4379844 Bioconversion of industrial cellulosic pulp materials to protein enriched product
1
PATENT ABSTRACTS 145 Food, Feed and Beverage Products 4380552 METHOD OF DEACIDIFYING WINE AND COMPOSITION THEREFOR Stina M. Gestrelius, Jorgen H. Kjaer, Lund, Sweden, assigned to Novo lndustri A/S Deacidifying wine by passage through an alginate gel containing living cells of Leuco- nostoc denos therein. To ensure maximum viability, the alginate gel is stored in a rest- ing medium, preferably sterile grape juice containing 5-12% ethanol. Before deacidify- ing wine the immobilized cells are conditi- oned to a wine milieu. 4379845 YEAST PROCESS AND PRODUCT Michael S. Ripka, assigned to Nabisco Brands Inc Disclosed is an improved process for prepar- ing yeast from molasses. In its preferred aspects, final molasses is adjusted to a den- sity of from about 20 degrees to about 40 degrees brix, desludged, passed through an ultrafiltration device effective to reject mole- cules having molecular weights greater than about 30,000 daltons to produce a first per- meate, and passed through at least one addi- tional filtration device having an average pore diameter within the range of from about 0.2 to about 0.5 microns to produce a yeast culture medium. The filtration steps are effective in combination to reduce the microorganism count to a level effective to produce yeast suitable for food use; prefera- bly, less than I organism per gram of medium. Bakers' yeast is propagated in the medium in increased yield of yeast per unit weight of molasses solids. Additionally, the activity, color and odor of the yeast are improved, while the energy requirements for the process and the BODandCODloading for the process effluent are decreased. 4379844 BIOCONVERSION OF INDUSTRIAL CELLULOSIC PULP MATERIALS TO PROTEIN ENRICHED PRODUCT Murray M. Young, Waterloo, Canada, assigned to University of Waterloo An industrial cellulosic pulp material, such as wood pulp and paper stock, pulp sludges resulting from the manufacture of paper, coffee and sugar and starch-rich cellulosic materials, such as, bananas and root crops, is converted into a protein-enriched product having significant amounts of microbial biomass in the form of the fungus, Chaeto- mium cellulolyticum. 4379170 PROCESS FOR MANUFACTURE OF CHEESE David Hettinga, Robert Wargel, Richard Tripp, assigned to Kraft lnc A process is provided for the manufacture of cheese and cheese like products from an edible protein-fat-salts composition which is substantially free of fermentable sugars and in which the protein and salts are capable of forming a stable matrix for the fat. Milk protein is treated with a protease to hydro- lyze the protein and to develop cheese flavor components and precursors therefor. The hydrolyzed milk protein is mixed with the protein fat-salts composition and the prod- uct is made into curd which is cured in an unusually short period of time to provide cheese or cheese-like products. Butter fat may also be treated with a lipase to hydro- lyze the butter fat and to develop cheese flavor components and precursors therefor. The hydrolyzed butter fat is also mixed with the protein-fat-salts composition prior to making curd.
Transcript of 4379844 Bioconversion of industrial cellulosic pulp materials to protein enriched product
PATENT ABSTRACTS 145
Food, Feed and Beverage Products
4380552
METHOD OF DEACIDIFYING WINE AND COMPOSITION THEREFOR
Stina M. Gestrelius, Jorgen H. Kjaer, Lund, Sweden, assigned to Novo lndustri A/S
Deacidifying wine by passage through an alginate gel containing living cells of Leuco- nostoc denos therein. To ensure maximum viability, the alginate gel is stored in a rest- ing medium, preferably sterile grape juice containing 5-12% ethanol. Before deacidify- ing wine the immobilized cells are conditi- oned to a wine milieu.
4379845
YEAST PROCESS AND P R ODUC T
Michael S. Ripka, assigned to Nabisco Brands Inc
Disclosed is an improved process for prepar- ing yeast from molasses. In its preferred aspects, final molasses is adjusted to a den- sity of from about 20 degrees to about 40 degrees brix, desludged, passed through an ultrafiltration device effective to reject mole- cules having molecular weights greater than about 30,000 daltons to produce a first per- meate, and passed through at least one addi- tional filtration device having an average pore diameter within the range of from about 0.2 to about 0.5 microns to produce a yeast culture medium. The filtration steps are effective in combination to reduce the microorganism count to a level effective to produce yeast suitable for food use; prefera- bly, less than I organism per gram of medium. Bakers' yeast is propagated in the medium in increased yield of yeast per unit weight of molasses solids. Additionally, the activity, color and odor of the yeast are improved, while the energy requirements for
the process and the B O D a n d C O D l o a d i n g for the process effluent are decreased.
4379844
BIOCONVERSION OF INDUSTRIAL CELLULOSIC PULP MATERIALS
TO PROTEIN ENRICHED PRODUCT
Murray M. Young, Waterloo, Canada, assigned to University of Waterloo
An industrial cellulosic pulp material, such as wood pulp and paper stock, pulp sludges resulting from the manufacture of paper, coffee and sugar and starch-rich cellulosic materials, such as, bananas and root crops, is converted into a protein-enriched product having significant amounts of microbial biomass in the form of the fungus, Chaeto- mium cellulolyticum.
4379170
PROCESS FOR M A N U F A C T U R E OF CHEESE
David Hettinga, Robert Wargel, Richard Tripp, assigned to Kraft lnc
A process is provided for the manufacture of cheese and cheese like products from an edible protein-fat-salts composition which is substantially free of fermentable sugars and in which the protein and salts are capable of forming a stable matrix for the fat. Milk protein is treated with a protease to hydro- lyze the protein and to develop cheese flavor components and precursors therefor. The hydrolyzed milk protein is mixed with the protein fat-salts composition and the prod- uct is made into curd which is cured in an unusually short period of time to provide cheese or cheese-like products. Butter fat may also be treated with a lipase to hydro- lyze the butter fat and to develop cheese flavor components and precursors therefor. The hydrolyzed butter fat is also mixed with the protein-fat-salts composition prior to making curd.
