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7507430 |
Method for preparing a heated flavored beverage
An automated hot beverage dispensing machine and method for producing hot beverages is shown. The preferred apparatus includes a plurality of flavoring reservoirs connected through pumps and valves...
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7476408 |
Method of preparing soy milk compositions
Soy milk and beverage compositions together with methods for preparation, such compositions utilizing soy particulates of consistent micron dimension, either alone or in conjunction with high...
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7357955 |
Acid beverage composition utilizing an aqueous protein component
This invention is directed to an acid beverage composition having a pH of from 3.0 to 4.5 having (A) a hydrated protein stabilizing agent; (B) at least one flavoring material; and (C) a slurry of...
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7332192 |
Soy protein isolate
A soy protein isolate and method for preparing the same are shown. The novel soy protein isolate possesses excellent suspension stability and flavor. The process used to produce the soy protein...
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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...
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7264839 |
Protein beverage
A soybean protein beverage having an excellent taste and mouthfeel and high storage stability with preventing formation of a precipitate at a weak acidic region as well as its production process...
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7229659 |
Process for making stable protein based acid beverage
This invention is directed to a process for preparing a stable suspension of a protein material in an acidic beverage, having; blending
(A) a hydrated and homogenized protein material...
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7211286 |
Canola protein isolate functionality III
A canola protein isolate having a protein of at least about 90 wt % (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food...
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7153537 |
Acidic drinks containing tofu puree
The present invention provides acidic drinks that contain a tofu puree and have improved texture and flavor, namely acidic drinks that compound, as a raw material, a tofu puree having the following...
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7118776 |
Phytase-treated acid stable soy protein products
This invention is directed to an acidic beverage composition, comprising;
(A) a hydrated protein material having a combination of an inositol-6-phosphate content, an inositol-5-phosphate...
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7101585 |
Ultra high pressure homogenization process for making a stable protein based acid beverage
This invention is directed to a process for preparing a stable suspension of an acid beverage, wherein a hydrated protein stabilizing agent (A) and a flavoring material (B) are combined as a...
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7090885 |
Low isoflavones, high saponins soy protein product and process for producing the same
A soy protein material having a very low isoflavones content and a high saponins content is produced by a process that involves removal, by adsorption, of isoflavones from a soy protein material...
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7087258 |
Roasting of ground seeds for alimentary use
A process for producing roasted coffee or a surrogate thereof in powder form from seeds obtained from the fruits of coffee plants, or seeds of barley, rye, oats, and wheat, wherein a powder...
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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...
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6951662 |
Method for producing a biological substance, biological substance and the use thereof
The invention relates to a method for the production of a substance, more particularly, a substance that can be used as foodstuff or cosmetic. Said substance is obtained from a first substance that...
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6811804 |
Juice and soy protein beverage and uses thereof
The present invention relates generally to a thin texture, ready-to-drink, shelf-stable refreshing juice/soy beverage. Other aspects of this invention relate to methods of providing phytochemicals...
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6808736 |
Soy hydrolysate based nutritional formulations
Infant formulas and methods of providing nutrition to an infant are provided. The formula includes soy hydrolysate and other nutrients.
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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...
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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...
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6720020 |
Protein supplemented beverage compositions
Beverage compositions, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and...
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6663912 |
Soy milk compositions and methods of preparation
Soy milk and beverage compositions together with methods for preparation, such compositions utilizing soy particulates of consistent micron dimension, either alone or in conjunction with high...
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6641856 |
Beverage containing a kayu-like fermentation product
The present invention is based on a fermentation product produced by adding koji (rice or bean yeast) to boiled and/or steamed beans and allowing the mixture to ferment and mature. The fermentation...
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6599552 |
Grain based dairy beverage
A grain based dairy beverage composition and a process for making the beverage is described. The beverage includes the ingredients sugar, evaporated milk, rice flour, chocolate milk powder and...
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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...
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6548102 |
Reduced-fat soy compositions and preparative processes thereof
A process including: mixing a high-fat soybean liquid with at least one demulsifier; and separating the resulting cream component from the reduced-fat liquid component.
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6534109 |
Instant rice nectar
The present invention relates to an instant rice nectar which can be preserved for long time. The instant rice nectar of the invention is prepared by the process which comprises the steps of:...
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6500478 |
Corn coffee
The present invention is directed to a non-caffeine containing brewable coffee containing (a) white corn, (b) allspice pepper or cloves or mixture thereof and (c) cinnamon or vanilla or mixture...
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6485773 |
Semen taste-enhancement dietary supplement
The present invention is directed towards a powdered dietary supplement formulation consisting essentially of a combination of freeze-dried fruits, vegetables and spices, wherein the formulation is...
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6451359 |
Soy beverage and related method of manufacture
A process for producing a stabilized soy beverage from dehulled whole soybeans partially hydrolyzed with enzymes. The process includes: providing whole soybeans; hydrating the soybeans to activate...
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6440469 |
Plant protein for nutritional products and method of making same
The present invention relates generally to a method of producing plant proteins for use in nutritional products that have reduced levels of phytoestrogens, manganese or nucleotides. More...
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6426108 |
Process for preparing hydroxyketones
The present invention relates to a process for preparing 3-hydroxy-5-methyl-hexan-2-one, 2-hydroxy-5-methyl-hexan-3-one and mixtures thereof. These compounds have utility as flavoring and masking...
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6372782 |
Soy-based nutritional products
The present invention relates generally to a complete nutritional product that provides soy protein and enhanced levels of isoflavones. Preferably, the soy protein comprises at least 0.7 mg...
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6316043 |
Process for producing soy milk
A process for producing a soy milk which involves adding a solidifying agent to a soy milk employed as the starting material, homogenizing the mixture, directly heating instantaneously with steam...
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6277428 |
Beverage beans and methods for their manufacture and use
The invention provides a way for people to enjoy the ritual of selecting beans and grinding the beans to make them available for brewing. In one exemplary embodiment, a pelletized food product is...
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6265012 |
Reduction of lingering sweet aftertaste of sucralose
The invention is directed to the use of one or more tannic acid compounds to reduce the lingering sweet aftertaste of artificially-sweetened beverages, in particular sucralose-sweetened cola...
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6265001 |
Rice based beverage product and process for making the same
Disclosed is the beverage product made of rice and the method for making the same. The method comprises A method of producing a beverage, comprising the steps of roasting the polished and...
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6231909 |
Fat-homogenizer, beverage-frother, kitchen appliance to prepare coffee, tea, milk, egg, soy, and rice foodstuff
A microwave-oven, hand-operated kitchen appliance to prepare coffee, tea, soy, rice, and egg beverages, froths and desserts, methods for its use and products therefrom. The kitchen appliance...
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6171635 |
Coffee substitute
A coffee-type beverage base is prepared by light roast method under 200° C. and originated from grain and legume. This coffee substitute has a pleasant aroma, and can be used as a carrier of...
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6153247 |
Nut butter beverage
A non-dairy, nut-based beverage concentrate and a directly consumable product, and processes for producing same. At least two or more certain essential ingredients are mixed with and dispersed...
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6139899 |
Soybean milk
Soybean milk contains malonylisoflavone glycosides in a ratio of 70% or higher to the total isoflavone compounds in the soybean milk.
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6123976 |
Process for producing beverages from nut butter and the product therefrom
A non-dairy, nut-based beverage concentrate and a directly consumable product, and processes for producing same. At least two or more certain essential ingredients are mixed with and dispersed...
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6123974 |
Hydroxy-methyl-hexanones as flavoring agents
The present invention relates to new α-hydroxyketone compositions. In particular, there is provided 3-hydroxy-5-methyl-hexan-2-one, 2-hydroxy-5-methyl-hexan-3-one and mixtures thereof. These...
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6051260 |
Medical food composition of reduced allergenicity, especially adapted for improving gut mucosal integrity
Parboiled rice flour is used in lieu of other grain flour in medical foods to minimize antigenicity of the medical food product.
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6048561 |
Coffee puff snack and method of manufacturing the same
A coffee puff snack and a method of manufacturing the same, which, are provided, in which the snack does not lack characteristic coffee flavor that is uniformly spread over its surface and inside,...
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6042854 |
Gellan gum to improve physical stability of liquid nutritional products
Liquid, nutritionally complete formulas are disclosed with improved physical stability. The nutritionally complete formulas are pourable, yet are able to hold minerals, insoluble fiber and...
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6013771 |
Isoflavone rich protein isolate and process for producing
A process for providing an isoflavone rich protein isolate is provided, along with the isoflavone rich protein isolate produced thereby. A vegetable material containing protein and at least one...
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5994508 |
Isoflavone rich protein isolate and process for producing
A process for providing an isoflavone rich protein isolate is provided, along with the isoflavone rich protein isolate produced thereby. A vegetable material containing protein and at least one...
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5976606 |
Process for producing DHA-containing tofu or soybean milk drink, or dry powder thereof
The present invention provides a process for producing DHA (docosahexaenoic acid)-containing tofu or soybean milk drink, or a dry powder thereof which does not influence taste even if a...
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5972410 |
Roasted soybean hypocotyls and beverage material containing the same
The invention provides a beverage material having roasted soybean hypocotyls which are substantially free of soybean testae and at least one other member from the group of roasted soybean testae,...
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5945151 |
Process for producing soy milk and products thereof
Soy-milk, concentrated soy-milk, powdery soy-milk and frozen soy-milk produced by heating GO at 45 to 65° C. for an instant to 20 minutes and then separating okara are disclosed. Use of the...
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