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| Number | Title | Issue Date |
| 8029843 | Method for the extraction of aleurone from bran The invention relates to a method for the preparation of aleurone from bran, in particular, wheat bran, for the extraction of aleuronic cells in particular from wheat grain, whereby the mainly aleurone-containing aleuronic components are separated from the mainly no... | 10/04/2011 |
| 7972641 | Method for producing soybean milk Lipoxygenase-free soybean grains are mechanically pulverized into fine particles and then subjected to heat drying treatment with water vapor having a temperature in the range of 130 to 250° C. under atmospheric pressure to form lumps of soybean powder. The lumps a... | 07/05/2011 |
| RE41885 | Method for producing a dehydrated whole food product A method for producing a reconstitutable dehydrated food product, an apparatus for producing such a product, and a product produced thereby are described. The method calls for using a stationary vessel to separately hydrate at least two batches of raw beans with cir... | 10/26/2010 |
| 7582322 | Method for producing granulated bean paste, or “miso” Granulated bean paste or “miso” is made by partially drying uncooked bean paste by vacuum freeze drying, thoroughly mixing and then storing the semi-dried bean paste in an isothermal chamber at a substantially consistent temperature within the range of 15° C. t... | 09/01/2009 |
| 7422762 | Process for producing soybean powder Lipoxygenase-free soybean grains are mechanically pulverized into fine particles and then subjected to heat drying treatment with water vapor having a temperature in the range of 130 to 250° C. under atmospheric pressure to form lumps of soybean powder. The lumps a... | 09/09/2008 |
| 7396555 | Method for making a low carbohydrate dough A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and/or protein can be added to l... | 07/08/2008 |
| 7350961 | Agitation mixer, pasteurizer, and cleaning device Dissolution of a raw material, fusion of a raw material, or treatment for enhancing the fluidity of a raw material is completed in a short time by an agitation mixer 10 comprising a casing 20 in which a flow channel allowing the passage of fluid is mou... | 04/01/2008 |
| 7264841 | Savory gluten-free foods The present invention discloses organic, gluten-free savory food products, including gluten-free pre-mixes, gluten-free broths, and gluten-free snack foods, as well as the methods for making them. The present invention provides tasteful alternatives for people sensi... | 09/04/2007 |
| 7118470 | System and method for processing meat A system and method is shown for processing animals, such as calves, from birth to slaughter by utilizing hot-fed rations during the feeding process. The system and method reduces or eliminates the need to use hormones and simultaneously reduces or eliminates the ne... | 10/10/2006 |
| 7090887 | Oilseed processing Crushed and de-fatted oilseed is extracted with water at neutral, mildly basic or mildly acidic pH; and is filtered. The filter media allows passage of small fragments of solid cell meat into the filtrate. The filtrate is treated with a base to increase pH to over p... | 08/15/2006 |
| 7087262 | 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 dehydrato... | 08/08/2006 |
| 7083819 | Process for manufacturing a soy protein concentrate having high isoflavone content A method for manufacturing a soy protein concentrate having a low non-digestible oligosaccharide and high isoflavone content. The soy protein may have high saponin content. The method includes the use of a membrane in an ultrafiltration process to separate non-diges... | 08/01/2006 |
| 7074444 | Method for producing a dehydrated whole food product A method of preparing a reconstitutable, dehydrated whole bean product is shown. The method calls for utilizing a combination convection/microwave heating chamber to dry cooked whole beans in such a way as to preserve the integrity of the beans and, thus, significan... | 07/11/2006 |
| 7029716 | Method and system for producing a dehydrated whole food product A method for producing a reconstitutable dehydrated food product, an apparatus for producing such a product, and a product produced thereby are described. The method calls for using a stationary vessel to separately hydrate at least two batches of raw beans with cir... | 04/18/2006 |
| 7008662 | Producing method and producing apparatus of rice with germinated germs Warm and wet air are applied to brown rice with germinated germs, produced by adding water to the brown rice, for removing water attached to a surface of the rice. A surface of the germinated brown rice is polished by a rice-polishing machine while remaining the ger... | 03/07/2006 |
| 6957111 | Automated system for cooking and method of use The present invention comprises an improved device and method for automated cooking foods with a liquid such as water. In a preferred embodiment, the system comprises a cooking chamber (46); a controller (20); a residential home gateway server (10 | 10/18/2005 |
| 6939216 | System and method for processing meat A system and method is shown for processing animals, such as calves, from birth to slaughter by utilizing hot-fed rations during the feeding process. The system and method reduces or eliminates the need to use hormones and simultaneously reduces or eliminates the ne... | 09/06/2005 |
| 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 |
| 6613366 | Enzyme-rich sprouted food products with limited pH drop and methods of making same A class of food products whose nutrients have not been damaged by heat during the preparation process. These products are prepared with methods to limit souring thus permitting these food products to be prepared at a temperature low enough to minimize dam... | 09/02/2003 |
| 6579560 | Soybean processed food and method of producing the same A soybean processed food having crisp feelings of eating and good tasting is provided. The soybean processed food is produced by kneading a mixture of a soybean-derived material and a condiment in the presence of water to obtain dough, and drying the doug... | 06/17/2003 |
| 6569484 | High gelling protein and a process for obtaining same from soybean A process is described to provide a protein fraction with high functionality, in particular high gelling, including gelling by the process of cold-set gelation and high solubility properties, and to a process for obtaining same. The process comprises extr... | 05/27/2003 |
| 6482457 | Method for producing a reconstitutable dehydrated food product A method for producing a reconstitutable dehydrated food product and an apparatus for producing such a product are described. The method calls for the use of a stationary vessel that is used as both a hydration device and a pressure cooker. A rotating mem... | 11/19/2002 |
| 6387435 | Method of processing multiple whole grain mixtures and products therefrom A waxy hull-less barley product is described having a moisture content of from 50-75%. The product is prepared by cooking the grains in water for 15-120 minutes at a temperature of 75-150° C. Next, the grains are rinsed with cool water to remove excess s... | 05/14/2002 |
| 6287626 | Method of processing multiple whole grain mixtures and products therefrom A whole grain product is described having a moisture content of from 40-80%. The product is prepared by cooking the grains in water for 5-90 minutes at a temperature of 80-150° C. Next, the grains are rinsed with cool water to remove excess starch and st... | 09/11/2001 |
| 6139892 | Method of reducing the content of phytate and high degree of phytase in cereals and cereal products having a reduced content of phytate A method for reducing the content of phytate and/or salts thereof, formed by phytic acid, in cereal grains, whereby the cereal grains are subjected to a combined wet steeping and dry steeping in at least two successive cycles in that the cereal grains are... | 10/31/2000 |
| 6136365 | Oat containing cereal products A process for manufacturing an oat containing cereal product having an improved stability by heat treating a mixture comprising a pre-oxidized comminuted oat material at about 100 to 250° C. for about 2 sec to 60 min. Also provided is a process for prepa... | 10/24/2000 |
| 6103283 | Process for producing milk infused cereal grain ready-to-eat products The present invention relates to a process for producing a ready-to-eat cereal and fluid-milk breakfast food product having a firm surface and an interior comprised of fully cooked, soft and moist, fluid-milk-infused cereal grains joined together. The cer... | 08/15/2000 |
| 6090433 | Leguminous snack food and process of making the same A leguminous food product which generally retains the shape of the legume from which it was made is formed from a variety of legumes such as pinto beans, red beans, black beans, navy beans, kidney beans, lentils and peas, etc. The leguminous food product ... | 07/18/2000 |
| 6083547 | Method for obtaining a high beta-glucan barley fraction The present invention relates to a method for producing a barley fraction which has an increased amount of beta-glucan, at least 25% more than the barley flour used to form the barley fraction, an improved mouthfeel, and a viscosity higher than the barley... | 07/04/2000 |
| 6060098 | Cereal cake and manufacturing method The invention provides a cereal cake formed by using germinated brown rice or other germinated cereal irradiated with far infrared rays as the material, and its manufacturing method, and more particularly it relates to cereal cake and its manufacturing me... | 05/09/2000 |
| 6033693 | Calcium product and a raw material for the product and processes for their preparation This invention provides a calcium product which can be absorbed into the living body at a high ratio and which is prepared by extracting calcium from ashes using an acidic aqueous solution, the ashes containing small amounts of oxalic acid and phytic acid... | 03/07/2000 |
| 5997917 | Processed oats and a method of preparing the same Processed oats having a remarkably decreased viscosity when dispersed in hot water or boiling water, a method of preparing the same, and a food and beverage containing the same are disclosed. The processed oats may be prepared by contacting pressed oats w... | 12/07/1999 |
| 5997930 | Method for processing rice The field of the invention relates to a method for processing food products to prepare the food products for packaging. The methods involve presteaming, steeping, steam cooking, and then drying the food products. The method reveals pressure cooking with a... | 12/07/1999 |
| 5980971 | Method for manufacture of dry instantly rehydratable bean paste Processes are disclosed for the preparation and manufacture of dried legumes to make a quick cooking whole bean and bean paste food product which is rehydrated to a food product having the appearance and organoleptic texture of canned or conventionally pr... | 11/09/1999 |
| 5895686 | Process for producing plant glycogen Plant glycogen is a polysaccharide derived from rice and contains a high molecular weight group whose weight average molecular weight is 5.00 to 7.60 million and a low molecular weight group whose weight average molecular weight is 0.30 to 1.10 million, t... | 04/20/1999 |
| 5846590 | Method for enriching soluble dietary fibre The subject of this invention is a method for producing a product with an enriched content of soluble dietary fiber, such as ଲ-glucan and/or pentosans from a raw material deriving from cereal grains, by using thermal, enzymatic or osmotic treatments... | 12/08/1998 |
| 5824355 | Method for manufacturing protein protected ruminant feed This invention encompasses protein-protected ruminant feed comprising oil seed meal, hulls, and water that has been cooked to give a cooked meal having a temperature of at least 200° F. and a moisture content of from 21 to 26 wt. % and thereafter drying ... | 10/20/1998 |
| 5738892 | Method of germinating and drying cereal The invention relates to a method of germinating and drying cereal such as rice, wheat, soybean and corn seeds, in which a husked cereal is subjected to moisture treatment to germinate the cereal. The germination is suspended after germinated cereal is pr... | 04/14/1998 |
| 5558898 | Continuous method of producing masa flour A short-time low-pollution method for preparing masa flour is provided wherein whole grain is first partially cooked in a hot alkaline treating solution to achieve at least about 15% gelatinization and loosening of the bran fraction of the grain. The part... | 09/24/1996 |
| 5447742 | High temperature/short time process for the production of lime cooked corn derivatives A process for obtaining a dry lime pre-cooked corn grain, stable for storage at room temperature involving (a) mixing corn and water in a pressurized container at a temperature of 15° to 35° to form a corn-water mixture; (b) adding an aqueous lime solut... | 09/05/1995 |
