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Food Or Edible Material: Processes, Compositions, And Products > Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive > Plant Material Is Basic Ingredient Other Than Extract, Starch Or Protein > Bean, Seed Or Nut Product > 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.06/28/07 - 20070148321 - Mineral-containing acidic protein drink It is intended to provide a food or a drink with a favorable flavor which has an acidic nature, contains protein and minerals, and has been stabilized in dispersion without showing any protein aggregation or the like even in the absence of a stabilizer. It is also intended to provide ... 06/28/07 - 20070148320 - Screw type processing device and product using the device A screw type processing device provides a film-formable thermoplastic composition formed mainly of polysaccharide and protein by continuously compressing substances together with carbon dioxide gas to form fluid in a critical state, processes the fluid and is capable of efficiently manufacturing a practicable polyester foam body. A pressure reduction part ... 06/14/07 - 20070134401 - Cooking process of red bean porridge without a bitter taste Disclosed is a cooking process of red bean sediment for reducing an unpleasant and slightly bitter aftertaste of red beans by removing tannins and saponins contained in red beans through repetition of a water changing operation, a cooking process of red bean porridge with the red bean sediment, and red ... 06/07/07 - 20070128335 - Methods and apparatus for continuous production of soy beans products [Problem] To produce soymilk and/or a soybean paste having excellent mouthfeel continuously. [Solution] A continuous production method of soybean products, wherein the soybean blend obtained by adding water to soybean powders and kneading is pressurized and stirred under fixed pressure to adjust its water content, the soybean solid component present ... 04/19/07 - 20070087107 - Food products containing legume products and processes for producing the food products Food products containing legume products, as well as processes for producing the food products are disclosed. ... 03/22/07 - 20070065568 - Method for producing a smoked tofu It is therefore an object of the present invention to provide a method for producing a smoked TOFU which allows applying of a desirable brownish color and a smoked flavor to the TOFU in a short time and enables the smoked TOFU to be stored for a long time. The ... 03/22/07 - 20070065567 - Preparation of canola protein isolate involving isoelectric precipitation Canola protein isolates consisting predominantly of 7S canola proteins are formed by isoelectric precipitation from aqueous salt solution extracts of canola oil seed meal. Canola protein isolates consisting predominantly of 2S canola protein are recovered from supernatant from the isoelectric precipitation step. ... 03/15/07 - 20070059426 - Toasted soybean flakes 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 rolled oats, in soybean flakes-potato flakes compositions for making soy protein enriched mashed potato products, in granola and power ... 03/08/07 - 20070054031 - Methods of extracting, concentrating and fractionating proteins and other chemical components Methods are disclosed herein to extract, concentrate and fractionate proteins and protein-associated complexes with other polymers from soybeans, peanuts, rape, canola, cottonseeds, peas, wheat and other plant materials, based on a principle of cryoprecipitation. The disclosed methods involve no or minimal uses of chemicals, and generate a minimal volume of ... 02/22/07 - 20070042105 - Tofu products tolerant to freezing and process for producing the same A process for producing a tofu product which comprises adding native gellan gum and modified starch to soybean milk at a high temperature, then adding a coagulating agent thereto for coagulation, heating and sterilizing the tofu product and freezing it. ... 02/22/07 - 20070042104 - Co-processed blend of isolated soy protein and milk protein and processes of making the same Co-processed blends of isolated soy protein and milk proteins for producing high protein food bars having improved functionality are disclosed. The co-processed blends produce high protein food bars having an improved texture and extended shelf-life as compared to conventional high protein food bars. ... 02/22/07 - 20070042103 - Isolated soy protein having high molecular weight protein fractions and low molecular weight protein fractions Isolated soy proteins for producing high protein food bars having improved functionality are disclosed. The isolated soy proteins comprise both high molecular weight protein fractions and low molecular weight protein fractions. The isolated soy proteins produce high protein food bars having an improved texture and extended shelf-life as compared to ... 02/08/07 - 20070031577 - Method for producing a soy protein product The present invention relates to a method for producing a soy protein product by treatment of soy protein with at least one oxidoreductase. ... 02/08/07 - 20070031576 - Process for the preparation of whole soybean milk and curd comprising multiple steps of ultra high-pressure homogenization of soybean A whole soybean milk or curd is prepared by milling soybeans and homogenizing the milled soybeans via at least two steps of ultra-high pressure micronization, wherein the pressure applied at each step of the ultra-high pressure micronization is at least 500 bar, and the total cumulative sum of the pressures ... 01/18/07 - 20070014913 - Calcium fortified soymilk based frozen dessert A soymilk based frozen dessert and process of making the soymilk based frozen dessert. The soymilk based frozen dessert is a calcium fortified soymilk based frozen dessert that uses calcium carbonate as the calcium fortifier. ... 12/28/06 - 20060292284 - Soy protein products having reduced off-flavor and processes for making the same Novel processes for the production of soy protein products, such as soy protein isolates and soy protein flour, having reduced off-flavors are disclosed. One process includes a three step process including extraction utilizing a mixture of supercritical carbon dioxide and an organic solvent. The soy protein isolates produced by the ... 11/23/06 - 20060263509 - Process for manufacturing dehydrated precooked legumes A process for manufacturing dehydrated precooked flaked legumes begins with cleaning a quantity of legumes. The cleaned legumes are then pressure cooked. Following cooking, the legumes are deposited on a perforated conveyor for transportation through a first dehydrator which reduces the moisture content of the legumes. The cooked dehydrated legumes ... 10/26/06 - 20060240171 - Method of manufacturing konnyaku food A method of manufacturing konnyaku food comprising the steps of adding an alkali solution to dried bean-curd refuse and kneading a mixture thereof to prepare a bean-curd refuse coagulating agent; adding viscous food to the bean-curd refuse coagulating agent and kneading a mixture thereof to obtain a first uniform mixture; ... 10/26/06 - 20060240170 - Processed soybean material and method of producing the same A processed soybean material is produced by milling starting soybeans (non-defatted soybeans or defatted soybeans) to generate soybean powder, adding water to the soybean powder to make a solution containing the soybean powder, swelling the soybean powder, heating the solution containing the swollen soybean powder and then pressurizing the heated ... 08/24/06 - 20060188637 - Raw material for food containing soybean component, food containing soybeam component from the raw material, and process for producing the food containing soybean component The present invention provides a food containing soybean component and exhibiting smooth texture even on restoration to ordinary temperature after freeze-up (including lyophilization); the food is produced by mixing a soymilk coagulant (b) capable of coagulating a soymilk-like liquid (a) and a gelling agent (c) capable of gelation of soybean ... 08/17/06 - 20060182870 - Emulsifier, process for producing the same and emulsified composition using the emulsifier It is intended to provide an emulsifier having a high emulsifying capability and containing highly water-soluble polysaccharides as the active ingredient, a process for producing the same and an emulsified composition using the emulsifier. Namely, an emulsifier which is obtained by extracting soybean or a processed soybean product within an ... 07/27/06 - 20060165870 - Soybean product with reduced fat and soluble sugar content High protein, low soluble-sugar, partially defatted soybean products suitable for use as a partial or full replacement of fish meal and other protein and energy sources in the manufacture of fish and land animal feeds and pet foods, are produced by a process in which fat is extracted from dehulled, ... 07/27/06 - 20060165869 - Process for producing dried powdery soybean and dried powdery soybean produced thereby To provide a method for producing a dried powdery soybean in a relatively short time which contains almost no substance except ingredients of soybean, is resistant to oxidation, and is excellent in shelf life. The method comprises: (Immersing step) wherein water-washed soybeans and tocopherol are immersed in water for a ... 07/27/06 - 20060165868 - Method of manufacturing soybean-derived food material and processed food An object of the present invention is to provide a method of manufacturing a food material with very little odor, using okara, the majority of which is conventionally discarded, as a raw material. The present invention relates to a method of manufacturing a soybean-derived food material, wherein water-added okara is ... 07/13/06 - 20060153965 - Edible legume products This invention is directed to processes for producing legume products, and the legume products resulting therefrom. ... 06/15/06 - 20060127558 - Germinated beans with excellent flavor, processed food therewith, and foods containing the same With the use of germinated beans having a germination ratio of 10 to 100%, the mass ratio of gamma-aminobutyric acid content and isoflavone content is held in a predetermined range, and in some cases, the content of gamma-aminobutyric acid per 100 g of solid content of beans is held in ... 06/08/06 - 20060121176 - Soy protein-containing composition having improved functionality Soy protein-containing compositions having an improved functionality and processes for their manufacture are disclosed. Specifically, the soy protein-containing compositions comprise a precipitated soy protein curd and lecithin. The soy protein-containing compositions are suitable for use in meat and meat products. ... 06/01/06 - 20060115575 - Method for preparing improved soybean products A method is provided for producing an improved soybean product for use in food applications. The process enables the efficient denaturation of undesirable soy enzymes and removal of oligosaccharides from soybeans, preferably whole soybeans, without the development of off-flavors. The general method comprises: (1) heating an aqueous solution of a ... 05/18/06 - 20060105097 - Method of deflavoring soy-derived materials confectionary type products Soy-containing confectionaries or nutritional compositions (especially nutritional bar) containing deflavored soy protein material are provided. The deflavored soy protein materials may be dispersed through out the preferred nutritional bars or, more preferably, dispersed with chocolate or caramel layers or bits covering or containing within the nutritional bars. ... 04/06/06 - 20060073260 - Extruded ingredients for food products The present invention is a nutrient delivery system including an extruded fiber source. Extruding fibers causes many changes to the structure and function of the fiber. Many of these changes make it possible to include higher levels of the extruded fiber source in food products, substantially without a concomitant adverse ... 03/23/06 - 20060062891 - Soya fiber particulates and methods of preparation The present invention belongs to the field of processing techniques used in the manufacturer of soyfoods. The invention relates to methods for preparing a soya fiber particulate from dehulled soybeans of a superior smooth texture, nutritional quality and flavor. The invention can be used to obtain a soya fiber particulate ... 03/23/06 - 20060062890 - 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 de-aerated water under an atmosphere of carbon dioxide for a time and a temperature effective to allow said soybeans to soak and swell; washing said soaked and swollen ... 03/23/06 - 20060062889 - Soy protein-containing composition The present invention relates to soy protein-containing compositions having improved flavor, odor, appearance, and/or functionality. ... 02/16/06 - 20060035003 - Soy protein containing food product and process for preparing same This invention relates to a soy protein containing food product comprising; (A) a soy protein material selected from the group consisting of a soy protein flour, a soy protein concentrate, a soy protein isolate and mixtures thereof; (B) a humectant comprising (i) a colorant and at least one selected from ... 01/05/06 - 20060003082 - 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 curd ground product, or this product and other raw materials, not more than 10% by mass of the product being ... 12/22/05 - 20050281940 - Food material reformed in mineral composition of beans or mugi-rui, method of manufacturing the same, and method of reforming mineral composition of beans or mug-rui A food material nutritionally enriched in mineral composition and improved in taste includes beans or Mugi-rui enriched in magnesium, or magnesium and sodium. The Mg/K chemical equivalent ratio (a ratio of chemical equivalent of magnesium with respect to chemical equivalent of potassium) of the beans falls within the range of ... 11/10/05 - 20050249861 - Viscous food containing soybean, tofu-like basic food material and process for prodiucing the same A viscous food containing soybean is a mayonnaise-type food which resembles mayonnaise in flavor, appearance and intended use, and is produced by mixing a tofu-like basic food material obtained by using water and soybean powder as raw materials with egg yolk, grapeseed oil, wine vinegar, pepper, mustard, and salt in ... 10/27/05 - 20050238787 - Process for manufacturing dehydrated precooked flaked pinto beans A process for manufacturing dehydrated precooked flaked pinto beans begins with cleaning a quantity of beans. The cleaned beans are then pressure cooked. Following cooking, the beans are deposited on a perforated conveyor for transportation through a first dehydrator which reduces the moisture content of the beans to about 20%. ... 09/29/05 - 20050214439 - Methods for enhancing soy-containing foods and foods made thereby Methods of increasing the isoflavone aglycone concentration in a soy-containing comestible comprising maintaining the comestible in a temperature of from about 20° C. to about 70° C., for a period of from about 1 minute to about four hours, wherein the method results in an increase in isoflavone aglycone concentration. ... 09/08/05 - 20050196516 - 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 rolled oats, in soybean flakes-potato flakes compositions for making soy protein enriched mashed potato products, in granola and power ... 08/04/05 - 20050170065 - Soybean noodle The present invention is related to a new soybean noodle. This noodle comprises 4 to 10 parts by weight of soybean powder and 2 to 4 parts by weight of wet bean-curd residue with water content of 60%˜80%. Moreover, the noodle may also comprise 0.5 to 2 parts by weight ... 07/14/05 - 20050153052 - Food and beverage quality sensor A method and device for sensing food quality includes a detection material having an inherent sensitivity to a contaminant and changing a property in response thereto. The detection material is subjected to a modulating agent to alter the sensitivity of the detection material, so that exposure of the detection material ... 06/30/05 - 20050142277 - Method of producing a soya bean product A method of producing a soya bean product includes the step of exposing soya beans to an acidic aqueous solution at a pH of between about 2.0 and 5.5. The soya beans are whole beans and the organic acid is citric acid. The soya bean product is soya milk. ... ### FreshPatents.com Support |