Matches 151 - 200 out of 592 < 1 2 3 4 5 6 7 8 9 10 11 12 >
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6458409 Method for producing an easily digestible protein concentrate, a protein-rich food item and its use  
The dietetic food concentrate is a pourable powder containing soy protein, honey and at least 50% by weight of albumin so that it is easily digestible. It is made by mixing ⅓ to 6 percent by...
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....
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...
6426112 Soy products having improved odor and flavor and methods related thereto  
The present invention provides improved soy protein products, soy plants and seeds, and methods to produce the soy protein products.
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...
6423364 Functional food ingredient  
A novel functional food ingredient is provided. The functional food ingredient contains an unrefined plant protein material. The unrefined plant protein material of the functional food ingredient...
6419976 Bean-nut popping beans  
Novel snack foods, foodstuffs, and methods of producing the same from popping beans are claimed.
6416809 Bean vegetables and cultivation thereof using highly electrolyzed water  
Shown are clean bean vegetables and a method for cultivating clean, bean vegetables without using agricultural chemicals. Provision of highly electrolyzed water allows soybean sprouts to be grown...
6413557 Soy-containing nutrition supplement and process  
A soy-containing nutritional supplement is disclosed which contains high amounts of soy protein, phytonutrients, and soluble and insoluble types of fiber.
6410064 Method of processing soybean by use of a pectinase, processed soybean obtained, 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...
6403143 Flowable dry nutritive mixture and process for its manufacture  
The present invention relates to dry, flowable nutritive supplement mixtures and to processes for their manufacture. The mixtures of the invention provide liquid nutritive supplements, containing,...
6399135 Use of soy isolated protein for making fresh cheese  
The present invention relates, in general, to a process for the production of fresh cheese. The present invention further relates to a fresh cheese.
6391374 Soy-based food products and methods  
Soy-based, flaked food products are provided. In one form, the food product includes defatted soy flakes, an exogenous source of protein and isolated starch. The product may further include a...
6383531 Soy extended cheese  
The present invention relates, in general, to a process for the production of fresh soy cheese. The present invention further relates to a fresh soy cheese.
6369200 Soy isoflavone concentrate process and product  
A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids,...
6365206 Paste-form natto and a process for producing the same  
Paste-form natto which has a comfortable feeling on the tongue and has little or none of the undesired properties of viscous thread, odor and bitterness of ordinary natto, and a method of producing...
6355295 Soy functional food ingredient  
A novel soy functional food ingredient is provided. The functional food ingredient contains a soy material which contains less than 65% soy protein on a moisture free basis. In one embodiment, the...
6355291 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...
6342256 Tofu products excellent in freeze resistance and process for producing the same  
A process for industrially producing tofu products which are excellent in taste and freeze resistance. This process involves concentrating soybean milk extracted from uncooked soybean slurry or...
6335044 Method for treating and processing lupine seeds containing alkaloid, oil and protein  
A method treating and processing alkaloid-, oil- and protein-containing lupine seeds for the production of lupine seed products by selective fractioning. The invention involves the steps of...
6335043 Method for extracting soybean proteins using an enzyme  
A process is described for extracting soybean proteins. The process includes the steps of: preparing a fat-free soybean meal which comprises water soluble and water insoluble proteins; separating...
6331324 Soybean curd puree, and process and apparatus for preparing the same  
A soybean curd puree which can be applied to various foods and are useful for expansion of applications of soybean milk, and a process and apparatus for preparing the same, and the apparatus...
6316042 Cooked rice for low temperature distribution  
The invention relates to boiled rice foods containing soybean polysaccharides and trehalose. The texture of the boiled rice foods does not deteriorate when returned to an edible state by...
6316037 Bean softening agent and process for producing processed beans  
A bean softening agent containing an alkali metal gluconate.
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...
6303178 Soybean protein hydrolysates, their production and use  
A polypeptide composition obtained by independently hydrolyzing 7S component (β-conglycinin) and 11S component (glycinin) of soybean protein is shown. The polypeptide composition contains...
6303177 Soy containing breakfast cereal  
The present invention provides a breakfast cereal for human consumption that contains at least one cereal grain and a soy material selected from soy flour, soy grits, soy flakes, a comminuted whole...
6299927 Seasoning, texture improver and drip inhibitor  
A seasoning selected from the group consisting of soy sauce, miso (fermented salty soybean paste), mirin (sweet sake) sauce and sweetener, characterized in that it is alkaline. The present...
6291009 Method of producing a 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 shown. The dough has a soy-component, a pre-gelatinized starch component, a liquid component, and...
6284304 Process for producing tofu  
The soybean milk containing a coagulant is primarily heated, packed into a molding container, and secondarily heated to complete coagulation. And, (1) the coagulated product (silken tofu) is...
6274189 Reduced-flatulence, legume-based snack foods  
A reduced-flatulence, legume-based snack food including legumes, additional grain-based ingredients, an aqueous solvent, and processing aids. The legumes have greater than 45 percent by weight of...
6268011 Composition and its use as a food supplement or for lowering lipids in serum  
A composition on basis of soybean ingredients contains (a) isolated soy protein, (b) soybean fibres, and optionally an additional protein source, a carbohydrate source, a fat source, flavouring...
6254900 Method for the manufacture of cheese, quark and yogurt products from soybeans  
A process for producing cheese, curd or yogurt products from soya beans involving the steps: (a) preparation of soya milk from soya beans; (b) addition of vegetable sugar to the soya milk in the...
6254901 Methods for producing fermented food from soymilk refuse  
This invention relates to a method for producing fermented food from soymilk refuse characterized in that a wet or dry soymilk refuse is sterilized or disinfected, inoculated with a microorganism...
6238725 Process for removing flatulence-causing oligosaccharides in legumes  
The present invention is directed to a method of preparing a legume in which the flatulence-causing oligosaccharides are removed. It is also directed to a process for reducing the flatulence of a...
6235337 Soybean milk, soybean milk pack and process for producing the same and process for manufacturing tofu by using the same  
A process for producing a soybean milk and soybean milk pack includes cooking ground soybeans with the use of superheated steam containing no or little oxygen, thus extracting soybean proteins to...
6228408 Antifungal complexes and method of making  
A complex comprising natamycin complexed to one or more proteins. Processes for producing the same. Compositions containing the same. Use of the complexes as a preventative antifungi treatment for...
6200619 Preserving agent and preserving method  
A preserving agent for foods and drinks which contains water-soluble hemicellulose as an effective component, a preserving agent containing (A) water-soluble hemicellulose and (B) one or more...
6190709 Flavor enhancer  
A flavor enhancer which is low in monosodium glutamate, which is substantially free of 5'-IMP and 5'-GMP and which enhances both meat, vegetable and diary flavors. The use of the flavor enhancer in...
6187367 Low viscosity meat emulsion and process for producing a protein composition useful to form a low viscosity meat emulsion  
A low viscosity, high gel strength protein-starch composition is provided. The protein-starch composition contains a denatured protein material and a starch material which are complexed together...
6183797 Method for producing reduced water activity legumes  
The present invention relates to a method for producing a reduced water activity legume, with the legume produced according to the present method having a hydration level ranging between about 20%...
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...
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...
6146668 Preparation of isoflavones 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...
6143351 Continuous production of gelatinous products  
A continuous production of gelatinous products by coagulation of such material as soymilk is described. There is significant variation of quality of product dependent on the human factors. Soymilk...
6139899 Soybean milk  
Soybean milk contains malonylisoflavone glycosides in a ratio of 70% or higher to the total isoflavone compounds in the soybean milk.
6132795 Vegetable protein composition containing an isoflavone depleted vegetable protein material with an isoflavone containing material  
The present invention is a vegetable protein composition. The vegetable protein composition contains an isoflavone depleted vegetable protein material and an isoflavone containing material which is...
6126973 Soybean protein hydrolysate, process for producing the same, and meat products and drinks using the same  
The present invention provides a soy protein hydrolysate with a low content of β-conglycinin and a process for producing the same. The soy protein hydrolysate with a low content of β-conglycinin...
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...
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...
Matches 151 - 200 out of 592 < 1 2 3 4 5 6 7 8 9 10 11 12 >