With Added Enzyme, Or Added Enzyme Producing Material Or Microorganism Patents (Class 426/56)
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Publication number: 20040043112Abstract: The present invention relates to methods for tenderizing meat. The methods comprise contacting meat with a tenderizing-effective amount of a thermolabile protease having limited substrate specificity.Type: ApplicationFiled: April 18, 2002Publication date: March 4, 2004Applicant: Novozymes North America, Inc.Inventors: Isaac Ashie, Thomas Sorensen, Per Munk Nielsen
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Patent number: 6689403Abstract: The invention relates to a mixture for reddening meat products, notably sausages cooked in water, which for each 1 kg of meat or sausage meat contains between 1×108 and 5×1010 germs of a nitrate-reducing microorganism suitable for use in food products, as well as between 10 and 2000 g, in relation to fresh weight, of a vegetable product with a nature nitrate content of between 100 and 500 mg/kg.Type: GrantFiled: February 1, 2002Date of Patent: February 10, 2004Assignee: Karl Muller GmbH & Co.Inventors: Udo Gehring, Helmut Pohnl
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Patent number: 6649199Abstract: The invention relates to a process for manufacturing a fermented food product, which enables the maturation phase of said product to be shortened and its organoleptic to be improved. The process is characterized by the addition to the raw material of a cluster of cell extracts of its fermenting micro-organisms, which are either naturally present or added in live state. The proportion of each extract in the cluster is approximately equivalent to that of the corresponding micro-organism in the fermenting mixture.Type: GrantFiled: September 30, 1999Date of Patent: November 18, 2003Assignee: BiosaveursInventor: Marc Bigret
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Publication number: 20030211203Abstract: 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: ApplicationFiled: October 16, 2001Publication date: November 13, 2003Inventor: James T. Teran
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Patent number: 6613364Abstract: The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey. The nisin-containing whey can be prepared by (1) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey or by (2) the fermentation of a fortified cheese whey composition using a nisin-producing microorganism. The invention also provides a method of making a stabilized food product of cooked meat, vegetables, and sauce that includes preparing a composition including meat, vegetables, sauce, and nisin-containing whey, and cooking the composition.Type: GrantFiled: February 8, 2001Date of Patent: September 2, 2003Assignee: Kraft Foods Holdings, Inc.Inventors: Peter Miles Begg, Cecily Elizabeth Brose, John Howard Pasch, Michael Gerard Roman, Scott Brooks
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Patent number: 6589574Abstract: The present invention provides a process for the preparation of protein hydrolysate from milk protein by treating milk protein with fungal protease at a pH of 7.5-8.5, a temperature of 40±5° C. for a time period of 30 min to 2 hours, followed by heating at 65-70° C. for at least 3 min, separating the clarified supernatant by a known manner and drying the clarified liquor thus obtained to get the protein hydrolysate.Type: GrantFiled: March 19, 2001Date of Patent: July 8, 2003Assignee: Council of Scientific & Industrial ResearchInventors: Bhagya Swamylingappa, Johny Joseph, Kowsalya Shankara Murthy, Vishweshwariah Prakash, Mysore Cheluvaraya Shamanthaka Sastry, Tirumakudalu Chikkaraja Sindhu Kanya
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Publication number: 20030118693Abstract: A method of tenderizing naturally tough chicken comprising providing a suitable grade of naturally tough chicken and treating the naturally tough chicken with a composition comprising an enzyme mixture consisting of bromelin, ficin and papain.Type: ApplicationFiled: October 16, 2001Publication date: June 26, 2003Inventor: James F. Teran
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Publication number: 20030113407Abstract: The invention provides a DNA molecule encoding transglutaminase of Streptoverticillium ladakanum, the encoded transglutaminase and the use of the transglutaminase in industrial process.Type: ApplicationFiled: December 17, 2001Publication date: June 19, 2003Applicant: FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTEInventors: Yi-Shin Lin, Chang-Hsiesh Liu, Wen-Shen Chu
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Patent number: 6537598Abstract: An enzyme mixture for tenderizing raw beef comprising between about 98.7% and about 99.7% bromelin, between about 0.02% and about 0.08% ficin and between about 0.01% and about 0.05% papain. A method of tenderizing raw beef to produce a product that can be cooked by the consumer using the same methods as preparing naturally tender beef, and that results in a post-consumer preparation product that is consistently tender. The method comprises providing a suitable cut of raw beef and treating the raw beef with an enzyme mixture comprising between about 98.7% and about 99.7% bromelin, between about 0.02% and about 0.08% ficin and between about 0.01% and about 0.05% papain.Type: GrantFiled: January 18, 2002Date of Patent: March 25, 2003Assignee: Micro-Tender Industries, Inc.Inventor: James F. Teran
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Patent number: 6534100Abstract: The present invention provides methods for changing the composition of a cholesterol-containing foodstuff. The methods comprise the step of culturing a member of the family Tetrahymenidae in a liquid, cholesterol-containing foodstuff under conditions that enable one or more (or all) of the following changes in the composition of the foodstuff: (a) reduction in the level of cholesterol in the treated foodstuff; (b) reduction in the level of saturated fatty acids in the treated foodstuff; (c) increase in the level of unsaturated fatty acids in the treated foodstuff; (d) increase in the level of at least one vitamin D precursor in the treated foodstuff and (e) reduction in the level of at least one protein in the treated foodstuff. The foodstuff can be a dairy product, such as milk or egg yolk.Type: GrantFiled: August 17, 2000Date of Patent: March 18, 2003Inventors: German A. Valcarce, Alejo Itzkovici, Joseph B. Harris, Jorge Florin-Christensen
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Patent number: 6524632Abstract: A process is described for recovering the protein values from animal manure, particularly cattle, pigs and poultry, for reuse as animal feed. The process involves the use of an anaerobic digester to provide methane gas for combustion and use for heating and powering the facility including a radio wave generator for sterilizing the protein and solids being recovered for the feed. Returning the water to the environment in accordance with EPA regulations.Type: GrantFiled: February 16, 2001Date of Patent: February 25, 2003Assignee: Food Development CorporationInventor: Henry H. Kartchner
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Publication number: 20030012848Abstract: 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: ApplicationFiled: June 28, 2002Publication date: January 16, 2003Applicant: Ajinomoto Co., Inc.Inventors: Ko Yamamoto, Junichiro Kojima, Toshimasa Ishii, Inao Oyama, Mitsuyoshi Seki, Hidetsugu Nakazawa
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Publication number: 20020182290Abstract: The present invention relates to a method for processing fish material including fish bones, into a product with good nutritional properties. The method comprises heat treating fish bones essentially free from fish meat. The fish product is useful as an ingredient in food, feed and other products.Type: ApplicationFiled: April 26, 2002Publication date: December 5, 2002Applicant: Novozymes A/SInventor: Per Munk Nielsen
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Publication number: 20020172989Abstract: A method and composition for destruction of infectious prion proteins in tissue, by thermal/enzymatic treatment of the tissue with a prion-destructive protease. The method and composition are applicable to treatment of tissue containing or contaminated with prion protein strains associated with transmissible spongiform encephalopathy (TSE) and/or other prion protein-mediated diseases.Type: ApplicationFiled: April 12, 2001Publication date: November 21, 2002Applicant: BioResource International, Inc.Inventor: Jason C. H. Shih
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Patent number: 6455273Abstract: A method for producing a protein hydrolysate with low bitterness by contacting a protein with a protease having a low specificity to cleave a site of a hydrophobic amino acid residue in the protein.Type: GrantFiled: March 14, 2001Date of Patent: September 24, 2002Assignee: Ajinomoto Co., Inc.Inventors: Tomohiro Kodera, Minao Asano, Tetsuay Miwa, Noriki Nio
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Publication number: 20020102287Abstract: The lees or “dregs” produced during wine making are rich sources of antioxidants. Unexpectedly, these materials show significant antibacterial properties as well as antioxidant properties. The lees of red wine which consist of tannins and plant pigments precipitated around crystals of potassium tartarate can advantageously be used directly as a tonic or demulcent. The material can also be used topically for disinfecting the skin, etc. In addition, it is possible to use organic polymers to bind the pigments and/or solubilize them from the tartaric salt to facilitate their use or to make a relatively pure pigment/tannin component.Type: ApplicationFiled: August 17, 1999Publication date: August 1, 2002Inventor: EDWARD SHANBROM
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Publication number: 20020076468Abstract: Method and apparatus used in producing a feed product or premix and the products made by the method. A predetermined quantity of krill hydrolysate is added to a predetermined quantity of dry carrier with or without a predetermined quantity of liquid marine protein. The mixture is subject to evaporation and drying steps in which relatively heavier particles are separated from relatively lighter particles. The mixture may be blended, ground and subject to chemical reaction in a balance tank prior to entering a dryer. The dryer utilizes a warm air source, a tower and a cyclone to dry the mixture following its entry into the dryer. Temperature sensitive enzymes or other bioactive products may be added to the product produced from the dryer. A method for obtaining enzymes from a fresh krill extract or an autolysed krill preparation and the product are also disclosed.Type: ApplicationFiled: February 9, 1998Publication date: June 20, 2002Inventors: DAVID J. SAXBY, JOHN A SPENCE, GREGAR SAXBY, PEDRO ALOISE
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Patent number: 6403084Abstract: Methods and compositions for treatment of animal feed or silage by treatment with a mixed culture of heterofermentive lactic acid bacteria and homofermentive lactic acid bacteria of the proper ratio. Bacterial strains for such treatment are also provided.Type: GrantFiled: November 3, 2000Date of Patent: June 11, 2002Assignee: Pioneer Hi-Bred International, Inc.Inventors: Russell Kuo-fu Chan, Scott Dennis, Elizabeth K. Harman, William Rutherford, Brenda Smiley
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Patent number: 6391351Abstract: The present invention provides methods for: (a) concentrating cholesterol-desaturase activity in a cell free extract, wherein the cell free extract can be a homogenate fraction, a microsomal fraction or a desaturase-enriched fraction from a Tetrahymenidae family microorganism and (b) decreasing the cholesterol content of a foodstuff of animal origin, such as a dairy product. The methods comprise the step of treating a foodstuff by incubating the same with a cell free extract in a effective amount to enable changes in the foodstuff: (a)reduce the level of cholesterol; and (b) increase the level of at least one desaturated cholesterol derivative: &Dgr;7-dehydrocholesterol, &Dgr;22 dehydrocholesterol and/or &Dgr;7,22 bisdehydrocholesterol.Type: GrantFiled: April 16, 2001Date of Patent: May 21, 2002Inventor: German A. Valcarce
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Patent number: 6383533Abstract: A food containing a protein treated with at least one transglutaminase and at least one oxidoreductase. The presence of the treated protein enhances the quality of the food.Type: GrantFiled: June 9, 1999Date of Patent: May 7, 2002Assignee: Ajinomoto Co., Inc.Inventors: Takahiko Soeda, Katsutoshi Yamazaki, Shoji Sakaguchi
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Patent number: 6312919Abstract: An enzymatic process is presented for reducing the cholesterol level of foods and feeds by converting the cholesterol therein to coprostanol which has a very low intestinal tract absorbability. Cholesterol in meat, egg, milk, seafood and cooked processed foods containing the same, or feeds for animals, poultry, and pisiculture can be reduced by the sequential action of three enzymes isolated from a eubacterium: cholesterol dehydrogenase, 4-cholesten-3-one dehydrogenase and coprostan-3-one dehydrogenase.Type: GrantFiled: July 7, 1998Date of Patent: November 6, 2001Assignee: Kyowa Hakko Kogyo Co., Ltd.Inventors: Chiaki Saitoh, Hideyo Kumazawa, Kazuo Aisaka, Toru Mizukami, Katsuhiko Ando, Keiko Ochiai, Ryoichi Katsumata, Kozo Ouchi
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Patent number: 6303162Abstract: A curing agent comprising transglutaminase and a protein partial hydrolysate, and a pickle comprising same, having a controlled viscosity.Type: GrantFiled: August 19, 1998Date of Patent: October 16, 2001Assignee: Ajinomoto Co., Inc.Inventors: Yasuyuki Susa, Toshiya Numazawa
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Patent number: 6303326Abstract: The present invention includes the characterization of the major salivary protein or enzyme of the corn earworm Helicoverpa zea for triggering resistance to bacterial blight and frogeye leafspot in soybeans and for triggering resistance to insects in tomatoes. The invention includes an enzyme or a novel protein secreted from the salivary glands of certain insects including the saliva of species belonging to the order Hymenoptera and Lepidoptera. The regurgitant of Helocoverpa zea obtained from the functional salivary glands contains a protein that possesses glucose oxidase activity. The amino acid sequence of the protein is unique and when the protein is applied to plants, it triggers disease and insect resistance systematically. The physical and kinetic attributes of the enzyme are a pH of 7.0, a pI of 4.4 and a molecular weight of 88 kd. The km and Vmax of the enzyme for glucose is 26.9 mmol and 26.7 &mgr;mol min−1 mg−1, respectively.Type: GrantFiled: December 3, 1998Date of Patent: October 16, 2001Assignee: University of ArkansasInventors: Gary W. Felton, Mary C. Mathews, Jianlong Bi, John B. Murphy
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Patent number: 6284243Abstract: A physiologically functional food having brain function-improving, learning ability-enhancing and memory-enhancing functions, which comprises as an active ingredient a lactic acid bacterium fermented milk, a lactic acid bacterium and yeast co-fermented milk, or a treated product thereof, or a mixture thereof, optionally also including a pharmaceutically or nutritionally acceptable carrier or diluent.Type: GrantFiled: July 10, 1996Date of Patent: September 4, 2001Assignee: Calpis Co., Ltd.Inventors: Akihiro Masuyama, Masaaki Yasui, Hidehiko Yokogoshi, Masahiko Nomura
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Patent number: 6271013Abstract: Aminopeptidases originating from Aspergilli niger are disclosed, which can be produced in a fermentation broth or a liquid concentrate thereof substantially free of endoprotease. Such aminopeptidases may be advantageously employed in the food industry, e.g. in the preparation of bread doughs or cheese.Type: GrantFiled: June 22, 1999Date of Patent: August 7, 2001Assignee: DSM Patents and TrademarksInventors: Laurent Chevalet, Jerome Souppe, Joel De Leseleuc, Jacky Brunet, Martinus J. M. Warmerdam
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Patent number: 6248383Abstract: The meat quality-improving agent of the present invention includes an enzymatic hydrolyzate of a protein. By using the above meat quality-improving agent for frozen meats, pressured and heat-sterilized foods, or processed ground meat foods, an improvement in the water binding capacity, suppression of the meat shrinkage upon grilling, and an improvement in the texture is shown.Type: GrantFiled: November 13, 1998Date of Patent: June 19, 2001Assignee: Taiyo Kagaku Co., Ltd.Inventors: Kuniaki Yoshikawa, Toshiyuki Muraki, Eriko Morimoto, Masato Kobayashi, Takashi Hagi, Hajime Hatta, Yoshifumi Yamazaki
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Patent number: 6242017Abstract: The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The nisin-containing whey is prepared by a inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 2.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey. The invention also provides a method of making a stabilized meat product of cooked meat, that includes preparing a composition including meat and nisin-containing whey, and cooking the composition.Type: GrantFiled: August 31, 1999Date of Patent: June 5, 2001Assignee: Kraft Foods, Inc.Inventors: K. Rajinder Nauth, Debora D. Ruffie, Michael G. Roman
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Patent number: 6235338Abstract: Procedures are provided herein for the optimization of the utilization of crustaceans, e.g., whole lobsters, through the inclusion of under-utilized components. The procedure involves firstly, initiating the detachment of the raw edible deep-shoulder myotomal meat from deep-shoulder cartilaginous skeleton attachment. This may be accomplished either by immersing the head-shell in a solution of protease enzymes, or subjecting the head-shell to at least one freeze-thaw cycle. Then, the so-treated head-shell is subjected to vacuum aspiration to remove, and to recover, the raw meat fraction. Procedures are further-described for the utilization of such recovered raw meat fraction, e.g., to provide stuffing and to provide stuffed crustaceans, e.g., lobsters.Type: GrantFiled: July 16, 1999Date of Patent: May 22, 2001Inventors: Cyril G. Gallant, Lily Hong, Richard Ablett
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Patent number: 6235511Abstract: A food or cosmetic composition containing active dextran sucrase enzymes which are produced by a strain of Leuconostoc mesenteroides ssp. cremoris and which synthesize dextran. In addition to culturing the strain in a food or cosmetic composition containing sucrose to obtain a composition containing the active enzymes, the strain may be cultured in a culture medium containing sucrose to obtain a culture product containing the active dextran sucrase enzymes which may be isolated from the culture product and incorporated into a food or cosmetic substance.Type: GrantFiled: November 12, 1999Date of Patent: May 22, 2001Assignee: Nestec S.A.Inventors: Jürg Aebischer, Nicola D'Amico, Dominique De Maleprade, Kurt Eyer, Corinne Lesens, Jean-Richard Neeser, Roberto Reniero, Daniel Schmid
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Patent number: 6221405Abstract: The method of bonding and tenderizing separate portions of meat to enhance its value. The method is to applying a suitable bonding compound to separate portions of meat and bonding the portions together in a mold at refrigerated temperatures. Tenderization is controlled through the manipulation of the meat's internal temperature and the time during which it is exposed to the cooking process.Type: GrantFiled: May 11, 1999Date of Patent: April 24, 2001Assignee: Jac Pac Foods, Ltd.Inventors: Roger C. Sheehy, José L. Prego, Monty N. Wooster
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Patent number: 6217925Abstract: There is provided a method for retarding bacterial growth in foods by adding plant extracts. Also provided is a bacterial growth inhibitor for foods containing a plant extract. A method for isolating nitrate-resistant bacteria with nitrate reductase activity by growing nitrate-resistant bacterial and nitrate rich media is also provided. Also provided is a method of measurement by utilizing nitrate-resistant bacteria with high nitrate reductase activity.Type: GrantFiled: February 26, 1999Date of Patent: April 17, 2001Inventor: Cheryl K. Kim
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Patent number: 6149950Abstract: The present invention provides methods for meat tenderization that comprise a thermolabile protease derived from a Rhizomucor species. Preferably, the protease has limited substrate specificity and may be treated with peroxy acids. The invention also provides meat-tenderizing compositions, which comprise the protease in combination with nitrite and/or flavoring agents.Type: GrantFiled: July 22, 1999Date of Patent: November 21, 2000Assignees: Novo Norolisk A/S, Novo Nordisk Biochem of North America, Inc.Inventors: Isaac Ashie, Thomas Sorensen
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Patent number: 6126973Abstract: The present invention provides a soy protein hydrolysate with a low content of .beta.-conglycinin and a process for producing the same. The soy protein hydrolysate with a low content of .beta.-conglycinin is prepared by allowing a proteolytic enzyme to act on soybean protein to selectively decompose .beta.-conglycinin in the soybean protein, and the process for producing the same comprises allowing a proteolytic enzyme to act on soybean protein at a temperature of higher than 50.degree. C. to less than 90.degree. C., preferably 55 to 85.degree. C., more preferably 60 to 80.degree. C.Type: GrantFiled: March 27, 1997Date of Patent: October 3, 2000Assignee: Fuji Oil Company LimitedInventors: Kazunobu Tsumura, Wataru Kugimiya, Kumiko Hoshino, Tohru Kudo
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Patent number: 6117460Abstract: This invention is directed to a method of fixing pH values in smoked sausages, strongly smoked sausages, smoked ham and similar products and allows permanent stabilization of these values by subjecting the goods to be treated to a high-pressure treatment when the goods have reached a predetermined pH. To this end the sausage and meat products have to be enclosed in an impermeable outer packing which conforms well to the product shape. Subsequently, the goods to be treated are subjected to high pressure (c.400 to 600 MPa) for several minutes in a special pressure vessel.Type: GrantFiled: July 29, 1999Date of Patent: September 12, 2000Inventor: Fritz Kortschack
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Patent number: 6110510Abstract: A process for producing a seasoning sauce, in which a microbial starter culture is cultured on a substrate containing an animal protein source to give a koji and is then mashed and further fermented. Soy sauce technology can be successfully carried out on an animal raw material, without the disadvantages conventionally resulting in this case occurring, if the raw material used is smoked pork rind, in particular a smoked rind residue as arises in the production of smoked ham, preferably together with a vegetable protein source and/or carbohydrate source. This provides a soy sauce having a novel flavor with a full meaty to grilled flavor.Type: GrantFiled: August 5, 1997Date of Patent: August 29, 2000Inventors: Doris Blortz, Hans Bohrmann, Barbara Frank, Rudi Muller, Richard Theobald
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Patent number: 6063409Abstract: A microorganism belonging to the genus Cryptococcus having the ability to produce glutaminase excellent in salt resistance and thermostability. Further, this microorganism can be used to produce the salt-resistant thermostable glutaminase, and by use of this glutaminase, glutamic acid-rich and good tasting protein hydrolysates (e.g. flavoring foods such as soy sauce, miso etc.) are produced efficiently in a simple operation. Specifically, said microorganism is the new species Cryptococcus nodaensis having assimilability of +, -, -and - toward lactose, N-acetyl-D-glucosamine, D-glucosamine and arbtin as carbon sources, respectively.Type: GrantFiled: December 14, 1998Date of Patent: May 16, 2000Assignee: Kikkoman CorporationInventors: Itsuo Sato, Hiroe Sato, Yoshiki Hanya, Keietsu Abe, Mitsuharu Fujii, Tadanobu Nakadai, Jack W. Fell
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Patent number: 6063410Abstract: Malty flavor producing cultures are used in meat fermentations to produce flavor, particularly 3-methyl-butanal, are described. Mixed cultures used for producing the fermented meats, including Pediococcus, Micrococcus and the malty flavor producing culture, a Lactococcus or Lactobacillus, are described.Type: GrantFiled: March 17, 1998Date of Patent: May 16, 2000Assignee: Quest International Flavors & Food Ingredients Company, division of Indopco, Inc.Inventors: Ebenezer R. Vedamuthu, Angels Trius, Petronella A. P. Vlegels
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Patent number: 6036983Abstract: The present invention relates to a method of obtaining protein hydrolysates useful as flavoring agents. More specifically, the invention provides a method of obtaining from a proteinaceous sustrate a hydrolysate enriched in free glutamic acid and/or peptide bound glutamic acid residues, which method comprises the steps of subjecting the substrate to a deamidation process, and subjecting the substrate to the action of a specific acting proteolytic enzyme.Type: GrantFiled: November 9, 1998Date of Patent: March 14, 2000Assignee: Novo Nordisk A/SInventor: Per Munk Nielsen
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Patent number: 6030649Abstract: A process for the treatment of pre-dried animal meal yields products containing small peptides, resulting from combining methods of alkaline liquification and proteolytic enzyme treatment. These peptides are highly suitable for inclusion in animal feeds or edible food products.Type: GrantFiled: November 25, 1998Date of Patent: February 29, 2000Inventors: James W. Sawhill, Leon D. Freeman
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Patent number: 5985337Abstract: The invention makes available a process for preparing a protein hydrolysate from protein containing animal products, in which process the animal products are hydrolysed using endopeptidases and exopeptidases. The process is characterized in that smoked, protein containing animal products are employed as protein containing animal products. By using smoked, protein containing animal products, a protein hydrolysate can be produced which does not have the bitter flavor which arises during the customary hydrolysis of protein containing animal products. Smoked pork rind is preferably employed for the hydrolysis.Type: GrantFiled: August 5, 1997Date of Patent: November 16, 1999Assignee: CPC International Inc.Inventors: Doris Blortz, Hans Bohrmann, Dieter Maier, Rudi Muller
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Patent number: 5968568Abstract: An composition containing transglutaminase and collagen. The composition can be used to prepare bound food, preferably without the use of allergy-causing casein proteins.Type: GrantFiled: July 1, 1997Date of Patent: October 19, 1999Assignee: Ajinomoto Co., Inc.Inventors: Chiya Kuraishi, Takahiko Soeda
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Patent number: 5958885Abstract: The present invention relates to a peptide having an amino acid sequence of Val-Val-Tyr-Pro as well as an agent for inhibiting elevation of triglyceride levels in blood, a food for specified health use (the so-called physiologically functional food) and a feed comprising the above peptide as an active component. According to the present invention, a peptide inhibiting elevation of triglyceride levels in blood as well as an agent for inhibiting elevation of triglyceride levels in blood, a physiologically functional food and a feed, all comprising the peptide as an active component are obtained. With these products of the invention, it becomes possible to prevent or treat obesity and hyperlipemia of human and animals as well as circulatory system diseases such as hypertension and arteriosclerosis associated therewith. Furthermore, the materials of the invention make it possible to improve the meat quality of livestock and hatchery fish.Type: GrantFiled: November 24, 1997Date of Patent: September 28, 1999Assignees: Hankyu Kyoei Bussan Co., Ltd., Itoham Foods Inc.Inventors: Kyoichi Kagawa, Hisako Matsutaka, Chizuko Fukuhama, Hiroaki Fujino, Masahiro Numata, Kazuhisa Honda, Toyoo Nakamura
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Patent number: 5955124Abstract: The present invention provides a method for producing a condiment with decreased animal smell and which has increased beefwise taste and greater body flavor and complex flavor. The condiment is produced by blending therein denatured meat and/or the extract thereof, wherein the denatured meat is obtained by salting livestock meat, washing and then allowing microorganisms to ferment and ripen the meat.Type: GrantFiled: January 31, 1996Date of Patent: September 21, 1999Assignee: Ajinomoto Co., Inc.Inventors: Kaoru Kubota, Naoko Tsuyoshi, Shigeru Yamanaka, Toshio Kato, Hisao Fukuda
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Patent number: 5952020Abstract: A process of conversion of low protein, cellulose containing waste into a fodder or fodder supplement is provided.Type: GrantFiled: February 2, 1999Date of Patent: September 14, 1999Assignee: Bio-Feed Ltd.Inventor: Yuri Lizak
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Patent number: 5939111Abstract: A process for producing a highly concentrated extract for food use which includes effecting molecular weight reduction (viscosity reduction) of a raw material extract using a proteolytic enzyme prior to its concentration, or effecting viscosity reduction of the extract by keeping it for a long period of time at a high temperature prior to its concentration or simultaneously carrying out the concentration step, and subsequently concentrating the treated extract to a predetermined concentration, the highly concentrated extract for food use being able to be distributed at ordinary temperature even in the absence of salt and have fluidity.Type: GrantFiled: December 11, 1995Date of Patent: August 17, 1999Assignee: Ajinomoto Co., Inc.Inventors: Muneaki Yonemitsu, Tomoyo Okamura, Atsuo Nishikawa, Haruki Omura
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Patent number: 5928689Abstract: The invention is directed to a process for improving the quality of pale, soft and exudative meat by treating meat with transglutaminase enzyme. The invention is particularly well suited for manufactured pork and turkey breast products such as canned or packaged hams and turkey breasts. The manufactured meat products have reduced cooking purge, improved binding of the muscle pieces and firmer texture.Type: GrantFiled: June 5, 1996Date of Patent: July 27, 1999Assignee: Kraft Foods, Inc.Inventors: Andrew L. Milkowski, Andrzej A. Sosnicki
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Patent number: 5914141Abstract: A method of shirring cellulosic skinless sausage casing comprises applying shirring solution comprising a member selected from the group of proteases and lipases in an amount effective to degrade the stuffed sausage contents adjacent the casing prior to peeling of the casing.Type: GrantFiled: March 11, 1997Date of Patent: June 22, 1999Assignee: Alfacel s.a.Inventors: Alan David Stall, Albin F. Turbak
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Patent number: 5882718Abstract: A method for treating an aqueous protein solution so as to kill microorganisms which may be present therein, but without causing coagulation, comprises either (1) mixing the solution with sufficient enzymatically produced protein hydrolysate (H1) to prevent coagulation of the mixture when the mixture is subsequently subjected to a heat treatment to kill microorganisms, and then subjecting the mixture to such a heat treatment, or (2) using one or more enzymes to hydrolyze protein in the aqueous protein solution to an extent sufficient to prevent coagulation of the resulting liquid hydrolysate (H2) when it is subsequently subjected to a heat treatment to kill microorganisms, and then subjecting the liquid hydrolysate (H2) to such a heat treatment. The use of aqueous protein solutions treated in this manner in the production of a foodstuff, such as a meat-based foodstuff, contributes very significantly to reducing any risk of contamination of the foodstuff by harmful microorganisms.Type: GrantFiled: March 6, 1997Date of Patent: March 16, 1999Assignee: Novo Nordisk A/SInventors: Klaus Pommer, Egon Christensen
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Patent number: 5866385Abstract: Methods of isolating nonsense suppressor-encoding lactic acid bacteria, cultures and compositions of lactic acid bacteria and plasmids comprising a gene coding for a nonsense suppressor, and a method of confining extrachromosomal replicons capable of replicating in lactic acid bacteria to lactic acid bacteria.Type: GrantFiled: December 5, 1995Date of Patent: February 2, 1999Assignee: CHR. Hansen A/SInventors: Fran.cedilla.oise Dickely, Eric Johansen, Dan Nilsson, Egon Bech Hansen
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Patent number: 5853779Abstract: A process for preparing grain products to use as foods, livestock feeds, aquacultural feeds. The grains used are soybean, rice, barley, wheat, oats, rye and corn, and defatted products or brans thereof, and the like and which are extremely excellent in digestion efficiency. Conventional products made from a grain are poor in digestion efficiency, and processes for preparing such products are also poor in efficiency. One of the main features of the process resides in that phytic acid in a grain is hydrolyzed removed to obtain a product having high digestion efficiency.Type: GrantFiled: February 23, 1995Date of Patent: December 29, 1998Assignee: Nichimo Co., Ltd.Inventors: Minoru Takebe, Yoshio Ando, Sunao Kikushima