Cold water infusing leaf tea - Water containing fullerenes and method for producing the same - Powered beverage mix with rapidly dissolving calcium - Method and an apparatus for shaping a dough piece - Green vegetable purees, process for producing the same and foods containing the purees - Processing vegetable oil miscella, method for conditioning a polymeric microfiltration membrane, membrane, and lecithin product - Spray -dried bacteriocin powder with anti-microbial activity - Soybean jam - Pucker resistant film and package - Process for producing transglutaminase - Culturing agaricus edible fungus - Method and composition for the accelerated in vivo removal of ethanol - Block copolymer compositions - Method and steaming oven and collector plate - Network topology for food service equipment items

Cold water infusing leaf tea

A method for preparing a cold water infusing leaf tea. Green tea leaves are macerated, treated with tannase, fermented in the presence of hydrogen peroxide in an amount that is sufficient to activate endogenous peroxidases to oxidize gallic acid and other compounds that are liberated by the tannase treatment, and then dried. The final product is a black leaf tea that infuses in hot or cold water to give good flavor and color.

Goodsall, Christopher William; Jones, Timothy Graham; Mitei, Joseph Kipsiele; Parry, Andrew David; Safford, Richard; Thiru, Ambalavanar
Lipton, division of Conopco, Inc.; December 21, 02004
#6833144

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Water containing fullerenes and method for producing the same

A method and an apparatus for producing healthy drinking water containing fullerenes, which is excellent as healthy water, are provided. In high-pressure water, by burning a mixed gas of oxygen and hydrogen and burning carbon using the combustion gas generated, water containing fullerenes, which include water molecules and are floating in water, is produced. The water containing fullerenes obtained is useful as healthy drinking water.

Hirata, Yoshihiro; Ueda, Yoshio; Takase, Hiroaki
Phild Co., Ltd.; December 21, 02004
#6833145

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Powered beverage mix with rapidly dissolving calcium

The present invention provides a powdered beverage mix, comprising i) flavor(s), ii) calcium hydroxide, iii) citric and/or malic acid and, iv) a sugar selected from sucrose, fructose, glucose, and combinations thereof, wherein the ratios of acid/sugar and sugar/calcium are selected such that the calcium in the powdered beverage mix dissolves rapidly with very minimal calcium sedimentation when stirred by hand for less than about 60 seconds.

Valencia, Donna L.; Calapini, Sarah A.; Dee, Kennie U.
Unilab Pharmatech, Ltd.; December 21, 02004
#6833146

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Method and an apparatus for shaping a dough piece

An apparatus for bending a bar-like dough piece into substantially an M-shaped piece. A conveying section (2) continuously conveys bar-like dough pieces (1) in a traveling direction that is orthogonal to the length of the bar-like dough piece (1). Each incoming bar-like dough piece (1), whose length is measured by photosensors (38), is centered by a centering device in a centering section (3) based on the measured length of it A forming section (4) bends the centered bar-like dough piece (1) with a centrally located bending member and two bending members symmetrically located with respect to the center of the length of the bar-like dough piece. Because the symmetrically located bending members are oriented inversely with respect to the centrally located bending member, the bar-like dough piece (1) is formed into an M-shaped piece. The bending members can be varied depending on the length of the bar-like dough piece, and the distances of the movement, in the traveling direction, of the bending members are adjustable.

Namai, Yukio; Nakabayashi, Ritsuro; Ebata, Hiroshi
Rheon Automatic Machinery Co., Ltd.; December 21, 02004
#6833147

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Green vegetable purees, process for producing the same and foods containing the purees

The green vegetable puree production process according to the present invention, which contains a grinding step and an acid addition step and does not include a heating step, produces an unheated green vegetable puree having no catalase activity, containing an acid or acids and having a pH of 2.7 to 4.1. The puree sufficiently maintains the original flavor and taste and freshness of vegetables and is suitable for use in the preparation of foods, especially for vegetable juices.

Yamamoto, Keiko; Suwa, Makoto
Sunstar Inc.; December 21, 02004
#6833148

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Method and apparatus for processing vegetable oil miscella, method for conditioning a polymeric microfiltration membrane, membrane, and lecithin product

A method for processing vegetable oil miscella is provided. The method includes steps of feeding vegetable oil miscella to a conditioned polymeric microfiltration membrane, and recovering a permeate stream having a decreased weight percent of phospholipids compared with the weight percent of phospholipids provided in the miscella. The retentate stream can be further processed for the recovery of lecithin. The polymeric microfiltration membrane can be conditioned for the selective separation of phospholipids in the miscella. A method for conditioning a membrane for selective separation of phospholipids from vegetable oil miscella, and the resulting membrane, are provided. The membrane which can be conditioned can be characterized as having an average pore size of between about 0.1.mu. and about 2.mu..

Jirjis, Bassam; Muralidhara, Harapanahalli S.; Otten, Dennis D.
Cargill, Incorporated; December 21, 02004
#6833149

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Spray -dried bacteriocin powder with anti-microbial activity

The production of a spray-dried bacteriocin lacticin 3147 powder is described. The powder is shown to have effective anti-microbial activity in a range of foodstuffs, namely infant milk formulations, powdered soup, yoghurt and cottage cheese. Increased anti-microbial activity was demonstrated when the lacticin 3147 powder was used in conjunction with increased hydrostatic pressure. The process comprises: inoculating a medium with a lacticin 3147-producing strain of bacteria, fermenting the inoculated medium, adjusting the pH of the fermentation to 6.3-6.7, inactivating the bacterial fermentate and evaporating the fermentate.

Ross, Reynolds Paul; Hill, Colin
Teagasc, The Agriculture and Food Development Authority; December 21, 02004
#6833150

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Soybean jam

The present invention provides a soybean jam that can increase the opportunities for consuming soybean, which is known as a health food, particularly in a Western style diet with few chances to eat them. The present invention also provides a method for manufacturing the soybean jam including the steps of manufacturing a soybean paste by grinding and kneading soybean grains after boiling, and forming a jam by mixing the soybean paste with other ingredients of the jam including pectin, sugar and organic acids followed by boiling down the mixture. The soybean jam obtains a large proportion of the soybean component.

Sakai, Ritsuko
Yugenkaisha Sakai; December 21, 02004
#6833152

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Pucker resistant film and package

A flexible food package with a wall comprised of thin film layers, one of which has a reduced permeability characteristic that reduces absorption by the package wall of oils associated with the food product in the package. The reduced permeability characteristic is achieved by an enhanced orientation or enhanced crystallinity of the polymers forming the thin film layer. Reducing the amount of oil absorbed by the package wall reduces the amount of swelling, puckering, and disfigurement of the package.

Knoerzer, Anthony Robert; Kohl, Garrett William
Frito-Lay North America, Inc.; December 21, 02004
#6833170

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Process for producing transglutaminase

The present invention relates to a high-yield process for producing high-activity, high-purity transglutaminase by refolding denatured microorganism-derived transglutaminase by reacting denatured transglutaminase in an aqueous medium under acidic conditions and reconstituting a higher-order enzymatically active state in an aqueous medium at a neutral pH.

Yokoyama, Keiichi; Ono, Kunio; Ejima, Daisuke
Ajinomoto Co., Inc.; December 21, 02004
#6833258

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Method for culturing agaricus edible fungus

A mushroom fungus belonging to the order of Agaricales, is cultured with good efficiency by using a liquid culture medium in such a way as to prepare the mycelia separated from the culture medium such that the culturing liquid can be served for food use. A liquid culture medium containing 3 to 16 g/liter of sucrose and 1 to 6 g/liter of maltose as a carbon source and 0.3 to 1.2 g/liter of yeast extract as a nitrogen source is inoculated with Agaricus mycelia and culturing is conducted by blowing into the culture medium sterilized air of 20 to 90% of the oxygen concentration.

Maekawa, Takaaki; Isoda, Hiroko
Tsukuba Biosystem, Ltd.; December 21, 02004
#6833266

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Method and composition for the accelerated in vivo removal of ethanol

A composition for accelerating the disposal of ethanol from bodily fluid. Certain additives can accelerate the metabolic oxidation of ethanol, and others in addition act as catalysts or "pseudo" enzymes for the oxidation. Additives include the oxidant Nicotinamide Adenine Dinucleotide and a variety of other additives such as transition metal ions and complexes thereof which favor the oxidation reaction. The compositions described can act as a sobriety inducer and/or as an effective palliative for the unpleasant effects of overuse of ethanol.

Bowen, Jr., Ward Beryl; Daniel, Daniel Salman
December 21, 02004
#6833362

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Block copolymer compositions

A subject for the invention is to provide an asphalt composition excellent in high-temperature storage stability and low-temperature characteristics and having an excellent balance among properties. Another subject is to provide a resin composition which has a reduced gel content, satisfactory appearance, and excellent balance among properties including impact resistance and is especially suitable for use as thin films such as food wrap films, films for laminating, and heat-shrinkable films or transparent sheet moldings such as trays for foods or for parts of light electrical appliances, etc., blister cases, or the like.

Fujiwara, Masahiro; Nakamichi, Yukinori
Japan Elastomer Co., Ltd.; December 21, 02004
#6833411

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Method and steaming oven and collector plate

A steaming oven having a collector plate disposed in an oven chamber. A collector plate is disposed above a boiling water reservoir in the oven chamber. The collector plate has drain tube inserted into an overfill tube disposed in the reservoir. Waste material from the steam and food droppings is conveyed from the oven chamber via the drain tube and the overfill tube.

Bellassai, Joseph S.; Richnafsky, John E.; Schreiner, Jason D.
Cleveland Range; December 21, 02004
#6833534

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Network topology for food service equipment items

A network topology for communication within and between food service equipment items generally comprises one or more food service equipment items, each having a controller and at least one functional subsystem configured as a slave to the controller, and a master interface and a bus slave interface associated with each controller. Each master interface is adapted for electrical communication over an intra-equipment communication channel with a slave interface associated with the functional subsystem. Each bus slave interface is adapted for communication, external to the food service equipment item, over an inter-equipment communication channel. Each bus slave interface is substantially electrically identical to each slave interface.

Chadwell, Thomas J.; Sudolcan, David C.
Lancer Partnership, Ltd.; December 21, 02004
#6834317

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