Company Filing History:
Years Active: 1995-1999
Title: Rudi Muller: Innovator in Protein Hydrolysis
Introduction
Rudi Muller is a notable inventor based in Sinsheim, Germany. He has made significant contributions to the field of food technology, particularly in the development of innovative processes for protein hydrolysis. With a total of 4 patents to his name, Muller continues to push the boundaries of culinary science.
Latest Patents
Muller's latest patents include a groundbreaking process for preparing a protein hydrolysate from protein-containing animal products. This invention utilizes endopeptidases and exopeptidases to hydrolyze smoked, protein-containing animal products, resulting in a protein hydrolysate that avoids the bitter flavor typically associated with conventional methods. Smoked pork rind is specifically highlighted as a preferred ingredient for this hydrolysis process.
Another significant patent is for a seasoning sauce based on lupins. This sauce boasts a higher degree of protein breakdown and hydrolysis compared to existing products. The process involves subjecting lupins, along with a carbohydrate source like wheat, to solid culture fermentation using Aspergillus oryzae as a starter culture. The resulting koji is then mashed with brine, fermented with a yeast starter culture, and allowed to ripen, creating a unique seasoning sauce.
Career Highlights
Rudi Muller is currently associated with Cpc International, Inc., where he applies his expertise in food technology to develop innovative products. His work has garnered attention for its practical applications in the food industry, particularly in enhancing flavor profiles and nutritional value.
Collaborations
Muller has collaborated with notable colleagues such as Doris Blortz and Johann Bohatiel. These partnerships have contributed to the advancement of his research and the successful development of his patented processes.
Conclusion
Rudi Muller stands out as an influential inventor in the realm of protein hydrolysis and seasoning innovations. His contributions not only enhance food products but also pave the way for future advancements in culinary science.