Professional Documents
Culture Documents
Novel method for the production of fermented milk products by means of enzymes having a bacterial origin WO03070011 (17-01-2003)
Nathalie de Greef Trial, Fanny Grugier, Denis Paquet, Claire Queguiner, Gervais Danone SA (FR)
The invention relates to a novel method for producing fermented milk products, according to which at least one casein of the milk, i. e. at least the kappa casein, is hydrolyzed by means of a coagulating enzyme of the milk, which has a bacterial origin, and the product is stirred after fermenting. The inventive method is particularly suitable for producing fermented milk products such as yogurt and fermented types of milk, wherein said products are provided with an improved texture, especially an improved viscosity, without causing syneresis or generating a bad taste. 2. Process for making a lactose-free milk and milk so processed WO0045643 (10-08-2000)
Carl Johan Dahlsten, Fou Arla, Hans Burling, Olof Strinning (SE)
A method for preparing cholesterol reducing, edible products, whereby plant sterols or plant stanols having cholesterol r educing properties are dissolved or mixed in a melt of a food emulsifier in a relationship between the emulsifier and sterol/stanol which is higher than 1:1, preferably 2:1, said solution or mixture is admixed into a protein containing product at a temperature of 45-100 C, or preferably 60-85 C, the mixture is homogenized at a pressure drop of 50-1000 bar, or preferably 100-250 bar, whereby a solution of liposome particles containing sterols/stanols is formed in the protein containing product, and the resulting sterol/stanol containing liposome mixture is admixed into food products in an amount of 0.1-10 % by weight, or preferably an amount of 1-3 % by weight of the product. The invention also relates to an edible product having an additive of the cholesterol reducing product, encased in liposomes, preferably used as an additive in milk, in milk intended to be curdled to cheese of different types, in cooking fat, in yoghurt, in acidified milk products, in powdered milk, in cream powder, in chocolate drink powder, in gruels, in health food products, in pharmacological preparations, etc. 4. Methods to reduce free fatty acids and cholesterol in anhydrous animal fat WO0033663 (15-06-2000)
Dong Kwon Lee, Chang Yeol Lee, Jong Myung Park (KR)
Disclosed is a novel method for manufacturing whole bean curd having good taste and function. Soy bean milk was prepared by mixing minutely ground powder of raw soy beans with soft water and denaturing thus obtained mixture at a first temperature by means of steam activated with far infrared. The soy bean milk was cooled and a coagulating agent was added to the cooled soy bean milk. Thus obtained soy bean milk was firstly heated at 92-95 C for the first sterilization and then was secondly heated at 120-130 C for the second sterilization. The whole bean curd having various nutritional additives and appealing taste, can be stored for an extended period.
Xavier F. Cuyas, Buenaventura G. Lopez, Joan M. Q. Terri, Antonio J. T. Mesa, Universitat Autonoma de Barcelona (ES)
Relates to a liquid product of plant origin that can be used as an alternative to liquid milk of animal origin. It is characterised in that it contains essentially an extract of tiger nut, an extract of quinoa and a mixture of enzymes of the a-amylase type. Said mixture includes a -amylases of different optimum temperatures of hydrolysis of starch in order to avoid jellification of the starch in preservation heat treatments, while at the same time providing maltodextrins and glucose. 7. Liquid yogurt with encapsulated lactic acid bacteria and method for producing the same US6447823 (10-09-2002)
high-sugar syrup from the koji; adding soybean protein to the koji-saccharified syrup; sterilizing, inoculating and fermenting the resulting koji-saccharified syrup and soybean protein mixture to obtain a vegetarian lactic acid beverage. The beverage obtained has unique flavor and excellent health-promoting effects. The present invention also relates to the use of said koji-saccharified syrup as a sweetening agent for non-alcoholic beverages. 12. Method for making a cold water soluble tea extract EP1029455 (23-08-2000)
Jeffrey Bryn Richards, Ian Noble, Dominic P. Black, Matthew John Barrett, William Joseph Leo, Unilever Plc (GB), Unilever NV (NL)
A method for making a cold water soluble black tea extract. The method involves extracting tea solids from black tea leaves using an extraction liquid to provide a whole tea extract, oxidising the whole tea extract under superatmospheric pressure and at a temperature above 60 C to provide a cold water soluble liquor, cooling the cold water soluble liquor to precipitate any residual cold water insoluble material, and separating the residual cold water insoluble material from the cold water soluble liquor to give the cold water soluble black tea extract. A method for making a cold water soluble black tea powder is also described. 13. Process for making yogurt cream cheese, and the resulting products US2004161492 (19-08-2004)
Nordahl L. Brue, Jon R. Gutknecht, John B. Ovitt, Franklin Foods Inc. (US)
A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream cheese precursor to yield a combined precursor; and homogenizing and acidifying the combined precursor; yielding a yogurt cream cheese product. A yogurt cream cheese product comprising between about 8% by weight and about 35% by weight of total butterfat; the yogurt cream cheese product comprising between about 10% by weight and about 40% by weight of yogurt, having a viscosity between about 1,000,000 centipoises and about 3,000,00 0 centipoises at a temperature of about 74 F.; and yielding less than about 1% syneresis by weight after 15 hours at about 74 F. to about 75 F. 14. Method for making reduced calorie cultured cheese products US2003124238 (03-07-2003)
Wen-Sherng Chen, Song Gao, Veronic M. Harrison, Kraft Foods Holdings Inc. (US)
This invention relates to use of soy protein to replace sodium caseinate or other dairy proteins in imitation dairy compositions. The invention relates to the imitation dairy compositions and methods of making such compositions. The stable, healthful and cost-effective composition is most desirably obtained when soy flour is treated prior to making the composition, either by heat treatment or protease treatment. This invention is especially directed to preparation of dips wherein a substantial amount, and preferably essentially all, dairy protein is replaced with soy protein. 16. Method and product for decaffeinating an aqueous solution using molecularly imprinted polymers US2002031580 (14-03-2002)
solution to pass through and small enough so as to prevent the MIPS from passing through. Accordingly, the MIPS are absent from the decaffeinated aqueous solution. A variety of ways of affecting the efficacy of the process are described, such as varying the time the aqueous solution is exposed to the MIPS or varying the quantity of MIPS (beads) that the aqueous solution is exposed to. Processes useful for creating the MIPS and of removing the caffeine molecules therefrom (i.e., cleaning the MIPS so that they are suitable to use in decaffeinating the aqueous solution) are described. The cleaning and subsequent reuse of the MIPS is also described. 17. Fish Exsanguination GB2384969 (13-08-2003)
Stephen Neil Rackham (GB), Dag Moller (NO), Bjorn Roth (NO)
An apparatus and process for slaughtering fish wherein electro-narcosis is induced by exposing the fish to an alternating electrical field having a frequency of greater than 20 Hz for a predetermined duration wherein if the frequency is less than 200 Hz, the duration is less than 2 seconds and wherein the fish are subsequently killed whilst unconscious. 20. Ginseng fermented by lactic acid bacterium, yoghurt containing the same, and lactic acid bacteria used in the preparation thereof WO2004050892 (17-06-2004)
Myung Joo Han, Dong Hyun Kim, Min-Kyung Choo, Hongrim Trading Co. Ltd. (KR)
This invention relates to lactic fermenting products of ginseng obtained by fermentation of ginseng using lactic acid bacteria, yoghurt containing said lactic fermenting products of ginseng, and lactic acid bacteria used in the preparation of said lactic fermenting products of ginseng. 21. Method of producing a composite fermented beverage using genetically modified yeast strains WO0015757 (23-03-2000)
Joergen Hansen, Claes Gjermansen, Pia Francke Johannesen, Mogens Bohl Pedersen, Steen Bech Soerensen, Carlsberg AS (DK)
Method of preparing a composite yeast fermented beverage such as beer including lager, with predetermined content of flavour compounds, comprising combining separate batches of beverage, of which at least one is a base beverage produced with a yeast strain having reduced or lacking production of one or more flavour compounds or flavour stabilizing compounds. In the method are used yeast strains including S. cerevisiae and S. carlsbergensis which have reduced or lacking production of sulphite, dimethylsulphide, thiols, thioesters, hydrogen sulphide, higher alcohols including isoamyl alcohol and/or alcohol esters. 22. Ice-cream yoghurt and method for its preparation EP1430785 (23-06-2004)
23. Method and system for gas stunning of poultry for slaughter WO2004064528 (05-08-2004)
27. Application of high pressure carbon dioxide for accelerated manufacture of hard cheese US6258391 (10-07-2001)
Virginia H. Holsinger, Peggy M. Tomasula, Diane L. van Hekken, Secretary of Agriculture (US)
In the manufacture of hard cheese, cheese milk is treated with high pressure CO 2 to accelerate the precipitation of casein and thereby promote the rapid formation of curd. Curd can be produced by this process in a period of a few minutes without adverse affects on the rennet or starter culture. The high pressure CO2 treatment of cheese milk can substantially increase the daily curd yields and plant throughput, thereby significantly reducing processing costs. 28. Method for the manufacture of cheese, quark and yogurt products from soybeans US6254900 (03-07-2001)
Manjoosha Chaubey, Kumar S. Srivastava, Subha Rastogi, Sayyada Khatoon, Shanta Mehrotra, Kumar A. Agnihotri, Palpu Pushpangadan, Singh K. A. Rawat, Council of Scientific and Industrial Research (IN)
The present invention relates to a fermented herbal health drink, comprising extract from plant Andrographis, extract from barley, wheat, and/or fruit and ethanol concentration ranging between 3 to 13% in the total health drink and optionally extract from plant Tinospora and other additives, said drink not containing hops and still having characteristic taste of a beer with no adverse effect and contributing to several medicinal properties comprising anti-oxidant, nervine relaxant, choleretic, cardio-tonic, diuretic, digestive and immunomodulant, and a method of producing the herbal health drink, preferably a method of introducing bitterness into said health drink and using the same as a beer or to produce beer with said medicinal properties. 30. Manufacturing process of tea beverages EP1338207 (27-08-2003)
Hitoshi Niino, Masami Sasame, Yoko Ueno, Kenji Shimaoka, Hitoshi Kinugasa, Shuhei Kuribayashi, Kazunori Okanoya, Ito En Ltd. (JP)
Providing a manufactoring process of tea beverages that the secondary sediment does not occur even during the long-term storage. In the manufactoring process, determining the strictinin content in a tea extract or formulation of before-heat-sterilization, to manage to manufacture the strictinin content to be at or below the predetermined level. Since the strictinin in the tea extract or formulation decomposed to ellagic acid which is a cause substance of the secondary sediment after heat-sterilization, the occurrence of secondary sediment can be prevented previously by managing the manufacturing process to control the strictinin content in the tea extract or formulation of before-heat-sterilization. 31. Processing method for manufacturing black tea and an improved black tea US6602527 (05-08-2003)
32. Food products having enhanced cocoa polyphenol content and processes for producing the same US2001007693 (12-07-2001)
Mary E. Myers, Eric J. Whitacre, John F. Hammerstone, Chigozie V. Nwosu, Mars Inc. (US)
The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental losses of polyphenols that occur during conventional manufacture by controlling the handling of ingredients in batching processing to provide a product having a significant amount of the cocoa polyphenol concentration present in the raw materials conserved in the finished product. Additionally, the production steps of milling/refining and conching may also be controlled and modified to provide the confectioneries of the present invention having conserved concentrations of cocoa polyphenols relative to the concentration of the polyphenols present in the starting ingredients. The cocoa polyphenol ingredient may be a cocoa ingredient, an extract of a cocoa ingredient (beans, liquor, or powder, etc.) or may be a synthesized derivative thereof, or may be a synthesized polyphenol compound or mixture of polyphenol compounds or derivative thereof. 33. Soluble black coffee EP1201135 (02-05-2002)
Xavier Felipe Cuyas, Buenaventura Guamis Lopez, Joan Miquel Quevedo Terri, Antonio Jose Trujillo Mesa, Univ. Autonoma Barcelona (ES)
The invention relates to a liquid product of vegetable origin that can be used as an alternative to liquid milk of animal origin. The product is characterized in that it contains essentially tiger nut extract, quinoa extract and a mixture of a-amylase enzymes. Said mixture comprises a-amylase with different optimal temperatures of starch hydrolysis with the aim of preventing starch gelatinization during heat conservation processings. The product also provides malto dextrins and glucose. 37. Process for producing soybean milk, process for producing tofu and apparatus for producing tofu WO0193697 (13-12-2001)
curd less), thus enabling economical production without forming any industrial waste, and soybean milk or tofu having an improved soybean flavor and an elevated dietary fiber content, compared with conventional products, can be obtained; and an apparatus for producing tofu. This process involves the step of preparing a soybean powder wherein soybeans are husked and milled to give a size of 50 m or less; the step of preparing go by mixing the soybean powder obtained in the above step and water in an agitator; and the boiling step wherein the go prepared in the above step is boiled in a pressure cooker so as to dissolve fibrous matters contained in the go, thereby giving soybean milk. 38. Process for producing an extract of an accelerated oak aged alcoholic concentrate US6344226 (05-02-2002)