Matches 201 - 250 out of 592 < 1 2 3 4 5 6 7 8 9 10 11 12 >
Match Document Document Title
6090433 Leguminous snack food and process of making the same  
A leguminous food product which generally retains the shape of the legume from which it was made is formed from a variety of legumes such as pinto beans, red beans, black beans, navy beans, kidney...
6090428 Spreadable protein compositions  
The present invention provides a spreadable nonfat protein composition comprising an edible nonfat solid, a sweetener in the range of about 40% to 80% percent of total weight of the composition and...
6090432 Health enhancing salad dressing  
A health enhancing salad dressing that incorporates food groups that have been shown to lower cholesterol in humans. The prime ingredients are soy protein (tofu), flax oil and vinegar. Herbs,...
6086935 Method for the reduction of microbial level in cereal and legume products  
A particulate food product is indirectly heated to at least about 170° after steam is directly injected onto the particulate food product to provide a moist environment and surface moisture on the...
6074686 Continuous production method of frozen bean curd  
An object of the present invention is to provide a continuous production method of bean curd, and an apparatus thereof, capable of utilizing heat of the soybean milk efficiently, dramatically...
6063409 Species cryptococcus nodaensis, a process for producing salt-resistant thermostable glutaminase by use of the same, and a process for producing glutamic acid-rich protein hydrolysates  
A microorganism belonging to the genus Cryptococcus having the ability to produce glutaminase excellent in salt resistance and thermostability. Further, this microorganism can be used to produce...
6054150 Method for producing seasoning liquids  
Method for producing, in a short time period, a soy sauce seasoning liquid having a high nitrogen content by efficient utilization of vital gluten upon its addition to soy sauce koji and brine...
6051265 Process for preparation of soybean protein  
A process for preparing a separated soybean protein, by the steps of preparing an aqueous slurry of defatted soybeans, removing water-insoluble components from the slurry and collecting a protein...
6048568 Method for preparing a bean curd containing pine leaves  
The present invention relates to a method of preparing a bean curd containing pine leaves including the steps of: admixing beans kept soaked in water with pine leaves at the ratio of 15 to 20:1;...
6042863 Method for skinning the seeds of legumes, drupes, and grains  
A method and apparatus for removing the skins or hulls from seeds, including those of legumes, grains, drupes, silques, and achenes involves wetting the seeds with an alkaline solution and then...
6042851 Process for producing packed tofu  
A process for producing packed tofu includes the steps of mixing soybean milk that has been heat-sterilized and cooled with (A) 0.01 to 0.3% by weight by volume of at least one coagulant selected...
6033714 Process for production of isoflavone fractions from soy  
The temperature sensitive differential of the solubilities of various isoflavone fractions is used to initially separate the fractions by heating an aqueous soy molasses or soy whey feed stream....
6022580 Natto food  
A new natto food is provided, which has a good color, does not scatter easily, is easily handball, has excellent dispersibility, gives gentle feeling when eating without sticking to the oral...
6017575 Dry food product of fermented soybeans  
A dry food product of fermented soybeans, which is prepared by frying fermented soybeans in an oil and removing skins, and which has an average Bacillus natto survival ratio of 1.0×10 8 to...
6007851 Process for producing a 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 dairy flavors. The use of the flavor enhancer in...
6007861 Process for the preparation and the packaging of soya based foodstuff  
This invention relates to a process for preparing a soya based foodstuff suitable as a taste alike replacement and substitute for meat based produce. The process includes the steps of providing a...
6004613 Process for preparing tofu  
A process for preparing a tofu which comprises heat treating "go", or soy milk separated from it, wherein the heat treating is performed under the following conditions (A) and (B): (A) raising a...
5997917 Processed oats and a method of preparing the same  
Processed oats having a remarkably decreased viscosity when dispersed in hot water or boiling water, a method of preparing the same, and a food and beverage containing the same are disclosed. The...
5997926 Antifungal complexes  
A complex containing natamycin complexed to one or more proteins. Processes for producing the same. Compositions containing the same. Use of the complexes as a preventative antimycobacterial...
5997935 Crisp fried in grapeseed oil  
A fried crisp which includes a fried mixture of an edible product, such as, soy product, corn, potato or a mixture thereof, and an oil consisting essentially of grapeseed oil.
5989620 Production of legume pasta products by a high temperature extrusion process  
A high temperature extrusion process is provided for the production of legume pasta products. A dough mixture having a moisture content in the range of 15 to 40% is processed in a twin screw...
5980971 Method for manufacture of dry instantly rehydratable bean paste  
Processes are disclosed for the preparation and manufacture of dried legumes to make a quick cooking whole bean and bean paste food product which is rehydrated to a food product having the...
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...
5972415 Nutritive composition  
Nutritive composition based on fibers comprising at least a mixture of pea internal fibers, pea external envelope fibers and inulin.
5973224 Dietetical combination preparations  
The present invention relates to a combination preparation containing electrolyte-enriched plant embryos and essential, semi-essential and/or non-essential micro-nutrients, in particular for the...
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,...
5972394 Method of preparing a fermented soybean milk and fermented soybean milk  
A method of preparing a fermented soybean milk comprising subjecting a soybean milk to fermentations with yeast and lactic acid bacteria, and subjecting the resulting fermented soybean milk to a...
5965176 Method of manufacturing a protein gel  
A method of manufacturing a protein gel. In the first step, a protein-containing solution is heated for sterilization. In the second step, the protein-containing solution is cooled, and an enzyme...
5955134 Process for producing soybean milk and okara  
A process for preparing soybean milk and okara, in particular, relating to improvement in pulverization of impregnated soybeans. The process includes carrying out pulverization of impregnated...
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...
5919511 Process for the preparation of a plant embryo extract and product thereof  
A process for the preparation of an embryo bud extract having high stability which comprises extracting defatted embryo buds with methanol or ethanol having a water content of not greater than 80%...
5916624 Process for preparing individually frozen pulses  
A process for preparing individually frozen pulses, particularly beans, comprising the steps of: soaking dried pulses in water; boiling the pulses in water; quickly surface-drying the pulses in hot...
5916645 Process for the manufacture of a product containing polysaccharide, and polysaccharide compositions  
The present invention provides a process for the manufacture of a product essentially containing amylose from vegetable materials, in particular from peas. To this end, the flour is mixed with an...
5906852 Surface-modified cellulose as low calorie flour replacements  
Cellulose is surface-modified by coating and/or acylation with C 2 to C 24 , in some cases primarily C 6 to C 22 , or more narrowly C 16 to C 20 , aliphatic acids, to obtain cellulose esters...
5904950 Method for continuously producing bean curd with garnish wrapped therein  
This invention relates to a method and an apparatus of continuously producing a bean curd. A first soybean supply nozzle (21) is positioned on a belt conveyor (10) to supply soymilk up to a half of...
5902629 Method for processing grain and legume fully-cooked powders and snacks  
Grain or legume material is precooked by a low moisture process and preconditioned by hydrating to a total moisture content of from about 10% to about 40% by weight, passed through a cooking...
5882718 Method for treating an aqueous protein solution to kill microorganisms therein without causing coagulation and composition thereof  
A method for treating an aqueous protein solution so as to kill microorganisms which may be present therein, but without causing coagulation, comprises either (1) mixing the solution with...
5876778 Fat imitator and process for its production  
A process for producing a fat imitator by combining a complex carbohydrate, a simple carbohydrate, a proteinaceous material, a gum or hydrocolloid polycarbohydrate and a salt. The complex...
5871801 Process for producing reduced-flatulence, legume-based snack foods  
A process for producing reduced-flatulence, legume-based snack foods. The process includes mixing legumes with an aqueous solvent and processing aids to form a legume solution. The legumes are in...
5869115 Process for producing seasoning  
A process for producing a seasoning having high nitrogen concentration by hydrolyzing a proteinaceous material with enzyme, characterized in that common salt is added to the decomposed Moromi or...
5866192 Process for producing edible material from soybeans  
An edible material containing soybean cell walls having a good taste is produced by providing dehulled and hypocotyl-removed soybeans without substantial swelling by water absorption; soaking and...
5863590 Method for producing an aseptic packaged tofu product  
A process for producing aseptically packaged tofu product which has an increased storage life and has an improved texture and taste. The process includes steps of extracting soy milk from soy bean,...
5863592 Method for preparing dehydrated pea soup and product thereof  
A method for forming a dehydrated leguminous food product for reconstitution into a ready-to-eat food product. The method includes the steps of cleaning the food product, removing all unwanted...
5863591 Process to shorten the cooking time of dried legume beans  
A process to shorten the cooking time of dried legume beans by subjecting the beans to a short-timed, high-pressure, hydration. Significantly reduced cooking time follows, or cooking can be...
5858449 Isoflavone-enriched soy protein product and method for its manufacture  
This invention relates to a novel isoflavone-enriched soy protein product and a method used for its manufacture. The finished soy protein product displays desirable flavor and functional...
5858448 Process for preparing textured soybean protein  
This invention provides a process for preparing a textured soybean protein (TSP), the process having the steps of pressurizing and heating a raw material containing a soybean protein and water,...
5853789 Method for producing Tonyu  
Tonyu containing alcohol and the method for producing the Tonyu. Alcohol is added to beans soaked in water, Go or the liquid obtained after filtrating Go. Further, Tonyu containing alcohol is...
5811150 Process for production of soybean protein material  
A process for producing a soybean protein material involves heating a soybean protein solution in the presence of an alkaline earth metal and then slowly freezing the solution. The soybean protein...
5811313 Identification test for highly refined sesame oil  
A method for confirming the presence of highly refined sesame oil in pharmaceuticals. By extracting, concentrating and detecting sesamin and epi-sesamin, through the method disclosed in the present...
5807602 Method for preparing a finely divided soya bean product  
The invention concerns a process for the preparation of a finely divided soya product, wherein: a) soya beans are dehulled dry, b) the said beans are milled continuously for a short period in the...
Matches 201 - 250 out of 592 < 1 2 3 4 5 6 7 8 9 10 11 12 >