Novo Industri A/s

Other

Jens L Adler-Nissen

Martin Schulein

Georg W Jensen

Hans A Olsen

Steen Riisgaard

Henrik Gurtler

Svend Eriksen

Einar Dyhr

Sven Frokjaer

Hans S Olsen

Jens-Peter Jensen

Vilhelm Hald-Christensen

A method and apparatus for stir-frying discrete pieces or particles of one or more foodstuffs by heating a surface (,) and bringing discrete pieces into contact with the heated surface through an inlet means (,), transporting said discrete pieces across the heated surface (,) by means of a mechanically driven stirring means and scraping means in the form of a helix (,), the discrete pieces being stirred such that the orientation of same with respect to the heated surface (,) is altered such that the various surface portions of the discrete pieces are brought into heat conducting contact with the heated surface (,), at the same time scraping the heated surface (,) by means of the rim of the helix or by means of special scraping and stirring elements (,) arranged along the rim of the helix such that the entire area of the heated surface contacted by the discrete pieces is scraped mechanically so as to remove any layer of material originating from the foodstuffs and adhering to the heated surface (,) and finally, removing the discrete pieces from contact with the heated surface through an outlet means (,).

Method and apparatus for stir-frying

An enteral diet composition which comprises a balanced diet aqueous medium mixture of fat, carbohydrate, and dietary nitrogen compounds characterized by a total energy content of at least about 0.68 kcal/ml, an osmolality of below about 350 milli-osmol and a pH lower than about 4.5. The dietary nitrogen compounds are at least about 95% soluble in the aqueous medium and are free from bitterness in the composition. At least about 50% of the dietary nitrogen compounds is derived from vegetable protein source(s). The enteral diet product exhibits a combination of advantageous characteristics, i.e., good microbiological stability, good physical stability of the emulsion, low osmolality, satisfactory organoleptic properties, and satisfactory nutritional and handling properties.

Enteral diet product and agent for production thereof

Hydrolysis of plant kingdom polysaccharides by treatment with SPS-ase preparations. SPS-ase is an enzyme adapted to hydrolyzing the water-soluble protein binding polysaccharide present in soy flour decomposed by use of conventional pectinases, which polysaccharide is believed to be widespread in plant kingdom substances. Treatment with an SPS-ase preparation can clarify juices, wines and beers, hydrolyze process wastes such as sugar beet pulp, pomace, and soy milk remanence, improve the digestability of silage, and reduce the viscosity of wort.

Method of treating plant polysaccharides

A process for recovering purified vegetable protein particularly soymeal protein by enzymatic treatment to dissolve the remanence employing a novel enzyme composition agent adapted to decompose a hitherto unreported pectic-like polysaccharide capable of binding to proteins. The process can recover protein from corn gluten, cotton seed meal, sunflower meal, rape meal etc.

Production of purified vegetable protein

SPS--A novel pectic-like polysaccharide derived from soy plant cell walls characterized by capability to bind to proteins. SPS-ase--The carbohydrase complex capable of decomposing SPS into decomposition products incapable of attaching to protein, and method for producing SPS-ase by cultivation of an SPS-ase producing microorganism for which preferred microorganism strains are Aspergillus aculeatus CBS 101.43 and Aspergillus japonicus IFO 4408.

SPS, SPS-ase and method for producing SPS-ase

A material based on blood, in which the red corpuscle fraction has been partially proteolytically hydrolyzed and thereby decoloured, to be used as an additive to food products, especially meat, due to the nutritional and functional properties of this material.

Method for preparing a food material from blood

Modification of corn gluten by proteolytic hydrolysis, preferably by a microbial proteinase, of an aqueous corn gluten suspension substrate concentration above about 6% w/w based on protein dry matter with an enzyme concentration of 0.05 - 0.5 Anson units/liter. The hydrolysis being conducted until viscosity of the suspension exceeds about 50 cp., whereafter the enzyme is deactivated. Preferred proteinases are those derived from B. subtilis and B. licheniformis. The modified corn gluten is novel.

Enzymatic modification of corn gluten

Preparation of polypeptides from soy protein through hydrolysis with a microbial, alkaline, proteinase using enzyme concentrations of 4-25 Anson units per kg of soy protein, a substrate concentrtion of 5-20% w/w soy protein and pH 7-10, hydrolyzing to a (DH) degree of hydrolysis 8-15% then inactivating the enzyme by addition of a food grade acid, and thereafter recovering the supernatant polypeptide solution. Preferred are the proteinase from B. licheniformis, pH 7.5-8.5, 8-15% substrate, and hydrolysis to a DH 9.5-10.5 %. The product is free from bitterness.

Growing community of inventors

Gentofte, Denmark

Jens L Adler-Nissen