Abstract: An improved process for enzymatic hydrolysis of mammal, fish and plant protein containing material characterized by the utilization of vacuum conditions during the hydrolyzing phase of the process to selectively remove the odoriferous compounds.

Abstract: An improved method suitable for extracting glucose from green crops, such as leaves, grasses, legumes, stems of green plants and tree leaves. The method comprises the steps of subjecting the green crops to a pulping action in an organic acid solution recirculated from a subsequent fermentation separation step to produce a pulp comprising a protein-rich liquid and fibrous material, separating protein-rich liquid in the pulp from the fibrous material and separating protein from the protein-rich liquid by initiating anaerobic fermentation in an acidic solution thereby providing a concentrated protein fraction suitable for preservation and an acidic solution. At least a portion of the acidic solution is recycled to the separation step, the recycling of the solution being provided for purposes of washing the fibrous material to remove residual protein therefrom.

Abstract: A method of extracting protein from green crops such as leaves, grasses, legumes, stems of green plants and tree leaves is disclosed. The method comprises the steps of subjecting the green crops to a pulping action in an acid solution recirculated from a subsequent anaerobic fermentation step to produce a pulp comprising a protein-rich liquid and fibrous material. The protein-rich liquid in the pulp is separated from the fibrous material. The protein is separated from the protein-rich liquid by anaerobic fermentation in an acidic solution thereby providing a concentrated protein fraction suitable for preservation and an acidic solution at least a portion of which is recycled to insure further removal of protein from the fibrous material.

Abstract: The process consists of cultivating, at a temperature below 28.degree. C., the fungus Trichoderma Album in liquid nutrient media, the pH of said media being kept at a value comprised between about 3.7 and 4.8, the dissolved oxygen content being from about 6 to 10 mg/l. The cultivation is carried out with non-traumatizing, efficient stirring and under conditions such that multiplication is practically nil.

Abstract: Novel odorant and/or flavorant mixtures are provided by fermentation of ionone type compounds with microorganisms of the genera Botryodiplodia, Botryosphaeria, or Lasiodiplodia.

Abstract: In a process for producing koji for a fermented food product which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of about 20.degree. C. to about 40.degree. C. for a time sufficient to produce koji for the fermented food product in the presence of a salt of an aliphatic carboxylic acid with up to 4 carbon atoms; the improvement wherein the cultivation is carried out in the presence of at least one added member selected from the group consisting of lactic acid bacteria and yeasts.

Abstract: A process for manufacture of digestable artificial milk replacer effective for raising infant pigs and other infant animals, comprising crushed meat and viscera of fishes and shell fishes are digested with protease, heated to inactivate the protease, separated the undigestable residue through a screen, the remaining solid matter is removed by means of centrifugation, minute suspended particles are removed by use of filter press, the solution is then defatted with solvent, reduced to a powder by means of spray-drying and finally the dry powder thus obtained is used as main protein source of said milk replacer, prepared with the addition of suitable amounts of skimmed milk powder, glucose, soybean oil, small amount of sodium chloride, antibiotics, vitamins, minerals and others.

Abstract: The present invention relates to a process in which an aqueous solution of proteins is subjected to hydrolysis, the product of hydrolysis is subjected to a heat treatment to denature the proteins which it contains and, finally, the proteins are eliminated by ultrafiltration. The ultrafiltration permeate constitutes the purified protein hydrolysate.

Abstract: This invention relates to a process for producing liquefied fish protein by liquefying fish mince using preformed fish silage as the liquid medium.

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.

Abstract: There is disclosed a method for the preparation of an animal feed supplement from fish cannery waste process water in which the water is maintained under aerobic conditions and is processed through a flotation cell to separate the oils and proteins contained in the water as a concentrated sludge. The sludge is dewatered, blended with a bulk, solid carrier preserved against oxidative spoilage of the lipids with an effective anti-oxidant, and dried in vacuum under low temperature conditions to obtain an animal feed supplement in dry particulate form. The processing of the waste water is done under aerobic conditions to promote the growth of yeast and non-toxic, aerobic, bacterial improve color and odor and texture, and enhance the feed value of the sludge recovered from the processing.

Abstract: A process for the production of a yeast autolysate consisting essentially of heating an aqueous suspension of live yeast cells to a temperature of from 20.degree. C. to 60.degree. C. for from 6 to 36 hours in the presence of from 0.03% to 15% by weight, based on the weight of the dry yeast mass, of a material selected from the group consisting of fatty acids having from 4 to 14 carbon atoms and their mono-, di- and tri-glyceride esters, separating the shells of the yeast cells from the liquid, evaporating said liquid and recovering a yeast autolysate.

Abstract: The invention relates to a method for the processing, sterilization and packaging of a food product starting from a raw material basically consisting of Krill, in order to obtain a protein rich food product with good taste, consistency, structure, preparing abilities and keeping properties. Said method includes the steps of breaking down the whole Krill into small particles, sterilization of the broken down Krill, cooling and grinding the sterilized product into liquid or semi-liquid form and packaging the liquid substance under aseptic conditions, whereby the liquid substance is solidified in the aseptic packages.

Abstract: A method of processing fish in which whole fish are reduced to fish solubles in aqueous solution and to fish solids comprising bones and scales. Fish are continuously processed in a series of interconnected vessels so that a continuous steady-state discharge of product is obtained and so that additional fish can be introduced into the system during discharge of product.

Abstract: A method for protecting animal derived foodstuffs against spoilage which does not require refrigeration. The foodstuff is immersed in a stabilizer composed of a buffer solution, a proteolytic enzyme, and an antioxidant following which it may be stored at room temperature. The foodstuff can be reconstituted by rapidly reversing its pH by immersion in a hypotonic solution to kill bacteria present in the foodstuffs and then first immersing it in a hypertonic solution to eliminate the hypotonic solution and then rehydrating it. Alternatively, the foodstuff may be utilized, typically as an animal food and in meal form, without reconstituting it.

Abstract: A process is provided for the production of a vegetable-based sweetened condensed milk in which a vegetable protein in the form of an aqueous solution or suspension is subjected to partial enzymatic hydrolysis and a mixture containing approximately 4 to 9 parts by weight of fats, 8 to 18 parts by weight of the treated protein, 0 to 14 parts by weight of lactose, 40 to 55 parts by weight of sucrose and 25 to 32 parts by weight of water is prepared. Preferably the protein is subjected to an acetylation treatment before the mixture is prepared. The enzyme may be a microbial protease and the enzyme treatment is preferably carried out over a period of from about 1 to 24 hours at a temperature from about 25.degree. to 65.degree. C and at a pH of about 2 to 9. The protein is preferably a protein of Leguminosae, especially soya, or a yeast protein.

Abstract: In a process for producing a fermented liquid food product by fermenting a moromi which comprises a koji for the fermented liquid food product, a moromi substrate and a liquid such as brine, alcohol and water at a temperature of about 10.degree. to about 40.degree. C for a time sufficient to produce the fermented liquid food product; the improvement wherein the fermentation is carried out in the presence of about 0.05 to about 10% by weight, based on the total weight of the koji and moromi substrate, of an added metal salt selected from the group consisting of potassium salts, sodium salts, calcium salts and magnesium salts of aliphatic carboxylic acids containing up to 4 carbon atoms.

Abstract: In a process for producing koji which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of 20.degree. to 40.degree. C. for a time sufficient to produce koji, the improvement wherein the cultivation is carried out in the presence of 0.05 to 8% by weight, based on the total weight of the unmodified koji substrate, of a sodium or potassium salt of an aliphatic carboxylic acid containing up to 4 carbon atoms. The improved process makes it possible to inhibit bacterial contamination of the cultivation system, and provides good quality koji which exhibits high ratios of nitrogen and sugar utilization in the manufacture of fermented food products such as soy sauce, miso and mirin.

Abstract: Functional protein is prepared by heat denaturing impure natural protein selected from whey, microbial and vegetable protein and subjecting the separated denatured protein to enzymatic proteolysis for a period of up to 30 minutes at 20 to 65.degree. C using at least a designated minimum amount of enzyme. Because of its high degree of functionality and its lack of bitter taste, the modified protein has a wide application in food compositions, primarily as a replacement for nonfat dry milk, sodium caseinate, gelatin and egg albumin.

Abstract: The organic portion of solid municipal waste is converted into a liquid fuel suitable for use in internal- and external-combustion engines, a residue suitable for plant or animal nutrients and purified water by the process which comprises separation of the waste into a hydrolyzable fraction, hydrolysis of said fraction, saccharification, fermentation, distillation, and concentration.

Abstract: The organic portion of the impurities in municipal waste are converted into a liquid fuel suitable for use in internal- and external-combustion engines, a residue suitable for animal feed supplement and purified water by the process which comprises the steps of: partial concentration, saccharification, fermentation and distillation.

Abstract: A fish extract having a high nutritive value and being free of fish smell and bitterness is advantageously obtained when fish bodies are directly charged in a reaction vessel without subjecting them to the conventional cutting and slurrying treatments and are treated with two kinds of proteinases at different pH values of 9 to 10 and of 5 to 6 at 50.degree. to 60.degree. C.

Abstract: The invention relates to a process for the production of superoxide dismutase and the superoxide dismutase so obtained. The superoxide dismutase obtained is extracted from marine bacterial strains and is characterized in that it comprises non-hematinic iron or copper and zinc, it has a molecular weight of about 33,000 to 40,000 .+-. 2500 and a pHi or isoelectric point of about 4 to 8.2 and it has maximum enzyme activity at a pH of about 8.5 to 10 with an optimum at about 9 to 9.5 and the use of said superoxide dismutases for the protection of oxidizable systems from auto-oxidation.

Abstract: A novel, protein-rich food product, especially suitable for domestic animals, is made by subjecting protein material such as meats or fish to acid-producing fermentation, and preferably also to autolysis or proteolysis, and adding the acidic fermented material to a colloidal solution of protein, such as milk or soya milk, whereupon the diposed protein is precipitated and forms a curd that entraps and binds the particles of fermented material. The curd and entrapped material are separated off and compacted into a coherent mass. The product, which is a compacted mass of the precipitated protein with particles of the fermented material distributed through it, can have the consistency of a cheese and may be formed into "cheese" shapes. The flavor of the product is influenced by the nature of the fermented material.

Abstract: The invention relates to a process for preparing a protein concentrate having a low nucleic acid content starting from a microbial cell mass. By subjecting a suspension of the cell mass to a mechanical disintegration followed by an incubation in the presence of a salt at 30.degree.-70.degree. C and at a pH of 5-9 the nucleic acid contained in the mass is degraded, the degradation products being separated from the protein and a protein concentrate being obtained. The invention also relates to the protein concentrate thus obtained.

Abstract: A process for the preparation of seasonings derived from animal meats, which comprises grinding raw edible portions of fishery products or predatory animals or raw remnants composed mainly of bones which are left after collection of edible parts, head parts, intestinal parts or meat parts from fishery products or predatory animals, or raw small fishes, crustaceans, planktons or shellfishes of a low utility value, to recover meat contained therein in the form of a mud-like slurry, adding an acid to the slurry to maintain a weakly acidic pH of 4.0 to 5.0, agitating and heating the slurry at a low temperature not exceeding 50.degree. C. to effect initial autolysis, further adding an acid to the slurry to lower the pH to about 2.5, boiling the slurry at about 90 to about 100.degree. C to effect initial acid decomposition, adding an alkali to the slurry to effect neutralization and adjust the pH to 6.0 to 7.

Abstract: Foodstuffs of improved nutritive quality are obtained by incorporating enzymatically hydrolyzed non-gelatin proteinaceous materials into the foodstuffs. It has been discovered that organoleptic properties, color, clarity and the overall characteristics of the foodstuffs are not adversely affected by the inclusion of these soluble hydrolyzed proteins which are heat and acid stable.

Abstract: Super-oxygenation of bio-oxidizable fluid in a bio-oxidation reactor is accomplished by continuously transferring a stream of said fluid from the top of the column of fluid in said reactor to an oxidator vessel equipped with a high-shear agitator, introducing an oxygen containing gas into the bottom of the column of fluid in said vessel, rapidly revolving said agitator concurrently with the flow of said gas into said vessel, and continuously transferring a stream of said fluid from the top of the column of fluid in said vessel to the bottom of the column of fluid in said reactor.

Abstract: The isomerization of humulone or a humulone-containing material is carried out by isomerization at elevated temperatures and a pH below 9 in a liquid medium containing at least one salt of a bi-valent metal or of cerium.

Abstract: Process for the production of microorganism lysates, comprising subjecting the said microorganisms suspended in water to thermal shock produced by a spray-drying treatment and then subjecting the product resulting from spray drying to autolysis.

Abstract: A protein hydrolyzate having a high free amino acid content and an excellent flavor can be obtained when salt-resistant lactic acid bacteria are additionally used in the absence or presence of at most 12 percent by weight of sodium chloride based on a volume of an aqueous medium in obtaining the protein hydrolyzate from proteinaceous materials by hydrolysis with proteolytic enzymes.