Enzymatic method for accelerating fermentation of comestible products
Patent 5486367 Issued on January 23, 1996. Estimated Expiration Date: 
April 19, 2014. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
April 19, 2014. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent ReferencesMethod and composition for removing oxygen from solutions containing alcohols and/or acids Patent #: 4996073 InventorAssigneeApplicationNo. 230430 filed on 04/19/1994US Classes:426/7, FERMENTATION PROCESSES426/8, In package426/9, In presence of biocide or biostat426/10, With glucose oxidase426/11, Alcoholic beverage production or treatment to result in alcoholic beverage426/15, Of fruit or fruit material426/16, Of malt wort426/18, Of farinaceous cereal or cereal material426/29, Preparation of beverage, beverage mash, or beverage wort426/32, Egg white per se, gelatin, collagen or blood426/33, Isolated triglyceride other than milk derived426/34, Of milk or milk product426/55, Material is mammal or fowl derived426/57, Treatment or preparation of casing426/62Yeast containingExaminersPrimary: Pratt, HelenAttorney, Agent or FirmInternational ClassesA23B 004/20A23L 001/105 A21D 002/00 AbstractAn improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the required incubation time. The process involves inoculating a given fermentation system containing a starting food ingredient substrate and fermentative microorganism(s) with an amount of an oxygen-reactive enzyme such as OXYRASE™ (a trademark of Oxyrase, Inc. of Akron, Ohio) which is not naturally generated by virtue of said fermentation process. Reduced time fermentation can be achieved in a wide variety of systems, such as in the production of fermented liquid, semisolid and solid dairy products, fermented meat products, fermented cereal-based products, yeast-raised baked and fried products, and alcoholic beverages.Other References
Field of SearchFERMENTATION PROCESSESIn package In presence of biocide or biostat With glucose oxidase Alcoholic beverage production or treatment to result in alcoholic beverage Of fruit or fruit material Of malt wort Preparation of beverage, beverage mash, or beverage wort Of farinaceous cereal or cereal material Egg white per se, gelatin, collagen or blood Isolated triglyceride other than milk derived Of milk or milk product Material is mammal or fowl derived Treatment or preparation of casing Yeast containing | |
