Food or edible material: processes – compositions – and products – Fermentation processes
Patent
1994-04-19
1996-01-23
Pratt, Helen
Food or edible material: processes, compositions, and products
Fermentation processes
426 8, 426 9, 426 10, 426 11, 426 15, 426 16, 426 18, 426 29, 426 32, 426 33, 426 34, 426 55, 426 57, 426 62, A23B 420, A23L 1105, A21D 200
Patent
active
054863678
ABSTRACT:
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 required incubation time. The process involves inoculating a given fermentation system containing a starting food ingredient substrate and fermentative microorganism(s) with an amount of an oxygen-reactive enzyme such as OXYRASE.TM. (a trademark of Oxyrase, Inc. of Akron, Ohio) which is not naturally generated by virtue of said fermentation process. Reduced time fermentation can be achieved in a wide variety of systems, such as in the production of fermented liquid, semisolid and solid dairy products, fermented meat products, fermented cereal-based products, yeast-raised baked and fried products, and alcoholic beverages.
REFERENCES:
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Adler et al.; Journal of Bacteriology, Aug. 1981, pp. 326-332.
Adler, The Use of Microbial Membranes to Achieve Anaerobiosis; Revised Aug. 23, 1989 Beuachat, Food and Beverage Mycology, p. 202.
Buege, et al.; Manufacturing Summer Sausage; Apr. 1980 PCT Publication; WO 92/06214.
Yu et al., Journal of Food Safety, (1991) 11 (3) 149-162 (Abstract Only).
Yu et al., Journal of Food Safety, (1991) 11 (3) 163-175 (Abstract Only).
Kansas State University Research Foundation
Pratt Helen
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