Class / Patent application number | Description | Number of patent applications / Date published |
426634000 | Legume | 38 |
20080241343 | Lupin food product base and processes - A food making process comprises starting with Lupin legumes with minimum levels of alkaloids, dehulling the Lupin legumes to produce split seed kernels, mixing the split seed kernels with hot water to hydrate them into a slurry, grinding the slurry to blend and smooth it into a product base, cooking the product base to achieve a particular flavor and aroma consistent with a target food product, cooling the product base to stop cooking, and further processing the product base into a target food product like soups and beverages. In particular, the | 10-02-2008 |
20080241344 | FREE FLOWING VEGETABLE POWDER AND METHOD FOR ITS MANUFACTURE - A free flowing vegetable powder includes an intimate mixture of at least three different dehydrated vegetables including:
| 10-02-2008 |
20080241345 | Faux peanut butter - A novel non-allergenic composition is disclosed comprising about 20% to about 60% by weight of peas, from about 4% to about 10% by weight palm oil, from about 1% to about 10% by weight powdered sugar, and from about 20% to about 40% by weight Canola oil flavoring component, which forms a spreadable, imitation peanut butter that comprises no peanuts, no tree nuts, no milk, no glutton and looks, tastes, smells and spreads like common peanut butter. | 10-02-2008 |
20080280020 | Process for Production of Soybean Puff - A process for producing a soybean puff comprising the steps of heating under pressure a water-bearing raw material comprising a soybean-derived defatted material and a starchy material and then extruding and expanding the resulting product to give the soybean puff, which process is characterized by the followings: (a) defatted soybean milk is the essential component of the soybean-derived defatted material; (b) the soybean-derived defatted material and the starchy material are used at the fractional ratios of 5 to 80 wt % (dry basis) and 20 to 95 wt % (dry basis), respectively; (c) the water-bearing raw material has a water content of 15 to 40 wt %; and (d) the temperature for the extrusion falls within the range of 130 to 200° C. The puff has an ingenuous taste for soybean and good feeling in the mouth. | 11-13-2008 |
20090035443 | PROCESS FOR PRODUCING BEAN CURD SKIN, BEAN CURD SKIN, BEAN CURD SKIN PICKING TOOL AND BEAN CURD SKIN PRODUCING KIT - A process for producing a bean curd skin that enables anyone to easily produce a good-looking monolayer or multilayer bean curd skin, shortening time consumed in the relevant work, and that excels from the hygienic viewpoint. A monolayer or multilayer bean curd skin is produced by a process comprising the thin-film forming step of heating soymilk or the like to thereby form a thin film at the surface thereof; the thin-film sticking step of providing a picking tool with planar part and bringing the planar picking step of pulling up the picking tool having the thin film stuck thereto to thereby accomplish picking of the thin film, these thin-film forming step, thin-film sticking step and thin-film picking step as one cycle repeated one or more times. | 02-05-2009 |
20090104340 | NATURAL BEAN-CURD AND ITS PREPARATION METHOD - The present invention relates to natural and functional bean-curd having good storage stability and comprising various nutrients contained in Japanese apricots and red algae as well as those of soybean, which is—prepared by using fruit vinegar and red algae as natural coagulant. In the present invention, red algae and fruit vinegar employed as coagulant serves day as inorganic salts and as organic acid, respectively, to coagulate bean-curd, so that two coagulation principles work together, and thus it is distinguishable from conventional process for preparing bean-curd. The process according to the present invention comprises the steps of 1) washing and immersing soybean with water; 2) adding water and finely pulverizing the mixture by the use of a mixer to prepare bean paste! 3) heating the bean paste and removing bean-curd dregs to provide soybean milk; 4) introducing natural coagulant thereto and coagulating the soybean milk with stirring to provide uncurdled bean-curd; and 5) pouring the uncurdled bean-curd on a mold on which a hemp cloth is laid and compressing it to provide bean curd. | 04-23-2009 |
20090181151 | Soybean Paste 2C and Method for Preparing Thereof - A set of invention relates to soy-bean based-food products and to methods for producing pastes and farces by grinding and heat-treating vegetable raw material. The inventive soy-bean paste 2C is embodied in the form of an aqueous suspension of fine natural soya beans, comprises, at a water/soya bean mass ratio equal to 1:(2-6), protein, fats, including polysaturated fatty acids, carbohydrates, vitamins and microelements and is characterised in that it exhibits a greater vitamin access rate in comparison with natural soya beans, in particular (in mg/100 g of soya beans) PP vitamin not less than 6.0 and B2 vitamin not less than 0.35, wherein the fat content, in which the quantity of polysaturated fatty acids ranges from 55 to 62 mass %, corresponds to the soya bean fat content. The inventive method for producing the 2C paste is based on a hydrodynamic action produced on beans in a liquid by forcedly circulating components through a closed reservoire-pump-nozzle-reservoire circuit associated with degassing and consists in turbulating and cavitating a medium in such a way that a hot suspension is obtained, wherein the circulation is carried out during 240-280 cycles until a paste is formed, degassing is carried out for 1-10 seconds after the exposure of the beans to the hydrodynamic action by depressurising a mixer, whose free volume is filled with the liquid, in holding the mixture heated to a temperature of 100-112° C. for 5-30 minutes and in discharging said mixture for packing or in cooling it. | 07-16-2009 |
20090208634 | Soybean Cultivar 26034631 - A soybean cultivar designated 26034631 is disclosed. The invention relates to the seeds of soybean cultivar 26034631, to the plants of soybean 26034631, to plant parts of soybean cultivar 26034631 and to methods for producing a soybean plant produced by crossing soybean cultivar 26034631 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars or breeding cultivars and plant parts derived from soybean variety 26034631, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 26034631 and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants and plant parts produced by crossing the cultivar 26034631 with another soybean cultivar. | 08-20-2009 |
20090214751 | Soybean Cultivar 7429331 - A soybean cultivar designated 7429331 is disclosed. The invention relates to the seeds of soybean cultivar 7429331, to the plants of soybean 7429331, to plant parts of soybean cultivar 7429331 and to methods for producing a soybean plant produced by crossing soybean cultivar 7429331 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars or breeding cultivars and plant parts derived from soybean variety 7429331, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 7429331 and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants and plant parts produced by crossing the cultivar 7429331 with another soybean cultivar. | 08-27-2009 |
20090232958 | Fractionated soybean protein material, processed soybean suitable for the material , and processes for production of the soybean protein material and the processed soybean - Disclosed is a process for fractionating soybean protein into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency, which relates to a fractionation technique for soybean protein into proteins having characteristic properties (7S globulin, 11S globulin and a lipophilic protein) and which is a process practicable at a food industrial level. It is found that soybean protein can be fractionated into 7S globulin, 11S globulin or a lipophilic protein at a high purity with good efficiency by extracting soybean milk from processed soybean which has been subjected to a water-insolubilization treatment specific to a desired protein and fractionating the resulting soybean milk or soybean curd refuse into the desired protein. | 09-17-2009 |
20090263563 | Method of Preparing Spongy Soy Protein Flakes, Which Contain Coagulated Soy Protein and Soy Oil, From Full Fat, Enzyme Active Soy Flakes, and the Spongy Soy Protein and Soy Oil Containing Flakes Prepared According to Said Inventive Method - The invention relates to method of preparing spongy soy protein and soy oil containing flakes from full fat, enzyme active soy flakes. The inventive method comprises preparing a hot coagulating solution, such as a Nigari salt solution; mixing the full fat, enzyme active soy flakes with the hot coagulating solution, at a temperature and for a time sufficient to deactivate enzymes and other beany- or off-flavor causing constituents, and to precipitate the soy protein in the soy flakes in situ in and on the flakes to form spongy coagulated soy protein and soy oil containing flakes; separating the spongy coagulated soy protein and soy oil containing flakes from the coagulation whey solution; and, washing the separated spongy flakes to remove residual whey solution and any excess salt. Washing can result in white, fluffy, bland tasting spongy flakes. The inventive spongy flakes are excellent as meat extenders and replacers. The spongy flakes can be used, for example, in tacos as a refried bean and meat replacement with excellent taste and texture. The spongy nature of the flakes allows for the addition and absorption of desired flavor and spice constituents. | 10-22-2009 |
20090269474 | Soybean Cultivar S070155 - A soybean cultivar designated S070155 is disclosed. The invention relates to the seeds of soybean cultivar S070155, to the plants of soybean S070155, to plant parts of soybean cultivar S070155 and to methods for producing a soybean plant produced by crossing soybean cultivar S070155 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars or breeding cultivars and plant parts derived from soybean variety S070155, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar S070155 and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants and plant parts produced by crossing the cultivar S070155 with another soybean cultivar. | 10-29-2009 |
20090269475 | Soybean Cultivar 7240440 - A soybean cultivar designated 7240440 is disclosed. The invention relates to the seeds of soybean cultivar 7240440, to the plants of soybean 7240440, to plant parts of soybean cultivar 7240440 and to methods for producing a soybean plant produced by crossing soybean cultivar 7240440 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars or breeding cultivars and plant parts derived from soybean variety 7240440, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 7240440 and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants and plant parts produced by crossing the cultivar 7240440 with another soybean cultivar. | 10-29-2009 |
20100080888 | Soybean Cultivar 7828080 - A soybean cultivar designated 7828080 is disclosed. The invention relates to the seeds of soybean cultivar 7828080, to the plants of soybean 7828080, to plant parts of soybean cultivar 7828080 and to methods for producing a soybean plant produced by crossing soybean cultivar 7828080 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars or breeding cultivars and plant parts derived from soybean variety 7828080, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 7828080 and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants and plant parts produced by crossing the cultivar 7828080 with another soybean cultivar. | 04-01-2010 |
20100092653 | HIGH ZINC-CONTAINING LEGUMES - Provided are a legume containing high concentrations of zinc in the grains, and a method for producing the same. Provided are also grains of a legume, except adzuki bean, containing 5.5 mg/100 g or more of zinc, and a method for producing a legume containing 4.0 mg/100 g or more of zinc in the grains, the method including spraying a solution containing zinc at a concentration of 0.01 to 2% by weight, on the leaves or the raceme regions, starting from the flower bud stage of the legume. | 04-15-2010 |
20100119689 | Soy Milk Made From Germinated Soy Beans - Soymilk is provided which can prevent or alleviate menopausal disorders, and is highly safe with no risk of side effects even with long-term intake thereof. This soymilk is made from germinated soybeans, and is used for alleviating or preventing the vasomotor disorder-like symptoms and psychoneuropathic disorder-like symptoms associated with menopausal disorders. Furthermore, this soymilk is labeled with a notice specifying that the soymilk is to be used for alleviating or preventing the vasomotor disorder-like symptoms and psychoneuropathic disorder-like symptoms of menopausal disorders. | 05-13-2010 |
20110003063 | SOYBEAN VARIETY A1015481 - The invention relates to the soybean variety designated A1015481. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015481. Also provided by the invention are tissue cultures of the soybean variety A1015481 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015481 with itself or another soybean variety and plants produced by such methods. | 01-06-2011 |
20110003064 | SOYBEAN VARIETY A1016053 - The invention relates to the soybean variety designated A1016053. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016053. Also provided by the invention are tissue cultures of the soybean variety A1016053 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016053 with itself or another soybean variety and plants produced by such methods. | 01-06-2011 |
20110008522 | Full-Fat Soybean Flour-Containing Composition, and Egg Substitute Composition - A full-fat soybean flour-containing composition which is capable of improving flavor and texture of foods by using as a substitute for a part or the entirety of a basic ingredient of a food, or by additionally using as a novel basic ingredient, and a food prepared using the same are provided. In addition, an egg substitute composition which can be used in a food as an egg substitute and which contains a full-fat soybean flour as a principal component, and a food prepared using the same are provided. The full-fat soybean flour-containing composition of the present invention contains a full-fat soybean flour, a plant protein, an emulsifying agent, and a masking agent. Moreover, the egg substitute composition of the present invention contains a full-fat soybean flour, a plant protein, an emulsifying agent, and a masking agent, and can be used in a food as an egg substitute. | 01-13-2011 |
20110020527 | CONCENTRATE PASTE FOR DIPS/SPREADS AND PROCESS FOR THEIR PREPARATION - An edible paste concentrate consisting of ground chickpeas, cooked and dried, and crushed sesame seeds is provided. The paste has a shelf life of at least three months, and when mixed with water, provides a dip or a spread with the flavor and texture of freshly prepared hummus. Also provided is a process for manufacturing a spread or a dip from chickpeas or other legumes. | 01-27-2011 |
20110052783 | INSTANT FOOD-TYPE SOYBEAN PASTE BLENDED WITH SEA URCHIN EGGS AND METHOD OF MANUFACTURING THE SAME - Disclosed is a method for manufacturing an instant-type soybean paste blend made with sea urchin eggs, comprising: grinding lyophilized sea urchin eggs; blending 100 parts by weight of an aged soybean paste, with 16 to 30 parts by weight of the ground sea urchin eggs; lyophilizing the soybean paste blend with sea urchin eggs for 15 to 20 hours to a water content of 5 to 10%; and packing the lyophilized soybean paste blend made with sea urchin eggs. Packed in a unit dose suitable for one meal, the soybean paste blend can be readily used in the precise amount necessary for cooking. Blended with sea urchin eggs, the soybean paste is rich in various nutrients. Foods cooked with the soybean paste blend are imparted with the flavor of sea urchin eggs and the nutrients of the soybean paste as well as those of the sea urchin eggs. | 03-03-2011 |
20110223313 | SOYA BEAN FOOD PRODUCT AND COMPOSITIONS COMPRISING THEREOF - A soya bean product with improved effect, wherein stachyose content is smaller than 7.0 mg/g dry matter and vitamin E (tocopherols, tocotrienols) content is higher than 3.0 mg/g dry matter. A method of producing the soya bean product is described. | 09-15-2011 |
20110287162 | PROCESSES FOR PRODUCING WHOLE SOYBEAN POWDERS - Processes for producing whole soybean powders and soymilks are described. | 11-24-2011 |
20120058245 | DGAT GENES FROM YARROWIA LIPOLYTICA FOR INCREASED SEED STORAGE LIPID PRODUCTION AND ALTERED FATTY ACID PROFILES IN SOYBEAN - Transgenic soybean seed having increased total fatty acid content of at least 20% and altered fatty acid profiles when compared to the total fatty acid content of non-transgenic, null segregant soybean seed are described. DGAT genes from | 03-08-2012 |
20120058246 | DGAT GENES FROM YARROWIA LIPOLYTICA FOR INCREASED SEED STORAGE LIPID PRODUCTION AND ALTERED FATTY ACID PROFILES IN SOYBEAN - Transgenic soybean seed having increased total fatty acid content of at least 10% and altered fatty acid profiles when compared to the total fatty acid content of non-transgenic, null segregant soybean seed are described. DGAT genes from | 03-08-2012 |
20120107483 | Process for Preparing Soybean Curd Using Micronized Solution of Soybean Curd - Present invention relates to a process for preparing soybean curd, including removing moisture of non-standardized soybean curd; mixing the non-standardized soybean curd of which moisture was removed with soybean milk; obtaining micronized solution of soybean curd by grinding and filtering a mixture thereof; and mixing the micronized solution of soybean curd with a coagulant and soybean milk so as to coagulate it. | 05-03-2012 |
20130004647 | PROCESSED SOYBEAN HAVING REDUCED UREASE CONTENT AND MANUFACTURING METHOD OF THE SAME - This invention relates to a processed soybean having a reduced urease content, the soybean being produced by decompressing and steaming. | 01-03-2013 |
20130022732 | Method for Preparing Extruded Legume Micro Pellets - A process for making a highly dense legume micro pellet by preconditioning, extruding, cutting and cooling a legume flour-based mixture. The legume micro pellets made in accordance with the invention contain 70 to 90% legume, have a moisture content of 8 to 12% and a density of 700 to 850 g/L. | 01-24-2013 |
20130129905 | NOVEL SOY-BASED INGREDIENTS AND USES THEREOF - The unique composition of a protein source remaining after producing an acid soluble protein that is heat stable and clear at acid pH allows for harvesting protein and non-protein ingredients with novel compositions and functionality. To this end, the invention is drawn to using a protein source remaining after producing an acid soluble protein that is heat stable and clear at acid pH for producing a novel protein composition and uses thereof. | 05-23-2013 |
20130149427 | Method of Preparing Flour or Splits of Legume - A method of preparing flour or splits of legume according to the invention comprises the steps of: i) providing legume; ii) allowing the legume to partially germinate; iii) optionally, terminating germination of the legume; iv) preparing the partially germinated legume for milling; v) optionally, milling the prepared legumes of step iv). Partial germination was found—besides increasing the content of nutrients and decreasing the content of antinutrients to enhance the physical quality of splits and to enhance the dehusking yield. Moreover, nutritionally more beneficial flour and splits can be provided. | 06-13-2013 |
20130156931 | COAGULANT CONTROL FOR PRODUCING TOFU - The invention proposes a method and apparatus for producing tofu. The apparatus comprises a first unit ( | 06-20-2013 |
20130202774 | Extruded Legume Snack Food - An extruded legume snack food comprising an extruded puff product based on a dried legume powder having a shape that is a facsimile of the natural starting material, such as a pea pod. A legume powder is mixed with a starch, extruded, and then shaped. The extrudate can be shaped by a number of forming devices or, in an alternative embodiment, by the orifice shape of an extrusion die when the extrudate is face cut from the extruder. | 08-08-2013 |
20140030421 | PROCESS FOR THE MANUFACTURE OF A PRODUCT FROM A PLANT MATERIAL - The present invention relates to a process for the manufacture of a product from a plant material including the steps of providing a disrupted plant material including <10% (w/w) starch and <10% (w/w) oil/lipids; adjusting the pH of the disrupted plant material to a value of pH 3.5 or below to pro-vide an acidic suspension; heating the acidic suspension to a temperature in the range of about 50° C. to about 80° C.; isolating the product from the heat-ed, acidic suspension. The product may be a protein product or a non-protein product. In particular, the process of the invention provides a protein product with reduced contents of non-protein components of negative nutri-tional value. | 01-30-2014 |
20140037827 | COATING MATERIAL FOR FRIED FOOD - The present invention provides a coating material for fried or deep-fried foods maintaining crisp feel and soft feel of freshly fried or deep-fried foods even a long time after frying or deep-frying or after freezing-thawing as well as a premix comprising the coating material and such fried or deep-fried foods, more specifically, a coating material comprising an oil/fat-processed starch having a swelling degree of 2.5-8.5 ml which has been derived from a swelling-inhibited legume starch, is used for cooking fried or deep-fried foods. | 02-06-2014 |
20140335262 | BACILLUS SUBTILIS SUBSP. NATTO AND NATTO PRODUCED BY USING SAME - [Object] To obtain natto having reduced viscosity and natto odor. | 11-13-2014 |
20160007629 | HIGH-PROTEIN CRISPS UTILIZING A SINGLE PROTEIN ISOLATE | 01-14-2016 |
20160029672 | Quick-Cook Grains and Pulses - A method for making a quick-cook grain or pulse via flat plate compression or gun puffing by controlling the porosity of the grain or pulse. Further, the grain or pulse made in accordance with this invention retains the texture, flavor and appearance of the original grain or pulse. | 02-04-2016 |
20160157505 | COAGULANT COMPOSITION FOR TOFU AND PRODUCTION PROCESS OF TOFU USING THE SAME - An object of the present invention is to provide a coagulant composition for tofu exhibiting high dispersibility in soy milk, even when the composition comprises a large proportion of an inorganic salt coagulant. The composition requires no use of a specially designed coagulating machine equipped with a high-speed dispersion mixer, and is thoroughly dispersed in soy milk merely by mixing with conventional low-speed stirrer. The composition coagulates soy milk to give tofu with good taste and good mouthfeel. In particular, the present invention provides a coagulant composition for tofu, the composition comprising (a) an inorganic salt coagulant, (b) a polyglycerol ester of interesterified ricinoleic acid, (c) a lecithin and/or a diacetyltartaric and fatty acid ester of glycerol and (d) an oil component. | 06-09-2016 |