Abstract: A cellulase hydrolysate of tamarind polysaccharide is utilized as a substitute for a portion of metabolizable carbohydrates in processed foods to prepare reduced-calorie versions of said process foods having excellent organoleptic quality. The tamarind hydrolysate comprises DP 7 oligosaccharides, more typically, DP 7 and DP 9 oligosaccharides. The tamarind hydrolysate can be further processed utilizing yeast digestion and/or membrane filtration to remove monosaccharides and low DP (DP.ltoreq.6) oligosaccharides from the hydrolysate composition.

Abstract: Novel packaging in a process for producing same is disclosed whereby oxygen from the interior of an enclosed container is scavenged by introducing into the container the enzyme, alcohol oxidase and its substrate, alcohol.

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.

Abstract: An edible material is produced from grassy materials such as corncob, the husks of rice, barley or buck-wheat etc. by cultivating a fungus of edible mushrooms in a medium containing the grassy material to have the medium digested and removing the specific odor therefrom by heating or fermenting the digested medium. The edible material is nutritious, has good odor and can be served as feed to animals.

Abstract: Process for the decontamination of vegetable foods from Listeria-sp. which consists in adding solutions of lysozyme, non-toxic and physiologically compatible salts thereof, to said foods, with or without adjuvant substances, at concentrations suitable for affording decontamination.

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.

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.

Abstract: The present invention relates to a method of reducing an off-flavor in foods containing medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria or immobilized acetic acid bacteria (Acetobacter aceti, Gluconobacter suboxydans) in a state that said acetic acid bacteria substantially does not proliferate, and a method of reducing an off-flavor in foods containing alcohols and medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria of which membrane-bound alcohol dehydrogenase has been deactivated.

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.

Abstract: A process for obtaining fish meal which is essentially free of oil, as well as recovering valuable free polyunsaturated fatty acids, comprising hydrolyzing membrane phospholipids in comminuted fish with aqueous alkali solution, at a temperature which is not substantially above ambient, adding a strong acid to release free polyunsaturated fatty acids, recovering the free fatty acids from the aqueous phase by mechanical separation, and drying the aqueous phase.

Abstract: The present invention relates to a process for removing both molecular and free-radical oxygen from foodstuff materials capable of being degraded by oxidation. The invention is accomplished by the incorporation into foodstuff materials of an enzyme composition containing an oxidase and its substrate, catalase and superoxide dismutase.

Abstract: A heat-sterilizable water and oil emulsion, preferably an O/W-emulsion, is obtained by incorporating from 0.05-5 wt. % each of a lyso-phospholipid (I) and a lipid-binding protein (II). Preferably the weight ratio between (I) and (II) is about 1:1. (I) is preferably obtained by treating a phospholipid or phospholipid-fraction with phospholipase A, and (II) is preferably blood serum albumin. Also a process of preparing the heat-sterilizable emulsions has been described.

Abstract: Disclosed is a method of growing a mixture of two or more species of lactic acid producing bacteria whose growth rates are differently affected by the pH of the nutrient growth medium. The method involves maintaining the pH of the medium at a low level which actively selects for the growth of one species until that species has reached the desired concentration. The pH is then raised to a level that actively selects for the growth of another species and maintained at this level until that species has reached the desired concentration. The method is especially useful for preparing a starter culture for Italian type cheese containing a mixture of coccus and rod bacteria because the ratio of these bacteria, one to the other, can be closely controlled.

Abstract: Novel packaging in a process for producing same is disclosed whereby oxygen from the interior of an enclosed container is scavenged by introducing into the container the enzyme, alcohol oxidase and its substrate, alcohol.

Abstract: In the production of ethanol by continuous fermentation in a fermentor (4) with continuous stillage recirculation (19, 20) to the fermentor, the fermentation liquid (6) continuously withdrawn from the fermentor is first sieved in a straining step (7) for separation of coarse solid particles. Then the fermentation liquid (11) is separated in a yeast separation step (12), from which a yeast stream (13) is recirculated to the fermentor (4) and a yeast-free stream (14) is fed to a primary distillation step (9). From the bottom stream (16) from the distillation step (9) a part (19, 20) is recirculated to the fermentor and another part is subjected to final stripping in a secondary distillation step (10).

Abstract: The invention provides a process for the microbial bioconversion of cereal milling by-products into proteinaceous material for human consumption. The by-products are aerobically fermented in a culture of the fungus Neurospora sitophila in the presence of suitable temperature, pH and nutrient conditions, for a time sufficient to grow microbial biomass protein.

Abstract: A process for the production of food having improved texture is disclosed wherein 0.001 to 5 parts by weight of transglutaminase is added to 100 parts by weight of a food material containing one or more materials selected from the group consisting of fish meat, animal meat and fowl.

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.

Abstract: An improved antistaling agent for baked goods such as bread can be prepared by steeping a bacteral protease in an aqueous alcohol, i.e. ethanol, solution containing flour for a period of time sufficient to prepare the antistaling agent. The alcohol is then separated without removing the alcohol soluble products obtained during the treatment such as by evaporation under vacuum. The wet product can be dried to obtain a powdered antistaling agent.

Abstract: According to the process of the present invention for preparing a pasty proteinous material or a proteinous food, crustaceans are boiled and milled under sufficient conditions for inactivating enzymes contained therein and then proteolytic enzyme(s) and/or micro-organism(s) are allowed to act thereon. Thus various protein sources including crustacean meat remaining in the trunks and carapaces, which have been disposed hitherto, can be efficiently utilized.

Abstract: The subject matter of the invention is a method for the production of low-alcohol or alcohol-free beer having a glycerol content of from 0.3 to 2.0% by volume, which content improves the body of the beer. In the method according to the invention, the process of fermentation is carried out using an ADH-negative yeast mutant which cannot produce alcohol, but produces increased amounts of glycerol instead. The obtained alcohol-free beer can be blended with normal, alcoholic beer to give low-alcohol beer.

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

Abstract: Protein food products or protein food materials in paste state are prepared by grinding the fish meat and treating the fish meat with proteolytic enzymes and/or protein digesting micro-organisms during and/or after grinding to change the properties of the protein contained in the fish meat to reduce or lose the gel forming ability of the protein contained in the fish meat, and food products in solid or spread are prepared by mixing animal and/or vegetable fats and/or oil sources and melting agents to the protein food materials in paste state, agitating the resulting mixture while heating to 50.degree..about.100.degree. C. to form homogeneous mixture and cooling the mixture.

Abstract: A purified protein particularly adapted for enzymatic hydrolysis can be prepared by gelling the protein followed by breaking the gel into particles and washing the particles in sufficient liquid to allow portions of the nonproteinaceous material in the gel matrix to diffuse into the liquid.

Abstract: Functional hydrolyzates are prepared from microbial protein isolates, witha protein content of more than 90% by weight,a nucleic acid content of less than 2% by weight,a lipid content of less than 1% by weight,a suspendability of 80-100%,a foaming capacity characterized by a foaming index of 4-7,a foam stability characterized by a half-life of 10-300 minutes,an emulsifying capacity characterized by a value of 300-500 ml of oil/g of protein, anda molecular weight of between 125,000 and 100 Daltons.The functional hydrolyzates are obtained from microbial proteins by enzymatic hydrolysis, after extraction of the nucleic acids and lipids. The hydrolyzates are suitable as food additives.

Abstract: An improved powdered bacterial growth medium composition adapted to be admixed with water is described. The powdered growth medium includes an alkaline earth metal cation in a compound A admixed with a compound B containing an anion which reacts with the alkaline earth metal cation in compound A in an aqueous growth medium to form an essentially water insoluble salt or base, including the alkaline earth metal cation and the anion, which is acid neutralizing. The water insoluble salt is thus formed in situ in the aqueous growth medium when compounds A and B are added to the aqueous solution. Also described is an improved method for growing acid producing bacteria in an aqueous growth medium by forming the insoluble salt or base. The resulting growth medium is particularly adapted for neutralizing acids generated during growth of lactic acid producing bacteria which are grown for use in various food fermentations.

Abstract: A method for using selected strains of Streptococcus lactis subspecies diacetilactis, which have been modified to be non-lactose fermenting, for the preservation of foods containing lactose is described. The subspecies is more generally known as Streptococcus diacetilactis. The selected Streptococcus diacetilactis strains have been modified by curing to remove at least one natural plasmid which controls the fermentation of lactose to lactic acid while retaining the ability of this subspecies to inhibit bacterial spoilage in foods. The plasmid removed by curing is about 41 megadaltons (Mdal) in mass. The method using the modified strains of Streptococcus diacetilactis is particularly adapted for the preservation of milk products.

Abstract: An upright red wine fermentation tank has a substantially circular cross-section taken vertically to its cenhter plane (24). An agitator is arranged in the tank 10. The agitator can be rotated about at least one preferably horizontal shaft (20), and its agitator elements sweep at least through a substantially spherical volume.

Abstract: This application represents an invention based upon the discovery of a novel thermophilic organism, its isolation from natural source and to the unique thermostable hydrolytic activity produced by this bacterium, this activity being useful for industrial purposes.

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

Abstract: Non-sucrose fermenting strains of Pediococcus pentosaceus are described. The non-sucrose fermenting Pediococcus pentosaceus strains have been cured to remove a single, natural plasmid which has been found to control the fermentation of sucrose to produce lactic acid. The natural plasmid removed is between about 30 to 35 megadaltons in molecular weight. Compositions including the non-sucrose fermenting strains of Pediococcus pentosaceus are useful for food fermentations, particularly meat fermentations.

Abstract: An improved hydrolysate is prepared from a water-soluble protein by enzymolysis wherein the protein has been heated under alkaline conditions for a period of time insufficient to gel the protein followed by cooling the solution to below 30.degree. C.

Abstract: A method for using selected strains of Streptococcus lactis subspecies diacetilactis, which have been modified to be non-lactose fermenting, for the preservation of foods containing lactose is described. The subspecies is more generally known as Streptococcus diacetilactis. The selected Streptococcus diacetilactis strains have been modified by curing to remove at least one natural plasmid which controls the fermentation of lactose to lactic acid while retaining the ability of this subspecies to inhibit bacterial spoilage in foods. The plasmid removed by curing is about 41 megadaltons (Mdal) in mass. The method using the modified strains of Streptococcus diacetilactis is particularly adapted for the preservation of milk products.

Abstract: Sources of protein, such as residues and waste products from processing fish, poultry, pork and beef as well as single cell microorganisms, are hydrolyzed to provide liquid products containing substantially all of the component amino acids, lipids and phosphorus in metabolically useful form. The process involves a brief alkaline treatment with heat (120.degree.-170.degree. F.) and alkali (pH 12 or above) which facilitates liquefication and enhances susceptibility to subsequent enzyme hydrolysis with bacterial proteinase at elevated temperatures (100.degree.-140.degree. F.). Cell rupture and protein denaturation occur during alkaline treatment and permit and facilitate the enzyme to rapidly break down the intact proteins to smaller, more soluble molecules. The product may be preserved with various acids at a pH of 3.8 to 4.2.

Abstract: A low-molecular weight peptide composition mainly based on dipeptides and tripeptides is produced by dispersing protein raw material from any suitable source in water at a concentration of 5 to 20 w/v %, adjusting the pH of the dispersion to 1 to 4 with an acid, adding at least two acid proteases to the dispersion, and permitting enzymatic proteolysis to take place for a desired period of time at a suitable temperature while supressing the formation of free amino acids. Also provided is a nutrient agent comprising the thus produced low-molecular weight peptide composition mainly based on dipeptides and tripeptides wherein the contents of free amino acids and those peptides having a molecular weight of at least 700 are individually 20% by weight or less. The nutrient agent is useful in medical treatment.

Abstract: New strains of non-lactose fermenting Pediococcus pentosaceus containing a naturally occurring plasmid are described. The new Pediococcus pentosaceus strains have been exposed to a mutagenic agent, preferably 1-methyl-3-nitro-1-nitrosoguanidine, to modify genetic material which controls the fermentation of lactose to lactic acid. The naturally occurring plasmid is between about 30 to 35 megadaltons in molecular weight. Compositions including the new strains of lactose negative Pediococcus pentosaceus are useful for food fermentations, particularly meat formulations.

Abstract: The present invention prepares protein hydrolyzates by reacting selected protein material with at least one proteolytic enzyme and recovering the low molecular weight protein material by ultrafiltration while recycling the high molecular weight material and proteolytic enzyme for further hydrolysis. A series of ultrafilters of varying permeability may also be used.

Abstract: The invention relates to a process for producing aroma-containing food products in which exogenously and/or endogenously formed enzyme complexes are separated from specific pure or mixed cultures of microorganisms, which develop certain characteristic flavoring and aromatizing agents. The enzyme complexes are subsequently added to an aqueous solution or suspension of a substrate. The isolated enzyme complexes are optionally concentrated or standardized beforehand under careful conditions. The mixture of the substrate and enzyme complexes subsequently undergoes biochemical rapid ripening under suitable conditions until the desired aromatizing and flavoring agent concentration is obtained. The biochemical rapid ripening is then terminated by substantial inactivation of the enzyme complexes. The ferment solution or suspension obtained and which contains the desired flavoring and aromatizing substances, can be added to basic food substances for aromatizing them.

Abstract: A total enzymatic hydrolysate from whey proteins is disclosed comprising peptidic hydrolysate with substantially no residual proteins, at least 50% of the peptides containing 2 to 5 amino acids. 70 to 90% of the nitrogen present as peptides has a number of amino acids less than 10. A process for obtaining the total enyzmatic hydrolysate is disclosed comprising hydrolysis of whey proteins with proteolytic enzyme (e.g. pancreatin), which is continued until there is no precipitable nitrogen with 12% trichloroacetic acid. Enzymatic hydrolysis may be carried out continuously. The total enzymatic hydrolysate has uses as food supplement, diet food or intensive care food, and in therapeutic nutrition.

Abstract: An improvement in a fish canning process comprising applying to a cut surface of the fish a proteolytic enzyme. There is a marked function in curd formation as a result. The oil color is also improved. The process is of particular interest in salmon canning.

Abstract: Removal of ambient oxygen from aqueous liquids is effectively catalyzed by enzymatic deoxygenation systems comprising alcohol oxidase in the presence of alcohol optionally with catalase. Suitable deoxygenation systems described can be used to alleviate corrosion and oxidative degradation in areas such as oil field fluids, circulating water systems, water storage tanks, alcoholic beverages and foodstuffs. As desired, the enzymatic systems can be immobilized on supports or used in solution.

Abstract: A method is described for producing fermented foods by generating lactic acid in the food using a culture of a lactobacillus similar to Lactobacillus casei subspecies alactosus NRRL-B-12,344 and a stimulatory food grade metal salt, wherein the culture has unique rapid low temperature fermentation characteristics and wherein lactose, glycogen, and starch are not fermented by the culture. The preferred Lactobacillus casei subspecies alactosus is NRRL-B-12,344 or strains having low temperature food fermentation characteristics in common with this strain. In order to provide rapid fermentation, the stimulatory, food grade metal salt, usually a manganese salt, is provided in the food or the culture which is added to the food with the selected lactobacillus to accelerate fermentation. The cultures are particularly suited for the controlled fermentation of carbohydrates, naturally present in or added to the food to provide a selected final pH.

Abstract: In a method for producing a fermentation product which comprises inoculating a mold in a substrate and cultivating it, the improvement which comprises adding(A) at least one compound selected from the group consisting of salts of aliphatic carboxylic acids having 1 to 4 carbon atoms, and(B) at least one compound selected from the group consisting of chlorous acid, hypochlorous acid, sulfurous acid, hyposulfurous acid, hydrogensulfurous acid, pyrosulfurous acid, salts of these acids, hydrogen peroxide, bleaching powder, chloramine-B, chloramine-T, halazone and acrylamideat any time ranging from a step of preparing the substrate to the step of cultivation.

Abstract: A process for producing a high quality protein fish meal from whole fish, including trash fish, either on board ship or on shore, by using an appropriate proteolytic enzyme which liquefies the fish in a digester equipped with high speed blenders, liquefying the fish by heating in the digester, pasteurizing the liquid fish so that the liquid can be stored under refrigeration for several weeks without spoilage, screening the bones out, and centrifuging part of the oil, if necessary, then drying it.

Abstract: Protein is extracted from fresh or cured pork bones to produce an aqueous solution of about 4% to 7% protein, as well as a lard by-product and cooked bone fragments which may be ground and sold as bone meal. Bone fragments of the desired maximum dimension are combined with substantially equal parts of water and are heated to above the boiling point of water when papain proteolytic enzymes are added in controlled proportions. The aqueous bone-enzyme mixture is heated in the 135.degree. F. to 145.degree. F. range for two hours when salt is added in controlled proportions followed by heating the mixture at 145.degree. F. for one hour and then rapidly heating the mixture for 5 to 10 minutes to 195.degree. F., then heating at, but not above, 195.degree. F. for 1/2 hour followed immediately by chilling as rapidly as possible to 150.degree. F. The solids are separated from the liquids and the liquids centrifuged to separate the lard product and aqueous protein solution.

Abstract: It has been discovered that phosphatides contain certain carbohydrates which adversely affect their functional properties. By hydrolyzing such carbohydrates with an effective amount of carbohydrase, the physical and functional properties of such phosphatides are significantly improved. In the manufacture of lecithin, wet gums enzymatically treated with carbohydrases dehydrate more rapidly into a low moisture lecithin product. The enzymatic treatment also fluidizes phosphatide compositions and stabilizes the compositions against solidification.

Abstract: A method for growing acid producing bacteria in the presence of an essentially water insoluble or a temporarily water insolubilized and thus initially solid form of a neutralizing agent in a growth medium is described. The water insoluble or insolubilized neutralizing agent is a base, basic salt or mixture thereof adapted to provide a controlled reaction with the acid produced by the bacteria without substantially raising the pH of the growth medium. Preferably the neutralizing agent is in a water insoluble form. Bulk starter compositions for growing the bacteria including the insoluble or the insolubilized neutralizing agent are also described. Further, bacterial compositions with enhanced storability and viability because of the insoluble or the insolubilized neutralizing agent are described. The method and bulk starter compositions are particularly adapted to growing lactic acid producing bacteria which are then used in making food and beverage products for animals and humans.

Abstract: An improved process for producing a salty seasoning by fermentation, wherein the improvement is characterized in that the feeding of raw materials, fermentation or ripening is carried out in the co-presence of potassium chloride and sodium chloride.As compared with the product obtained by a conventional process, the salty seasoning obtained by the above process has a better flavor and has a much lower sodium chloride content so that it is suitable for use in a low sodium diet.

Abstract: The invention comprises a method for producing a protein enriched food or feed product and products thereof. The method entails forming a mixture of water and a food or feed product, sterilizing the mixture, innoculating the sterilized mixture with a spawn culture of the genus Pleurotus, maintaining the innoculated mixture in the presence of air at a temperature of from about 5.degree. to about 46.degree. C. so as to enable the mycelium of the spawn culture to grow, and later terminating the growth of the mycelium. The food or feed product resulting from this process has an increased protein content.

Abstract: A method for growing acid producing bacteria in the presence of an essentially water insoluble or a temporarily water insolubilized and thus initially solid form of a neutralizing agent in a growth medium is described. The water insoluble or insolubilized neutralizing agent is a base, basic salt or mixture thereof adapted to provide a controlled reaction with the acid produced by the bacteria without substantially raising the pH of the growth medium. Preferably the neutralizing agent is in a water insoluble form. Bulk starter compositions for growing the bacteria including the insoluble or the insolubilized neutralizing agent are also described. Further, bacterial compositions with enchanced storability and viability because of the insoluble or the insolubilized neutralizing agent are described. The method and bulk starter compositions are particularly adapted to growing lactic acid producing bacteria which are then used in making food and beverage products for animals and humans.