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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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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