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| Number | Title | Issue Date |
| 8137717 | Production of human food from and other biologicals An apparatus and process for producing humanly edible food from Jatropha curcas L. (JCL) or a similar plant or an algae comprises an air-tight tank (200) for containing a mixture of water, a fermenting press cake (125) of JCL seeds, yeast and ot... | 03/20/2012 |
| 8124146 | Fermented food product The present invention relates to a fermented food product, which comprises defatted flax-seed as main raw material. Suspension of defatted crushed flaxseed or crushed and milled flaxseed, optionally supplemented with other cereals or plant seeds or flaxseed fraction... | 02/28/2012 |
| 7935369 | Germinated brown rice It is intended to provide germinating brown rice having an improved taste and cooking characteristics. Namely, germinating brown rice containing at least a direct reducing sugar component in an elevated amount compared with the starting brown rice and, if necessary,... | 05/03/2011 |
| 7803412 | Enzymatic treatment of spent vanilla beans A process for obtaining flavor components from spent vanilla pods and beans, comprises forming a mixture of such spent pods and beans, incubating the mixture with an enzyme capable of destroying the cell membrane systems of said pods and beans for period of time and... | 09/28/2010 |
| 7754255 | Bone metabolism improving agent A bone metabolism improving agent characterized by containing as the active ingredient fermented soybean milk which is obtained by fermenting soybean milk with a lactic acid bacterium or a bifidobacterium. The bone metabolism improving agent is efficacious in treati... | 07/13/2010 |
| 7368140 | Nut fragments and methods of forming nut fragments Raw material nuts may be quenched using an extremely low temperature liquefied gas to produce cracks in the raw material nuts. The cracked raw material nuts may then be crumbled along the cracks to separate the nuts into small nut fragments. After returning the temp... | 05/06/2008 |
| 7300680 | Soy protein products and methods for producing soy protein products A method for producing an enzymatically stabilized soy meal containing a naturally-occurring trypsin inhibitor to produce a soluble, pleasant-tasting soy product which comprises enzymatically deactivating the trypsin inhibitors in the soy meal without using heat, an... | 11/27/2007 |
| 7112229 | Process for producing biodiesel fuel using triglyceride-rich oleagineous seed directly in a transesterification reaction in the presence of an alkaline alkoxide catalyst An integrated process is described for producing biodiesel from oleaginous seeds, preferably castor bean seeds. The inventive process includes a transesterification reaction where the seeds themselves react with anhydrous ethyl alcohol in the presence of an alkaline... | 09/26/2006 |
| 7090875 | External skin preparations and process for producing the same External skin preparations containing one or more members selected from among a fermentation product, which is obtained by treating a bean extract with a microorganism, vitamin A and its derivatives. By potentiating skin cells and accelerating the production of hyal... | 08/15/2006 |
| 7091001 | Process for the preparation of high arginine peptides A process of preparation of non-bitter high arginine peptide from groundnut, which has an arginine to lysine ratio of at least 5 and a yield of 17–20%. ... | 08/15/2006 |
| 7074441 | Method for the production of fermented whole grain barley with , and products thereof An improved method for the production of fermented food products, and in particular fermented cereal products of tempech-type using whole grain cereals as raw material, makes it possible to achieve a product of good microbial, nutritional and sensory quality. ... | 07/11/2006 |
| 7048955 | Soybean phosphopeptide calcium and method for producing thereof The present invention relates to soybean phosphopeptide calcium and method for producing thereof, wherein the soybean phosphopeptide calcium is produced by calcium-binding reaction of soybean phosphopeptides which are obtained from hydrolysis with hydrolase followed... | 05/23/2006 |
| 7037540 | Method for reducing acrylamide formation in thermally processed foods A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on interfering with an acrylamide formation p... | 05/02/2006 |
| 7029713 | Peptide extract of lupine and pharmaceutical or cosmetic or nutritional composition comprising the same The invention concerns a peptide extract of lupine (lupinus) characterised in that it has a metalloprotease inhibiting activity, in particular collagenase and gelatinase. The invention also concerns a pharmaceutical, cosmetic or nutritional composition comprising a ... | 04/18/2006 |
| 6977093 | Health food processing process using germinated rice to make health food containing natural eatable fibers, GABA, IP6, and probiotic A health food processing process, in which inflated germinated rice is ground into rice powder and mixed with a high-concentration probiotic fluid, and then the mixture is fermented and dried in a refrigerated air dryer, forming a dried fermented health food contain... | 12/20/2005 |
| 6916491 | Fungus inhibiting biological compound A method of producing a biological fungicide composed of milk products, namely powdered cow milk, cow milk culture or bacteria culture, and a calcium carbonate. These components can be mixed to form a mixture, stored for long-term at below 32 degrees Fahrenheit or h... | 07/12/2005 |
| 6805887 | Superoxide scavenger and beverage containing such The present invention provides a superoxide scavenger comprising a desirable material which is different from any conventional unstable superoxide dismutase and is available at a low cost, and the present invention also provides a beverage containing such a superoxi... | 10/19/2004 |
| 6800726 | Proteins with increased levels of essential amino acids The invention provides isolated nucleic acids and their encoded polypeptides that are involved in enhancing the essential amino acid content of a plant. The polypeptide may be derived from a protease inhibitor, and more specifically, a chymotrypsin inhibitor. Chymot... | 10/05/2004 |
| 6800308 | Fractionation and processing of oilseed meal The present invention relates to a process for the aqueous extraction, fractionation and enzymatic treatment of oilseed materials to generate valued products with no significant low value by-product or waste streams. In particular, the fractionation scheme generates... | 10/05/2004 |
| 6753023 | Rice-flour hydrolysates fat substitute A starch hydrolysis food making process comprises mixing rice flour and rice syrup or honey in equal parts, adding amylase enzymes to the mixture, and extruding for a few seconds at an elevated temperature. Water may be added to the rice flour mixture to adjust the ... | 06/22/2004 |
| 6723357 | High energy snack food product and process of manufacture High energy food product which consists primarily of an admixture of barley, flax and teff, and a binder which holds the admixture together. The binder includes corn syrup, honey, canola oil, ground sunflower seeds, and it is added to the admixture after the barley,... | 04/20/2004 |
| 6709685 | Process for the preparation of compound fertilizer granules The invention relates to a process for the preparation of compound fertilizer granules containing at least two of the plant nutrients nitrogen, phosphorus and potassium, said process including the steps of: providing a solid fee material including at least one solid... | 03/23/2004 |
| 6630193 | Germinated brown rice The invention relates to germinated brown rice which can be easily and deliciously boiled even by a household rice cooker without impairing its original nutritive value, and has excellent mouth feel and shelf stability. The germinated brown rice can be pr... | 10/07/2003 |
| 6589328 | Sponges of hydrocolloids The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore size and structure. Edible products can be produced which... | 07/08/2003 |
| 6569475 | Process for mycelial culture using grain Disclosed are a method for culturing mushroom mycelia using grains, a culture product, and use of the culture product. Edible or medicinal mushroom mycelia are inoculated and cultured in solid media made of grains. Induction of the cultured mushroom mycel... | 05/27/2003 |
| 6534101 | Enzymes mixture obtained from Penicillium funiculosum The present invention relates to a novel micro-organism, Penicillium funiculosum, to a new enzymes mixture obtained from it, and nucleic acid sequences encoding such enzymes.... | 03/18/2003 |
| 6506423 | Method of manufacturing a ruminant feedstuff with reduced ruminal protein degradability A feedstuff with reduced ruminal protein degradability is prepared by mixing a carbohydrase enzyme with a material suitable for livestock feed and steeping the mixture under suitable conditions for the carbohydrase enzyme to hydrolyze carbohydrates contai... | 01/14/2003 |
| 6455081 | Incorporation of soy proteins in cheese A method for preparing cheeses, preferably natural cheeses, containing significant levels of soy protein is provided. The process uses enzymes (preferably proteinase) to treat the soy ingredients and to form soy protein hydrolyzates. The enzyme-treated so... | 09/24/2002 |
| 6455095 | Thermogenic, appetite suppressing, gas suppressing, complete legume protein formulae; thermobean™ A dietary supplement for legume protein containing galactosidase, methionine, medium chain fatty acids or their derivatives, and optionally thermogenic additives, antioxidants, vitamins and spices. Improved legume protein is also provided, wherein the die... | 09/24/2002 |
| 6403127 | Method for producing noodles A method for producing elastic and glutinous noodles is provided that includes adding transglutaminase and either gliadin or glutenin to cereal. The noodles keep their original elasticity and glutinosity for a long period of time, even after having been b... | 06/11/2002 |
| 6399135 | Use of soy isolated protein for making fresh cheese The present invention relates, in general, to a process for the production of fresh cheese. The present invention further relates to a fresh cheese.... | 06/04/2002 |
| 6383531 | Soy extended cheese The present invention relates, in general, to a process for the production of fresh soy cheese. The present invention further relates to a fresh soy cheese.... | 05/07/2002 |
| 6320028 | Soy isoflavone concentrate process and product A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles... | 11/20/2001 |
| 6316032 | Barley malt oil containing vegetable ceramide-associated substances and process for producing the same The present invention has for its object to provide a method for obtaining a barley malt oil abundantly containing ceramide derivatives of plant origin which is highly safe and gives a good image as a material in an efficient, simple and easy manner as we... | 11/13/2001 |
| 6316035 | Fermented organic acid that changes cell and protein functions and method of making The object of the present invention is to develop an agent to keep proper moisture, improve the mouth-feeling and preserve freshness of cells and protein-containing-materials which does not cause any side-effect. This object can be accomplished by contact... | 11/13/2001 |
| 6254900 | Method for the manufacture of cheese, quark and yogurt products from soybeans A process for producing cheese, curd or yogurt products from soya beans involving the steps: (a) preparation of soya milk from soya beans; (b) addition of vegetable sugar to the soya milk in the proportion of about 1 to 5 wt %; (c) emulsifying vegetable f... | 07/03/2001 |
| 6251443 | Method for producing a savory flavor base The present invention relates to a method for producing a flavor base which then can be used to form savory flavor or flavor enhancer products. The method involves enzymatically hydrolyzing cereal grain cereal protein, in particular defatted wheat germ, t... | 06/26/2001 |
| 6228993 | Soy isoflavone concentrate process and product A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles... | 05/08/2001 |
| 6228408 | Antifungal complexes and method of making A complex comprising natamycin complexed to one or more proteins. Processes for producing the same. Compositions containing the same. Use of the complexes as a preventative antifungi treatment for natural products. A method for preventing the infection of... | 05/08/2001 |
| 6190709 | Flavor enhancer A flavor enhancer which is low in monosodium glutamate, which is substantially free of 5'-IMP and 5'-GMP and which enhances both meat, vegetable and diary flavors. The use of the flavor enhancer in flavoring compositions and food and feed applications.... | 02/20/2001 |
