Food or edible material: processes – compositions – and products – Fermentation processes
Reexamination Certificate
2011-03-29
2011-03-29
Speer, Timothy M (Department: 1789)
Food or edible material: processes, compositions, and products
Fermentation processes
C426S049000, C426S052000, C426S060000
Reexamination Certificate
active
07914832
ABSTRACT:
An object of the present invention is to provide a method for producing achlorellafermented food in which a flavor and odor that are peculiar to algae are reduced while production of pheophorbide is suppressed. The method for producing achlorellafermented food according to the present invention can be achieved by using achlorellanegative in coliform bacteria count, and having a content of free pheophorbide equal to or less than 18 mg % and a viable general bacteria count equal to or less than 8000 cfu/mL, or using achlorellasubjected to a heat sterilization treatment to ferment thechlorellawith a baker's yeast. The baker's yeast is blended with thechlorellaat a ratio of preferably 0.1 to 15% by weight. Further, the fermentation treatment is preferably carried out in the presence of glucose and a lactic acid bacterium.
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King Felicia C
Kyoto Eiyo Co., Ltd.
Nippon Flour Mills Co., Ltd.
Rabin & Berdo P.C.
Speer Timothy M
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