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5472730 Gamma-aminobutyric acid-enriched food material and method for producing gamma-aminobutyric acid
PATENTABSTRACTS
generated signal. The moisture content of the cheese product may be measured at any appropriate stage of the processing line. Preferably, the moisture content of the cheese material is measured by transmitting microwave signals across the cheese material, and measuring the phase shift in the transmitted microwave signals. Also, preferably, the moisture content of the cheese material is measured, and any necessary adjustments made, after that material has been cooked and cooled.
5472718 CHEESE METHOD
PRODUCT AND OF PREPARING
Ijsseldijk Yvon M; Laming-Marijs Jacqueline A; Laming Feic Rotterdam, NETHERLANDS assigned to Van den Bergh Foods Co Division of Conopco Inc PCT No. PCT/EP92/01775 Sec. 371 Date Feb. 2, 1994 Sec. 102(e) Date Feb. 2, 1994 PCT Filed Jul. 31, 1992 PCT Pub. No. WO93/02565 PCT Pub. Date Feb. 18, 1993. Milk is curdled by adding a suitable coagulant, other additives optionally also being added, and a mesophilic starter culture is applied, after curdling, cutting the curd formed and separating off the whey, and pressing the cheese mass, wherein live yoghurt bacteria are added to milk, such as Streptococcus the themrophilus and Lactobacillus bulgaricus in a weight ratio of mesophilic culture to yoghurt culture of 0.30 to 0.02 and preferably 0.1 to 0.04. The cheese product possesses a Gaba/Glu (gamma amino butyric acid/glutamic acid) ratio of at least 0.1 and preferably 0.25. The cheese product comprises eyes with a total volume of at least 4% (w/w) of the total cheese volume.
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5472730 GAMMA-AMINOBUTYRIC ACID-ENRICHED FOOD MATERIAL
AND METHOD
FOR
PRODUCING GAMMA-AMINOBUTYRIC ACID Saikusa Takayo; Mori Yutaka; Horino Toshiroh Fukuyama, JAPAN assigned to Director General of Chugoku National Agricultural Experiment Station Ministry of Agriculture Forestry and Fisheries gamma-aminobutyric Disclosed are acid-enriched food materials to be obtained by dipping at least one material chosen from among germs of rice, rice bran containing germs, whole rice, germs of wheat and wheat bran containing germs in water at a pH of from 2.5 to 7.5 and at 80 degrees C. or lower. Also disclosed is a method for producing gamma-aminobutyric acid by extracting the gamma-aminobutyric acid-enriched food material with an acid followed by purifying the resulting extract by ion-exchanging chromatography. These products are useful as particular nutrient foods or additives to foods for patients suffering from hypertension.
5472863 TREHALOSE-RELEASING ENZYME Maruta Kazuhiko; Kubota Michio; Sugimoto Toshiyuki; Miyake Toshio Okayama, JAPAN assigned to Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo
generated signal. The moisture content of the cheese product may be measured at any appropriate stage of the processing line. Preferably, the moisture content of the cheese material is measured by transmitting microwave signals across the cheese material, and measuring the phase shift in the transmitted microwave signals. Also, preferably, the moisture content of the cheese material is measured, and any necessary adjustments made, after that material has been cooked and cooled.
5472718 CHEESE METHOD
PRODUCT AND OF PREPARING
Ijsseldijk Yvon M; Laming-Marijs Jacqueline A; Laming Feic Rotterdam, NETHERLANDS assigned to Van den Bergh Foods Co Division of Conopco Inc PCT No. PCT/EP92/01775 Sec. 371 Date Feb. 2, 1994 Sec. 102(e) Date Feb. 2, 1994 PCT Filed Jul. 31, 1992 PCT Pub. No. WO93/02565 PCT Pub. Date Feb. 18, 1993. Milk is curdled by adding a suitable coagulant, other additives optionally also being added, and a mesophilic starter culture is applied, after curdling, cutting the curd formed and separating off the whey, and pressing the cheese mass, wherein live yoghurt bacteria are added to milk, such as Streptococcus the themrophilus and Lactobacillus bulgaricus in a weight ratio of mesophilic culture to yoghurt culture of 0.30 to 0.02 and preferably 0.1 to 0.04. The cheese product possesses a Gaba/Glu (gamma amino butyric acid/glutamic acid) ratio of at least 0.1 and preferably 0.25. The cheese product comprises eyes with a total volume of at least 4% (w/w) of the total cheese volume.
265
5472730 GAMMA-AMINOBUTYRIC ACID-ENRICHED FOOD MATERIAL
AND METHOD
FOR
PRODUCING GAMMA-AMINOBUTYRIC ACID Saikusa Takayo; Mori Yutaka; Horino Toshiroh Fukuyama, JAPAN assigned to Director General of Chugoku National Agricultural Experiment Station Ministry of Agriculture Forestry and Fisheries gamma-aminobutyric Disclosed are acid-enriched food materials to be obtained by dipping at least one material chosen from among germs of rice, rice bran containing germs, whole rice, germs of wheat and wheat bran containing germs in water at a pH of from 2.5 to 7.5 and at 80 degrees C. or lower. Also disclosed is a method for producing gamma-aminobutyric acid by extracting the gamma-aminobutyric acid-enriched food material with an acid followed by purifying the resulting extract by ion-exchanging chromatography. These products are useful as particular nutrient foods or additives to foods for patients suffering from hypertension.
5472863 TREHALOSE-RELEASING ENZYME Maruta Kazuhiko; Kubota Michio; Sugimoto Toshiyuki; Miyake Toshio Okayama, JAPAN assigned to Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo