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4885185 |
Method of making soybean milk
Soybean milk from which grassy-smell and trypsin inhibitor have substantially been eliminated is prepared by crushing soybean at a temperature of 85° C. or higher, maintaining the resulting...
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4885178 |
Method of making a soybean protein food product
A soybean protein food product made by use of a newly discovered microorganism which releases a soybean protein clotting enzyme, and a method of making such soybean protein food product is...
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4880659 |
Processing tofu or dough for processed tofu to result in meat-like texture
To produce food possessing a meat-like texture with the texture, taste, and appearance similar to animal meat, bean curds (tofu and processed tofu) are used as raw material, and dehydrated to a...
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4880644 |
Process for producing imitation marzipan
A process for producing an imitation marzipan which comprises soaking dehulled, degerminated and cracked soy beans in hot water, cooling and dehydrating the soy beans, adding the soy beans with...
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4879132 |
Apparatus for inactivation of enzymes in oil seeds
A device for inactivating enzymes in soybeans comprises a generally air tight pressure cylinder having an axial screw which moves the soybeans from an upstream end to a downstream end where the...
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4877637 |
Method of treating soybeans
A method for producing an edible soy nut confection comprising soaking soybeans in water, drying the soaked soybeans, freezing the dried soybeans, and frying the frozen dried soybeans in hot soy...
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4874630 |
Process for producing retort bean curds
There is provided a process for producing retort bean curds. An aqueous solution of soybean milk or soybean protein extract is added thereto calcium sulfate or magnesium chloride, an aqueous...
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4874555 |
Soybean process
Process for converting raw soybean materials into soybean oil and soybean meal without flaking the soybeans during the process is disclosed. The soybeans are cracked into a plurality of kernel...
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4873111 |
Fur animal feed and a method for preparing the same
A method for thickening and/or toughening fur animal feed, wherein the feed is supplied with a nutritionally useful, natural hydrocolloid, which binds the free water present in the feed, and a fur...
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4871567 |
Method for preparing reconstitutable refried beans containing crushed and whole beans
A method of preparing a reconstitutable bean product containing a quantity of whole beans in combination with crushed or mashed beans is disclosed. The inventive method includes the initial steps...
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4859482 |
Method for producing a product from oil seed
For the recovery of the protein from oil seeds, particularly from soy beans, grinding is effected under omission of a suspension liquid, i.e. substantially in dry condition of the oil seed, by...
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4857357 |
Soya food product and process
Pulses or oilseeds are subjected to a first treatment with steam, ground and mixed with water to prepare a paste having a dry matter content of from 50 to 70%. The paste is shaped, subjected to a...
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4855159 |
Processed soybean foods and method for preparing the same
The present application is directed to a process for producing a processed soybean food having a phosphorus and potassium content reduced by 30% or more. The process comprises heating 1 part by...
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4855148 |
Method for producing quasi-natural cheese fermented foods
A method for making a quasi-natural cheese fermented food from curds obtained by the lactic fermentation of soybean milk, comprising the steps of: (i) shaping the curds treated in a conventional...
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4853248 |
Food product of leguminous seeds and process for making it
Instant dehydrated purees of seeds of leguminous plant with retarded intestinal resorption in the form of flakes or granules are prepared by rehydrating dry seeds of the leguminous plants, cooking...
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4844913 |
Dietary product containing glucomannan powder and method for preparing
Disclosed is a dietary foodstuff comprising: (a) glucomannan powder; (b) soybean powder, at 30-100% by weight glucomannan powder, that has been reacted with a protein hydrolysis enzyme, at 5-15% by...
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4840800 |
Soybean fiber in insect rearing media
Insect larvae of a variety of types are raised successfully on a feed containing a variety of nutrient ingredients admixed with a small amount of soybean solids as a gelling agent and nutrient. The...
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4830871 |
New soya flakes and a process for preparation thereof
The invention relates to soya flakes obtainable by kneading a mixture of soya flour and a partial hydrolyzate of starch having a DE value of 10 to 60 in a proportion of 20 to 100% by weight...
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4828869 |
Process for the manufacture of packed aseptic soybean curd
A packed aseptic soybean curd is prepared by thermally treating dehulled and hypocotyl-removed soybeans with superheated steam to sterilize same, grinding the soybeans in the presence of heated...
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4826701 |
Process for producing packaged aseptic soybean curd
A packaged aseptic soybean curd is produced by sterilizing a soybean milk and bittern separately by heating, and by cooling the sterilized soybean milk and bittern separately to below the...
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4818558 |
Fiber/tofu food product and method for making the same
A process for making a fibrous tofu food product having a unique structure, texture, and mouthfeel. Proteinaceous fibers, such as chopped and fluffed wet spun soy isolate fibers, are dispersed in...
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4816267 |
Process for the production of a nutritional lactic acid fermentation product
A process for the production of a nutritional lactic acid fermentation product comprising admixing a lactobacillus with the waste liquor obtained by soaking soybeans in water and then removing the...
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4816266 |
Process for production of a cultured tofu and product produced therefrom
A process for the preparation of a novel cultured tofu is disclosed. Soybean curd (tofu) is mixed with a starter of bacteria commonly used in forming animal-milk yogurt and sheared such that the...
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4810517 |
Dry food product reconstitutable with cold or hot aqueous liquids and a process for making same
A dry food product which is reconstitutable with aqueous liquids to form a pulpy textured sauce, soup, juice, compote or concassee, and a process for its preparation. The dry food product consists...
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4806367 |
Process for the production of a food material
Soybean milk is treated with protease at a pH in the range which does not cause acid coagulation in the presence of a magnesium salt as a concentration in the range which does not substantially...
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4800099 |
Canine biscuit containing discrete particles of meat and other materials and method for making same
A dry hard canine biscuit having visually apparent, discrete particles, which contain (i) meat and/or meat by-product and/or (ii) farinaceous material and/or textured vegetable protein, distributed...
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4798734 |
Process for preparing soybean food products
A process for preparing soybean vegetable whipping cream is obtained by mixing soybean aqueous infusion to which is added soy cellulose, with vegetable oil to which are added alginic acid...
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4793996 |
Method of making soybean extract inhibitor
In the process of preparing a soybean extract exhibiting inhibition of malignant transformation of cells which comprises defatting soybeans and extracting the inhibitor from the defatted soybeans,...
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4794017 |
Soybean processed food
A processed food of soybean comprises soybean or a processed soybean and a fish oil containing a highly unsaturated fatty acid, such as sardine oil, cod liver oil, mackerel oil, salmon oil and...
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4791001 |
Method for grinding soybeans and method for producing tofu
This invention relates to a method for grinding soybeans by grinding soaked soybeans together with a predetermined amount of water to obtain a soybean slurry which method comprises grinding the...
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4789556 |
Method for manufacturing a packaged aseptic hard soybean curd
A method for manufacturing a packaged, aseptic hard soybean curd having high protein content and fine texture increased in hardness with keeping good taste which includes the first step of warming...
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4776872 |
Method and composition for enhancing mushroom growth
A mushroom growth enhancer is provided consisting of a cracked soybean product in combination with a preservative agent. The cracked soybean product is size-adjusted to -10+30 U.S. standard mesh...
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4774096 |
Novel fibrous product
A process for the preparation of a fibrous natural product comprising agitating an aqueous slurry of ground material from the outer seed coat of a legume, especially yellow or green field peas, to...
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4772480 |
Method of controllingly aging edible material
A method of controlling the aging or maturing of edible material such as meats, fish, dairy products, cereals, etc. by keeping the edible material in the presence of a freezing point depressing...
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4769243 |
Method for preparing green aroma compounds
A method for preparing green aroma compounds is disclosed wherein raw soybeans are ground at a temperature of 60° C. or less, unsaturated fatty acid are added thereto form a mixture, and the...
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4748037 |
Process for producing a bean cake
A process for producing a bean cake which comprises feeding whole or hulled grains of beans to a twin-screw extruder, extruding the beans through the twin-screw extruder at a temperature in the...
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4748038 |
Process for preparing soybean products
The invention relates to a method of producing a bland tasting full fat soy flour meal or grits (PSM) wherein the soybeans either whole or split are treated with live steam or water under...
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4735816 |
Dehydrated refried bean product and methods of manufacture
Processes for producing a dried leguminosae to form an instantly reconstitutable product having the appearance texture and consistency of conventionally prepared commestibles are disclosed. In the...
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4732774 |
Process for preparing tofu charged into a container
This invention provides a process for preparing tofu charged into a container, characterized in that polyphosphate and casein are added to soybean milk, and the soybean milk thus prepared is...
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4729901 |
Process for canning dry beans and other legumes
A process for preparing canned legumes is disclosed. The process includes the steps of hydrating the legumes in a mixed salt solution for a period equal to about 7% to about 30% of the time...
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4728522 |
Process for treating hulled oilseeds
A system for treating oilseeds prior to solvent extraction in which the oilseeds are treated in a microwave dryer to raise their temperature to 140° F., passed hot through two-high rolls to crack...
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4722846 |
Novel variant and process for producing light colored soy sauce using such variant
A novel variant belonging to the genus Pediococcus which does not cause fermentation of D-glucose but causes fermentation of pentose, and a process for producing a light-colored soy sauce which...
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4711786 |
High fiber bread and extruded products
A high fiber bread or an extruded edible product that is made from a dough that includes wheat flour, pea flour and advantageously includes two or more of isolated pea protein, ground triticale...
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4705693 |
Vegetable food pattie composition and process
A vegetable material and a process for preparing the same is disclosed which is usable as a precooked pattie or filler and contains a main body of beans or peas, a filler material such as flour or...
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4704289 |
Process for the extraction of protein from soy flour
A method for extracting soy protein from soy flour is provided. Soy flour is added to acidified water so that, immediately upon addition of the soy flour, the water will be in the iso-electric...
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4678676 |
Method of producing cheese-like emulsified food
The present invention relates to a method of producing a cheese-like emulsified food having a superior body and texture. The method consists in forming a mixture composed of tofu containing soybean...
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4676990 |
Dehydrated legume product and process for producing same
Legumes, such as beans, are hydrated, and cooked to form a mash prior to forming the resultant mixture into shapes suitable for dehydration to a storage-stable moisture content. The dehydrated bean...
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4673583 |
Method of producing calcium-enriched aseptic soy bean curd
A method of producing an aseptic calcium-enriched soy bean curd is disclosed. The method includes the steps of adding a calcium hydroxide-sucrose complex as coagulant to the soy bean milk,...
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4664919 |
Method of producing lactic-acid fermented soy milk
The inventor has separated lactobacillus of new kind from soybean processed food. The lactic acid bacteria falls under Streptococcus, Lactobacillaceae, Eubacteriales. This bacterium well grows...
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4664930 |
Process for manufacture of soybean curd
A process for the manufacture of soybean curd is disclosed. The steps comprise: (a) intensely agitating prepared soybean milk to such an extent that a homogenized colloidal state thereof is...
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