phill Oh
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Patent number: 6926917Abstract: An increased palatability dry pet food product is provided having residual ?-amylase activity, a moisture content of 5 to 12%, and an Instron value of between 9.5 and 17.5 foot lbs. A method of producing the dry pet food product is also provided.Type: GrantFiled: October 16, 2002Date of Patent: August 9, 2005Assignee: Nestec Ltd.Inventor: Mukund Parthasarathy
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Patent number: 6908633Abstract: A protein hydrolysate comprising at least two types of peptides, characterized in that the rate of hydrolysis of protein is from 30 to 45%, the number average molecular weight is 300 or less, and the ratio of a weight average molecular weight to the number average molecular weight is greater than 1 and 2 or less, has excellent emulsifiability, and antigenicity thereof is low enough to be used for people who has predisposition to allergic diseases. This protein hydrolysate is obtained by hydrolysis of a protein starting material to a rate of hydrolysis in the range of 30 to 45%, and then bringing it into contact simultaneously or separately with two types of porous synthetic adsorbent respectively having an average pore radius of 2 to 8 nm and an average pore radius of 20 to 30 nm, the total surface area of the two porous synthetic adsorbents being in a range of 300 to 3000 m2 per 1 g (protein equivalent) of the obtained protein hydrolysate, and recovering the non-adsorbed component.Type: GrantFiled: March 12, 2001Date of Patent: June 21, 2005Assignee: Morinaga Milk Industry Co., Ltd.Inventors: Hirotoshi Hayasawa, Yoshitaka Tamura, Hiroshi Miyakawa, Toshikazu Shichino, Yasushi Kawaguchi, Hirokatsu Kanehara
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Patent number: 6884455Abstract: Fermented fish-meat food is provided which uses fish meat as start materials, has specific taste and flavor imparted upon fermentation with lactic acid bacteria, and has a texture similar to that of animal meat. In a method for producing a processed seafood product, a lactic acid bacteria fermenting at temperature not higher than 10° C. and having salt tolerance and an antibacterial property is used in the step of fermenting fish and shellfish with lactic acid bacteria. The lactic acid bacteria fermenting at temperature not higher than 10° C. and having salt tolerance and an antibacterial property is a lactic acid bacteria belonging to one genus selected from a group consisting of Leuconostoc genus, Lactobacillus genus, Lactococcus genus, and Pediococcus genus. The lactic acid bacteria belonging to Leuconostoc genus is a lactic acid bacteria belonging to Lactobacillus sake and preferably Lactobacillus sake D-1001 (No. 11708 deposition to International Patent Organism Depositary).Type: GrantFiled: August 5, 2002Date of Patent: April 26, 2005Assignee: Nippon Suisan Kaisha, Ltd.Inventors: Nobuhiko Doumoto, Takashi Mori, Masayuki Nasu
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Patent number: 6875456Abstract: The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in the protein hydrolysate is at least a factor 2.5, preferably at least a factor 3, more preferably at least a factor 3.5 times higher than in a hydrolysate of the same protein containing substrate which has been completely hydrolysed to free amino acids, wherein the molar fraction of the at least one free amino acid in the protein hydrolysate is at least 25%; and wherein the Amino Acid Quotient (AAQ) in the protein hydrolysate is at least 10%. These protein hydrolysates can be used in the preparation of food compositions, wherein these protein hydrolysates provide for novel and unexpected flavours. Moreover these protein hydrolysates are applicable in personal care applications.Type: GrantFiled: October 17, 2001Date of Patent: April 5, 2005Assignee: DSM IP Assets B.V.Inventors: Veronique Delest, Luppo Edens, Jan Gerrit Kortes, Thierry Jean-Bernard Naeye
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Patent number: 6849284Abstract: The present invention relates to methods for tenderizing meat comprising contacting meat with a tenderizing-effective amount of a thermolabile protease having limited substrate specificity, wherein the limited substrate specificity is the digestion of only one of the two major protein components of meat.Type: GrantFiled: February 5, 2004Date of Patent: February 1, 2005Assignees: Novozymes A/S, Novozymes North America, Inc.Inventors: Isaac Ashie, Thomas Sorensen, Per Munk Nielsen
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Patent number: 6841171Abstract: The invention concerns the use of an oyster enzymatic hydrolysate for preparing a composition eliminating free radicals. The invention is characterized in that said hydrolysate is obtainable by hydrolysis of oyster flesh by a protease. The invention is applicable in therapy, dietetics and cosmetology.Type: GrantFiled: September 1, 2000Date of Patent: January 11, 2005Assignees: Institut Francis de Recherche Pour l'Exploitation de la Recherche, Assistance Publique-Hopitaux de ParisInventors: Patrick Durand, Annie Landrein, Philippe Roy, Albert Lindenbaum, Marvin Edeas
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Patent number: 6838100Abstract: This invention relates to a process for the production of a cultured savory base by hydrolyzing a protein-containing material using a combination of at least one enzyme with at least one thermotolerant lactic acid bacteria strain selected for its ability to provide a glutaminase activity. The invention also relates to an isolated strain of thermotolerant lactic acid bacteria strains selected for their ability to provide a glutaminase activity and their use for preparing a seasoning or flavor for culinary or petfood products.Type: GrantFiled: August 27, 2002Date of Patent: January 4, 2005Assignee: Givaudan S.A.Inventors: Daniel Jaeger, Cristina Hering-Giovanola, Michael Affolter
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Patent number: 6833260Abstract: The invention features methods and compositions for rapidly and effectively hydrolyzing lactose using recombinant lactic acid bacteria.Type: GrantFiled: April 4, 2000Date of Patent: December 21, 2004Assignee: Protein Scientific, Inc.Inventor: Frank E. Ruch
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Patent number: 6814989Abstract: A method of tenderizing pork comprising providing an amount of pork and treating the pork with a composition comprising an enzyme mixture consisting of bromelin, ficin and papain.Type: GrantFiled: October 16, 2001Date of Patent: November 9, 2004Inventor: James F. Teran
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Patent number: 6803062Abstract: A hydrolyzed protein which can be used as seasonings or the like is produced by heating and maintaining an aqueous dispersion of a protein-containing starting material, while under an acidic condition, with a plate-type heat exchanger using a liquid as a heat medium to make the aqueous dispersion substantially aseptic and then subjecting the resulting aqueous dispersion with an action of a proteolytic enzyme.Type: GrantFiled: June 28, 2002Date of Patent: October 12, 2004Assignee: Ajinomoto Co., Inc.Inventors: Ko Yamamoto, Junichiro Kojima, Toshimasa Ishii, Inao Oyama, Mitsuyoshi Seki, Hidetsugu Nakazawa
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Patent number: 6780628Abstract: Enzymes of a particular class, characterized by the ability to cleave a linkage that effects release of a cell-surface protein or carbohydrate, which does not contain an anti-infection agent, display significant anti-infectious activity. Upon oral administration, these enzymes are effective, for example, in the treatment of digestive tract infections in humans and in animals. In the latter, there are benefits of significantly improved growth rate, feed efficiency, and overall health.Type: GrantFiled: December 8, 2000Date of Patent: August 24, 2004Assignee: Chemgen CorporationInventors: David M. Anderson, Lin Liu, Humg-Yu Hsiao, Douglas W. Fodge
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Publication number: 20040161494Abstract: The present invention relates to methods for tenderizing meat comprising contacting meat with a tenderizing-effective amount of a thermolabile protease having limited substrate specificity, wherein the limited substrate specificity is the digestion of only one of the two major protein components of meat.Type: ApplicationFiled: February 5, 2004Publication date: August 19, 2004Applicants: Novozymes A/S, Novozymes North America, Inc.Inventors: Isaac Ashie, Thomas Sorensen, Per Munk Nielsen
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Patent number: 6770310Abstract: The present invention provides a composition having protein, transglutaminase and a transglutaminase suppressing compound such as an ammonium salt, which is useful in the preparation of pickle solutions and in methods of making processed meat products with the pickle solution.Type: GrantFiled: September 15, 2000Date of Patent: August 3, 2004Assignee: Ajinomoto Co., Inc.Inventors: Yasuyuki Susa, Hiroyuki Nakagoshi, Shoji Sakaguchi
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Patent number: 6759075Abstract: A fond de veau is produced by boiling baked meats for extraction independently, separating a boiled extract therefrom, and reacting a protease with at least a residue of the meats to produce a protein decomposition solution, and then using said protein decomposition solution and said boiled extract separated from the baked meats boiled; or a protein hydrolytic solution obtained by reacting a protease on baked meats without boiling, with a boiled extract of fried vegetables. There is provided a process for easily producing a fond de veau in an industrial manner that has a quality equivalent to a fond de veau produced by a professional culinarian in a high yield.Type: GrantFiled: April 29, 2002Date of Patent: July 6, 2004Assignee: Ajinomoto Co., Inc.Inventors: Emi Miyazaki, Eri Hoshikawa, Makoto Tanabe, Chiaki Nosaka
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Patent number: 6756221Abstract: A method for the production of an enzyme, which comprises culturing in a medium a strain that belongs to a bacterium classified into Cytophagales or Actinomycetes, or a new bacterium Chryseobacterium sp. No. 9670 belonging to the genus Chryseobacterium, and has the ability to produce an enzyme having a property to deamidate amido groups in protein, thereby effecting production of the enzyme, and subsequently collecting the enzyme from the culture mixture and a method for the modification of protein making use of a novel enzyme which directly acts upon amido groups in protein, as well as a gene which encodes the enzyme, a recombinant vector which contains the gene, a transformant transformed with the vector and a method in which the transformant is cultured in a medium to effect production of the protein-deamidating enzyme and then the protein-deamidating enzyme is collected from the culture mixture.Type: GrantFiled: December 4, 2000Date of Patent: June 29, 2004Assignee: Amano Enzyme Inc.Inventor: Shotaro Yamaguchi
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Publication number: 20040091474Abstract: A transmissible spongiform encephalopathy (TSE) agent is inactivated by exposing the TSE agent to a thermostable proteolytic enzyme at elevated temperature and at acid or alkaline pH. Following this step, or separately, presence of TSE infectivity is detected by detection of dimers of prion protein.Type: ApplicationFiled: July 8, 2003Publication date: May 13, 2004Applicant: Health Protection AgencyInventors: Neil David Hammond Raven, John Mark Sutton
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Publication number: 20040076718Abstract: An increased palatability dry pet food product is provided having residual &agr;-amylase activity, a moisture content of 5 to 12%, and an Instron value of between 9.5 and 17.5 foot lbs. A method of producing the dry pet food product is also provided.Type: ApplicationFiled: October 16, 2002Publication date: April 22, 2004Inventor: Mukund Parthasarathy
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Patent number: 6723356Abstract: A method for making a bouillon, comprising providing meat, and meat extract and/or bone extract; lactic acid fermenting at least an extract portion, or further providing lactic acid fermentation products; and dehydrating the mixture of meat and meat extract and/or bone extract. Vegetables and/or spices may also be added. The bouillon is readily extractable in hot water within a short period. A preferred product achieves a target flavor profile of beef consommé.Type: GrantFiled: July 3, 2002Date of Patent: April 20, 2004Assignee: Ariake Japan Co.Inventor: Kineo Okada
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Patent number: 6703054Abstract: The invention has the object of offering a novel means for making effective use of organic wastes, and offering a method for producing a feed by efficiently treating organic wastes. The invention has the additional object of enabling highly concentrated organic wastes to be treated efficiently in a short time. In a treatment method where molds are mixed with organic wastes to ferment and dry, the oil content of the mixture is adjusted to at least 3 wt %, preferably at least 5 wt %, more preferably at least 10 wt %.Type: GrantFiled: April 30, 2002Date of Patent: March 9, 2004Inventor: Masahiro Yamamoto