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8173185 Fermented soy sauce with less soy sauce flavor and process for producing the same  
It is intended to provide a means for obtaining a novel soy sauce with less soy sauce smell and having a rich flavor although it is a brewed soy sauce. More particularly, it is intended to provide...
8153174 Fermented protein product  
The present invention relates to protein products with improved nutritional value, and enhanced organoleptic properties, and uses thereof. In particular, the present invention provides fermented...
8147885 Manufacturing method for fermented soybeans having increased gamma-amino butyric acid content  
The present invention relates to a method of manufacturing fermented soybeans having increased gamma-aminobutyric acid (GABA) content, and more particularly, a method of manufacturing fermented...
8101408 Insecticidal extract from legume plants and method of preparing the same  
The invention may be summarized as follows. The present invention provides insecticides comprised of naturally-occurring compounds, such as, for example, PA1b-related peptides and terpenoid...
8080267 Soy sauce containing 5′-nucleotides and method for producing the same  
The present invention relates to a method for producing a 5′-nucleotide-containing soy sauce characterized in that, in a soy-sauce producing method, malt, germinated rice, or a processed product t...
8075928 Method for fermentation and cultivation, fermented plant extract, fermented plant extract powder, and composition containing the extract of fermented plant  
For the purpose of providing a method of safely and inexpensively producing a fermented plant extract containing an immunopotentiator at a high concentration, the method for fermentation and...
7935370 Use of flour consistency feedstock and improved hydrolyzing conditions in an ethanol production process  
An improved process is shown wherein a carbohydrate-containing feedstock, such as corn, is milled to form a flour having a median particle size of less than about 100 microns. The flour is then...
7790208 Process for producing rich-flavor soy sauce  
A process of producing a rich-flavor soy sauce, including mixing soy sauce koji and salt water in a tank for preparing moromi mash, adding soy sauce and soy sauce koji at an appropriate point in...
7771762 Enzymatic process to produce highly functional soy protein from crude soy material  
This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy...
7754255 Bone metabolism improving agent  
A bone metabolism improving agent characterized by containing as the active ingredient fermented soybean milk which is obtained by fermenting soybean milk with a lactic acid bacterium or a...
7659098 Method of treating waste from alcohol production  
A method of treating a plurality of byproducts generated in the process of producing alcohol using corn as a raw material, and making effective use of them, particularly as feed compositions. The...
7582322 Method for producing granulated bean paste, or “miso”  
Granulated bean paste or “miso” is made by partially drying uncooked bean paste by vacuum freeze drying, thoroughly mixing and then storing the semi-dried bean paste in an isothermal chamber at a s...
7323200 Calcium fortified, soy based, infant nutritional formulas  
Disclosed are calcium fortified, soy-based, infant nutritional formulas, including powder, liquid, or concentrate embodiments comprising per 100 kcal of formula (A) lipid, preferably up to about...
7300680 Soy protein products and methods for producing soy protein products  
A method for producing an enzymatically stabilized soy meal containing a naturally-occurring trypsin inhibitor to produce a soluble, pleasant-tasting soy product which comprises enzymatically...
7297354 Protein material  
A method of treating a proteinaceous material having a first concentration of β-conglycinin, the method including combining the proteinaceous material with an enzyme to form a reaction mixture, ...
7276646 Synthetic polynucleotide coding for human lactoferrin, vectors, cell and transgenic plants containing it  
A synthetic polynucleotide encoding human lactoferrin, modified with respect to the natural gene so as to maximize its expression in vegetals, on the basis of the preferential use of the codons is...
7205014 Production method of soymilk curd  
The present invention provides a method for producing a soymilk curd comprising steps of: adding a protein cross-linking enzyme into acid-treated soymilk adjusted at pH 5.4 to 6.4 by adding an acid...
7112229 Process for producing biodiesel fuel using triglyceride-rich oleagineous seed directly in a transesterification reaction in the presence of an alkaline alkoxide catalyst  
An integrated process is described for producing biodiesel from oleaginous seeds, preferably castor bean seeds. The inventive process includes a transesterification reaction where the seeds...
7108881 Method of preparation of high quality soy cultured products  
Soy-containing fermented products, especially soy-containing yogurts, beverage, as well as methods for producing such products, are provided. The soy-containing fermented products are prepared...
7090877 Cottony bean curds and method of manufacturing the cottony bean curd  
A method of manufacturing cottony bean curd having freezing-durability, comprising the steps of acting a coagulant on soymilk, in which ungelatinized starch has been formulated, at a temperature...
7084263 Process for isolating genistin from mixtures of soy isoflavones  
A process for enriching the relative concentration of genistin from a mixture of isoflavones is described. In accordance with one aspect of the invention, the process comprises providing a material...
7067163 Soy base and related method of manufacture  
A process for producing a stabilized soy beverage from dehulled-whole soybeans partially hydrolyzed with enzymes. The process generally includes: providing whole soybeans (100); activating...
7056543 Method of brewing soy sauce  
According to the present invention, there is reliably provided a soy sauce having desired ethanol and lactic acid concentrations and a mellow flavor. A method of brewing soy sauce which comprises...
7048955 Soybean phosphopeptide calcium and method for producing thereof  
The present invention relates to soybean phosphopeptide calcium and method for producing thereof, wherein the soybean phosphopeptide calcium is produced by calcium-binding reaction of soybean...
7033621 Isoflavone compositions produced from legumes  
Processes for the production of isoflavones are described wherein plant material from plants of the genus leguminosae are contacted with water, an enzyme which cleaves isoflavone glycosides to the...
6984409 Soy protein-containing imitation dairy compositions and methods of making  
This invention relates to use of soy protein to replace sodium caseinate or other dairy proteins in imitation dairy compositions. The invention relates to the imitation dairy compositions and...
6908634 Transglutaminase soy fish and meat products and analogs thereof  
This invention relates to a transglutaminase-coupled vegetable protein composition and a process for preparing said composition. Further, this invention relates to soy fish and meat products and...
6900240 Method of preparing and using compositions extracted from vegetable matter for the treatment of cancer  
A composition is prepared by extracting and isolating phytochemical fractions from plant matter for treatment of cancer and especially for breast, prostate, skin, colon, urinary and bladder cancer....
6896917 Process for preparation of protein-hydrolysate from soy flour  
A process for preparation of protein hydrolysate from soy flour. The process comprises the steps of hydrolyzing an aqueous slurry of defatted soy flour containing 6-30% solid content w/v using...
6875456 Protein hydrolysates  
The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at...
6852523 Strains of the Bacillus subtilis group for food fermentation  
The present invention pertains to novel strains of the Bacillus subtilis group capable of fermenting beans, which are essentially devoid of any iso-valeric acid production. The present invention...
6849282 Soy protein as an emulsifier for starch-based salad dressing  
Starch-based salad dressing compositions that utilize soy protein as an emulsifier and the making of such compositions. Soy protein replaces a substantial amount of or all of the egg yolk or whole...
6849281 Food product suitable for reducing low density lipoprotein cholesterol levels  
A food product suitable for reducing low density lipoprotein cholesterol levels comprising an amount of soy protein of at least 5 grams per average serving and at least 5 mg/kg statins is...
6811798 Method for manufacturing a soy protein product  
This invention relates to a soy protein product with a modified sugar profile. The soy protein product has desirable flavor and functional properties. The soy protein product has a high sucrose and...
6805887 Superoxide scavenger and beverage containing such  
The present invention provides a superoxide scavenger comprising a desirable material which is different from any conventional unstable superoxide dismutase and is available at a low cost, and the...
6770309 Method of processing soybean by use of an enzyme, processed soybean obtained by the same method, and food containing the processed soybean  
A method of processing soybean by use of an enzyme is provided. After the soybean is soaked in water, it is steamed. The steamed soybean is cooled, and then water and a pectinase produced by...
6756066 Bean curd containing lactic fermenting bacteria culture fluid and a method for preparing the same, and beverage containing the same  
The present invention relates to a method for preparing bean curd using lactic acid bacteria culture, and to a lactic acid beverage, and to a method for preparing the same. Specifically, the...
6730335 Process for producing light-colored seasoning liquid  
The present invention is drawn to a method for preparing a light-colored seasoning liquid, characterized by comprising koji-making by the employment of a raw material mixture containing soybeans or...
6706492 Multiply transformed koji mold and a method of manufacturing a flavor enhancer using the same  
The present invention provides a koji mold having increased protease activity and peptidase activity relative to a parent strain, a method of breeding the koji mold, and a method of manufacturing a...
6699517 Method for preparing food products by fermenting soy milk with streptococcus thermophilus  
The invention provides a method for obtaining food products with reduced post-fermentation acidification, by fermenting mixtures of soy milk and either grain meal or almond milk with Streptococcus...
6669971 Barley and yam Natto  
The present invention provides Natto manufactured by mixing steamed soybean, cooked barley and yam, inoculating Bacillus subtilis Natto to the mixture, and fermenting the mixture, which is almost...
6641852 Method of producing vegetarian lactic acid and non-alcoholic beverages with koji-saccharified high-sugar syrup  
This invention relates to a method for producing a vegetarian lactic acid beverage similar to yogurt (Drinking yogurt). The method comprises producing koji; producing koji-saccharified high-sugar...
6599543 Process for preparing fermented soybean milk  
Disclosed is a process for preparing a fermented soybean milk comprising the steps of: inoculating a lactic acid bacterium of the genus Bifidobacterium, Lactobacillus bulgaricus and one strain...
6582739 Processes for producing functional okara milks and functional tofus  
According to the present invention, soybean curd lees are effectively utilized, which are discharged in large quantity in the process-to produce soybean-related food products such as soybean curd...
6569476 Production of hydrolysate seasoning  
A process for producing a hydrolysate seasoning by hydrolyzing a protein containing material with enzymes that have proteolytic activity and fiber hydrolyzing activity. The hydrolysate may be used...
6544566 Composition containing plant sterol, soy protein and isoflavone for reducing LDL cholesterol  
A composition is provided comprising a plant sterol and a soy protein material and/or and isoflavone selected from genistein, daidzein, glycitein, biochanin A, formononetin, and their naturally...
6537597 Process for producing soybean protein hydrolysate  
An object of the present invention is to provide a process for producing a sterilized enzymatic decomposition soybean protein with facilitating separation of a precipitate after decomposition of...
6495187 Method for the use of isolated soy protein in the production of fresh, unripened cheese analogs and cheese analogs  
The present invention relates, in general, to fresh, unripened cheese analog and a method for making a fresh, unripened cheese analog by incorporating isolated soy protein. The invention also...
6479083 Process for making partially digested soy protein-containing dressing  
A process for incorporating soy proteins in emulsions of edible oils is provided. Such emulsions include, but are not limited to, pourable and spoonable salad dressings. The process comprises...
6455095 Thermogenic, appetite suppressing, gas suppressing, complete legume protein formulae; thermobean™  
A dietary supplement for legume protein containing galactosidase, methionine, medium chain fatty acids or their derivatives, and optionally thermogenic additives, antioxidants, vitamins and spices....
Matches 1 - 50 out of 335 1 2 3 4 5 6 7 >