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7169431 |
Low fat peanut butter-like product made with tapioca syrup
A water-based, low fat, low calorie peanut butter-like product is provided having a superior texture and mouth-feel that is shelf stable at room temperatures is disclosed. The peanut butter-like...
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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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7147886 |
Production method for processed soybean food products and apparatus for thermal deaeration of soybean slurry
The aim is to effectively remove the unpleasant raw odor that is characteristic of soybeans and provide a high quality processed soybean food product. In a production method for processed soybean...
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7147882 |
Process for preparing hypoallergenic and reduced fat foods
Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with...
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7141261 |
Production of pectin from soybeans
A novel process for extracting pectin from waste hull/hypocotyl streams during soybean processing is shown. Chemical extracting agents in addition to or in conjunction with heat and agitation are...
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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...
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7105196 |
Soybean cereal and method for making same from soybean flakes
The invention relates to a soybean cereal having excellent nutritional, taste and texture properties; and method of making said soybean cereal from full fat, enzyme active soybean flakes made from...
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7097871 |
Deflavored vegetable powders, methods of making them, and systems for vegetable milling
The present invention relates to vegetable powders and methods of making them. The methods can include one or more inventive methods of dehulling, steaming, and/or milling and air classifying 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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7090887 |
Oilseed processing
Crushed and de-fatted oilseed is extracted with water at neutral, mildly basic or mildly acidic pH; and is filtered. The filter media allows passage of small fragments of solid cell meat into the...
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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...
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7087262 |
Process for manufacturing dehydrated precooked flaked pinto beans
A process for manufacturing dehydrated precooked flaked pinto beans begins with cleaning a quantity of beans. The cleaned beans are then pressure cooked. Following cooking, the beans are deposited...
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7083819 |
Process for manufacturing a soy protein concentrate having high isoflavone content
A method for manufacturing a soy protein concentrate having a low non-digestible oligosaccharide and high isoflavone content. The soy protein may have high saponin content. The method includes the...
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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...
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7081257 |
Gelling vegetable protein
A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming...
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7074449 |
Method for treating and processing lupine seeds containing alkaloid, oil and protein
A method of treating and processing alkaloid, oil and protein-containing lupine seeds for the extraction of products from the lupine seeds by means of targeted fractionation is described, whereby...
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7074444 |
Method for producing a dehydrated whole food product
A method of preparing a reconstitutable, dehydrated whole bean product is shown. The method calls for utilizing a combination convection/microwave heating chamber to dry cooked whole beans in such...
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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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7045163 |
Method of deflavoring soy-derived materials
Soy derived materials such as soy milk, soy flour, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials to about 9...
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7045164 |
Soybean processing
Methods are provided for forming soy germ concentrate in a soybean processing operation that produces soy bean oil and soybean meal.
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7029716 |
Method and system for producing a dehydrated whole food product
A method for producing a reconstitutable dehydrated food product, an apparatus for producing such a product, and a product produced thereby are described. The method calls for using a stationary...
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7029719 |
Mayonnaise-like food and method of manufacturing the same
A mayonnaise-like food, being an edible emulsified matter prepared by mixing and emulsifying soybean milk or bean curd, vinegar, seasoning, spice, emulsifier, and vegetable oil, in which the...
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7022369 |
Method of preparing nutritional legume product
A nutritional convenient food product which enhances and defeats endogenous anti-nutritive factors in a whole food or base product by processing the whole food product by initially cleaning and...
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7022370 |
Method for preparing improved soybean products
A method is provided for producing an improved soybean product for use in food applications. The process enables the efficient denaturation of undesirable soy enzymes and removal of...
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7022355 |
Composition and process for the production of a vegetable protein composition containing an alkaline earth metal salt
This invention is directed to an alkaline earth metal fortified vegetable protein composition dispersed in an aqueous medium, comprising an aqueous slurry of a vegetable protein material and a...
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7018669 |
Green soybeans whose color is prevented from discoloring
A green soybean having a deep green color, prevented from discoloring, and being adaptable for chilled distribution is provided as a cooked and frozen product. The green soybean is hard to discolor...
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7005156 |
Process for producing tofu
There is provided a process for producing tofu wherein a delayed action coagulant is dispersed in heated soybean milk in a static inline mixer provided with a narrowed part and then a thickening...
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6994877 |
Calcium fortified beverages
Calcium fortified protein-containing beverages and processes for making them are disclosed. Such beverages are stable, contain high levels of soluble calcium and are hedonically acceptable. Unlike...
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6991821 |
Method for producing packed tofu
A method of producing packed tofu that is easily released from the container, in which an aqueous ethanol solution or an aqueous solution of a magnesium salt and/or a calcium salt is previously...
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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...
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6936296 |
Ice cream and other foods made from soybean fine powder
The present invention relates to an ice cream and other foods made from soybean fine powder, and producing method thereof, and it is in the purpose offering the ice cream and other foods made from...
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6924381 |
Modified physical refining of soybean oil
A solvent extraction free, process for producing refined soybean oil that is high in calcium and/or magnesium is described in which mechanically extracted crude soybean oil is subjected to a...
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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....
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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...
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6884454 |
Appetite suppressing diet bar
A method to decrease feed intake in humans by ingesting a diet bar comprising of whole soybean and medium chain triglycerides and/or medium chain fatty acids, said bar containing an adequate level...
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6878394 |
Egg replacer concentrate and liquid egg replacer
An egg replacer concentrate is provided that has a low cholesterol content. It includes 40-85% protein, 10-50% vegetable oil and 0.5-15% carbohydrate. The cholesterol content is less than 0.5%. The...
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6878393 |
Soybean processed food
A delicious, multifunctional soybean food, which has no unpleasant odor specific for a soybean and a less astringent taste. A soybean which completely lacks lipoxygenase and lacks group A acetyl...
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6866880 |
Cereal grit food product having enhanced shelflife and high protein content
The present invention provides a cereal based protein rich product having good texture and taste and having an enhanced shelf life; the present invention also provides a process for the production...
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6849288 |
Soybean meal with a reduced fat and soluble sugar content, and methods of making and using the same
High protein, low soluble-sugar, oil containing soybean meal suitable for use as a partial or full replacement of fish meal and other protein and energy sources in the manufacture of fish and land...
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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...
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6846506 |
Food product
The present invention includes a food ingredient comprising soy grits and gluten. The food ingredient is effective to make a food product having a structure substantially the same as a...
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6833152 |
Soybean jam
The present invention provides a soybean jam that can increase the opportunities for consuming soybean, which is known as a health food, particularly in a Western style diet with few chances to eat...
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6830773 |
Protein supplemented processed meat composition
Processed meat products, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis)...
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6818246 |
Soy protein concentrate having high isoflavone content and process for its manufacture
A method for manufacturing a soy protein concentrate having a low non-digestible oligosaccharide and high isoflavone content. The soy protein may have high saponin content. The method includes the...
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6815000 |
Jerky product and method of producing the same
A jerky product resembling real meat jerky and methods of forming the same are provided. Generally, methods of forming jerky include providing an extruded dry material including a non-meat protein...
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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...
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6805892 |
Production of liquid foods without off-flavors
In a production of liquid food product from protein containing solid food, some enzymes may produce undesirable off-flavor volatiles. Grinding solid food in a liquid under pressure achieves...
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6803068 |
Highly soluble, high molecular weight soy protein
A soy protein with a high molecular weight. The high molecular weight soy protein has desirable flavor and functional properties, such as high water solubility and emulsification and low...
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6800320 |
Creamy ice cream products containing soy-milk and potato as the main components and process for producing the same
Ice creams having a creamy texture without any soybean odor like ice cream are provided by using soybean, without any use of dairy products or chemical auxiliaries, so the ice creams can be...
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6797288 |
Gelling vegetable protein
A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming...
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