Quotables
"Rail travel at high speeds is not possible because passengers, unable to breathe, would die of asphyxia."
Dionysius Lardner, Professor of Natural Philosophy and Astronomy at University College, London ; 1830
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Application No. | Application Title | Issue Date |
| 20120124946 | 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 to dissolve the powder.... | 05/24/2012 |
| 20120128824 | Enzyme-Modified Soybean Product The present invention relates to a method of producing a modified soybean product, such as a modified soybean meal, comprising use of a proteolytic enzyme. The invention further relates to use of a proteolytic enzyme in the production of a feed or feed additive product.... | 05/24/2012 |
| 20120045548 | 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 scorodonius peroxidase or a functional equivalent thereof. | 02/23/2012 |
| 20120045547 | 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 processing of the existing beans, and the problem regarding the salt water or s... | 02/23/2012 |
| 20120040412 | 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 polypeptides. The polypeptides of the invention can be used as amylases to catalyze... | 02/16/2012 |
| 20120009301 | METHOD FOR REMOVING PHORBOL ESTER IN ORGANIC SUBSTANCE, METHOD FOR PRODUCING HIGH-PROTEIN ORGANIC SUBSTANCE, HIGH-PROTEIN ORGANIC SUBSTANCE, METHOD FOR PRODUCING FEED AND FEED A phorbol ester component is removed by decomposition at a low cost with a high degree of treatment capability from an organic substance containing a phorbol ester component, whereby a high-protein organic substance is produced. A phorbol e... | 01/12/2012 |
| 20110318454 | 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 of calcium, magnesium and amino acids that can be well assimilated. The m... | 12/29/2011 |
| 20110250313 | 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 hydrolysate compositions generally comprise a mixture of polypeptides enric... | 10/13/2011 |
| 20110183035 | 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 leaking out of the cooking pot, and thus keep the medicinal or nutritive eff... | 07/28/2011 |
| 20110151056 | 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 carbohydrase, protease, and/or lipases is applied for a time that is sufficient to... | 06/23/2011 |
| 20110111092 | 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., Cheonggukjang) using the same strain, in which bean fragments, soybeans and blac... | 05/12/2011 |
| 20110091603 | 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 digesting purine compounds, such that the thus treated edible material has a s... | 04/21/2011 |
| 20110064847 | 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 preparation for denaturing a protein which contains these enzymes. A protein i... | 03/17/2011 |
| 20110045135 | 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 of the soy milk to obtain a curd. The coagulant agent coagulates protein c... | 02/24/2011 |
| 20110045128 | 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 cyclodextrins such as β-cyclodextrin to form cyclodextrin-compound complexes and th... | 02/24/2011 |
| 20110038969 | 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 fungus includes Rhizopus spp. or Aspergillus spp.; and ferm... | 02/17/2011 |
| 20110014319 | 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 contains no more or less than an FDA approved level of mycotoxin for a hu... | 01/20/2011 |
| 20100330230 | 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.... | 12/30/2010 |
| 20100316762 | 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.... | 12/16/2010 |
| 20100291264 | NOVEL STRAIN IN NATTO-PRODUCING BACTERIA AND SOFT NATTO PRODUCED BY USING SAID STRAIN [Object] To provide a strain in natto-producing bacteria that is suitable for the production of soft natto (a fermented soybean product). [Means for Solving the Problems] A strain in natto-producing bacteria that is suitable for the product... | 11/18/2010 |
| 20100260890 | PROCESS FOR THE PREPARATION OF A HYDROLYSATE The present invention relates to a process of preparing a hydrolysate of an edible solid substrate. The edible solid substrate may be of animal or plant origin comprising edible animal meat, fish meat, shellfish meat or an edible plant or a combination thereof. The proc... | 10/14/2010 |
| 20100196535 | 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:
| |
| 20100124585 | 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 the soybean protein of the ground admixture is heat-denaturized.... | 05/20/2010 |
| 20100080867 | 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 taste of food products.... | 04/01/2010 |
| 20100068336 | Method and System for Processing Oilseeds Methods and systems for processing oilseed meal. Oilseed meal is hydrated to provide a hydrated oilseed meal. A particle size of the hydrated oilseed meal is reduced to provide a size-reduced oilseed meal. Enhanced oilseed meal is physically separated from the size-redu... | 03/18/2010 |
| 20100047390 | 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 10 wt % relative to the total weight of the fermented produ... | 02/25/2010 |
| 20100015282 | 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 a complete amino acid profile. The food additive is suitable for consumpt... | 01/21/2010 |
| 20090297661 | Methods For Flavor Enhancement The present invention is directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having glutamate releasing activity. The glutamate residues, free form, or C or N termi... | 12/03/2009 |
| 20090298773 | METHODS OF PRODUCING FUNCTIONAL MISO According to the present invention a miso with good flavor and a processed food containing the miso are provided, wherein the miso and the food are expected to have an repressing effect on an increase in blood pressure or hypotensive effect by continually taking the mis... | 12/03/2009 |
| 20090291166 | METHOD FOR PRODUCING ICE CREAM The present invention relates to a method for producing ice cream with a phospholipase.... | 11/26/2009 |
| 20090285935 | SYSTEM FOR MAKING PRODUCTS WITH IMPROVED PARTICLE MORPHOLOGY AND PARTICLE DISTRIBUTION AND PRODUCTS A method for improving the physical, functional and organoleptic properties of product particles is described for fiber, protein, carbohydrate and cellulosic materials. The method involves modifying the particles within the product to meet certain particle morphology pa... | 11/19/2009 |
| 20090258110 | Seed Koji for Brewing, Koji for Brewing, Brewed Foods and Method for Producing the Same [PROBLEMS] To provide a seed koji for brewing, which is suitable for wheat allergy patients and wheat intolerance patients (patients with celiac disease) and the medium of which is completely free from wheat-origin component, a koji for brewing, brewed foods and a metho... | 10/15/2009 |
| 20090169676 | HOMOFERMENTED PRODUCTS The present invention pertains to the field of liquid feed, and relates to fermented feed products, methods for their preparation, as well as uses thereof. Furthermore, the invention further relates to animal liquid feed and methods of preparing liquid feed using lactic... | 07/02/2009 |
| 20090162479 | PROCESS FOR PRODUCING SOY SAUCE HAVING REDUCED BUSHO-SHU The present invention relates to a process for producing a soy sauce koji having a reduced Busho-shu which is one of the unpleasant smells of soy sauce, and a soy sauce koji having a reduced Busho-shu obtained by this production process. Specifically, the process for pr... | 06/25/2009 |
| 20090148557 | Foamed food comprising soybean flour as the main component Disclosed are dough for foamed food and foamed food such as bread, containing soybean flour as a main raw material, with containing neither wheat flour gluten nor silk fibroin, capable of forming a sponge-like crosslinked network structure, and dough for foamed food and... | 06/11/2009 |
| 20090142449 | Tofu production method The tofu production method is a process for producing tofu that uses transglutaminase enzyme to improve the texture and elasticity of the tofu, so that soft or silken tofu is more resistant to mechanical abuse during food preparation, and firm tofu can be sliced. The am... | 06/04/2009 |
| 20090098247 | LACTIC ACID-FERMENTED SOYBEAN LIQUID COMPOSITION AND METHOD FOR PRODUCTION THEREOF The lactic acid-fermented soybean liquid composition according to the present invention is obtained by adding lactic acid bacteria to a soybean liquid in which the content of the soybean particles having a particle size of 50 μm or larger is less than 5%, and subjectin... | 04/16/2009 |
| 20090098246 | 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 a process for producing such a brewed soy sauce, comprising: preparing a ... | 04/16/2009 |
| 20090053363 | Method for Producing Soybean Paste Containing Pine Mushroom The present invention relates to a method for producing a soybean paste containing pine mushrooms, which comprises processing pine mushrooms, mixing the processed pine mushrooms with fermented soybeans (meju), fermenting and maturating the meju mixed with the processed ... | 02/26/2009 |
| 20090041895 | METHOD FOR PRODUCING SOY SAUCE The invention relates to a method for producing soy sauce using an amylolytic enzyme comprising a Carbohydrate Binding Module.... | 02/12/2009 |
