From Animal Patents (Class 426/657)
  • Feed compositon for fowls
    Patent number: 5085871
    Abstract: A feed composition for fowls containing casein phosphopeptide.The feed compositon increases calcium intake of fowls, and when it is fed to chicks it brings increase in bone growth and body weight, low feed requirement and high breeding efficiency. When it is fed to adult chickens for egg production in a later stage, egg breakage is decreased by little decrease of eggshell strength.
    Type: Grant
    Filed: May 14, 1998
    Date of Patent: February 4, 1992
    Assignees: C. Itoh Feed Mills, Meiji Seika Kaisha, Ltd.
    Inventors: Hiroshi Horikawa, Akira Fukazawa, Tetsuya Hori, Kunihiko Ishii
  • Enzymatic deamidation of food proteins for improved food use
    Patent number: 5082672
    Abstract: Deamidation of food proteins by Bacillus circulans peptidoglutaminase was impaired by the large molecular size and unique conformation of these proteins. The limited ability of peptidoglutaminase to deamidate food proteins was increased dramatically by protein hydrolysis and altering protein conformation, principally by moist heat. A method to prepare enzymatically deamidated food proteins with a wide range of protein deamidation was developed. Enzymatic deamidation of proteins improved their functional properties especially in the mild acidic pH region (e.g., 4-6).
    Type: Grant
    Filed: June 21, 1989
    Date of Patent: January 21, 1992
    Assignee: The United States of American as represented by the Secretary of Agriculture
    Inventors: Jamel S. Hamada, Wayne E. Marshall
  • Method of making ultra low-fat cheese and resulting products
    Patent number: 5064660
    Abstract: A method for the preparation of ultra low-fat cheese products. The product is prepared by plasticizing a composition containing the desired low level of lipid, preferably butterfat; an amount of protein, preferably dairy protein, sufficient to emulsify the lipid; and from about 50% to about 70% moisture. The plasticization is achieved by subjecting the composition to the high speed cutting action of a razor sharp bladed food comminuter or to ultrasonic treatment to rupture the fat globules of the lipid and to reduce the particle size of the protein matrix, for a period of time sufficient to plasticize the composition. The physical changes which take place in the protein micelles and fat globules results in protein/fat interaction forming a stable self-emulsified product without the addition of chemical stabilizers or emulsifiers.
    Type: Grant
    Filed: December 10, 1990
    Date of Patent: November 12, 1991
    Inventor: Jules Silver
  • Method for producing a proteinaceous product by digestion of raw animal parts
    Patent number: 5053234
    Abstract: A particulate proteinaceous product is prepared from waste raw protein-containing animal parts with a method and an apparatus having a mulling stage wherein the raw animal parts are reduced to a ground condition; a hydrolyzing stage wherein proteins in the ground animal parts are hydrolyzed to a predetermined extent to form an aqueous suspension, using either endogenous or supplementary proteolytic enzymes, and subsequently heated to inactivate the enzymes and convert fats in the suspension to oils; a screening stage wherein non-digestible solids are removed from the suspension; a concentration stage wherein extraneous oil is added to the suspension, the suspension is pasteurized, and a large portion of the water is removed therefrom; and an oil-separation stage wherein sufficient oil is removed to form the product.
    Type: Grant
    Filed: June 8, 1990
    Date of Patent: October 1, 1991
    Assignee: Advanced Hydrolyzing Systems, Inc.
    Inventors: Paul S. Anderson, Roger W. Law, Ronald R. Law, Kenneth Lum
  • Degradation product of total protein
    Patent number: 5049397
    Abstract: The invention relates to a mineral salt-free total protein degradation product whose production and use is as a meat flavor precursor and protein source especially in animal feed. By mineral acid hydrolysis, a protein material, preferably from keratin, is obtained with subsequent electrolytic neutralization and reduction.
    Type: Grant
    Filed: December 14, 1988
    Date of Patent: September 17, 1991
    Assignee: Diamalt Aktiengesellschaft
    Inventors: Winfried Kolbeck, Heinz Pyttlik, Maruta Grasis
  • Raw hide containing an inorganic pyrophosphate
    Patent number: 5047231
    Abstract: Process for preparing raw hide containing at least one inorganic pyrophosphate compound, comprising: (a) subjecting raw hide to a solution containing at least one inorganic pyrophosphate compound; and (b) drying the raw hide containing the inorganic pyrophosphate salt. The raw hide containing the inorganic pyrophosphate is chewed and/or eaten by dogs, with the result that tartar accumulation on their teeth is reduced or prevented.
    Type: Grant
    Filed: May 30, 1989
    Date of Patent: September 10, 1991
    Assignee: Nabisco Brands, Inc.
    Inventors: Henry C. Spanier, Lorna C. Staples, Felice Scaglione
  • Preparation of a hypoallergenic whey protein hydrolyzate and food
    Patent number: 5039532
    Abstract: To prepare a hypoallergenic whey protein hydrolyzate product, particularly for employment in infant formula, whey material first is hydrolyzed with a proteolytic enzyme and then the enzymatic hydrolyzate is subjected to a heat treatment to denature proteins which remain intact after the first hydrolysis and which constitute allergens, and then the heated hydrolyzate is cooled. The cooled heat-treated hydrolyzate then is hydrolyzed by a proteolytic enzyme to provide a hydrolyzate substantially free of allergens of protean origin.
    Type: Grant
    Filed: November 18, 1988
    Date of Patent: August 13, 1991
    Assignee: Nestec S.A.
    Inventors: Rolf Jost, Niklaus Meister, Julio C. Monti
  • Feed composition for culturing fishes
    Patent number: 5032410
    Abstract: Disclosed is a feed composition for culturing fishes, which comprises a peptide represented by the general formula (I): ##STR1## wherein Cys-Cys means a disulfide linkage of cysteinyls; each of R.sub.1, R.sub.2, R.sub.3 and R.sub.4 independently represents .gamma.-L-glutamyl or glycyl; each of m,n,p and q is an integer of 0 or 1, provided that m,n,p and q are not simultaneosuly 0; and a conventionally formulated fish feed.The peptide in the feed composition is effective in treating and preventing hepatic disorders of cultured fishes.
    Type: Grant
    Filed: May 25, 1990
    Date of Patent: July 16, 1991
    Assignee: Kyowa Hakko Kogyo Co., Ltd.
    Inventors: Tadayasu Furukawa, Noboru Takeno
  • Casein phosphopeptide salts
    Patent number: 5028589
    Abstract: Casein phosphopeptide salts of calcium, magnesium or both are produced having less than 4% by weight of aromatic amino acids, greater than 8% and less than 20% by weight serine, less than 3% free amino acid content and a ratio of total calcium, magnesium and phosphorus to total nitrogen greater than 0.2. The phosphopeptides are produced by subjecting a casein material to proteolytic enzyme hydrolysis ultrafiltering the resulting hydrolyzate to produce a permeate containing phosphopeptides, adding a bivalent cation salt to the peptides to form phosphopeptide aggregates and separating by ultrafiltration the phosphopeptide aggregates from non phosphorylated peptides. The phosphopeptides obtained are useful as aliments for dietetic or therapeutic nutrition and as medicines.
    Type: Grant
    Filed: April 26, 1989
    Date of Patent: July 2, 1991
    Assignee: Institut National de la Recherche Agronomique
    Inventors: Gerard Brule, Loic Roger, Jacques Fauquant, Michel Piot
  • Inhibiting development of mutagens and carcinogens
    Patent number: 5011697
    Abstract: L-Tryptophan is applied to foodstuff to prevent the development of mutagens/carcinogens. Before the cooking of a foodstuff such as hamburger, L-Tryptophan is applied to the surfaces thereof to inhibit, for example, the generation of IQ type carcinogens. The L-Tryptophan can be sprinkled on the surface of the foodstuff or incorporated into a sauce which is applied to the foodstuff or put into solution in water or the like.Other non-toxic indoles such as L-proline have identical properties in specifically blocking the formation of heterocyclic amino type mutagens and carcinogens, as do mixtures of L-tryptophan and L-proline.
    Type: Grant
    Filed: August 6, 1988
    Date of Patent: April 30, 1991
    Assignee: American Health Foundation
    Inventors: Ronald C. Jones, John H. Weisburger
  • Process for producing textured protein food materials
    Patent number: 5011702
    Abstract: The present invention provides a process for producing protein food materials which comprises heating a solution containing whey protein as the major component, and freezing the solution in a stationary state to obtain textured protein food materials.
    Type: Grant
    Filed: January 17, 1990
    Date of Patent: April 30, 1991
    Assignee: Snow Brand Milk Products Co., Ltd.
    Inventors: Kimie Tamaki, Tsuguaki Nishiya, Kiyoshi Tatsumi
  • Process for producing a protein product
    Patent number: 5006349
    Abstract: A protein product is produced by a process that includes introducing a protein-containing fluid and a reactant stream containing a component reactive with the protein, such as an acid through a resonating chamber. The protein-containing fluid and acid are introduced into the chamber at a velocity and pressure which causes instantaneous mixing of the protein-containing fluid with the acid to form an acidified mixture. The acid is introduced into the chamber in a ratio such that the pH of the protein-containing fluid is lowered past the isoelectric point of the protein.
    Type: Grant
    Filed: June 17, 1988
    Date of Patent: April 9, 1991
    Assignee: Land O'Lakes, Inc.
    Inventors: Donald Dahlstrom, Stephen Dybing, Barney J. Gaffney
  • Aqueous foaming composition and method for homogenizingly incorporating water into lipophilic materials
    Patent number: 5004623
    Abstract: A lipophilic mass is liquefied or ground to a powder and there is incorporated therein by blending a foam of fine air or gas bubbles in water, then it is allowed to cool and degas. The foam is stabilized by the addition of a foamer, for instance an amphipatic surfactant, and may contain viscosity enhancers and thickeners. The method is applied to the hydration of chocolate in order to improve its storage stability and heat resistance; the foamer can be a whipped solution of egg-white or of esters of fatty acids with polyols.
    Type: Grant
    Filed: October 3, 1989
    Date of Patent: April 2, 1991
    Assignee: Battelle Memorial Institute
    Inventors: Claude Giddey, Georges Dove
  • Method for reducing the salt content in a foodstuff
    Patent number: 5000977
    Abstract: In a foodstuff, the salt content present as such therein and imparting the flavor thereto is reduced by up to 50% by weight, without noticeable detriment to the flavor, by adding collagen hydrolysate.
    Type: Grant
    Filed: February 24, 1989
    Date of Patent: March 19, 1991
    Assignee: Deutsche Gelatine-Fabriken Stoess & Co. GmbH
    Inventors: Kurt Marggrander, Peter Koepff, Klaus Braumer
  • High integrity, low odor, natural based nitrogenous granules for agriculture
    Patent number: 4997469
    Abstract: A method of preparing high integrity natural nitrogenous granules for agriculture by heating natural nitrogenous materials under alkaline conditions until the materials develop adhesive properties, forming the materials into granules by mechanical means, and heating the natural nitrogenous granules until they harden; and the compositions formed by this method. The granules for agriculture include natural fertilizers, secondary nutrients, micronutrients, and natural animal feed protein supplements. The method also provides natural based plant food and animal feed supplement granules containing natural or synthetic additive substances which are useful in agriculture. The natural materials used in the method include poultry waste, poultry feather meal, hair meal, seafood meal, blood meal, bone meal, soybean meal, food waste, and grain by-products.
    Type: Grant
    Filed: June 11, 1990
    Date of Patent: March 5, 1991
    Assignee: Harmony Products, Inc.
    Inventor: William P. Moore
  • Edible body and process for preparation thereof
    Patent number: 4994285
    Abstract: An edible body composed of a cellulose having a crystal form of cellulose II, which is regenerated from an aqueous solution of an alkali metal hydroxide, and at least one guest component selected from polypeptides and edible polysaccharides. The cellulose II or a homogeneous mixture of the cellulose II and polysaccharide is present in the form of a sea component or a continuous phase in an amount of at least 10% based on the edible body.
    Type: Grant
    Filed: August 8, 1988
    Date of Patent: February 19, 1991
    Assignee: Asahi Kasei Kogyo Kabushiki Kaisha
    Inventors: Jinpei Hisano, Akihiro Goto, Kunihiko Okajima
  • Food composition
    Patent number: 4990356
    Abstract: An intermediate moisture food composition including(a) a source of protein in an amount effective to provide a minimum protein content approximately 15% by weight including hash and/or bone-in fractions(b) at least one humectant in an amount effective to provide maximum water activity of approximately 0.9.
    Type: Grant
    Filed: May 31, 1989
    Date of Patent: February 5, 1991
    Inventors: Robert G. Hamilton, Frank J. Van Doore
  • Method for processing raw meat by use of an oil and fat emulsion
    Patent number: 4988524
    Abstract: Disclosed is an oil and fat emulsified product, comprising an oil and fat which is solid at normal temperature and emulsified by use of a casein alkali salt decomposed with a milk coagulating enzyme. Disclosed is also a method for processing raw meat, which comprises injecting an aqueous mixture of the oil and fat emulsified product in the above and calcium ions into raw meat tissue, followed by coagulation and fixing of the emulsion.
    Type: Grant
    Filed: October 20, 1989
    Date of Patent: January 29, 1991
    Assignee: Wakodo Co., Ltd.
    Inventors: Koichi Obata, Yoshihiko Noriuchi
  • Cream substitute ingredient and food products
    Patent number: 4985270
    Abstract: Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of, e.g., denatured whey protein particles or particles having a core of casein surrounded by a shell of denatured egg white protein. Illustrative embodiments include non-fat ice cream analog products having reduced calorie content, enhanced food value due to increased protein content, and possessing the physical and organoleptic character of full fat ice creams. The egg white protein/casein particles can be used also in sauces, dips, spreads, icing and cream pie fillings.
    Type: Grant
    Filed: September 19, 1988
    Date of Patent: January 15, 1991
    Assignee: The Nutrasweet Company
    Inventors: Norman Singer, Reed Wilcox, Joseph S. Podolski, Hsien-Hsin Chang, Suseelan Pookote, John M. Dunn, Leora Hatchwell
  • Method of preparing an edible composition and product resulting therefrom
    Patent number: 4981699
    Abstract: The edible composition having improved water solubility and dispersibility of a useful hydrophobic edible material obtained from an animal or plant natural raw material, improved absorption of the hydrophobic edible material into the body, as well as improved taste and palatability, which comprises the hydrophobic edible material and a water soluble ingredient selected from the group consisting of water soluble low molecular weight peptides, water soluble concentrated extracts and mixtures thereof.
    Type: Grant
    Filed: March 23, 1990
    Date of Patent: January 1, 1991
    Assignee: Seitetsu Kagaku Co., Ltd.
    Inventors: Shoshichiro Inada, Reikichi Yanai, Johji Ogasawara, Yoshikazu Tsubakimoto, Kazuhiro Hamatani, Masakazu Takahashi
  • Partial hydrolysate of whey proteins, enzymatic process for the preparation of this hydrolysate, and hypoallergenic dietetic milk food containing it
    Patent number: 4981704
    Abstract: The invention relates to biotechnology. It concerns a partial hydrolysate whey proteins which contains no residual whole proteins characterized in that it contains peptides spread over the following distribution, as a function of their molar mass:______________________________________ Proportion by weight Molar mass (as g peptides per (g per mole) 100 g total peptides) ______________________________________ MM>5000 0-5 5000>MM>3500 15-25 3500>MM>1500 20-30 1500>MM>500 35-45 MM<500 5-10 ______________________________________as well as the free amino acids; the free amino acid content of the hydrolysate being less than 10% (calculated as grammes of nitrogen per 100 grammes of total nitrogen), as well as an enzymatic product for its preparation:Application to the production of dietetic milk foods.
    Type: Grant
    Filed: July 18, 1989
    Date of Patent: January 1, 1991
    Assignee: Union des Cooperatives Laitieres d'Isigny-sur-Mer et de Sainte-Mer-Eglise
    Inventor: Philippe A. Thibault
  • Method for manufacturing a food composition, the food and dishes containing this food composition
    Patent number: 4981706
    Abstract: The invention relates to a method for preparing a substantially granular food composition which contains digestible starch having a substantially granular structure, whereby said starch is provided with coagulable protein and said protein is subsequently coagulated, and the ratio of starch to protein lies between 97-60: 3-40, and to a granular food composition characterized by digestible starch that is provided with coagulated protein, and that the ratio of starch to protein lies between 97-60: 3-40. In both cases the ratio of starch to protein lies between 97-70: 3-30, preferably 90:10. The food product may have the form of filled cake, other bakery products and dish, couscous, anko, snack and the like provided with a granular food composition.
    Type: Grant
    Filed: January 16, 1990
    Date of Patent: January 1, 1991
    Assignee: Nederlandse Organisatie voor toegepast natuurwetenschappelijk onderzoak
    Inventor: Jong C. Kim
  • Method for the separation of biological macromolecules by chromatography
    Patent number: 4976865
    Abstract: A method for allowing biological macromolecules contained in a solution to be separated by selective absorption comprising supplying with a solution each stage (3, 4) of a column containing a selective chromatographic resin specific to the macromolecules to be separated, so as to fluidize the beds of resin at each stage, each stage being provided at its base with a perforated distribution system (5) characterized by a percentage of open sections between 0.2% and 10%, a mean diameter of the said open sections greater than approximately 300 microns and between 2G.sub.m and 20G.sub.m, where G.sub.m is the mean granulometry of the resin.
    Type: Grant
    Filed: October 22, 1987
    Date of Patent: December 11, 1990
    Assignee: Centre National de la Recherche Scientifique
    Inventors: Victor Sanchez, Beatrice Biscans, Jean-Pierre Couderc, Jean-Pierre Riba
  • Process for producing protein-rich fish meal and fish oil
    Patent number: 4976973
    Abstract: A process for producing a protein-rich fish meal and a fish oil which comprises treating fish bodies with a protease acting at a relatively low temperature to give a slurry and dividing and drying said slurry at a relatively low temperature. The products thus obtained scarcely undergo thermal denaturation and contain a large amount of partially decomposed protein. Thus they are highly useful as a protein source for, e.g., feeds, baits and pet foods.
    Type: Grant
    Filed: September 28, 1990
    Date of Patent: December 11, 1990
    Assignee: Asahi Denka Kogyo K.K.
    Inventors: Yoichi Shirakawa, Yoshio Minowa, Takayoshi Azumi, Junichi Hisano
  • Gum composition containing protein macrocolloids
    Patent number: 4975287
    Abstract: A chewing gum that contains fro about 0.5 to about 30 percent of a proteinaceous, water-dispersible, macrocolloid comprising substantially non-aggregated particles of dairy whey protein.
    Type: Grant
    Filed: September 1, 1989
    Date of Patent: December 4, 1990
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Steven E. Zibell, Lindell Richey, Michael A. Reed, Roman M. Barabolak, Steven B. Courtright
  • Hydrolyzed proteinaceous milk solid and process of making
    Patent number: 4973488
    Abstract: A hydrolyzed proteinaceous milk solid is prepared from a heat treated skim milk liquor which contains denatured whey proteins as well as casein proteins. The solid is prepared by rapidly heating the skim milk liquor to a temperature above 170.degree. F. and adding acid to the heated skim milk liquor to adjust the pH of the liquor to a pH of about 4.7. The heated pH adjusted liquor is aged for a time period during which coagulation and agglomeration of whey and casein proteins, carbohydrates and ash takes place forming a plurality of coagulum suspended in the remaining whey liquid. The coagula is separated from the whey liquid, cooled, dewatered and dried. The resulting dry solid is treated with a caustic agent as, for instance, sodium hydroxide, in a solid phase reaction to yield the hydrolyzed proteinaceous milk solid.
    Type: Grant
    Filed: May 17, 1989
    Date of Patent: November 27, 1990
    Assignee: Excelpro, Inc.
    Inventor: Michael F. Ernster
  • Liquid food for supplying protein
    Patent number: 4970088
    Abstract: The invention is a liquid food for supplying protein principally containing protein, seasonings, flavoring materials and water, wherein it contains 5 to 15% by weight of lactalbumin as the protein. The lactalbumin is obtained by heating to denature under conditions so as to form a cloudy solution. The food is useful for undernourished patients who suffer from hypoproteinemia, hypoalbuminemia or common healthy men who need protein so as to desire to supply nutritious food and develop their muscles.
    Type: Grant
    Filed: October 24, 1989
    Date of Patent: November 13, 1990
    Assignees: Nipon Oils & Fats Co., Ltd., Sawa Chemical Laboratory Co., Ltd.
    Inventors: Yoshinaru Tanaka, Sadaaki Iwamura, Naoko Sugiura, Hiromoto Asai, Tadashi Kurachi, Masayasu Kurono, Bunichiro Yasui, Kiichi Sawai
  • Process for the treatment of waste water from food processing plants
    Patent number: 4966713
    Abstract: In a processing for treating waste containing effluent water from a food processing plant, the effluent water is contacted with a flocculant comprising a crude algal composition or a crude alkali processed algal composition obtained from algae selected from the classes Rhodophyceae, Cyanophyceae, Chlorophyceae and Phaeophyceae, at an acidic pH. A floc, which contains substantially all of the solid waste components of the effluent water, is formed as a result of the treatment process, and can be recovered for use in animal feedstocks or as other products such as fertilizers, or safely disposed of an in landfill operations. The clarified effluent water is sufficiently waste free that it can be forwarded to a secondary treatment facility or back into the food processing plant for reuse in certain plant operations.
    Type: Grant
    Filed: April 13, 1989
    Date of Patent: October 30, 1990
    Assignee: FMC Corporation
    Inventors: Daniel W. Keys, Grady W. Burgin
  • Process for producing tofu-like food
    Patent number: 4965080
    Abstract: A process for producing tofu-like food is disclosed, which comprises preparing a mixture containing soybean curd, soybean protein, water, and fats and oils and coagulating the mixture by heating. The resulting tofu-like food has physical properties suitable for cooking in a large quantity as well as pleasant taste and palatability.
    Type: Grant
    Filed: January 31, 1989
    Date of Patent: October 23, 1990
    Assignee: Fuji Oil Company Limited
    Inventors: Takeshi Akasaka, Kumie Ochi, Kazuhiro Onari, Tsutomu Katayama, Hitoshi Furuta, Kazumi Nakae, Satomi Fukuda
  • Process for producing proteinous material
    Patent number: 4963370
    Abstract: A process for producing a proteinous material which comprises coarsely grinding fish bodies including bones and/or shells, from which the internals had been removed optionally together with heads and/or skins, defatting said coarsely ground fish bodies if required, and either (1) fermenting said coarsely ground fish bodies with an enzyme and/or a microorganism, inactivating said enzyme and/or microorganism and then finely grinding the fermented material; or (2) finely grinding said coarsely ground fish bodies, fermenting the same with an enzyme and/or a microorganism, and then inactivating said enzyme and/or microorganism; or (3) finely grinding said coarsely ground fish bodies while fermenting the same with an enzyme and/or a microorganism and then inactivating said enzyme and/or microorganism is disclosed.
    Type: Grant
    Filed: April 28, 1989
    Date of Patent: October 16, 1990
    Assignees: Asahi Denka Kogyo Kabushiki Kaisha, Yasuzo Uchida
    Inventors: Yasuzo Uchida, Hitoshi Nagasaki, Goro Yamamoto, Keiji Koyama
  • Fat emulating protein products and process
    Patent number: 4961953
    Abstract: The present invention provides proteinaceous, water-dispersible macrocolloids which in a hydrated state have a substantially smooth, emulsion-like, organoleptic character. The macrocolloids may be produced from a variety of substantially soluble undenatured protein starting materials by controlled heat denaturation under high shear conditions.
    Type: Grant
    Filed: June 16, 1989
    Date of Patent: October 9, 1990
    Assignee: John Labatt Limited/John Labatt Limitee
    Inventors: Norman S. Singer, Joseph Latella, Yamamoto Shoji
  • Process for the production of texturized animal protein
    Patent number: 4959238
    Abstract: Textured animal protein can be prepared by forming a heated pressurized wet mass of animal meal and extruding the mass or otherwise reducing the pressure and temperature surrounding the mass. The ingredients for the animal meal are chosen so that the measurable gelatin content of the extruded product is less than 10% of the dry solids of the product. As gelatin is a hydrolysis product of collagen, this means that the animal meal should be prepared from material which is intrinsically low in hydrolysable collagen, or the hydrolysable collagen content should be reduced either by cross-linking (for example with propylene glycol alginate) or by hydrolysis and washing away the gelatin.
    Type: Grant
    Filed: September 26, 1988
    Date of Patent: September 25, 1990
    Assignee: Mars GB Ltd.
    Inventors: Simon R. Hall, Garry D. Wills
  • Novel dextran produced by leuconostoc dextranicum
    Patent number: 4933191
    Abstract: A novel dextran having a slushy, applesauce-like appearance with a particulate gel-like structure in crude form is described. The dextran is particularly produced by Leuconostoc dextranicum NRRL-B-18242. The dextran in particulate or dried form is used in foods and other applications where texture is important.
    Type: Grant
    Filed: September 13, 1988
    Date of Patent: June 12, 1990
    Assignee: Microlife Technics, Inc.
    Inventors: Michael J. Pucci, Blair S. Kunka
  • Sterilized water-insoluble mineral salt and products containing it
    Patent number: 4910026
    Abstract: Water-insoluble salts are sterilized by heating them in suspension in water together with xanthum gum or carboxymethyl cellulose which is added for improving the homogeneity and stability of the salt suspension during heating. The salts are suspended in water and the gum or cellulose is added to the suspension which is heated to a temperature of from 120.degree. C. to 150.degree. C. for sterilizing it. The sterilized suspension may be utilized to improve the nutritional qualities of products and as a coagulating agent in sterilized products including milk, dietetic products and tofu and is particularly useful for aseptically packaged products.
    Type: Grant
    Filed: March 15, 1988
    Date of Patent: March 20, 1990
    Assignee: Nestec S.A.
    Inventor: Willy Hugelshofer
  • Feather-lysate, a hydrolyzed feather feed ingredient and animal feeds containing the same
    Patent number: 4908220
    Abstract: A hydrolyzed feather product, feather-lysate, is disclosed. The product comprises partially hydrolyzed feather, proteins cleaved from the partially hydrolyzed feather, peptides cleaved from the partially hydrolyzed feather, and Bacillus licheniformis cells. Preferably, the B. licheniformis cells are killed. Feather-lysate may be combined with a carbohydrate source to form an animal feed.
    Type: Grant
    Filed: March 31, 1988
    Date of Patent: March 13, 1990
    Assignee: North Carolina State University
    Inventors: Jason C. H. Shih, C. Michael Williams
  • Process for producing a shark fin analog
    Patent number: 4900571
    Abstract: A shark fin analog utilized as a food is produced by heating to dissolve a mixture of gelatin, alginic acid or na alginate or a mannan, and water to form a gelatin sol, extruding the sol through a spinneret onto a rotating roller which has a surface wetted with a coagulating solution of divalent or trivalent metal salt and functions to elongate and tear off pieces of the sol, each piece having the shape of a shark fin with a thin streamlined profile in cross section, and washing the pieces with water.
    Type: Grant
    Filed: June 8, 1988
    Date of Patent: February 13, 1990
    Assignee: Nippon Suisan Kabushiki Kaisha
    Inventors: Youichi Kammuri, Eizoh Nagahisa, Sumio Kamikawa
  • Instantized gelatin soluble in cold water
    Patent number: 4889920
    Abstract: A cold water-soluble instantized gelatin having full gelation ability while containing no additives is obtained by spraying a pure gelatin solution without additives and having a water content of at least 35% at a temperature in excess of the gelation and solidification temperature on an excess of finely divided solid gelatin particles which contain less than 8% of water, and drying the particles thus obtained in a fluid bed to a water content of from 8 to 13%, whereupon a portion is removed from the process as final product and is further dried to a water content as required for optimum dissolution to occur in cold water, while the remainder first is more effectively dried to a water content below 8% and is then recycled into the process.
    Type: Grant
    Filed: August 8, 1988
    Date of Patent: December 26, 1989
    Assignee: Deutsche Gelatinefabriken Stoess & Co. GmbH
    Inventor: Alexander Muller
  • Food composition
    Patent number: 4886679
    Abstract: An intermediate moisture food composition including(a) a source of protein in an amount effective to provide a minimum protein content approximately 15% by weight including hash and/or bone-in fractions(b) at least one humectant in an amount effective to provide maximum water activity of approximately 0.9.
    Type: Grant
    Filed: March 23, 1989
    Date of Patent: December 12, 1989
    Inventors: Robert G. Hamilton, Frank J. Van Doore
  • Method of making fibrous protein xanthan gum complexes
    Patent number: 4885179
    Abstract: Method of preparing a fibrous xanthan gum-protein complex which retains its fibrous texture under prolonged storage conditions.
    Type: Grant
    Filed: April 4, 1988
    Date of Patent: December 5, 1989
    Assignee: Kraft, Inc.
    Inventors: William G. Soucie, Wen-Sherng Chen, Vernon C. Witte, George A. Henry, William D. Drehkoff
  • Method for preparation of solid foodstuffs
    Patent number: 4883683
    Abstract: A method for preparation of solid foodstuff comprises reacting an alkaline earth metal-type solidifying agent with an emulsion comprising soybean protein, a casein, oils and fats and water with heating. According to this method, mixing and emulsification of raw materials can be performed in a shortened period of time. In spite of agitation with heating, products free from sandy feeling or dryness and crumbling but having an excellent melt in the mouth can stably be obtained.
    Type: Grant
    Filed: December 16, 1988
    Date of Patent: November 28, 1989
    Assignee: Fuji Oil Company, Limited
    Inventors: Hiroyuki Sano, Masatoshi Kizaki, Yukiya Iwanaga
  • Flavor and texture improved canned animal flesh and process
    Patent number: 4871575
    Abstract: The invention relates to a process and composition for enhancing the flavor and improving the texture of animal flesh, such as tuna fish in a can, by adding flour, such as rice flour, which has been hydrolyzed with a proteolytic enzyme, to the animal flesh.
    Type: Grant
    Filed: March 7, 1988
    Date of Patent: October 3, 1989
    Assignee: Deltown Chemurgic Corporation
    Inventors: Timothy Callahan, Jack Herz
  • Method for preparing solid foodstuffs
    Patent number: 4865865
    Abstract: Solid foodstuffs, such as cheese-like foodstuffs, are prepared from soybean protein, casein, oils and/or fats and water by first intimately mixing the soybean protein with water to entirely wet or hydrate the soybean protein prior to or separately from melting the casein by heating the system to an elevated temperature with agitation. In spite of the agitation with heating, the solid foodstuffs produced by the method have a smooth body which is free from a sandy feeling, dryness and crumbling and also has an excellent melting feeling to the tongue and mouth.
    Type: Grant
    Filed: September 10, 1987
    Date of Patent: September 12, 1989
    Assignee: Fuji Oil Company, Limited
    Inventors: Hiroyuki Sano, Masatoshi Kizaki
  • Proteinous material
    Patent number: 4863746
    Abstract: The proteinous material of the present invention, which comprises partially decomposed but not thermally denatured fish proteins consisting of 20% or less of those having a molecular weight of more than 100,000, 20 to 50% of those having a molecular weight of 100,000 to 40,000, 20 to 50% of those having a molecular weight of 40,000 to 14,000 and 20% or less of those having a molecular weight of less than 14,000, contains large amounts of, for example, methionine and lysine in its amino acid composition, in particular in essential amino acid composition. Thus it is superior in nutritive value to vegetable proteins which contain smaller amounts of those amino acids. Further it is highly digestible by man and animals.
    Type: Grant
    Filed: March 5, 1987
    Date of Patent: September 5, 1989
    Assignee: Asahi Denka Kogyo Kabushiki Kaisha
    Inventors: Yasuzo Uchida, Yoichi Shirakawa
  • Process for treating fish bodies
    Patent number: 4861602
    Abstract: According to the process of the present invention, fish bodies, from which the internals and/or skins are optionally removed, are treated with a protease to give a gain in soluble nitrogen contained in the treated material based on the total nitrogen contained in the starting material of 3 to 50% to thereby give a slurry; and fish bones, fish oil, partially decomposed fish porteins and an aqueous solution containing water-soluble components are separated and recovered from said slurry.
    Type: Grant
    Filed: July 29, 1988
    Date of Patent: August 29, 1989
    Assignee: Asahi Denka Kogyo Kabushiki Kaisha
    Inventors: Yasuzo Uchida, Yoichi Shirakawa
  • Method for producing novel dried compositions containing polysaccharides
    Patent number: 4855149
    Abstract: Novel dried compositions containing polysaccharides (dextrans and levans) derived using a Leuconostoc to ferment sucrose to produce the polysaccharides are described. In particular, dried compositions incorporating milk solids or other drying aids to facilitate drying and rehydration of the polysaccharides are described. The compositions are useful as quality (e.g. texture, stability or thickness) improvers for foods.
    Type: Grant
    Filed: July 1, 1987
    Date of Patent: August 8, 1989
    Assignee: Microlife Technics, Inc.
    Inventors: Michael J. Pucci, Blair S. Kunka
  • Method for preparation of tastable matters consisting primarily of low molecular weight peptides
    Patent number: 4853231
    Abstract: Tastable matters consisting mainly of low molecular weight peptides are obtained from raw material meats of fishes, shellfishes, birds, beasts or whales, by a method including a step of finely pulverizing the raw material meat followed by decomposing the pulverized meat with the autolyzing enzymes of the said meat material, a step of adding other protein-decomposing enzymes when the autolyzing reaction speed has reached the maximum value so that the protein-decomposition reactions by the added enzymes and the previous autolyzing enzymes may proceed simultaneously, and a step of deactivating the both enzymes followed by purification and concentration of the resulting low molecular peptide-containing tastable matter.
    Type: Grant
    Filed: April 29, 1987
    Date of Patent: August 1, 1989
    Inventors: Kazuharu Osajima, Katsuhiro Osajima
  • Process for treating whey proteins, and product obtained
    Patent number: 4847096
    Abstract: To facilitate the separation off of fat from whey protein concentrates and simultaneously avoid protein losses, and obtain a whey protein concentrate having improved taste and storage stability a whey protein concentrate is subjected to hydrolysis by means of protelytic enzyme until a degree of hydrolysis of between 0.2 and 4 has been obtained.
    Type: Grant
    Filed: November 16, 1987
    Date of Patent: July 11, 1989
    Assignee: Albuglobe Aktiebolag
    Inventors: Carl O. Mellqvist, Ann Mellqvist
  • Food composition
    Patent number: 4842885
    Abstract: An intermediate moisture food composition including(a) a source of protein in an amount effective to provide a minimum protein content approximately 15% by weight including hash and/or bone-in fractions(b) at least one humectant in an amount effective to provide maximum water activity of approximately 0.9.
    Type: Grant
    Filed: September 11, 1986
    Date of Patent: June 27, 1989
    Inventors: Robert G. Hamilton, Frank J. Van Doore
  • Composition for treating impaired lactation
    Patent number: 4839171
    Abstract: Composition for treating impaired lactation is described according to the preferred embodiment of the teachings of the present invention for oral administration to swine. The composition according to the teachings of the present invention includes blood albumin meal to provide a rich source of nutrients such as amino acids. Blood albuin helps insure that the osmotic pressure of the blood and interstitial tissue fluid around the mammary gland alveoli is optimized. Psyllium seed is further provided in the composition according to the teachings of the present invention as a natural laxative and as an effective aid in the treatment of constipation. Specifically, an oily, mucilaginous mass is formed when the psyllium seed comes in contact with water or fluid in the digestive tract and lubricates the digestive tract to help stimulate evacuations.
    Type: Grant
    Filed: February 27, 1987
    Date of Patent: June 13, 1989
    Assignee: Techmix, Inc.
    Inventor: Martin J. Nelson
  • Hydrolyzed casein preparation
    Patent number: 4828847
    Abstract: A process for providing yield enhancement of canned tuna fish. A dry storage hydrolyzed caseinate product is firstly produced by firstly providing acid precipitated casein. The acid precipitated casein is agitated with hydroxide solution while maintaining the mixture substantially dry. The mixture is allowed to cool to ambient temperature and a dry enzyme is uniformly distributed therein in a ratio of at least 0.1% by weight. A broth is subsequently formed by dispersing the dry hydrolyzed caseinate in a 5-10% by weight aqueous dispersion. The dispersion is heated to a temperature in the range of approximately 160.degree. F. to 190.degree. F. and used to effect enhanced yield of precooked tuna fish to be subsequently canned.
    Type: Grant
    Filed: September 16, 1987
    Date of Patent: May 9, 1989
    Assignee: Kerry Foods, Inc.
    Inventor: Robert M. Thompson