Matches 1 - 50 out of 101 1 2 3 >


Match Document Document Title
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...
6787348 Liquid starter cultures having improved storage stability and use thereof  
Liquid microbial starter culture that retains its initial metabolic activity during storage for extended periods of time. Such liquid starter cultures are useful in the manufacturing of food and...
6602529 High raw specific volume dough in a chub  
A dough product suitable for storage by refrigeration or freezing that includes a package constructed as a chub from a substantially gas impermeable material closed at opposite ends around a dough...
6569474 System for preserving food products  
A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively...
6490965 Airlock assembly supporting bloop detection device  
An airlock assembly for allowing fermentation gasses to escape from a sealed fermentation vessel and preventing ambient gasses from entering the fermentation vessel and including a structure for...
6391350 Method for the pre-baking treatment of chunk of frozen bread dough  
A method for pre-baking treatment of a chunk of frozen bread dough includes placing the chunk of frozen bread dough in a container and keeping an inner temperature of the container in a range of...
6383530 Method for the pre-baking treatment of shaped and frozen bread dough  
A method for pre-baking treatment of shaped and frozen bread dough includes placing the shaped and frozen bread dough in a container and raising an inner temperature of the container to a range of...
6303326 Insect salivary enzyme triggers systemic resistance  
The present invention includes the characterization of the major salivary protein or enzyme of the corn earworm Helicoverpa zea for triggering resistance to bacterial blight and frogeye leafspot in...
6287610 Method for increasing the tenderness of a meat product  
A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively...
6260474 Sediment collection  
A stopper including a collection receptacle, characterized in that the stopper is provided with a valve that permits flow of sediments into said collection receptacle, wherein the valve may be...
6171621 Method for manufacturing a food based on a protein hydrolysate  
A liquid food based on a protein hydrolysate and a method for manufacturing the liquid food. The food is manufactured by preparing a solution of a starting material containing proteins, adjusting...
6159510 Method of bioconversion of industrial or agricultural cellulose containing wastes  
A method of bioconversion of organic industrial or agricultural cellulose containing wastes into proteinaceous product. The method comprises comminution of the wastes with moistening and addition...
6103277 Method of producing a cheese and preparing same for distribution  
The disclosure relates to a method of producing and preparing for distribution a cheese from milk by concentrating the milk and thereafter fermenting, evaporating and packaging the milk concentrate...
6060088 Preparing a packaged edible baked product  
A canning method for bread, includes a stepwise procedure for producing a dough and baking a finished bread within a standard food can while enabling the bread to be stored for very long periods...
6042852 Low pressure refrigerated dough product  
A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is...
6042851 Process for producing packed tofu  
A process for producing packed tofu includes the steps of mixing soybean milk that has been heat-sterilized and cooled with (A) 0.01 to 0.3% by weight by volume of at least one coagulant selected...
5962045 Process for producing beers having yeast turbidity  
A process is disclosed for producing beers having yeast turbidity, in particular wheat beer, in which it is possible to metabolize virtually completely the oxygen which has unavoidably passed into...
5952020 Process of bio-conversion of industrial or agricultural cellulose containing organic wastes into a proteinaceous nutrition product  
A process of conversion of low protein, cellulose containing waste into a fodder or fodder supplement is provided. The process is effected by (a) inoculating the waste under aerobic conditions with...
5939109 Yeast-leavened refrigerated dough products  
The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating...
5869113 Method for preserving food products and food products made thereby  
A method for preserving a food product, such as meat, using the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively...
5766660 Container for storing kimchi  
A container for Kimchi includes a receptacle body and a detachable cap for the body. An underside of the cap carries a filter for removing Kimchi odors, an air vent extending from the filter to the...
5766656 Fresh, renneted cast cheese and a method of manufacturing  
A fresh renneted cheese having a pH value of 6.7 or below and in particular between 6.0 and 5.0 having a hydrocolloid structure which has not developed before the casein network of the cheese has...
5705211 Method and apparatus for carbonating a beverage  
A beverage containing sugar is carbonated by first placing the beverage and a small amount of yeast in a bottle. A small paper disk impregnated or coated with a yeast-killing sterilizing agent such...
5650183 Preparation of refrigeratable dough products containing saccharomyces cerevisiae ATCC 74212  
Refrigeratable yeast-leavened dough products are prepared that can be stored for extended periods of time at refrigeration temperatures. The dough composition and yeast strain are chosen to limit...
5643625 Method for packaging refrigeratable yeast leavened doughs  
Refrigerated dough packaging method includes packaging the dough in a package having a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering...
5614236 Bottle closure for collecting and trapping sediment  
A bottle closure for collecting and removing solid sediment particles from a liquid being fermented in situ in a bottle to form an alcoholic beverage. The closure has a skirt portion which is...
5580591 System and method of proofing pre-packaged doughs  
A method of proofing packaged dough comprising providing a case have aligned orifices in the top and bottom walls and placing plural packages containing substantially unproofed, unbaked dough in...
5576035 Method for preserving food products and food products made thereby  
A method for preserving a food product, such as meat, is provided. The method comprises the steps of inoculating meat with an effective amount of non-pathogenic, non-spoilage bacteria in order to...
5514386 Dough compositions containing temperature sensitive yeast and a temperature sensitive yeast strain and process of making  
The present invention includes a method of making a refrigeratable dough composition that includes a step of heating the dough to at least a threshold inactivation temperature of yeast in the dough...
5486367 Enzymatic method for accelerating fermentation of comestible products  
An 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...
5413925 Cartridge for fermentation of sugar-containing beverages  
The present invention describes a cartridge of hollow fibers intended principally for the refermentation in the bottle of sugar-containing wine according to the traditional so-called "champagne"...
5374433 Method for preserving food products  
A method for preserving a food product, such as meat, is provided. The method comprises the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in...
5356638 Method and apparatus for dehydration of yogurt during transportation and storage  
A method and apparatus is provided for producing yogurt in a small container and in a manner by which the formed yogurt may have undesirable serum drained therefrom to dehydrate the yogurt prior to...
5298264 Oxygen removal with immobilized dried Saccharomyces cerevisiae  
The oxidative deterioration of water-containing products for human consumption, e.g. beverages and oil and/or fat based products is minimized by introduction of immobilized yeast. Yeast is...
5192565 Preservation of vegetables and fruits  
Vegetables and fruits are heat-treated to blanch them and then cooled. The heat-treated vegetables are fermented with a lactic bacteria in the presence of water to obtain a fermented food and water...
5106633 Dry yeast immobilized in wax or paraffin for scavenging oxygen  
A food-grade oxygen scavenger for removing oxygen from foods and beverages in containers is prepared by immobilizing dried yeast containing at least 92% dry matter in a solid material such as wax...
5085873 Process for the treatment of a non-liquid food product for assuring its microbial decontamination  
The invention relates to a process for the treatment of a non-liquid food product for assuring its microbial decontamination. This process, applicable to hydrated products containing at least 20%...
5083283 Method of determining calibration curve and apparatus using calibaration curve  
A method of determining a calibration curve used in deciding the components of living organism by means of the least-squares method by using a plurality of measured data at different concentrations...
5071660 Process utilizing alcohol oxidase  
Novel packaging in a process for producing same is disclosed whereby oxygen from the interior of an enclosed container is scavenged by introducing into the container the enzyme, alcohol oxidase and...
5019410 Yeast package  
A yeast package is provided which can be used during the second fermentation in a bottle for the production of sparkling wines starting from basic wine containing sugar. A drastic reduction in time...
4996062 Glucose oxidase food treatment and storage method  
The invention relates to an enzymatic composition and method of extending the shelf life of foodstuffs. The composition contains a glucose oxidase/catalase enzyme preparation. The method can be...
4985258 Pickling kit and process  
A kit and method for lactic acid fermentation to produce pickled vegetables. Mixed cultures of lactic acid-producing bacteria and antioxidants are provided in an initially highly acidic pickling...
4978538 Method of riddling fermented bottled wines  
A twin-chambered stoppering arrangement for riddling fermented bottled wines, particularly champagnes, collects sediment produced during fermentation of the wine in a remote chamber of the...
4947737 Twin-chambered stoppering arrangement for, and method of, riddling fermented bottled wines, particularly champagnes  
A twin-chambered stoppering arrangement for riddling fermented bottled wines, particularly champagnes, collects sediment produced during fermentation of the wine in a remote chamber of the...
4911935 Method of processing a cheese-based food product and the cheese-based food product thus obtained  
A mass of cheese which is not mature or only slightly mature, and excluding processed cheese, is provided with a semi-permeable outer envelope wherein the envelope is a food gel selected to...
4911936 Yeast-containing beer  
A yeast-containing beer contained in a container and comprising a product beer the fermentation of which has been substantially completed and a yeast existing in a concentration of 102 to 106...
4902521 Fermentation pressure pack  
A two component pressure resistant pack having a fermentation mix therein is disclosed. The pack comprises an inner bag component and an outer bag component, the inner bag component having a sealed...
4894243 Method of reducing the health risks during the handling of packaged non-sterilized foodstuffs  
In order to prevent health risks which may occur if packaged, non-sterilized foodstuffs such as milk and similar sensitive dairy products are subjected during transport, storage etc. prior to...
4867990 Food and beverages containing lactate monooxygenase  
Foods or beverages in which lactate monooxygenase is incorporated so as to prevent oxygen-caused deterioration of their quality by allowing oxygen to be eliminated from said foods or beverages...
4842869 Method for making fermented beverages  
A yeast trap device for use in making fermented beverages includes a trap container having a tapered neck portion through which a fluid conduit is inserted. A closure seal on the container neck...
Matches 1 - 50 out of 101 1 2 3 >