Did You Know...
...that power steering was invented by independent inventor Francis W. Davis? As chief engineer in the 1920s of the truck division of the Pierce Arrow Motor Car Company, he saw how hard it was to steer heavy vehicles. So that he would be able to keep the profits from his future invention, Davis left his job, rented a small engineering shop in Waltham, Mass., and developed a hydraulic power steering system that led to power steering.
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| Number | Title | Issue Date |
| 8182857 | Edible products with low content of saturated and trans unsaturated fats The present invention relates to a structured, fat continuous edible product, wherein the edible product contains, expressed on total product basis, less than 35 wt. % of saturated fatty acids, between 20 and 100 wt. % of a triglyceride composition, between 0 and 80... | 05/22/2012 |
| 8129501 | Dispersion improver for gluten, and dispersion solution of gluten Disclosed is gluten having good dispersibility in water. Also disclosed is a method for producing active gluten, a gluten-containing food or a gluten gel efficiently by using a gluten dispersion solution. Further disclosed is a method for producing a gluten hydrolys... | 03/06/2012 |
| 8128980 | Method for production of water-soluble polysaccharide Disclosed is a novel water-soluble soybean polysaccharide which is produced by imparting a function of stabilizing a protein in a pH range around the isoelectric point of the protein to a water-soluble soybean polysaccharide. Also disclosed is a novel dispersion sta... | 03/06/2012 |
| 8124157 | Noodles and noodle skins comprising soybean protein composition and the method of making same It is intended to prepare noodles and noodle skins, in particular, wheat flour-free noodles and noodle skins, which comprise a soybean protein composition at a high ratio. By adding a water-extracted less denatured soybean protein to noodles and noodle skins, noodle... | 02/28/2012 |
| 8034392 | Oil-in-water type emulsion The present invention provides an oil-in-water type emulsion for light-exposing food having photodegradation-resistance, which has good taste and flavor with less deterioration such as off-taste and off-flavor even when irradiating light from a fluorescent lamp, etc... | 10/11/2011 |
| 7947323 | Low-trans fats for confectionery and bakery fat compositions The present invention relates to a process for the production of a fat composition for confectionery or baking applications. According to this process, a starting fat composition containing palm oil or a palm oil fraction and having the following composition: (1) a ... | 05/24/2011 |
| 7914837 | Process for producing hydrated oily base food Addition of a large amount of a food additive such as an emulsifier to a food is undesirable, since it is feared that not only the flavor of the food is damaged but also the secure sense for the qualities of the product and consumers' buying intention are worsened t... | 03/29/2011 |
| 7851009 | Process of making meat-like food products The present invention provides a meat-like food material having a favorable flavor and a meat-like mouthfeel by heating and pressurizing ingredients including a vegetable protein ingredient, a milk whey protein ingredient and water as the main ingredients with an ex... | 12/14/2010 |
| 7838633 | Method for production of fractionated soybean protein material The object is to fractionate 7S-globulin as well the remaining acid-precipitatable proteins from a soybean with efficiency and at high purities, and provide a highly pure fractionated soybean protein material. Specifically disclosed is a method for producing a fract... | 11/23/2010 |
| 7767241 | Dry fractionation method for fat It is intended to provide a dry fractionation method for fat whereby the performance for fractionating a fat into a high-melting fraction, a medium-melting fraction and a low-melting fraction can be improved to thereby preventing, in particular, the medium-melting f... | 08/03/2010 |
| 7731999 | Fat composition for coating food to be cooked and process for producing cooked food It is intended to provide a coating fat composition for a food to be cooked and a process for producing a cooked food whereby a fried-like food can be obtained by a simple cooking procedure without frying in oil and thus problems accompanying the frying procedure su... | 06/08/2010 |
| 7727574 | Method of producing water-containing chocolates The present invention provides a method of producing water-containing chocolates in which an aqueous component and a fat and oil composition containing tri-saturated fatty acid glyceride crystals dispersed in a fat or oil whose melting point is at or below body temp... | 06/01/2010 |
| 7727569 | Method of dry fractionation of fat or oil It is intended to provide a procedure for, in the fractionation of vegetable butter, transesterified fat or oil, isomerized hydrogenated fat or oil, etc. without the use of solvents, obtaining high-concentration component G2U (defined below) by concentrating operati... | 06/01/2010 |
| 7709044 | Acidic soy protein gel foods and process for producing the same The present invention is intended to provide acidic gel foods containing soybean protein to diversify means of taking soybean protein in daily eating habits. Using the acid-soluble soybean protein as specified in the description, an aqueous solution or an alcohol-co... | 05/04/2010 |
| 7638643 | Process for producing soybean saponin-containing material It is intended to easily separate saponins from isoflavones extracted from starting soybeans thereby giving highly pure saponins at a high yield on an industrial scale. Saponins can be highly efficiently separated from isoflavones by performing multistage extraction... | 12/29/2009 |
| 7635756 | Soybean 7S protein and process for producing the same It is intended to improve the water-dispersibility of a soybean 7S protein isolate, which is rich in soybean 7S globulin as compared with a conventional soybean protein isolate, to thereby provide a beverage thereof easy to drink or ameliorate the workability thereo... | 12/22/2009 |
| 7601381 | Polysaccharides and protein conjugate, and emulsifiers and emulsions containing it Emulsifying agents of the natural polvymer type, especially polysaccharide type, attain excellent emulsion stability and give a stable emulsion. However, their emulsifying power is not always high and these emulsifying agents have been still insufficient in giving a... | 10/13/2009 |
| 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 (as dry solids). In the extruded edible material, a peculiar flavor der... | 09/15/2009 |
| 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 chemically modification. It is found out that a composition containing isofl... | 07/14/2009 |
| 7501492 | Processed soybean β-conglycinin protein By heating a solution or paste containing soybean β-conglycinin protein under acidic conditions, it is possible to provide soybean β-conglycinin protein whose high hydration property and high viscosity, which are problematic in various food processing using it or ... | 03/10/2009 |
| 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 usable in acidic foods, its production process, and acidic foods using... | 12/16/2008 |
| 7452448 | Fat producing method A method for producing a fat by distillation and purification while preventing isomerization. The distillation and purification is conducted under an acidic condition to prevent isomerization. ... | 11/18/2008 |
| 7427420 | Process for producing confectionery highly stable to heat The present invention provides a process for producing confectionery highly stable to heat which can be eaten without being deformed, becoming sticky at the surface or sticking to each other while maintaining the original mouthfeel of chocolate. As a result of the p... | 09/23/2008 |
| 7387805 | Flavonoid solubilizion agent and method of solubilizing flavonoid A flavonoid solubilization agent capable of highly solubilizing flavonoids such as isoflavone, baicalin, rutin and naringin whose solubility is generally low; and a method of effecting the above solubilization. Flavonoids can be solubilized by causing a flavonoid an... | 06/17/2008 |
| 7378114 | Method for producing soluble composition containing isoflavones A method for producing a composition containing soluble isoflavones is described, which uses soybean materials as raw materials. The composition is obtained in a natural state without addition of solubilizing agents and chemical modification, and has high solubility... | 05/27/2008 |
| 7264839 | Protein beverage A soybean protein beverage having an excellent taste and mouthfeel and high storage stability with preventing formation of a precipitate at a weak acidic region as well as its production process are shown. Said beverage utilizes as its protein source low-phytic acid... | 09/04/2007 |
| 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 soybean protein under a weakly acidic condition followed by fractionatin... | 06/05/2007 |
| 7090877 | Cottony bean curds and method of manufacturing the cottony bean curd A method of manufacturing cottony bean curd having freezing-durability, comprising the steps of acting a coagulant on soymilk, in which ungelatinized starch has been formulated, at a temperature lower than the gelatinization starting temperature of the starch and he... | 08/15/2006 |
| 7005156 | Process for producing tofu There is provided a process for producing tofu wherein a delayed action coagulant is dispersed in heated soybean milk in a static inline mixer provided with a narrowed part and then a thickening raw material is added thereto in an inline mixer provided with a dividi... | 02/28/2006 |
| 6969771 | Process for producing processed glyceride fat A process for producing a processed glyceride having a satisfactory color tone and having high purity without the need of a fractionation step, by mitigating the deterioration in a color tone caused by the processing and recycling of a fatty acid ester recovered aft... | 11/29/2005 |
| 6902752 | Coatings for bakery/confectionery use and process for producing the same Coatings for bakery/confectionery use and coated cakes or breads. These coatings have transparency like glaze, and appearance and crispiness like fondant, and suffer from neither stickiness nor sugar-sagging with the passage of time after coating. Coatings for baker... | 06/07/2005 |
| 6737100 | Foamed chocolate and process for producing the same A foamed chocolate which can be foamed without resort to any special apparatuses or emulsifiers, has a lightened chocolate texture and shows no oily feel. This foamed chocolate is produced by adding an oil mixture comprising an edible fat or oil with tri-saturated f... | 05/18/2004 |
| 6733817 | Process for producing frozen yuba The present invention provides a method for producing a frozen “yuba” which exhibits, after being thawed, a smooth and soft mouthfeel and a satisfactory taste equivalent to those of a fresh lifted-up “yuba”, which includes heating a “yuba” whose water co... | 05/11/2004 |
| 6599543 | Process for preparing fermented soybean milk Disclosed is a process for preparing a fermented soybean milk comprising the steps of: inoculating a lactic acid bacterium of the genus Bifidobacterium, Lactobacillus bulgaricus and one strain selected from the group consisting of Lactobacillus acidophilu... | 07/29/2003 |
| 6569473 | Process for production of water-soluble vegetable fibers, biodegradable film, paste, chewing gum and low calorie food products There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by degrading water-insoluble vegetable fibers containing protein un... | 05/27/2003 |
| 6541058 | Process for producing wet okara Wet okara is produced by finely dividing wet okara, feeding it into a scraper type heat exchanger, heating at a temperature of not lower than 120° C., cooling the heated product and filling and sealing the cooled product in a container or package aseptic... | 04/01/2003 |
| 6537597 | Process for producing soybean protein hydrolysate An object of the present invention is to provide a process for producing a sterilized enzymatic decomposition soybean protein with facilitating separation of a precipitate after decomposition of soybean protein with an enzyme, and with improving a yield o... | 03/25/2003 |
| 6436334 | Process for producing inorganic mold A process for producing inorganic molds involving molding a kneaded mixture containing a particulate inorganic material and water, which process comprises adding water-soluble hemicellulose to the kneaded mixture. The process provides inorganic molds with... | 08/20/2002 |
| 6346287 | Process for producing baked snacks A process for producing baked snacks such as crackers and pretzels. By using this process, baked snacks can be easily produced without any restriction in the composition (moisture content, oil content, etc.) or the production procedure for avoiding bliste... | 02/12/2002 |
| 6342256 | Tofu products excellent in freeze resistance and process for producing the same A process for industrially producing tofu products which are excellent in taste and freeze resistance. This process involves concentrating soybean milk extracted from uncooked soybean slurry or puree; adding one or more members selected from sugars, starc... | 01/29/2002 |
