Matches 1 - 50 out of 108 1 2 3 >


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US20110014319 Utilization of Non-Nutritive Adsorbents to Sequester Mycotoxins During Extraction of Protein or Other Value Added Components From Mycotoxin Contaminated Cereal or Seed Oil Meal  
A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition...
US20100316762 LOW-PROTEIN FOOD AND MANUFACTURING METHOD FOR SAME  
By using α-glucosidase in production of a low-protein food, it is possible to produce a low-protein food having a good flavor, texture and quality.
US20110151056 Method of enzymatically degrading raw whole vegetables  
A method of enzymatically degrading raw whole vegetables that includes providing a raw whole vegetable composition having a first outer layer to which a plurality of enzymes that includes...
US20110318454 NUTRITIONAL BEVERAGE AND A METHOD OF MAKING THE SAME  
A refreshingly acidic beverage which is a potent mineralizing drink and a method of making it is described. It is made from grains, preferably barley and soy and contains physiological supplements...
US20120124946 Method of Preparing Soybean Mixed Powder, Method of Preparing a Solidified Soybean Food, and a Method of Preparing a Packaged Raw Material for Preparing a Solidified Soybean Food  
A method of preparing soybean mixed powder comprising a soybean powder having properties wherein formation of agglomerate is small when the powder is added to water and then heated with stirring...
US20110064847 METHOD OF DENATURING PROTEIN WITH ENZYMES  
A method of denaturing a protein by treating the protein with a protein glutaminase and a transglutaminase, a food containing a protein having been denatured with these enzymes, and an enzyme...
US20110038969 FERMENTED COMPOSITION OF MUNG BEAN HULLS, METHOD FOR FORMING THEREOF, AND ANTI-OXIDATION AND ANTI-INFLAMMATION COMPOSITION USING THE SAME  
The invention provides a method for forming a fermented composition of mung bean hulls, including: mixing mung bean hulls and water to form a mixture; adding a fungus into the mixture, wherein the...
US20120045548 METHOD FOR IMPROVING A BEAN-BASED PRODUCT  
The present invention relates to a method for improving at least one characteristic of a bean-based product by treating said bean-based product with a peroxidase, preferably a Marasmius...
US20140141122 CONVERSION OF SOYBEAN HULLS TO ETHANOL AND HIGH-PROTEIN FOOD ADDITIVES  
Soybean hull fermentation methods that produce food additives having a high protein content are disclosed. The protein is generally present as unhydrolyzed and non-racemized protein that possesses...
US20120177782 SOY MILK FERMENTATION  
The present invention relates to a method for preparing a soy-based fermented food product using L. delbrueckii and a strain capable of stimulating growth of L. delbrueckii, and a food product...
US20120231118 METHOD FOR PREPARING SOYBEAN PASTE  
Disclosed is a method for preparing a soybean paste including: flaking or crushing raw soybeans, immersing the resulting flaked or crushed soybeans in water, followed by cooking and cooling,...
US20120164270 Yeast Strain and Method for Using the Same to Produce Nicotinamide Riboside  
The present invention embraces a fungal strain deficient in nicotinamide riboside import and salvage and use thereof for producing nicotinamide riboside. Methods for producing nicotinamide...
US20110250313 Protein Hydrolysate Compositions  
The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein...
US20150250216 POWDERY SEASONING AND METHOD FOR MANUFACTURING SAME  
The present invention relates to a powdery seasoning produced by drying and powdering a seasoning liquid obtained by enzymatically decomposing a protein-containing raw material derived from at...
US20110091603 METHOD OF REDUCING THE PURINE CONTENT OF AN EDIBLE MATERIAL  
Disclosed herein is a method of reducing the purine content of an edible material, including treating an edible material having a first level of purine content with a microorganism capable of...
US20130273204 USE OF PHYTASE IN THE PREPARATION OF A FERMENTED SOY BASED PRODUCT  
The present invention relates to a method of preparing a fermented soy-based product, said method comprising: a. providing an aqueous liquid containing 0.5-10 wt. % of soy protein;b. pasteurizing...
US20140242679 Method for Producing Hypoallergenic Peanut Products  
A peanut food product with reduced levels of allergenic proteins such as Ala h1/h2/h3 is produced by initiating the germination process in raw peanuts, holding the peanuts in moist conditions to...
US20120183645 METHOD AND SYSTEM FOR MANUFACTURING WHOLE SOY MILK  
A method for manufacturing whole soy milk by sterilizing raw beans with the bean skins by heating in a heating chamber, transforming the starch into soluble dextrin, and then grinding the beans...
US20140004225 VERY LOW COMMON SALT SOY SAUCE AND METHOD FOR PRODUCING SAME  
The present invention addresses the problem of obtaining a very low common salt soy sauce which contains flavor component favorable for a soy sauce at high concentrations and has a common salt...
US20130287893 Fermented Ingredient  
Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus spec, the formed ingredient, food products comprising said ingredient and a method of enhancing the salty...
US20110045128 PROCESS FOR REMOVING PHOSPHOLIPIDS AND OFF-FLAVORS FROM PROTEINS AND RESULTING PROTEIN PRODUCT  
Described are methods of removing phospholipids and other off-flavor-causing compounds from edible proteins using a cyclodextrin treatment. The methods include treating soy protein with...
US20130337507 Xylanases, Nucleic Acids Encoding Them and Methods for Making and Using Them  
The invention relates to xylanases and to polynucleotides encoding the xylanases. In addition, methods of designing new xylanases and methods of use thereof are also provided. The xylanases have...
US20120177783 LOW COMMON SALT SOY SAUCE AND METHOD FOR PRODUCING THE SAME  
The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations. The low common salt soy sauce of the present...
US20110045135 PROCESSED SOYBEAN FOOD AND METHOD OF PRODUCING THE SAME  
Soy milk having a concentration of 10% to 15% is mixed with coagulant agent liquid that is obtained by dissolving a coagulant agent in warm water that is in an amount of 0.5 to 1.5 times a volume...
US20150037461 METHOD FOR PRODUCING FERMENTED MILK PRODUCT USING STERILE FULL-FAT SOYBEAN POWDER AS STARTING MATERIAL AND FERMENTED MILK PRODUCT  
Provided are a production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour, which has a very high nutritional value and has a markedly improved...
US20120231114 FLOURS PRODUCED FROM FUNGUS MYCELIATED GRAIN  
The present patent relates to a method for producing flours from grain myceliated with macroscopic fungi (mushrooms). These flours can be used to prepare food for human consumption, such as bread...
US20150164113 REDUCING THE ANTINUTRITIONAL FACTORS IN A FOOD GRAIN  
The present invention relates to a method for improving the nutritional value of a food grain. In particular, the invention relates to a novel method for reducing the antinutritional factors in a...
US20130344544 Amylases, Nucleic Acids Encoding Them and Methods for Making and Using Them  
In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and...
US20120040412 AMYLASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM  
In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and...
US20100330230 FERMENTED SOYMILK AND METHOD FOR IMPROVING THE ORGANOLEPTIC PROPERTIES OF FERMENTED SOYMILK  
The present invention relates to fermented soymilk and to a method for improving the organoleptic properties of fermented soymilk.
US20050170046 Process for producing rich-flavor soy sauce  
A process of producing a rich-flavor soy sauce, including mixing soy sauce koji and salt water in a tank for preparing moromi mash, adding soy sauce and soy sauce koji at an appropriate point in...
US20110111092 BACILLUS SUBTILIS HA PRODUCING FIBRINOLYTIC ENZYME AND MUCILAGE HIGHLY, METHOD OF PREPARING FERMENTED SOYBEANS USING THE SAME STRAIN, AND SOYBEANS PREPARED BY THE METHOD  
The present invention provides Bacillus subtilis HA KCCM-10775P having a high productivity of protease, fibrinolytic enzyme and mucilage, a method preparing fermented soybeans (e.g.,...
US20120045547 Functional Fruits and Vegetables Bean Curd without Salt Water and Method for Preparing the Same  
Disclosed is a functional fruits and vegetables bean curd without salt water, and a method for preparing the same, in which the method has advantages that a low digestibility caused from the...
US20140302199 TOFU MANUFACTURING PROCESS  
An improved tofu having reduced beany flavor, whiter color, more elasticity, reduced porosity and more consistent characteristics than traditional tofu.
US20100124585 METHOD OF PRODUCING KOJI PELLETS  
A method of producing Koji pellets comprises: mixing soybeans and grain powders; grinding the mixed soybeans and powders; and extruding the ground admixture into pellets using an extruder, wherein...
US20070054009 Soy processing method using specific enzyme, processed soy power and processed soy liquid  
The present invention refers to a method of processing soy by using specific enzyme, in other words, by using a pectinase produced by microorganisms from Aspergillus genera (such as...
US20110183035 COOKING METHOD USING AN AUTOMATIC PRESSURE DOUBLE BOILER  
A cooking method using an automatic pressure double boiler is provided. The cooking method can prevent steam containing the medicinal or nutritive components in the medicine or health food from...
US20130330439 Yeast-Containing Silage Inoculants for the Enhancement of Silage Digestion and Fermentation in the Rumen  
The invention relates to compositions for use as silage inoculants comprising a yeast strain, one or more bacterial stains, and a suitable carrier. The invention also relates to methods of...
US20120321744 FUNCTIONAL ENHANCEMENT OF MICROORGANISMS TO MINIMIZE PRODUCTION OF ACRYLAMIDE  
The present disclosure provides yeast transformed with a nucleic acid molecule (GAT1) to reduce nitrogen catabolite repression of asparagine transport/degradation and/or overexpress genes (ASP1 or...
US20090098246 FERMENTED SOY SAUCE WITH LESS SOY SAUCE FLAVOR AND PROCESS FOR PRODUCING THE SAME  
It is intended to provide a means for obtaining a novel soy sauce with less soy sauce smell and having a rich flavor although it is a brewed soy sauce. More particularly, it is intended to provide...
US20050175735 Soy sour cream compositions and methods of preparation  
Soy sour cream compositions together with methods for preparation are disclosed, such compositions utilizing a soy constituent and thermophilic bacterial cultures to provide a sour cream...
US20130323360 PROBIOTICS-CONTAINING SOYBEAN OLIGOSACCHARIDE PRODUCT AND PREPARATION THEREOF  
Provided is a soybean oligosaccharide product containing acidic soluble saccharides of soybean and probiotics, which at least include fructose, glucose, sucrose, raffinose, and stachyose, with a...
US20150201662 HEALTH SUPPLEMENT FOOD CONTAINING PEDIOCOCCUS ACIDILACTICI J9, AND METHOD FOR MANUFACTURING SAME  
Disclosed are a food composition prepared by co-culturing Pediococcus acidilactici with bacillus and a method for preparing the same. The food composition contains bacteriocin, thus improving...
US20150030637 REDUCTION OF NON-STARCH POLYSACCHARIDES AND ALPHA-GALACTOSIDES IN SOY FLOUR BY MEANS OF SOLID-STATE FERMENTATION USING CELLULOLYTIC BACTERIA ISOLATED FROM DIFFERENT ENVIRONMENTS  
The invention relates to a method for fermenting soy flour in the solid state in order to reduce non-starch polysaccharides and alpha-galactosides, said method comprising the following steps: a)...
US20150157676 WATER SOLUBLE DEFRUCTOSYLATED PEA EXTRACT, AND USE THEREOF AS A PREBIOTIC AGENT  
The present invention relates to a water-soluble defructosylated pea extract, substantially free of proteins and peptides, as well as to an oligosaccharide composition such as that contained in...
US20140314907 PROCESS FOR PREPARATION OF A DRY INSTANT PORRIDGE  
The present invention relates to a process for the preparation of a dry instant porridge comprising the enzymatic hydrolysis of a milled carbohydrate-rich food blend by at least one amylase enzyme...
US20070172492 Method for fermentation and cultivation, fermented plant extract, fermented plant extract powder, and composition containing the extract of fermented plant  
For the purpose of providing a method of safely and inexpensively producing a fermented plant extract containing an immunopotentiator at a high concentration, the method for fermentation and...
US20100047390 FERMENTED PRODUCTS CONTAINING DIETARY FIBERS AND METHODS FOR PREPARING THE SAME  
Acacia gum, in particular from Senegal acacia, is used in the preparation of a stable fermented product containing milk or soybean, wherein the gum is used in a concentration of approximately 3 to...
US20120231119 SOY MILK CONTAINING FIBROUS MATERIAL AND TOFU-LIKE FOOD, PROCESSES FOR PRODUCTION OF THOSE PRODUCTS, AND DEHULLED SOYBEAN POWDER MATERIAL  
Provided are: tofu-like food and soy milk containing fibrous material, each of which has good texture and flavor and enables simultaneous intake of almost all of nutritional components in...
US20090041895 METHOD FOR PRODUCING SOY SAUCE  
The invention relates to a method for producing soy sauce using an amylolytic enzyme comprising a Carbohydrate Binding Module.

Matches 1 - 50 out of 108 1 2 3 >