In Package Patents (Class 426/8)
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Patent number: 12091649Abstract: A yeast storage and transfer vessel having semi-permeable materials and a method for transfer of liquid yeast to a fermentor using said vessel and a peristaltic pump. In some embodiments, one or more opening(s) may include a port and valves and/or filters allowing the egress of carbon dioxide and other fermentation gases out of the yeast vessel. The bag storage vessel materials may also include semi-permeable materials. The herein disclosed apparatus and method permit the sterile transfer and mixing of yeast and/or fermentation product into a variety of fermentors, in addition to sterile pumping action in the reverse direction.Type: GrantFiled: August 20, 2021Date of Patent: September 17, 2024Assignee: WLDNA, LLCInventor: Chris White
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Patent number: 11814610Abstract: The present invention relates to the use of a yeast protein extract to stabilise the haze or cloudiness of a drink, particularly beer and preferably white beer.Type: GrantFiled: June 26, 2017Date of Patent: November 14, 2023Assignee: LESAFFRE ET COMPAGNIEInventors: Yves Gosselin, Rudy Menin, Stéphane Meulemans
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Patent number: 11793212Abstract: The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.Type: GrantFiled: October 6, 2016Date of Patent: October 24, 2023Assignee: WM. WRIGLEY JR. COMPANYInventors: Emine Unlu, Neil Willcocks, Yang Gao
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Patent number: 11785959Abstract: Disclosed is a fast chilling method for improving beef tenderness, including the following steps: step 1, sample pretreatment: taking beef longissimus dorsi muscle after slaughter, removing surface fat and connective tissue, and vacuum packaging; step 2, rapid chilling: rapidly transferring the pre-treated sample completed in step 1 to a chilling equipment for chilling to a sample temperature of ?3 degrees Celsius (° C.), where the chilling is completed within 5 hours (h) after slaughter; step 3, chilling and aging at super-chilled temperature: transferring the samples rapidly chilled in step 2 to a chilled warehouse, and continuing to chilling and aging until 24 h after slaughter; and step 4, chilling storage and aging: cutting the sample equally into 2.5 centimeters (cm) thickness 24 h after slaughter, and then completing a vacuum skin packaging and refrigerating for aging.Type: GrantFiled: March 14, 2023Date of Patent: October 17, 2023Assignee: SHANDONG AGRICULTURAL UNIVERSITYInventors: Yimin Zhang, Xin Luo, Yanwei Mao, Rongrong Liang, Pengcheng Dong, Xiaoyin Yang, Yunge Liu, Xue Chen
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Patent number: 11089792Abstract: Disclosed is a device for forming cheese blocks of dimensions that facilitate slicing without first having to larger cut blocks of cheese to appropriate dimensions. The device comprises: (a) a pipe adapter having a proximal end and a distal end; (b) a forming chamber of internal dimensions for forming a sliceable cheese loaf, wherein the forming chamber having a proximal end and a distal end, and wherein the proximal end is fluidly connected to the distal end of the pipe adapter; (c) a portal cover, positioned to open or close a portal located at the distal end of the forming chamber; (d) a packaging attachment adapter located at the distal end of the forming chamber; (e) a packaging support device supporting a package positioned to receive the cheese loaf.Type: GrantFiled: January 19, 2016Date of Patent: August 17, 2021Assignee: GLANBIA NUTRITIONALS LTD.Inventors: Richard Byron Geslison, David B. Perry, Cody Lynn Hollibaugh
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Patent number: 10501606Abstract: The invention relates to a method for the preparation of modified cellulose fibers for artificial clarification of active haze substances from liquids. In addition, the invention relates to a modified cellulose fiber obtained by the method according to the invention for artificial clarification of active haze substances from a liquid, and to auxiliary filtering means containing one or more of the modified cellulose fibers.Type: GrantFiled: December 7, 2016Date of Patent: December 10, 2019Assignee: Technische Universität BerlinInventors: Thomas Kunz, Niklas Ole Brandt, Frank-Jürgen Methner
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Patent number: 9585415Abstract: The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium chloride, a faster fermentation pickle is achieved with no decrease in quality.Type: GrantFiled: January 7, 2015Date of Patent: March 7, 2017Assignee: Fermenting Solutions International, LLCInventor: William A. Scott
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Publication number: 20150079229Abstract: The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.Type: ApplicationFiled: November 20, 2014Publication date: March 19, 2015Inventors: Noel Galluch, Kristin Alongi, Renee LaLonde, Rohit Jalali
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Publication number: 20150079228Abstract: The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.Type: ApplicationFiled: November 20, 2014Publication date: March 19, 2015Inventors: Noel Galluch, Kristin Alongi, Renee LaLonde, Rohit Jalali
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Patent number: 8945641Abstract: The invention relates to the use of acacia gum (or gum Arabic) possibly in combination with sulphur-containing amino acids, for improving the growth and survival of bifidobacteria which are part of the manufacture of fermented food products, in particular, of fermented milk products.Type: GrantFiled: October 1, 2007Date of Patent: February 3, 2015Assignee: Compagnie Gervais DanoneInventors: Luc Terragno, François Debru, Stéphane Herve, Philippe Teissier
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Publication number: 20140322386Abstract: A method and additive for making beer includes the use of an additive tablet of yeast and sugar, as well as other additives, that is inserted into bottles of beer prior to capping. After the bottles are capped, these additive tablets promote secondary fermentation and carbonation of the beer within the bottles to form carbon dioxide and ethyl alcohol.Type: ApplicationFiled: April 24, 2013Publication date: October 30, 2014Inventors: James C. Farley, Vaughn K. Stewart, Deborah A Loch
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Publication number: 20140287093Abstract: A method for manufacturing jam using Acanthopanax senticosus fruits. Acanthopanax senticosus fruits are mashed, added with sugar, stored in a container, and fermented and ripened. The fermented and ripened Acanthopanax senticosus fruits are heated, added with mineral water, and compressed using a sieve to separate out the seeds and skins, and obtain a flesh extract of the Acanthopanax senticosus. The flesh extract is boiled down while stirring and 5-15 parts of sugar are added. Heat is reduced and salt is added to thoroughly-steam the boiled-down flesh extract. The thoroughly steamed flesh extract is put into a glass jar, boiled in a water bath with the lid of the glass jar tightly sealed, and cooled down to vacuum seal the glass jar. A final ripening process is performed. The jam provides an improved flavor of the Acanthopanax senticosus fruits and helps people to stay healthy due to the useful pharmacological effects of Acanthopanax senticosus fruits.Type: ApplicationFiled: March 24, 2014Publication date: September 25, 2014Inventors: Miyoung Kim, Byung-no Lee, Seunghae Lee, Seunggyu Lee
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Publication number: 20140134291Abstract: A technical cap is provided formed of composite material and a method utilizing the technical cap for the production of fizzy and sparkling wine through fermentation in a bottle capped by the technical cap and re-fermentation in a bottle to which fizzy and sparkling wine fermented in an autoclave has been transferred unfiltered by a pressurized bottler. The method includes maintaining the secondary fermentation or re-fermentation yeasts inside the bottle and the re-fermented wine inside the bottle is not oxidized, due to the lack of oxygen so that sulfites need not be added to the re-fermented wine for preservation, when the re-fermentation yeasts and sediment following fermentation are removed from the bottle.Type: ApplicationFiled: July 4, 2012Publication date: May 15, 2014Inventor: Alberto Rombolotto
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Patent number: 8673377Abstract: The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good in closed bags and storing the packaged baked goods at ambient temperature. This method can be used for all kinds of baked goods including breads, rolls, bagels, pizza crusts, wheat flour tortillas, croissants, cakes, muffins, donuts and pita breads. This method can also be used to produce baked goods containing live probiotic yeast (Saccharomyces cerevisiae var. boulardii ).Type: GrantFiled: January 28, 2009Date of Patent: March 18, 2014Assignee: Lallemand, Inc.Inventors: Johannes Van Eijk, Clifford Caron, J. Kevin Kraus
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Publication number: 20140030378Abstract: A food product and process of making the food product, the food product including a thermoplastic container and a set fermented dairy composition. The body of the container, which defines an interior volume, includes a bottom and a side wall extending along a longitudinal axis from the bottom as far as a top. The side wall has an annular and preferably circular cross-section. The dairy composition is in contact with an interior surface of the bottom and with a projection element that protrudes inside the container. The projection element prevents rotation of the dairy composition. The projection element is arranged to define an irregular annular area between the projection and the side wall.Type: ApplicationFiled: April 4, 2012Publication date: January 30, 2014Applicant: DANONE S.A.Inventors: Michelle Boadas, Francisco Bove Bonet
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Patent number: 8637108Abstract: Compositions and methods for the treatment of asthma may be prepared by drilling a hole in a coconut, adding about 1/4 pound of brown sugar (piloncillo) to an inside of the coconut, plugging the hole, wrapping the coconut in plastic, and allowing the coconut water and its contents to ferment 12 inches underground for 40 days. The resulting composition may have anti-inflammatory properties that can treat inflammation and asthma in users.Type: GrantFiled: July 5, 2011Date of Patent: January 28, 2014Inventors: Javier Lizano, Jesus Flores, Alberto Ontiveros
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Publication number: 20140023747Abstract: The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.Type: ApplicationFiled: July 16, 2013Publication date: January 23, 2014Inventors: Noel Galluch, Kristin Alongi, Renee LaLonde, Rohit Jalali
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Publication number: 20140023746Abstract: The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.Type: ApplicationFiled: July 16, 2013Publication date: January 23, 2014Inventors: Noel Galluch, Kristin Alongi, Renee LaLonde, Rohit Jalali
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Publication number: 20140023745Abstract: The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.Type: ApplicationFiled: July 16, 2013Publication date: January 23, 2014Inventors: Noel Galluch, Kristin Alongi, Renee LaLonde, Rohit Jalali
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Publication number: 20130323357Abstract: A natto (fermented soybeans) container 11 is made of a resin-foam sheet of a structure of which a lid body, having a natto-holding recess, is connected by a hinge part to, and covering the opening of the container body. A seasoning-holding recess is provided adjacent to the inner-lid surface of the lid body. A pre-defined folding line L1 is described on the outer-lid surface of the lid body, along which the lid body folds upward into a valley shape. A splittable groove, provided on the lid body, communicates with the natto seasoning-holding recesses and crosses the pre-defined folding line L1. A sealant material is provided on the outer-lid surface, covering and sealing the seasoning holding recess. Hence, the lid body folds into a valley-shape along the pre-defined folding-line crossing, thus breaking the splittable groove.Type: ApplicationFiled: February 10, 2012Publication date: December 5, 2013Applicants: MIZKAN CO., LTD., MIZKAN GROUP CORPORATIONInventor: Masaki Ohike
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Patent number: 8597702Abstract: A method to improve shelf life of a baked edible product includes baking dough in a sealable container that is provide with a lining of flexible material, thereby converting the dough into a baked edible product. Thereafter, a top surface of the baked edible product is covered using the flexible material and placed against a surface at baking temperature. The container may be inverted. Thereafter, the container and baked edible product is cooled in a dry and sterile atmosphere.Type: GrantFiled: December 13, 2012Date of Patent: December 3, 2013Inventor: Yoshihiko Akimoto
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Patent number: 8568638Abstract: A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed.Type: GrantFiled: May 4, 2005Date of Patent: October 29, 2013Assignee: Casematic S.A. de C.V.Inventor: Ruben Garcia Cruz
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Publication number: 20120207876Abstract: A packaged food product and method are provided. The product includes biocontrol microorganisms adhered at least initially to a closure member that is attached to a container in which food product is contained. At least some of the biocontrol microorganisms are transferred to the food product after the closure member is attached to the container.Type: ApplicationFiled: February 15, 2012Publication date: August 16, 2012Inventor: Dennis Arthur Lonergan
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Publication number: 20120201758Abstract: A process for producing a food is disclosed. The food material is contacted with a degradative enzyme and any one or more of a thickener in a non-solvated state, microorganism which generates a viscous material, nutritious substance and seasoning according to need. Then, a pressure treatment is performed followed by cooking after softening the food material by the action of the degradative enzyme. The process may be carried out in a packaging material for vacuum packaging such that the food retains the shape, color, taste, and flavor of the food material and includes the degradative enzyme inside the vacuum packaging uniformly.Type: ApplicationFiled: February 7, 2012Publication date: August 9, 2012Applicant: Hiroshima PrefectureInventors: Koji Sakamoto, Kenya Shibata, Masako Ishihara, Sayaka Nakatsu
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Publication number: 20120156326Abstract: The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good in closed bags and storing the packaged baked goods at ambient temperature. This method can be used for all kinds of baked goods including breads, rolls, bagels, pizza crusts, wheat flour tortillas, croissants, cakes, muffins, donuts and pita breads. This method can also be used to produce baked goods containing live probiotic yeast (Saccharomyces cerevisiae var. boulardii ).Type: ApplicationFiled: January 28, 2009Publication date: June 21, 2012Inventors: Johannes van Eijk, Clifford Caron, J. Kevin Kraus
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Publication number: 20120135107Abstract: The present invention relates to a method of preparing a leavened bread dough, said method comprising the following sequence of processing steps: combining flour, water, yeast and/or leavening agent, and optionally one or more additional bakery ingredients to produce a dough-type mix; mixing and working the dough-type mix in a mixer to produce an underdeveloped dough with a density of 0.9-1.5 g/ml, the total energy input from the mixer into the underdeveloped dough during said mixing and working of the dough-type mix being at least 1 W.h/kg; further working a batch of at least 15 kg of the underdeveloped dough by subjecting it to deformation shear, thereby producing a developed dough; dividing the developed dough into two or more developed dough pieces having an individual mass of 30-3000 g; and leavening the developed dough pieces to yield leavened dough pieces having a specific volume of at least 2.0 ml/g; wherein the aforementioned sequence of processing steps is completed within 3 hours.Type: ApplicationFiled: May 10, 2010Publication date: May 31, 2012Applicant: CAMPDEN TECHNOLOGY LIMITEDInventors: Roberto Bertolazzi, Terence Michael Sharp, Samuel John Millar
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Publication number: 20110165287Abstract: A process to prepare packaged pasteurised or sterilised aqueous drinkable products which comprise casein micelles (e.g. from dairy protein) and peptide-fractions, which peptide fractions are rich in tryptophan, and the products so-obtained. The process requires a heat preservation at a specific pH.Type: ApplicationFiled: April 9, 2009Publication date: July 7, 2011Inventors: Rudolf Beckhoven Van, Arjen Bot, Alexander Duchateau, Luppo Edens, Joris Kloek, Andre L. Ross De
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Publication number: 20100272854Abstract: The invention relates to the use of acacia gum (or gum arabic) possibly in combination with sulphur-containing amino acids, for improving the growth and survival of bifidobacteria which are part of the manufacture of fermented food products, in particular of fermented milk products.Type: ApplicationFiled: October 1, 2007Publication date: October 28, 2010Inventors: Luc Terragno, Francois Debru, Stéphane Herve, Philippe Teissier
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Publication number: 20100260888Abstract: The present invention can efficiently and readily produce in a short time a matured food which is softened while retaining the original shape of the food material and in which a person who has difficulty in chewing and swallowing can also recognize what food is taken and take the food with a sense of satisfaction. In particular, the present invention can produce a matured food, in which mainly the connective tissue protein in an animal food material is degraded, the degree of the degradation is adjusted and the elasticity is reduced, so that the taste can be improved.Type: ApplicationFiled: March 28, 2008Publication date: October 14, 2010Applicant: HIROSHIMA PREFECTUREInventors: Kenya Shibata, Koji Sakamoto, Masako Ishihara, Sayaka Nakatsu, Ryo Kajihara
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Publication number: 20090274793Abstract: In a method of making wine comprising fermenting a mixture in a main batch container to produce wine and transferring the wine from the main batch container to a plurality of bottles, at least a portion of the wine is exposed to a vacuum pressure during the wine making process prior to bottling. The wine is thus degassed without the stress of agitation or filtering being required. The wine is also transferable either for racking to remove sediment or when bottling in a manner which reduces sediment uptake into the siphon tubes and which reduces stress from agitations applied to the wine using vacuum pressure.Type: ApplicationFiled: May 4, 2009Publication date: November 5, 2009Inventor: Daryl Stephan Schroeder
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Publication number: 20090263539Abstract: The present invention relates to specially selected catalase enzymes and their use in reducing hydrogen peroxide in applications, and particularly in aseptic packaging applications.Type: ApplicationFiled: April 17, 2009Publication date: October 22, 2009Applicant: ECOLAB INC.Inventors: Brandon L. Herdt, Joshua P. Magnuson, David D. Mcsherry, Junzhong Li, Krista L. Owens
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Publication number: 20090130252Abstract: Described are doughs that include a chemical leavening agent and conditioner, that can be stored at refrigerated conditions, and that can be baked to desired baked specific volume.Type: ApplicationFiled: October 28, 2005Publication date: May 21, 2009Inventors: David J. Domingues, Dennis A. Lonergan
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Publication number: 20090028999Abstract: A kit for home brewed beer which comprises a bottle, wort substantially filling the bottle, and a cap which has venting means to permit escape of gas from the bottle when pressure therein exceeds a predetermined value. There is also disclosed a brewing method wherein lactic acid is added to the wort to reduce the pH to level 4.6 and a predetermined amount of yeast is added to the wort to cause a short fermentation while maintaining the alcohol level below 0.5% by volume.Type: ApplicationFiled: July 27, 2007Publication date: January 29, 2009Inventors: Klaus U. Melisch, Stefan Riedelsheimer
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Patent number: 7169415Abstract: A method for preserving a food product, such as meat, comprising the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.Type: GrantFiled: April 21, 2003Date of Patent: January 30, 2007Assignee: Swift Beef CompanyInventors: Rod A. Bowling, Robert Paul Clayton
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Publication number: 20040247748Abstract: A system and method for behavior modification through dynamic identification of behavior patterns, assistance in finding and implementing healthy alternatives to undesirable behavior patterns, preparation of dynamically variable user-specific programs, monitoring of current user activities, and presenting feedback and information to the user. The system and method further support incorporation of professional and other information into a user-specific package from which the user-specific program is determined, and synchronization and data integrity across the platforms of the system.Type: ApplicationFiled: April 23, 2004Publication date: December 9, 2004Inventor: Valentina G. Bronkema
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Publication number: 20040213872Abstract: A method for producing an animal feed has the steps of: cultivating funguses including actinomycess, deotrichum candidum, cellulose mono-saturated bacteria, lactic ferments, phycolmycete, protist, tirchoderma, saccharomyces cerevisiae, candida utilis, and aspergillus niger; producing fermenter by cultivating funguses to be fermented and then drying the cultivated funguses, and then by mixing the cultivated and dried funguses with sodium chloride, catalyzer and calcium oxide; mixing the produced fermenter with a raw material for the animal feed, the raw material being a mixture of one or more of grain, stem of field crop, power of plants, feces of livestock, waste of industrial ferments; and putting the mixture of the raw material and the fermenter in a sealed container, the sealed container being formed of different types of plastic film in multiple layers, and has a check valve formed on one side.Type: ApplicationFiled: December 22, 2003Publication date: October 28, 2004Inventors: Suk-Min Lee, Xian-ze Yu
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Patent number: 6787348Abstract: Liquid microbial starter culture that retains its initial metabolic activity during storage for extended periods of time. Such liquid starter cultures are useful in the manufacturing of food and feed products. Starter cultures of the invention include culture of lactic acid bacteria, e.g. Lactococcus species.Type: GrantFiled: December 22, 1999Date of Patent: September 7, 2004Assignee: CHR. HansenInventors: Boerge Kringelum, Lene Kragelund
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Patent number: 6602529Abstract: A dough product suitable for storage by refrigeration or freezing that includes a package constructed as a chub from a substantially gas impermeable material closed at opposite ends around a dough portion containing at least flour, a liquid, and a leavening system. The package includes at least one gas transfer passage. The leavening system at least partially proofs the dough after insertion into and closing of the package, such that the dough expands to a volume substantially equal to the volume of the package and has a high raw specific volume. The proofed dough bears against and seals the gas transfer passage to thereby arrest further proofing and prevent oxygen entry into the package. The dough product is then stored at refrigeration or freezing temperatures for later baking, without additional proofing, into a bread product having a high baked specific volume.Type: GrantFiled: October 2, 2000Date of Patent: August 5, 2003Assignee: Pillsbury CompanyInventors: Dennis Arthur Lonergan, Michael R. Perry, Tammy L. McIntyre
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Patent number: 6569474Abstract: A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.Type: GrantFiled: July 30, 2001Date of Patent: May 27, 2003Assignee: Monfort, Inc.Inventors: Robert Paul Clayton, Rod A. Bowling
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Patent number: 6490965Abstract: An airlock assembly for allowing fermentation gasses to escape from a sealed fermentation vessel and preventing ambient gasses from entering the fermentation vessel and including a structure for producing electrical signals that can be used to detect said escape of fermentation gasses.Type: GrantFiled: June 4, 2001Date of Patent: December 10, 2002Inventor: Robert Glenn Moreland
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Patent number: 6391350Abstract: A method for pre-baking treatment of a chunk of frozen bread dough includes placing the chunk of frozen bread dough in a container and keeping an inner temperature of the container in a range of 17° C. to 40° C. and relative humidity in the container in a range of 50% to 75% to thaw and proof the chunk of frozen bread dough continuously. The inner temperature of the container is lowered to a range of −20° C. to 15° C. at a lowering rate of at least 0.2° C./min after proofing the bread dough. A temperature difference between a dew point of air inside the container and a surface temperature of the bread dough is controlled to be within 20° C. during the lowering step. The bread dough is taken out from the container, shaped, and finally proofed in a proofer.Type: GrantFiled: September 8, 2000Date of Patent: May 21, 2002Assignee: Ajinomoto Co., Inc.Inventors: Yushi Iwashita, Yoshiji Adachi
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Patent number: 6383530Abstract: A method for pre-baking treatment of shaped and frozen bread dough includes placing the shaped and frozen bread dough in a container and raising an inner temperature of the container to a range of 17° C. to 40° C. at a raising rate of 0.1° C./min to 2° C./min to thaw and finally proof the shaped and frozen bread dough continuously. The inner temperature of the container is lowered to a range of −20° C. to 15° C. at a lowering rate of 0.2° C./min to 0.7° C./min after finally proofing the shaped and frozen bread dough. A temperature difference between a dew point of air inside the container and a surface temperature of the bread dough is controlled to be within 20° C. during the raising and lowering steps.Type: GrantFiled: September 8, 2000Date of Patent: May 7, 2002Assignee: Ajinomoto Co., Inc.Inventors: Yushi Iwashita, Naoko Shirai, Yoshiji Adachi
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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: 6287610Abstract: A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.Type: GrantFiled: October 15, 1999Date of Patent: September 11, 2001Assignee: Monfort, Inc.Inventors: Rod A. Bowling, Robert Paul Clayton
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Patent number: 6260474Abstract: A stopper including a collection receptacle, characterized in that the stopper is provided with a valve that permits flow of sediments into said collection receptacle, wherein the valve may be closed to substantially trap the sediments in the collection receptacle and obstruct flow therefrom.Type: GrantFiled: January 18, 2000Date of Patent: July 17, 2001Assignee: Gotit, Ltd.Inventor: Shimon Yahav
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Patent number: 6171621Abstract: A liquid food based on a protein hydrolysate and a method for manufacturing the liquid food. The food is manufactured by preparing a solution of a starting material containing proteins, adjusting the pH of the solution, sterilizing the solution, aseptically adding to the solution a proteolytic enzyme in an amount which is sufficient to produce the desired degree of hydrolysis, aseptically packaging the sterilized solution, and allowing the solution and enzyme to effect hydrolysis after packaging.Type: GrantFiled: December 10, 1998Date of Patent: January 9, 2001Assignee: Nestec S.A.Inventors: Marcel Braun, Roland Schaedeli
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Patent number: 6159510Abstract: A method of bioconversion of organic industrial or agricultural cellulose containing wastes into proteinaceous product. The method comprises comminution of the wastes with moistening and addition of a starting culture inducing their biological degradation and conversion into simple carbohydrates. The carbohydrates are fermented into digestible products. The starting culture comprises cleaving enzymes produced by edible microorganisms such as fungus and bacteria selected from the group consisting of Ilumicola grisea, Trichoderma harzanum, Ruminococcus albus.Type: GrantFiled: February 8, 2000Date of Patent: December 12, 2000Assignee: Bio-Feed Ltd.Inventor: Yuri Lizak
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Patent number: 6103277Abstract: The disclosure relates to a method of producing and preparing for distribution a cheese from milk by concentrating the milk and thereafter fermenting, evaporating and packaging the milk concentrate in finished consumer packages. The fermentation is discontinued by deactivation of present acid-forming bacteria when a predetermined pH level has been reached in the fermented milk concentrate which, after the evaporation, is subjected to a second fermentation after the addition of further acid-forming bacteria. The second fermentation is caused to proceed inside the consumer packages to a second pH level, corresponding to the pH level of the finished cheese.Type: GrantFiled: April 29, 1999Date of Patent: August 15, 2000Assignee: Tetra Laval Holdings & Finance S.A.Inventors: Goran Leufstedt, Gert Hols, Borje Bredahl
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Patent number: 6060088Abstract: A canning method for bread, includes a stepwise procedure for producing a dough and baking a finished bread within a standard food can while enabling the bread to be stored for very long periods without spoiling or becoming inedible. The method includes sterilizing steps and means for easy removal of the bread from the can. A paper wrapper enables the bread to be maintained uniformly moist.Type: GrantFiled: September 7, 1999Date of Patent: May 9, 2000Inventor: Yoshihiko Akimoto
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Patent number: 6042852Abstract: A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pressure release mechanism to release excess pressure generated within the container as the dough leavens and during storage. The dough system is capable of sustaining a leavened dough structure during storage so that upon baking the dough, the resulting baked product resembles a freshly prepared and baked dough.Type: GrantFiled: May 15, 1997Date of Patent: March 28, 2000Assignee: The Pillsbury CompanyInventors: William A. Atwell, Stephanie C. K. Hankerson, Michael R. Perry, Victor T. Huang, Diane R. Rosenwald, Katy Ghiasi, Andrew H. Johnson