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4303692 |
Infant milk formula
Synthetic infant formulas which are essentially free of taurine are improved for nourishing infants by adding taurine to the formula. In addition to taurine, there may also be added cholesterol...
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4273796 |
Preparation of dehydrated sugar treated beans
The present invention relates to a method for preparing precooked, dehydrated legumes which exhibit both minimal splitting or butterflying upon post cooking dehydration and minimal hardspotting...
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4259357 |
Stabilized milkproteins-containing compositions
A process for stabilizing an aqueous composition, which contains insoluble components mainly consisting of insoluble protein, insoluble carbohydrates and fats, which tend either to precipitate or...
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4238567 |
Process for producing food proteins from Trichoderma Album
The process consists of cultivating, at a temperature below 28° C., the fungus Trichoderma Album in liquid nutrient media, the pH of said media being kept at a value comprised between about 3.7...
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4233322 |
Manufacturing of instant products from legumes
Process for the manufacture of quick-dissolving powder products from pulse vegetables wherein the dry legumes are firstly so finely milled under dry conditions that even the shells (Exosperm) are...
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4221707 |
Treatment for commercial vegetable protein products
A treatment is disclosed for reducing the residual characteristic natural flavor present in commercial soy vegetable protein products as well as in mature soybean seeds. The mechanism by which this...
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4209545 |
Instantized blend of caseinate and soya protein
An instantized blend of caseinate and soya protein is prepared by a method wherein soya protein is pre-instantized by blending with a surfactant such as lecithin, by an incremental process in which...
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4209541 |
Production of bland, functional, defatted soy flour
The production of bland, functional, defatted soy flour in which hulled soybeans are heat treated by wet and dry heat to inactivate the enzymes, are dehulled and cracked, are thereafter defatted...
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4208443 |
Process for retarding mold in grain
A method is provided for reducing spoilage of high moisture grain resulting from mold growth. The high moisture grain is treated on all surfaces with ethyl alcohol or an ethyl alcohol solution...
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4208433 |
Method for the adsorption of solids by whole seeds
A method for sorption of solids by the tissues of whole seeds to enhance the available nutritional value of the whole seeds, to provide nutritional requirements for a ruminant feed, to provide new...
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4194018 |
Method of producing an aqueous soya suspension
An aqueous soya suspension is prepared by grinding soya beans in the presence of water at a temperature of from 90° to 100° C. to form a dispersion of particles of which the majority have...
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4186218 |
Process for preparing improved soy protein materials
A process particularly designed to further improve soy protein previously denatured by superheating treatment and/or alcohol extraction comprises ejecting an aqueous slurry of the denatured soy...
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4186213 |
Method of feeding cattle for maximized protein utilization
The utilization of protein by cattle is maximized by feeding rumen-protected protein having a negative Urea Fermentation Potential (UFP) together with other unprotected protein-providing feed...
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4182779 |
Egg yolk extender
The present invention relates to a composition which can be used to extend egg yolks up to about a 75% replacement on a per weight basis of the yolk replaced depending on the area of use of the...
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4181747 |
Processed vegetable seed fiber for food products
A processed vegetable seed fiber, particularly corn and soybean fiber, for use in food products is disclosed. Processing is accomplished by heating an aqueous slurry of the crude vegetable seed...
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4164589 |
Meat pumping process
A meat pumping process employing a readily dispersible, soy protein isolate which is non-gellable upon heating and which has a polar lipid material on the surface thereof.
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4159351 |
Process for preparing mixed bean salads
Mixed bean salad is prepared by a process wherein different varieties of beans are independently rendered quick-cooking and then independently precooked for a period of time sufficient to remove...
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4150162 |
Fish feeding product and method of making the same
The present invention relates to a fish feeding block and method of making the block. The fish feeding block is comprised of a supporting block formed of a solidified mixture of plaster of Paris...
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4147811 |
Method of, and apparatus for, manufacturing coarse-grained bean curd
The disclosure is directed to the manufacture of bean curd having a coarse structure. Soybean milk is coagulated and a mass of coagulated soybean milk is broken into smaller lumps. These lumps are...
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4144358 |
Preparation of a cheese food
A cheese-like food containing the total ingredients of soybeans is produced by forming a mixture of natural cheese and crushed whole soybeans which have been heated to denature protein and to...
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4143169 |
Dry mink feed
A method of producing a dry, extruded feed for carnivorous animals containing a large amount of proteinaceous materials, a minor amount of farinaceous materials and up to about 24% fat by weight is...
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4140811 |
Method for manufacturing rough textured soya bean curd
A method for manufacturing rough textured soya bean curd of long shelf life from conventional soya bean juice comprises the steps of heat-sterilizing the soya bean juice, adding a coagulant to the...
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4140803 |
Snack foods from legume-base flours
Snack food products in the form of puffed or expanded chips, are prepared from non-oilseed legume-base flours, which are difficult to process due to stickiness at usual dough solids contents, by...
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4139641 |
Furan and thiophene derivatives as preservatives and silage conditioners
Agents for preserving and ensiling animal feedstuffs and which contain one or several furan or thiophene derivatives, and the use thereof. These furan or thiophene derivatives have the general...
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4137339 |
Method of preparing processed food material from soybean
A method of preparing a processed food material from soybean comprising soaking whole grains of soybean in water, heating the grains at 80 - 200° C with superheated steam for less than a minute to...
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4132808 |
Method of feeding young animals
Young animals, ruminant or otherwise, which employ monogastric digestion, e.g. calves, are fed a milk substitute prepared with soybean protein which has been heated in presence of a lower alcohol...
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4124727 |
Nutritionally balanced protein snack food prepared from legume seeds
Novel food products are prepared from legume seeds by (a) treating the seeds to render them quick-cooking, (b) cooking the seeds and mashing them, (c) combining the cooked and mashed seeds with...
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4119734 |
High protein rice mixture
A protein-enriched rice food product of substantially uniform density in the dry state composed of particulate soy protein and rice grains wherein the particulate soy protein particles have a...
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4119740 |
Cocoa extender
Cocoa is extended by adding thereto a cocoa extender prepared by roasting peanut grit, almond shells or soybean flakes at a temperature of from about 275° F to about 475° F for from about 20 to...
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4117174 |
Method for producing tofu-like food
A method of producing tofu-like food consisting of preparing a 1/9 - 1/4 by weight water solution of crushed soybeans, heating said solution at a temperature of 60° C - 100° C, preparing a stable...
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4113892 |
Method of processing fermented soybeans and food products prepared therefrom
A method of processing fermented soybeans by freeze-drying the fermented soybeans in a vacuum and separating the dried soybeans into an outer layer portion and an inner layer portion, and a method...
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4108987 |
Cyclic hexapeptides
Synthetic novel cyclic hexapeptides having the structure: Cyclo[(N-alkylamino acid)-X-(N-alkylamino acid)'-X-(N-alkylamino acid)"-X] wherein (N-alkylamino acid), (N-alkylamino acid)' and...
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4105803 |
Soybean-cheese whey food product
A soybean-cheese whey curd-type food product is made by coagulation of a soybean and cheese whey protein mixture with selected precipitants. Preferred precipitants include glucono-delta-lactone...
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4096283 |
Method of compacting freeze-dried particulate foods
Method of compacting freeze-dried particulate foods comprising partially freeze-vacuum-dehydrating a food in particulate form to an average moisture content of about 10-35 percent, irradiating the...
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4088790 |
Reducing reconstitution time of dehydrated vegetables with phytate
Dried vegetable materials can be rendered quick cooking if the vegetable is reconstituted in the presence of phytate ions. The phytate can be applied for example as a sodium salt of phytic acid to...
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4088795 |
Low carbohydrate oilseed lipid-protein comestible
An oilseed lipid-protein product adapted for food use is prepared by aqueous extraction of fat containing oilseed materials including the ground raw oilseed or full-fat oilseed flour or flake at a...
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4084016 |
Preparation of legume chips
Legume chips for use as a snack food are prepared by first mixing an acidified legume powder with regular legume powder. Water is added to the mixture to form a paste, which is extruded into thin...
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4079155 |
Method of treating soybeans and product thereof
A bland, nutritive, water-retentive soybean flour, concentrate, or other food product is produced by a process involving heating soybean material under superatmospheric pressure and in contact with...
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4075361 |
Process for preparing stable full fat oilseed extract
A full fat, stable food material derived from oilseeds is prepared by comminuting oilseeds in the presence of a hot alkaline extraction solution, and then allowing the comminuted seeds to soak in...
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4072671 |
Method for extracting phenols and oligosaccharides from vegetable tissues
A method for stripping phenols and fermentable oligosaccharides from vegetable materials is disclosed, which consists in using a mixed solvent composed of a polar organic solvent formed by an...
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4064277 |
Method for processing soybeans
Soybean milk, isolated soybean protein, concentrated soybean protein or the like soybean protein free from throat-catching sensation can be obtained when whole soybeans are processed by water...
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4057656 |
High-protein quick cooking meat-like food made from plant protein materials
A method is disclosed for preparing quick-cooking food products which are palatable, bland, light colored, meat-like in texture, chewable chunks when hydrated. Plant protein material such as,...
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4049840 |
Process for preparing an expanded soy product
Soy products having a reduced soy flavor are produced by blending, heating and puffing a mixture of a soy product, semolina, water and a sulfur compound.
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4044157 |
Process for preparing expanded soybean granules
A protein food product having an expanded, elongated cellular structure similar to meat is prepared by forming a dough of about 15-45% water and undenatured oil seed flour of less than 3% fat. The...
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4041187 |
Soybean beverage and process
A process for preparing a bland, stable, aqueous dispersion of soybeans comprising: I. providing enzyme active soybean cotyledons, either intact or subdivided, while maintaining the moisture...
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4035194 |
Process of treating soybeans to produce soybean extract, soybean oil, and soybean meal therefrom
A method of obtaining a plurality of products from soybeans comprising the steps of adding a quantity of water to soybeans in a predetermined ratio to provide a water-soybean mixture and soaking...
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4022919 |
Removal of bitter flavor from pea flour
A method of removing bitter flavor and pea flavor from a pea flour for addition to food systems comprising the steps of contacting the flour with steam for a time duration sufficient to debitter...
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4004037 |
Peanut butter manufacture
Peanut butter is prepared that has an improved flavor and an increased shelf life. The peanuts are ground in the presence of solid carbon dioxide to reduce oxidation of the peanut oil during...
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3988511 |
Preparation of water dispersible protein products
Proteins such as seed meal proteins, casein and caseinates are converted to readily water dispersible end products by providing a dry substrate which is the protein or a carbohydrate sweetening...
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3988480 |
Acetic acid-protein compositions with decreased rumen digentibility
A proteinaceous feedstuff for ruminants comprising the reaction product of a protein containing meal and from 2 to about 8 percent, based on the weight of the meal, of acetic acid, the meal thereby...
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