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| Number | Title | Issue Date |
| 7887869 | Process for the production of a foodstuff containing a fat carrier, a stabilizer and a solvent for said stabilizer A process for the production of a foodstuff containing a fat carrier, a stabilizer and a solvent for the stabilizer, the fat carrier comprising vegetable fat contents having a solid consistency at room temperature comprising dissolving the stabilizer in the solvent,... | 02/15/2011 |
| 7651720 | EPA and/or DHA-containing acidic milks The invention provides dairy products containing fish-oil-originated EPA and/or DHA and having oxidation and emulsification stability. In particular, acidified milk containing EPA and/or DHA is provided which has oxidation and emulsification stability. The acidified... | 01/26/2010 |
| 7357955 | Acid beverage composition utilizing an aqueous protein component This invention is directed to an acid beverage composition having a pH of from 3.0 to 4.5 having (A) a hydrated protein stabilizing agent; (B) at least one flavoring material; and (C) a slurry of an aqueous protein material prepared by a process including preparing ... | 04/15/2008 |
| 7332192 | Soy protein isolate A soy protein isolate and method for preparing the same are shown. The novel soy protein isolate possesses excellent suspension stability and flavor. The process used to produce the soy protein isolate includes an enzyme hydrolysis process, and the resulting soy pro... | 02/19/2008 |
| 7323200 | Calcium fortified, soy based, infant nutritional formulas Disclosed are calcium fortified, soy-based, infant nutritional formulas, including powder, liquid, or concentrate embodiments comprising per 100 kcal of formula (A) lipid, preferably up to about 8.0 g, (B) carbohydrate, preferably from about 8.0 g to about 16.0 g, (... | 01/29/2008 |
| 7276646 | Synthetic polynucleotide coding for human lactoferrin, vectors, cell and transgenic plants containing it A synthetic polynucleotide encoding human lactoferrin, modified with respect to the natural gene so as to maximize its expression in vegetals, on the basis of the preferential use of the codons is described. Moreover, the vectors containing such sequence, that havin... | 10/02/2007 |
| 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 |
| 7229659 | Process for making stable protein based acid beverage This invention is directed to a process for preparing a stable suspension of a protein material in an acidic beverage, having; blending (A) a hydrated and homogenized protein material slurry with (B)... | 06/12/2007 |
| 7211286 | Canola protein isolate functionality III A canola protein isolate having a protein of at least about 90 wt % (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. The canola protein isolate is a dried concentrated supernatant from... | 05/01/2007 |
| 7182972 | Water-soluble bean-based extracts This invention relates to a water-soluble bean-based extract including one or more isoflavone glycosides. Also INCLUDED is a method of preparing such a water-soluble bean-based extract. ... | 02/27/2007 |
| 7153537 | Acidic drinks containing tofu puree The present invention provides acidic drinks that contain a tofu puree and have improved texture and flavor, namely acidic drinks that compound, as a raw material, a tofu puree having the following physicochemical properties: a) having a viscosity of 20 to 3,000 mPa... | 12/26/2006 |
| 7118776 | Phytase-treated acid stable soy protein products This invention is directed to an acidic beverage composition, comprising; (A) a hydrated protein material having a combination of an inositol-6-phosphate content, an inositol-5-phosphate content, an inositol-4-phosphate content and... | 10/10/2006 |
| 7108881 | Method of preparation of high quality soy cultured products Soy-containing fermented products, especially soy-containing yogurts, beverage, as well as methods for producing such products, are provided. The soy-containing fermented products are prepared using deflavored soy protein material, preferably deflavored soy milk. | 09/19/2006 |
| 7101585 | Ultra high pressure homogenization process for making a stable protein based acid beverage This invention is directed to a process for preparing a stable suspension of an acid beverage, wherein a hydrated protein stabilizing agent (A) and a flavoring material (B) are combined as a preblend (I) and combined with either a slurry of a homogenized protein mat... | 09/05/2006 |
| 7094751 | High beta-conglycinin products and their use The utility of soybeans having a composition of greater than 40% of the protein as beta-conglycinin and less than 10% of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for... | 08/22/2006 |
| 7090885 | Low isoflavones, high saponins soy protein product and process for producing the same A soy protein material having a very low isoflavones content and a high saponins content is produced by a process that involves removal, by adsorption, of isoflavones from a soy protein material obtained by removing fiber from soy flour or flakes. The soy protein ma... | 08/15/2006 |
| 7087258 | Roasting of ground seeds for alimentary use A process for producing roasted coffee or a surrogate thereof in powder form from seeds obtained from the fruits of coffee plants, or seeds of barley, rye, oats, and wheat, wherein a powder obtained by grinding said seeds is dried to a moisture content of 5 to 10% a... | 08/08/2006 |
| 7067163 | Soy base and related method of manufacture A process for producing a stabilized soy beverage from dehulled-whole soybeans partially hydrolyzed with enzymes. The process generally includes: providing whole soybeans (100); activating endogenous enzymes of the whole soybeans (110), hydrolyzing pro... | 06/27/2006 |
| 7045164 | Soybean processing Methods are provided for forming soy germ concentrate in a soybean processing operation that produces soy bean oil and soybean meal. ... | 05/16/2006 |
| 7037547 | Method of deflavoring soy-derived materials for use in beverages Soy-containing beverage comprising an aqueous liquid containing deflavored soy protein material are provided. Especially preferred beverage include flavored soymilk beverage and soymilk smoothies. ... | 05/02/2006 |
| 7022370 | 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 o... | 04/04/2006 |
| 7017475 | Soy milk coagulating device A soy milk coagulating device includes: a coagulation vessel with an internal volume of 1,000 cc or less; two electrode plates facing each other to form a pair in the vessel; and a power feed controlling mechanism for controlling electricity fed to the electrode pla... | 03/28/2006 |
| 6951662 | Method for producing a biological substance, biological substance and the use thereof The invention relates to a method for the production of a substance, more particularly, a substance that can be used as foodstuff or cosmetic. Said substance is obtained from a first substance that is produced by fine grinding grains or nuts, especially sunflower se... | 10/04/2005 |
| 6936296 | Ice cream and other foods made from soybean fine powder The present invention relates to an ice cream and other foods made from soybean fine powder, and producing method thereof, and it is in the purpose offering the ice cream and other foods made from soybean fine powder which lost the soybean smell, feel good to the to... | 08/30/2005 |
| 6902750 | Method for the manufacture of process cheese A method for eliminating the uncooked curd defect in process cheese products associated with fortification of milk during the natural cheese make process. This fortification results in a significant increase in the amount of calcium bound in the casein micelle. The ... | 06/07/2005 |
| 6838111 | Soymilk and tofu manufacturing method Soymilk and tofu manufacturing method increases a ratio of fine soymilk particles to provide soymilk and tofu that have no grassy smell and are excellent in the taste and flavor, especially in the rich and milky taste. Raw material soybeans are dipped in softened wa... | 01/04/2005 |
| 6811804 | Juice and soy protein beverage and uses thereof The present invention relates generally to a thin texture, ready-to-drink, shelf-stable refreshing juice/soy beverage. Other aspects of this invention relate to methods of providing phytochemicals from soy, fruit and vegetable juices to a health conscious population... | 11/02/2004 |
| 6808736 | Soy hydrolysate based nutritional formulations Infant formulas and methods of providing nutrition to an infant are provided. The formula includes soy hydrolysate and other nutrients. ... | 10/26/2004 |
| 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 |
| 6720020 | Protein supplemented beverage compositions Beverage compositions, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least about... | 04/13/2004 |
| 6663912 | Soy milk compositions and methods of preparation Soy milk and beverage compositions together with methods for preparation, such compositions utilizing soy particulates of consistent micron dimension, either alone or in conjunction with high process pressures, to provide texture and taste characteristics... | 12/16/2003 |
| 6641856 | Beverage containing a kayu-like fermentation product The present invention is based on a fermentation product produced by adding koji (rice or bean yeast) to boiled and/or steamed beans and allowing the mixture to ferment and mature. The fermentation product is kayu-like. Various foodstuffs and beverages ca... | 11/04/2003 |
| 6599552 | Grain based dairy beverage A grain based dairy beverage composition and a process for making the beverage is described. The beverage includes the ingredients sugar, evaporated milk, rice flour, chocolate milk powder and water. Optional ingredients include condensed milk and flavors... | 07/29/2003 |
| 6582739 | Processes for producing functional okara milks and functional tofus According to the present invention, soybean curd lees are effectively utilized, which are discharged in large quantity in the process-to produce soybean-related food products such as soybean curd (tofu), soybean milk, etc. known as superb food products co... | 06/24/2003 |
| 6548102 | Reduced-fat soy compositions and preparative processes thereof A process including: mixing a high-fat soybean liquid with at least one demulsifier; and separating the resulting cream component from the reduced-fat liquid component.... | 04/15/2003 |
| 6534109 | Instant rice nectar The present invention relates to an instant rice nectar which can be preserved for long time. The instant rice nectar of the invention is prepared by the process which comprises the steps of: adding water to malt while stirring, filtrating to obtain malt ... | 03/18/2003 |
| 6500478 | Corn coffee The present invention is directed to a non-caffeine containing brewable coffee containing (a) white corn, (b) allspice pepper or cloves or mixture thereof and (c) cinnamon or vanilla or mixture thereof.... | 12/31/2002 |
| 6485773 | Semen taste-enhancement dietary supplement The present invention is directed towards a powdered dietary supplement formulation consisting essentially of a combination of freeze-dried fruits, vegetables and spices, wherein the formulation is prepared as a drink, tablet or capsule. The tablet may al... | 11/26/2002 |
| 6451359 | Soy beverage and related method of manufacture A process for producing a stabilized soy beverage from dehulled whole soybeans partially hydrolyzed with enzymes. The process includes: providing whole soybeans; hydrating the soybeans to activate endogenous enzymes within the soybeans; dehulling the soyb... | 09/17/2002 |
| 6440469 | Plant protein for nutritional products and method of making same The present invention relates generally to a method of producing plant proteins for use in nutritional products that have reduced levels of phytoestrogens, manganese or nucleotides. More specifically, this invention is directed to a method of using ion ex... | 08/27/2002 |
