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7618672 |
Selective removal of oligosaccharides from aqueous mixtures using zeolites
The present invention relates to a process for selectively removing undesired oligosaccharides from aqueous mixtures such as plant processing waste products, including soy whey and other vegetable...
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7618671 |
Recovery of isoflavones and removal of oligosaccharides from aqueous mixtures using zeolites
The present invention provides a process using zeolites for recovering isoflavones and removing undesired oligosaccharides from aqueous mixtures, such as soy whey and other plant processing waste...
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7608292 |
Method of processing soy protein
A method of processing a proteinaceous material, the method entails (1) blending the proteinaceous material with alcohol and a reducing agent and (2) maintaining a combination having the...
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7595081 |
Non-flour containing baked and related food compositions
Non-flour containing baked and related food compositions are made with egg protein and soy protein isolate stabilized with a hydrocolloid component. Fats and oils may be added without collapsing...
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7595080 |
Method for preparing an extract of fruit of Sophora japonica containing isoflavone
The present invention relates to a method for preparing a Sohporae Fructus extract containing isoflavone. More particularly, the present invention relates to a method for preparing a Sohporae...
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7595072 |
Process for warm dehulling soya
The invention relates to a method for warm dehulling soya and other bean fruits and for subsequently grinding them, as well as to corresponding installation. The invention can simplify the process...
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7592028 |
Compositions and processes for making high soy protein-containing bakery products
Mixes, doughs and processes for commercial production of leavened high soy protein-containing bakery products which have from 2 to 7 grams of soy protein per serving. Leavened high soy...
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7588792 |
Production of extruded edible material
An extruded edible material having soybean protein and cabbage, wherein the content of cabbage is 0.05 to 8 parts by weight (as dry solids content) per 100 parts by weight of the soybean protein...
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7582322 |
Method for producing granulated bean paste, or “miso”
Granulated bean paste or “miso” is made by partially drying uncooked bean paste by vacuum freeze drying, thoroughly mixing and then storing the semi-dried bean paste in an isothermal chamber at...
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7572476 |
Process for producing a simulated nut
This invention relates to simulated nut production. More specifically, it relates to a method for producing a simulated nut, said method including providing a premix by mixing soy bean particles...
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7560131 |
High solubility composition with high isoflavone concentration and process of producing same
It is intended to provide a composition containing isoflavones which has a high purity and yet is highly soluble in water in a natural state without adding any solubilizers or subjecting to...
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7556836 |
High protein snack product
Snack products and processes for their manufacture are shown. The snack products provide a high concentration of protein, particularly soy protein, while maintaining an acceptable taste and...
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7541057 |
Method for preparing multipurpose ready-to-eat high protein soy granules
A method for preparing multipurpose ready-to-use, high-protein soy granules from texturized vegetable protein having protein content in the range of 45-52% and moisture content in the range of 3 to...
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7524526 |
Process for producing high purity isoflavones
A process for the production of a high purity isoflavone composition is disclosed. The process involves subjecting plant material to a primary chromatographic step to obtain an isoflavone enriched...
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7476408 |
Method of preparing soy milk compositions
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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7465470 |
Process for producing a soybean protein usable in acidic foods
It is intended to provide a soybean protein material which is excellent in solubility, stability, emulsifying properties and gel-forming properties under acidic conditions and thus advantageously...
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7462371 |
Process for the preparation of soy based low-fat and high protein snack
A soy based, ready-to-eat, low-fat, high protein snack food and a process for its manufacture prepared by blending in a ribbon blender full-fat soy flour (5-20%), bengal gram flour (24-40%), rice...
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7449206 |
Method for post-harvest processing of the green cicer bean
The present invention relates to methods and apparatuses for processing podded vegetables including green Cicer beans. Green Cicer beans are commonly referred to as chickpeas and come in two...
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7442400 |
Egg replacer composition and method for making a bakery product therewith
An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt % protein, 10-50 wt %...
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7429399 |
Modified oilseed material
A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of...
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7422762 |
Process for producing soybean powder
Lipoxygenase-free soybean grains are mechanically pulverized into fine particles and then subjected to heat drying treatment with water vapor having a temperature in the range of 130 to 250° C....
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7419695 |
Soy protein blend for soft confectionary food bars
The present invention provides a soy protein containing composition for use in formulating confectionary food bars. In particular, the soy protein containing composition is formed of two types of...
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7413762 |
Process of making refried beans containing an oil substitute and product thereof
A method for making a bean-based oil substitute comprising the steps of (a) homogenizing comminuted cooked beans in an aqueous liquid dispersion to form a homogenate, and (b) mixing an edible oil...
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7399495 |
Protein product imparting high water dispersibility
A method of imparting high water dispersibility to a protein product or protein-containing material, such as a powdered or particulate protein product, which method includes adding a surfactant and...
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7396555 |
Method for making a low carbohydrate dough
A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled....
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7357955 |
Acid beverage composition utilizing an aqueous protein component
This invention is directed to an acid beverage composition having a pH of from 3.0 to 4.5 having (A) a hydrated protein stabilizing agent; (B) at least one flavoring material; and (C) a slurry of...
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7354616 |
Modified oilseed material with a high gel strength
Modified oilseed material with a high gel strength is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein...
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7351441 |
Easily dispersible granules of soybean protein
An easily dispersible granule of soybean protein having powdery soybean protein whose surface is coated with a carbohydrate, which is not readily digestible, wherein the carbohydrate is present in...
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7338682 |
Method for producing a coagulate food comprising raw material of KONNYAKU and bean curd ground product and said coagulate food
The invention provides a process for producing a coagulate food which comprises the following steps: (a) preparing KONNYAKU paste containing raw materials of KONNYAKU and water, in which a bean...
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7335390 |
Composition containing soybean flakes and potato flakes, method for making a food product therefrom, and said food product
The invention relates to a composition comprising a mixture of full fat, enzyme active, dehulled soybean flakes and potato flakes, for making a soy protein enriched and soy oil containing mashed...
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7332192 |
Soy protein isolate
A soy protein isolate and method for preparing the same are shown. The novel soy protein isolate possesses excellent suspension stability and flavor. The process used to produce the soy protein...
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7332191 |
Compositions containing toasted soybean flakes and potato flakes
The invention relates to an improved compositions comprising mixtures of toasted soybean flakes and potato flakes, for making highly soy protein enriched and soy oil containing mashed potato...
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7332188 |
Animal chew containing fermented soyfood
The present invention relates to an enriched animal chew toy comprising a resin a fermented soy nutraceutical. Optionally the nutraceutical may contain enzymes or coenzymes. Also, the enriched...
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7323200 |
Calcium fortified, soy based, infant nutritional formulas
Disclosed are calcium fortified, soy-based, infant nutritional formulas, including powder, liquid, or concentrate embodiments comprising per 100 kcal of formula (A) lipid, preferably up to about...
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7306821 |
Process for producing a high solubility, low viscosity, isoflavone-enriched soy protein isolate and the products thereof
A soy protein isolate that has increased amounts of isoflavones and saponins and a high Nitrogen Solubility Index (“NSI”) is produced by a process that involves ultrafiltration and the...
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7303778 |
Low carbohydrate coating system for breaded foods
This invention is directed to a protein containing composition for coating a food product, containing a liquid batter protein material having a liquid and a soy protein material wherein the weight...
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7300680 |
Soy protein products and methods for producing soy protein products
A method for producing an enzymatically stabilized soy meal containing a naturally-occurring trypsin inhibitor to produce a soluble, pleasant-tasting soy product which comprises enzymatically...
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7285301 |
Method for producing nutritionally balanced food compositions
This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial...
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7276646 |
Synthetic polynucleotide coding for human lactoferrin, vectors, cell and transgenic plants containing it
A synthetic polynucleotide encoding human lactoferrin, modified with respect to the natural gene so as to maximize its expression in vegetals, on the basis of the preferential use of the codons is...
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7261911 |
Aseptically packaged, extensively hydrolyzed, liquid nutritional formula and method for making it
Disclosed are sterilized, aseptically packaged, liquid nutritional formulas, and corresponding methods of making the formulas, wherein the formulas comprise Vitamin D and extensively hydrolyzed...
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7258889 |
Method for preparing a beanless-flavor soymilk and/or okara using carbon dioxide in a state of sublimation
A process for preparing a beanless flavor soymilk or okara or a combination thereof, which compares the stages of containing soybeans with deaerated water under an atmosphere of carbon dioxide for...
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7255890 |
Continuous direct enzymatic protein solubilization process for industrial wastes
Continuous direct enzymatic protein solubilization process for industrial wastes. The present invention involves a sequential enzymatic process which enables solubilizing proteins that are present...
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7226633 |
Fractionated soybean proteins and method for producing the same
A method for fractionating a soybean protein into highly pure 7S globulin and 11S globulin efficiently in an industrial scale is provided, said method comprising warming a solution containing a...
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7208594 |
Isoflavone concentrates as well as methods for their production
Isoflavone concentrates are described, which contain at least about ten to about twenty weight parts of polysorbate to one weight part of isoflavone containing a genistein, and/or daidcein, and/or...
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7205014 |
Production method of soymilk curd
The present invention provides a method for producing a soymilk curd comprising steps of: adding a protein cross-linking enzyme into acid-treated soymilk adjusted at pH 5.4 to 6.4 by adding an acid...
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7179499 |
Method of producing soy milk products
A method of producing soy milk products which includes the steps of mixing soybean powder having an NSI of less than or equal to 50 with water to obtain a mixture and reducing pH of the mixture to...
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7175869 |
Method of deflavoring soy-derived materials using electrodialysis
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 using...
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7169432 |
Toasted soybean flakes and method of making same
The invention relates to toasted full fat, enzyme active soybean flakes, and method of making same. The inventive flakes are excellent for use in hot and cold cereal compositions including with...
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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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7169425 |
Size exclusion chromatography process for the preparation of an improved soy protein-containing composition
Relatively low molecular weight components which contribute undesirable flavor, odor, appearance, functionality, and/or other characteristics to soy protein materials may be removed, in accordance...
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