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6797309 |
Soy protein product and process for its manufacture
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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6787177 |
Production of pectin from soybeans
A novel process for extracting pectin from waste hull/hypocotyl streams during soybean processing is described. Chemical extracting agents in addition to or in conjunction with heat and agitation...
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6787178 |
Health drink and method for production thereof
A health drink is disclosed which is composed of (A) 3-15% by mass of soymilk calculated as a solid content, (B) 0.2-8% by mass of egg white calculated as a solid content, (C) 0.1-5% by mass of a...
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6777017 |
Protein supplemented cooked dough product
A protein supplemented food product formed from a premix which includes modified oilseed material is described. The premix can be utilized in a variety of nutritional applications, including the...
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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...
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6733816 |
Healthy drink made from azuki beans and its production method
The object of the present invention is to provide a new healthy drink effectively utilizing azuki bean which is rich in mineral components and polyphenol components, and its production method....
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6733817 |
Process for producing frozen yuba
The present invention provides a method for producing a frozen “yuba” which exhibits, after being thawed, a smooth and soft mouthfeel and a satisfactory taste equivalent to those of a fresh...
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6733815 |
Food ingredient containing wheat gluten, soy grits and soy flour
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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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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6716469 |
Protein supplemented frozen dessert compositions
Frozen dessert 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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6706295 |
Compositions comprising arabinogalactan and a defined protein component
The present disclosure relates to compositions comprising arabinogalactan and a component selected from dairy protein, soy protein, and mixtures thereof. The compositions are useful for stabilizing...
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6703063 |
Sweet jellied paste, method of manufacturing the same, and cake using the same
A sweet jellied paste which is produced without sugar, using materials which have medicinal properties. Dried fruits 1 are immersed in water to thereby obtain restored fruits and immersion water ...
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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...
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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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6641855 |
Noodles containing tofu puree
The purpose is to provide noodles having excellent texture and good taste that contain tofu puree having specific physicochemical properties, and relates to noodles containing tofu puree having the...
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6635290 |
Shelf stable kit for making chili
A process for preserving foodstuff by acidifying it with a phosphoric acid water solution. The foodstuff is immersed in the phosphoric acid solution with appropriate time pressure and temperature...
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6635301 |
Method and apparatus for the manufacture of meat
A method of manufacturing a texturised proteinaceous meat analogue product, including: subjecting, in a food extruder a mixture containing: about 40 to 95% by weight edible proteinaceous materials...
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6630195 |
Process for producing oilseed protein products
A method for preparing the high protein product from oilseed-based material is described. The high protein product provided by the process can be utilized in a wide variety of applications,...
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6613366 |
Enzyme-rich sprouted food products with limited pH drop and methods of making same
A class of food products whose nutrients have not been damaged by heat during the preparation process. These products are prepared with methods to limit souring thus permitting these food products...
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6605310 |
Calorically dense liquid oral supplement
The present invention provides a liquid oral supplement and a method for using the same. The supplement provides at least 2.25 calories per ml and provides at least 15% by caloric content of protein.
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6602534 |
Process for enhancing the starch gelation in legumes
The present invention is directed to a method of preparing a legume resulting in reduced flatulence when ingested and the product thus prepared. It is also directed to a process for reducing the...
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6602539 |
Cooked bean product having reduced solids content and improved viscosity
The present invention provides compositions which have reduced amounts of solids for preparing cooked leguminous food products. During preparation of the food products, the compositions have a hot...
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6599556 |
Protein supplemented confectionery compositions
Confectionery 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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6589584 |
Food ingredient
The present invention includes a food ingredient that comprises soy flour and gluten wherein the ratio of gluten to soy flour in the additive is greater than a natural ratio of gluten to flour in...
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6589589 |
Method of processing soy flour
A method of processing a soybean material including feeding the soybean material into a reactor. The soybean material is stirred with a paddle in the reactor so that the soybean material forms a...
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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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6579561 |
Aglucone isoflavone enriched vegetable flour and vegetable grit and process for making the same from a vegetable material containing isoflavone
The present invention provides a process for producing an aglucone isoflavone enriched vegetable flour or grit from a vegetable material containing isoflavone glucosides. A vegetable material...
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6579560 |
Soybean processed food and method of producing the same
A soybean processed food having crisp feelings of eating and good tasting is provided. The soybean processed food is produced by kneading a mixture of a soybean-derived material and a condiment in...
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6569473 |
Process for production of water-soluble vegetable fibers, biodegradable film, paste, chewing gum and low calorie food products
There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by...
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6565912 |
Production of isoflavone enriched fractions from soy protein extracts
The temperature sensitive differential of solubilities of various isoflavone fractions is used to initially separate the fractions, preferably by heating an aqueous soy molasses or soy whey feed...
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6565911 |
Method of producing frozen blanched green agricultural product
A method of producing a frozen green agricultural product includes the step of blanching the green agricultural product. The blanching step includes the steps of, changing color of the green...
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6541058 |
Process for producing wet okara
Wet okara is produced by finely dividing wet okara, feeding it into a scraper type heat exchanger, heating at a temperature of not lower than 120° C., cooling the heated product and filling and...
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6541051 |
Preparation of metal complexes of amino acids obtained by hydrolysis of soy protein
Trace element/amino acid complexes are prepared from a processable blend of soy isolate and soy concentrate with the amount of soy concentrate not exceeding 50% by weight of the blend.
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6541062 |
Water-soluble soybean extracts
This invention relates to a water-soluble soybean-based extract including one or more isoflavone glycosides. Also described is a method of preparing such a water-soluble soybean-based extract.
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RE38047 |
Hemicellulase supplement to improve the energy efficiency of hemicellulose-containing animal feed
Soil microorganisms are obtained that produce a hemicellulase which is particularly useful in increasing the available energy content of hemicellulosic foodstuffs. These microorganisms can be...
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6537604 |
Liquid byproduct from agricultural processing and fibrous portion from milling feed
An animal feed comprising a mixture of a liquid byproduct from agricultural processing and a fibrous portion from milling.
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6534102 |
Method of making high protein savory seasoning bits
Shaker delivered savory or sweet seasoning bits formed into various shapes and formats, made from a high protein stabilized crunchy matrix with savory or sweet flavoring and seasonings imbedded...
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6531176 |
Method and apparatus for producing tofu
A method for producing tofu is described which includes the step of detecting the concentration of a coagulant in soybean milk. The coagulant concentration is detected by a coagulant concentration...
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6517840 |
Production of a product enriched in isoflavone values from natural sources
A process for recovering isoflavone values from a biomass in which the isoflavone values are extracted from the biomass with a selective solvent for the isoflavone values, solid isoflavone values...
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6511690 |
Soybean oil process
A solvent extraction free, caustic refining free, process for producing refined soybean oil from soybeans is described in which soybeans, after cleaning, cracking and dehulling, are extruded...
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6509051 |
Process for removing residual solvent from solids
A process for removing residual amounts of a first solvent from a granular material. The process includes the selection of a second solvent which has an ambient pressure boiling point lower than...
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6506423 |
Method of manufacturing a ruminant feedstuff with reduced ruminal protein degradability
A feedstuff with reduced ruminal protein degradability is prepared by mixing a carbohydrase enzyme with a material suitable for livestock feed and steeping the mixture under suitable conditions for...
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6495181 |
Soak apparatus for leaching soluble constituents from insoluble materials
A soak or leaching tank installation which is intended to extract soluble constituents from insoluble materials, and more particularly, a horizontal flow soak tank for removing soluble components,...
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6491963 |
Compressed bean composite and method therefore
A method of compressing cracked and split beans into useable cakes is provided. This process makes use of beans which have been broken into smaller pieces and are a natural result of the harvest...
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6482457 |
Method for producing a reconstitutable dehydrated food product
A method for producing a reconstitutable dehydrated food product and an apparatus for producing such a product are described. The method calls for the use of a stationary vessel that is used as...
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6479089 |
Soy-based dough and products made from the dough
A cohesive machineable dough having a high soy content and products made from the dough are described. The dough contains a soy-component, a pre-gelatinized starch component, a liquid component,...
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6465037 |
Process for producing a novel soy functional food ingredient
Processes for producing a novel soy functional food ingredient are provided. A soy material containing less than 65% soy protein by weight on a moisture-free basis is hydrated. In one aspect of the...
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6465031 |
Process for reducing flatulence in legumes
The present invention is directed to a method of preparing a legume resulting in reduced flatulence when ingested and the product thus prepared. It is also directed to a process for reducing the...
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6461655 |
Method for packing soybean sprouts
A soybean sprout package comprising a bag having an open end portion, with multiple soybean sprouts clustered in the bag, the sprouts having elongated stems, the stems generally extending in the...
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6458406 |
Water-soluble bean-based extracts
This invention relates to a water-soluble bean-based extract including one or more isoflavone glycosides. Also included is a method of preparing such a water-soluble bean-based extract.
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