REGISTER now for FREE 
|
FREE patent keyword monitoring and additional FREE benefits. REGISTER now for FREE
|
|
|
Food Or Edible Material: Processes, Compositions, And Products > Fermentation Processes > Of Isolated Seed, Bean Or Nut, Or Material Derived Therefrom > Legume LegumeLegume patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.06/07/07 - 20070128314 - Method for producing rapid fermented type miso-like food material with favorable taste and flavor A rapid fermented type salt-free Miso-like food material which is favorable in taste and flavor, which has a strong umami, rich taste, thickness, and mouthfullness, and a reduced stuffy smell or astringent taste may be prepared in a method including: adding a Koji mold and a bacteriocin-producing lactic acid bacterium ... 03/08/07 - 20070054009 - 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 pectinmethylesterase enzyme, produced by the microorganism Aspergillus oryzae; or the enzymes pectintranseliminase, polygalacturonase and pectinesterase, produced by the microorganism Aspergillus niger; ... 10/19/06 - 20060233913 - Fermented protein product The present invention relates to protein products with improved nutritional value, and enhanced organoleptic properties, and uses thereof. In particular, the present invention provides fermented protein rich products on basis of fermented pulses and yeast, wherein the fermentation is followed by a heating step. ... 03/30/06 - 20060068061 - Method of producing soybean-dairy food The method is capable of easily producing soybean-dairy food, which can be well digested and absorbed in human bodies. The method comprises the steps of: mixing koji into soybean milk; and hydrolyzing components of the soybean milk with a koji-derived enzyme. ... 08/11/05 - 20050175735 - 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 composition having the organoleptic properties of dairy sour cream and the health and nutritional benefits of soy. The soy sour cream compositions of the ... 08/04/05 - 20050170046 - 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 time during the period of fermentation and aging, and subsequently effecting further aging. The process ... 06/02/05 - 20050118300 - Soybean raffinose synthase and a method for producing raffinose Raffinose is produced by allowing a raffinose synthase having the following properties to act on sucrose and galactinol: (1) action and substrate specificity: produces raffinose from sucrose and galactinol; (2) optimum pH: about 6 to 8; (3) optimum temperature: about 35 to 40° C.; (4) molecular weight: (i) about 75 ... ### FreshPatents.com Support |