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| Number | Title | Issue Date |
| 7985436 | Method of producing raw sausage, comprising an accelerated maturing process A method of making raw sausage by an accelerated maturing process consisting of modifying conventional recipes and basic principles relating to the making of raw sausage by adding between about 5 mg and about 25 mg, preferably 10 mg, of folic acid or folate or both ... | 07/26/2011 |
| 7384628 | Lactic acid bacteria and its use in direct-fed microbials A composition comprising lactic acid bacteria that are selected from at least one of Lactococcus lactis, Lactobacillus lactis, and Lactobacillus brevis. The composition is suitable for administration to animals. Upon administration to an animal, the co... | 06/10/2008 |
| 7329425 | Process for natural recycling of protein waste An apparatus and process for naturally recycling poultry carcasses for use as a nutritional supplement, the apparatus generally consists of four modules: an enzymatic digest medium mixing assembly that self adjusts for pH; a mobile grinding assembly mounted on a tru... | 02/12/2008 |
| 7309602 | Compositions and methods for producing fermentation products and residuals The present invention provides compositions and methods designed to increase value output of a fermentation reaction. In particular, the present invention provides a business method of increasing value output of a fermentation plant. The present invention also provi... | 12/18/2007 |
| 7291493 | Microbially expressed xylanases and their use as feed additives and other uses The present invention relates to codon-optimized xylanase coding sequences and the expression of xylanases in microbes and yeast. The invention further relates to using multiple copies of the xylanase expression construct for high levels of protein expression. The i... | 11/06/2007 |
| 7256031 | Enzyme having β-glucosidase activity and use thereof The invention is to provide a novel β-glucosidase and a gene that codes for the enzyme, and to develop a technique of utilizing the β-glucosidase or a composition that contains the enzyme for processing plants or plant-derived substances. According to the i... | 08/14/2007 |
| 7252849 | Perfume composition and process for producing the same The invention relates to a flavoring composition having a better milk-like flavor and a process for producing the composition. The composition comprises a 5-alkenoic acid and/or a 6-alkenoic acid both represented by general formula (1) and a lower aliphatic aldehyde... | 08/07/2007 |
| 7250184 | Composition and method for tenderizing meat A method of tenderizing meat comprising providing an amount of meat and treating the meat with a composition comprising an enzyme mixture consisting of bromelin, ficin, papain and/or actinidin. ... | 07/31/2007 |
| 7229612 | Compositions for eliminating human and animal excrement smells and a method for use therein The present invention related to compositions (deodorizing or not) for human and animal excrement, especially pest and livestock, comprised of acidic agents and water soluble polymers, wherein the acidic agents are base neutralizers for the ammonia and indolic amine... | 06/12/2007 |
| 7217433 | Animal feed additives The present invention relates to animal feed additives, which additives comprise a monocomponent xylanase derived from a strain of Byssochlamus, Chaetomium, Humicola, Malbranchea, Mucor, Myceliophthora, Paecilomyces, Talaromyces, Thermoascus, or Thielavia | 05/15/2007 |
| 7169415 | System for preserving fresh meat products 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. Ed... | 01/30/2007 |
| 7060482 | Thermostable xylanases The present invention is directed to thermostable xylanase enzymes are suitable for feed pelleting applications. The novel xylanase enzymes comprise at least 40% of their optimal activity from a pH range from about pH 3.5 to about pH 6.0, and from about 40 to about ... | 06/13/2006 |
| 7059140 | Liquid milk freeze/thaw apparatus and method A high throughput, short batch cycle commercial ice making machine produces salt containing, milk containing or beverage containing commercial ice, which resists melting in convenient sizes for mobile food carts, market produce, or fish displays. The machine introdu... | 06/13/2006 |
| 7037541 | Alcoholic beverages derived from animal extract, and methods for the production thereof A method for producing a beverage, comprising the steps of providing an aqueous animal extract, fermenting said aqueous animal extract with lactic acid bacteria, and fermenting the product of lactic acid bacteria fermentation with yeast fermentation, to produce an a... | 05/02/2006 |
| 7013838 | Bleached expanded pigskin and products Pigskin is processed to provide a bleached, expanded skin used in dog treat or chew products. The raw pigskin is dehaired and then daubed with an alkali mixture of an alkali liquid, alkali enzymes and lime, the mixture having a pH of greater than or equal to 12. The... | 03/21/2006 |
| 6994876 | Iron fortification system An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The hydrolyzed egg white protein has a molecular weight in the range of about 50... | 02/07/2006 |
| 6989167 | Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking)... | 01/24/2006 |
| 6984406 | . WL-1 strain producing mannanase The present invention relates to a Bacillus sp. strain producing a mannanase which is highly active in the neutral and the acidic media. The Bacillus sp. WL-1 strain (KCTC 0800BP), which is isolated from the soil, produces in large scale the mannanase ... | 01/10/2006 |
| 6926917 | Dry pet food with increased palatability and method of production An increased palatability dry pet food product is provided having residual α-amylase activity, a moisture content of 5 to 12%, and an Instron value of between 9.5 and 17.5 foot lbs. A method of producing the dry pet food product is also provided. ... | 08/09/2005 |
| 6920764 | Commercial ice making apparatus and method A high throughput, short batch cycle commercial ice making machine produces commercial ice which resists melting in convenient sizes for mobile food carts, market produce, or fish displays. The machine introduces super-cooled water, that is in a liquid state while e... | 07/26/2005 |
| 6916647 | Protective cultures and use thereof for preserving foodstuffs The invention relates to novel protective cultures, containing lactic acid-producing bacteria for preserving foodstuffs or animal feed, which can only be conserved for a limited period of time, even under refrigeration. The protective cultures can inhibit the growth... | 07/12/2005 |
| 6908633 | Protein hydrolyzates, process for producing the same and drinks and foods containing the protein hydrolyzates A protein hydrolysate comprising at least two types of peptides, characterized in that the rate of hydrolysis of protein is from 30 to 45%, the number average molecular weight is 300 or less, and the ratio of a weight average molecular weight to the number average m... | 06/21/2005 |
| 6908634 | Transglutaminase soy fish and meat products and analogs thereof This invention relates to a transglutaminase-coupled vegetable protein composition and a process for preparing said composition. Further, this invention relates to soy fish and meat products and analogs thereof and a process for making the same. ... | 06/21/2005 |
| 6884455 | Process for producing fermented fish food Fermented fish-meat food is provided which uses fish meat as start materials, has specific taste and flavor imparted upon fermentation with lactic acid bacteria, and has a texture similar to that of animal meat. In a method for producing a processed seafood product,... | 04/26/2005 |
| 6875456 | Protein hydrolysates The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in the protein hydrolysate is at l... | 04/05/2005 |
| 6849284 | Meat tenderization with a thermolabile protease The present invention relates to methods for tenderizing meat comprising contacting meat with a tenderizing-effective amount of a thermolabile protease having limited substrate specificity, wherein the limited substrate specificity is the digestion of only one of th... | 02/01/2005 |
| 6841171 | Use of oyster flesh enzymatic hydrolysates for preparing compositions eliminating free radicals The invention concerns the use of an oyster enzymatic hydrolysate for preparing a composition eliminating free radicals. The invention is characterized in that said hydrolysate is obtainable by hydrolysis of oyster flesh by a protease. The invention is applicable in... | 01/11/2005 |
| 6838100 | Cultured protein hydrolysate This invention relates to a process for the production of a cultured savory base by hydrolyzing a protein-containing material using a combination of at least one enzyme with at least one thermotolerant lactic acid bacteria strain selected for its ability to provide ... | 01/04/2005 |
| 6833260 | Lactose hydrolysis The invention features methods and compositions for rapidly and effectively hydrolyzing lactose using recombinant lactic acid bacteria. ... | 12/21/2004 |
| 6814989 | Method for tenderizing pork A method of tenderizing pork comprising providing an amount of pork and treating the pork with a composition comprising an enzyme mixture consisting of bromelin, ficin and papain. ... | 11/09/2004 |
| 6803062 | Process for producing hydrolyzed protein A hydrolyzed protein which can be used as seasonings or the like is produced by heating and maintaining an aqueous dispersion of a protein-containing starting material, while under an acidic condition, with a plate-type heat exchanger using a liquid as a heat medium... | 10/12/2004 |
| 6780628 | Enzyme treatment Enzymes of a particular class, characterized by the ability to cleave a linkage that effects release of a cell-surface protein or carbohydrate, which does not contain an anti-infection agent, display significant anti-infectious activity. Upon oral administration, th... | 08/24/2004 |
| 6770310 | Pickle solution including transglutaminese, method of making and method of using The present invention provides a composition having protein, transglutaminase and a transglutaminase suppressing compound such as an ammonium salt, which is useful in the preparation of pickle solutions and in methods of making processed meat products with the pickl... | 08/03/2004 |
| 6759075 | Brown broth A fond de veau is produced by boiling baked meats for extraction independently, separating a boiled extract therefrom, and reacting a protease with at least a residue of the meats to produce a protein decomposition solution, and then using said protein decomposition... | 07/06/2004 |
| 6756221 | Protein-deamidating enzyme, microorganism producing the same, gene encoding the same, production process therefor, and use thereof A method for the production of an enzyme, which comprises culturing in a medium a strain that belongs to a bacterium classified into Cytophagales or Actinomycetes, or a new bacterium Chryseobacterium sp. No. 9670 belonging to the genus Chryseobacterium, and has the ... | 06/29/2004 |
| 6723356 | High quality fermented bouillon, and method for production thereof A method for making a bouillon, comprising providing meat, and meat extract and/or bone extract; lactic acid fermenting at least an extract portion, or further providing lactic acid fermentation products; and dehydrating the mixture of meat and meat extract and/or b... | 04/20/2004 |
| 6703054 | Method for treating organic waste The invention has the object of offering a novel means for making effective use of organic wastes, and offering a method for producing a feed by efficiently treating organic wastes. The invention has the additional object of enabling highly concentrated o... | 03/09/2004 |
| 6689403 | Mixture for reddening meat products The invention relates to a mixture for reddening meat products, notably sausages cooked in water, which for each 1 kg of meat or sausage meat contains between 1×108 and 5×1010 germs of a nitrate-reducing microorganism suitable for ... | 02/10/2004 |
| 6649199 | Process for manufacturing a fermented food product using cell extracts The invention relates to a process for manufacturing a fermented food product, which enables the maturation phase of said product to be shortened and its organoleptic to be improved. The process is characterized by the addition to the raw material of a cl... | 11/18/2003 |
| 6613364 | Stabilization of cooked meat and meat-vegetable compositions using whey from nisin-producing cultures and product thereof The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey. T... | 09/02/2003 |
