In Package Patents (Class 426/8)
  • Patent number: 9585415
    Abstract: 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: Grant
    Filed: January 7, 2015
    Date of Patent: March 7, 2017
    Assignee: Fermenting Solutions International, LLC
    Inventor: William A. Scott
  • Publication number: 20150079229
    Abstract: 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: Application
    Filed: November 20, 2014
    Publication date: March 19, 2015
    Inventors: Noel Galluch, Kristin Alongi, Renee LaLonde, Rohit Jalali
  • Publication number: 20150079228
    Abstract: 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: Application
    Filed: November 20, 2014
    Publication date: March 19, 2015
    Inventors: Noel Galluch, Kristin Alongi, Renee LaLonde, Rohit Jalali
  • Patent number: 8945641
    Abstract: 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: Grant
    Filed: October 1, 2007
    Date of Patent: February 3, 2015
    Assignee: Compagnie Gervais Danone
    Inventors: Luc Terragno, François Debru, Stéphane Herve, Philippe Teissier
  • Publication number: 20140322386
    Abstract: 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: Application
    Filed: April 24, 2013
    Publication date: October 30, 2014
    Inventors: James C. Farley, Vaughn K. Stewart, Deborah A Loch
  • Publication number: 20140287093
    Abstract: 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: Application
    Filed: March 24, 2014
    Publication date: September 25, 2014
    Inventors: Miyoung Kim, Byung-no Lee, Seunghae Lee, Seunggyu Lee
  • Publication number: 20140134291
    Abstract: 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: Application
    Filed: July 4, 2012
    Publication date: May 15, 2014
    Inventor: Alberto Rombolotto
  • Patent number: 8673377
    Abstract: 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: Grant
    Filed: January 28, 2009
    Date of Patent: March 18, 2014
    Assignee: Lallemand, Inc.
    Inventors: Johannes Van Eijk, Clifford Caron, J. Kevin Kraus
  • Publication number: 20140030378
    Abstract: 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: Application
    Filed: April 4, 2012
    Publication date: January 30, 2014
    Applicant: DANONE S.A.
    Inventors: Michelle Boadas, Francisco Bove Bonet
  • Patent number: 8637108
    Abstract: 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: Grant
    Filed: July 5, 2011
    Date of Patent: January 28, 2014
    Inventors: Javier Lizano, Jesus Flores, Alberto Ontiveros
  • Publication number: 20140023746
    Abstract: 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: Application
    Filed: July 16, 2013
    Publication date: January 23, 2014
    Inventors: Noel Galluch, Kristin Alongi, Renee LaLonde, Rohit Jalali
  • Publication number: 20140023745
    Abstract: 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: Application
    Filed: July 16, 2013
    Publication date: January 23, 2014
    Inventors: Noel Galluch, Kristin Alongi, Renee LaLonde, Rohit Jalali
  • Publication number: 20140023747
    Abstract: 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: Application
    Filed: July 16, 2013
    Publication date: January 23, 2014
    Inventors: Noel Galluch, Kristin Alongi, Renee LaLonde, Rohit Jalali
  • Publication number: 20130323357
    Abstract: 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: Application
    Filed: February 10, 2012
    Publication date: December 5, 2013
    Applicants: MIZKAN CO., LTD., MIZKAN GROUP CORPORATION
    Inventor: Masaki Ohike
  • Patent number: 8597702
    Abstract: 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: Grant
    Filed: December 13, 2012
    Date of Patent: December 3, 2013
    Inventor: Yoshihiko Akimoto
  • Patent number: 8568638
    Abstract: 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: Grant
    Filed: May 4, 2005
    Date of Patent: October 29, 2013
    Assignee: Casematic S.A. de C.V.
    Inventor: Ruben Garcia Cruz
  • Publication number: 20120207876
    Abstract: 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: Application
    Filed: February 15, 2012
    Publication date: August 16, 2012
    Inventor: Dennis Arthur Lonergan
  • Publication number: 20120201758
    Abstract: 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: Application
    Filed: February 7, 2012
    Publication date: August 9, 2012
    Applicant: Hiroshima Prefecture
    Inventors: Koji Sakamoto, Kenya Shibata, Masako Ishihara, Sayaka Nakatsu
  • Publication number: 20120156326
    Abstract: 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: Application
    Filed: January 28, 2009
    Publication date: June 21, 2012
    Inventors: Johannes van Eijk, Clifford Caron, J. Kevin Kraus
  • Publication number: 20120135107
    Abstract: 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: Application
    Filed: May 10, 2010
    Publication date: May 31, 2012
    Applicant: CAMPDEN TECHNOLOGY LIMITED
    Inventors: Roberto Bertolazzi, Terence Michael Sharp, Samuel John Millar
  • Publication number: 20110165287
    Abstract: 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: Application
    Filed: April 9, 2009
    Publication date: July 7, 2011
    Inventors: Rudolf Beckhoven Van, Arjen Bot, Alexander Duchateau, Luppo Edens, Joris Kloek, Andre L. Ross De
  • Publication number: 20100272854
    Abstract: 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: Application
    Filed: October 1, 2007
    Publication date: October 28, 2010
    Inventors: Luc Terragno, Francois Debru, Stéphane Herve, Philippe Teissier
  • Publication number: 20100260888
    Abstract: 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: Application
    Filed: March 28, 2008
    Publication date: October 14, 2010
    Applicant: HIROSHIMA PREFECTURE
    Inventors: Kenya Shibata, Koji Sakamoto, Masako Ishihara, Sayaka Nakatsu, Ryo Kajihara
  • Publication number: 20090274793
    Abstract: 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: Application
    Filed: May 4, 2009
    Publication date: November 5, 2009
    Inventor: Daryl Stephan Schroeder
  • Publication number: 20090263539
    Abstract: 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: Application
    Filed: April 17, 2009
    Publication date: October 22, 2009
    Applicant: ECOLAB INC.
    Inventors: Brandon L. Herdt, Joshua P. Magnuson, David D. Mcsherry, Junzhong Li, Krista L. Owens
  • Publication number: 20090130252
    Abstract: 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: Application
    Filed: October 28, 2005
    Publication date: May 21, 2009
    Inventors: David J. Domingues, Dennis A. Lonergan
  • Publication number: 20090028999
    Abstract: 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: Application
    Filed: July 27, 2007
    Publication date: January 29, 2009
    Inventors: Klaus U. Melisch, Stefan Riedelsheimer
  • Patent number: 7169415
    Abstract: 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: Grant
    Filed: April 21, 2003
    Date of Patent: January 30, 2007
    Assignee: Swift Beef Company
    Inventors: Rod A. Bowling, Robert Paul Clayton
  • Publication number: 20040247748
    Abstract: 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: Application
    Filed: April 23, 2004
    Publication date: December 9, 2004
    Inventor: Valentina G. Bronkema
  • Publication number: 20040213872
    Abstract: 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: Application
    Filed: December 22, 2003
    Publication date: October 28, 2004
    Inventors: Suk-Min Lee, Xian-ze Yu
  • Patent number: 6787348
    Abstract: 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: Grant
    Filed: December 22, 1999
    Date of Patent: September 7, 2004
    Assignee: CHR. Hansen
    Inventors: Boerge Kringelum, Lene Kragelund
  • Patent number: 6602529
    Abstract: 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: Grant
    Filed: October 2, 2000
    Date of Patent: August 5, 2003
    Assignee: Pillsbury Company
    Inventors: Dennis Arthur Lonergan, Michael R. Perry, Tammy L. McIntyre
  • Patent number: 6569474
    Abstract: 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: Grant
    Filed: July 30, 2001
    Date of Patent: May 27, 2003
    Assignee: Monfort, Inc.
    Inventors: Robert Paul Clayton, Rod A. Bowling
  • Patent number: 6490965
    Abstract: 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: Grant
    Filed: June 4, 2001
    Date of Patent: December 10, 2002
    Inventor: Robert Glenn Moreland
  • Patent number: 6391350
    Abstract: 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: Grant
    Filed: September 8, 2000
    Date of Patent: May 21, 2002
    Assignee: Ajinomoto Co., Inc.
    Inventors: Yushi Iwashita, Yoshiji Adachi
  • Patent number: 6383530
    Abstract: 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: Grant
    Filed: September 8, 2000
    Date of Patent: May 7, 2002
    Assignee: Ajinomoto Co., Inc.
    Inventors: Yushi Iwashita, Naoko Shirai, Yoshiji Adachi
  • Patent number: 6303326
    Abstract: 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: Grant
    Filed: December 3, 1998
    Date of Patent: October 16, 2001
    Assignee: University of Arkansas
    Inventors: Gary W. Felton, Mary C. Mathews, Jianlong Bi, John B. Murphy
  • Patent number: 6287610
    Abstract: 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: Grant
    Filed: October 15, 1999
    Date of Patent: September 11, 2001
    Assignee: Monfort, Inc.
    Inventors: Rod A. Bowling, Robert Paul Clayton
  • Patent number: 6260474
    Abstract: 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: Grant
    Filed: January 18, 2000
    Date of Patent: July 17, 2001
    Assignee: Gotit, Ltd.
    Inventor: Shimon Yahav
  • Patent number: 6171621
    Abstract: 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: Grant
    Filed: December 10, 1998
    Date of Patent: January 9, 2001
    Assignee: Nestec S.A.
    Inventors: Marcel Braun, Roland Schaedeli
  • Patent number: 6159510
    Abstract: 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: Grant
    Filed: February 8, 2000
    Date of Patent: December 12, 2000
    Assignee: Bio-Feed Ltd.
    Inventor: Yuri Lizak
  • Patent number: 6103277
    Abstract: 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: Grant
    Filed: April 29, 1999
    Date of Patent: August 15, 2000
    Assignee: Tetra Laval Holdings & Finance S.A.
    Inventors: Goran Leufstedt, Gert Hols, Borje Bredahl
  • Patent number: 6060088
    Abstract: 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: Grant
    Filed: September 7, 1999
    Date of Patent: May 9, 2000
    Inventor: Yoshihiko Akimoto
  • Patent number: 6042851
    Abstract: A process for producing packed tofu includes the steps of mixing soybean milk that has been heat-sterilized and cooled with (A) 0.01 to 0.3% by weight by volume of at least one coagulant selected from the group consisting of natural bittern, magnesium chloride, magnesium sulfate, calcium chloride, calcium primary phosphate, calcium sulfate, and calcium lactate and (B) 0.1 to 5 units, per gram of soybean milk protein, of transglutaminase either simultaneously or in the order (A) then (B), then packing and sealing the mixture in a container, then coagulating the mixture in the sealed container at a temperature of 70.degree. C. or lower by the action of the coagulant and transglutaminase, and thereafter heating the coagulated mixture to 75.degree. C. or higher in the sealed container to deactivate the transglutaminase and to complete the coagulation by the coagulant.
    Type: Grant
    Filed: December 1, 1998
    Date of Patent: March 28, 2000
    Assignee: Kikkoman Corporation
    Inventors: Masaru Matsuura, Masaoki Sasaki, Jun Sasaki, Tomoko Takeuchi
  • Patent number: 6042852
    Abstract: 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: Grant
    Filed: May 15, 1997
    Date of Patent: March 28, 2000
    Assignee: The Pillsbury Company
    Inventors: William A. Atwell, Stephanie C. K. Hankerson, Michael R. Perry, Victor T. Huang, Diane R. Rosenwald, Katy Ghiasi, Andrew H. Johnson
  • Patent number: 5962045
    Abstract: A process is disclosed for producing beers having yeast turbidity, in particular wheat beer, in which it is possible to metabolize virtually completely the oxygen which has unavoidably passed into the container during packaging, and nevertheless to perform continuous pasteurization integrated into the filling device. For this purpose, prior to packaging, yeast and beer wort are again added to the beer, and the yeast in the beer present in a package is destroyed within 24 hours of packaging. By this means, sterile beer having very high flavor stability can be produced, which is also suitable for sale of canned beer and for export even to distant countries.
    Type: Grant
    Filed: July 17, 1996
    Date of Patent: October 5, 1999
    Assignee: Tucher Brau AG
    Inventors: Klaus Rubelmann, Martin Leibhard, Maximilian Ammon, Klaus Wojtenek, Hans-Gunther Rother, Jochen Sprotte, Georg Rammelmeir
  • Patent number: 5952020
    Abstract: A process of conversion of low protein, cellulose containing waste into a fodder or fodder supplement is provided.
    Type: Grant
    Filed: February 2, 1999
    Date of Patent: September 14, 1999
    Assignee: Bio-Feed Ltd.
    Inventor: Yuri Lizak
  • Patent number: 5939109
    Abstract: The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating dried yeast at chilled temperatures, which causes selective lysing (a loss in the selectivity of the yeast plasma membrane). Such a dough composition exhibits a cold sensitivity in that the yeast is capable of leavening the dough at elevated temperatures, but becomes inactive at refrigeration temperatures. In another embodiment, the dough composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermentable by the yeast. In a third embodiment, a dough comprises a mixture of flour, water and a mutant yeast which is low temperature sensitive. Such an "lts" yeast is active at elevated temperatures, but becomes substantially inactive at refrigeration temperatures.
    Type: Grant
    Filed: February 13, 1997
    Date of Patent: August 17, 1999
    Assignee: The Pillsbury Company
    Inventors: David J. Domingues, William A. Atwell, William P. Pilacinski
  • Patent number: 5869113
    Abstract: A method for preserving a food product, such as meat, using 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: Grant
    Filed: November 18, 1996
    Date of Patent: February 9, 1999
    Assignee: Monfort, Inc.
    Inventors: Robert Paul Clayton, Rod A. Bowling
  • Patent number: 5766660
    Abstract: A container for Kimchi includes a receptacle body and a detachable cap for the body. An underside of the cap carries a filter for removing Kimchi odors, an air vent extending from the filter to the exterior of the cap, and a microporous membrane extending across an outlet of the vent.
    Type: Grant
    Filed: October 12, 1995
    Date of Patent: June 16, 1998
    Assignee: Samsung Electronics Co., Ltd.
    Inventors: Dong-Sun Lee, Sheong-Ki Jeong