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| Number | Title | Issue Date |
| 5296253 | Intermediate moisture legume and cereal food product and method of producing A method of producing an edible, shelf-stable legume and/or cereal food product comprises cooking a substrate such as legume seeds and/or cereal grains under conditions effective to maintain a total content of water in the substrate at about 20 to 60 wt %... | 03/22/1994 |
| 5286511 | Clouding agent for beverages and method of making Beverages such as orange juice are stably clouded by the suspension of soy protein particles therein. A new procedure is provided to cause such suspension, in which pectin prevents suspended protein particles from aggregating to the point of settling out.... | 02/15/1994 |
| 5270062 | Ruminant animal feed including cottonseed A ruminant animal feed comprising whole linty cottonseed and preferably soybeans. The soybeans may be replaced by other oil bearing grains and additional nutrients may be added to the feed. The feed includes the lint of the cottonseed for providing fiber ... | 12/14/1993 |
| 5264238 | Method for manufacturing snack foods A method for manufacturing a snack food comprises the steps of preparing a paste of a ground or pulverized vegetable and/or fruit, the paste having a moisture content ranging from 50 to 85% by weight and a saccharide content ranging from 5 to 35% by weigh... | 11/23/1993 |
| 5227248 | Ready-to-eat cereal containing psyllium A ready-to-eat cereal product contains a substantial portion of typical cereal grain component, such as bran, wheat and the like, together with a therapeutic quantity of psyllium. The quantity of psyllium is sufficient to reduce the cholesterol level of h... | 07/13/1993 |
| 5225233 | Process for the production of food materials The present invention provides a process for preparing a food material, the process comprising the steps of: concurrently dehydrating and shaping a hydrated fibrous material (HFM) by compression which material is prepared from soybean protein; and heating... | 07/06/1993 |
| 5225230 | Method for preparing a high bypass protein product A high bypass protein product as prepared from soybeans. The soybeans are comminuted sufficiently to crack open their hulls. The comminuted soybeans are then heated at elevated temperatures in the range of about 235-350° F., and maintained at these eleva... | 07/06/1993 |
| 5223298 | Ready-to-eat cereal containing psyllium and method of producing the same A ready-to-eat cereal product contains a substantial portion of typical cereal grain component, such as bran, wheat and the like, together with a therapeutic quantity of psyllium. The quantity of psyllium is sufficient to reduce the cholesterol level of h... | 06/29/1993 |
| 5213831 | Processing system and method for quick-cooking legumes A quick-cooking legume producing system includes equipment for receiving, sizing, moisturizing, tempering and precooking legumes. A first roller assembly is located downstream from the cooking equipment and includes a pair of rollers with generally cylind... | 05/25/1993 |
| 5206050 | Food analog and process for making the same Disclosed is a novel process for producing a cooked food analog from soybeans. The process comprises obtaining soybean milk and adding a coagulant to the soybean milk, preferably while the soybean milk is at a temperature in the range of about 70°-90° C... | 04/27/1993 |
| 5190787 | Process for producing containerized bean curd A process for producing bean curd as placed in containers by heat-sterilizing an amount of soybean milk sufficient to prepare one lot of bean curd, storing the sterilized milk in a heat-insulating tank while cooling the milk at a temperature of up to 10°... | 03/02/1993 |
| 5183678 | Method for preparing puff snack A method for preparing a puff snack comprises the steps of puffing an ingredient essentially consisting of a bean which may or may not have the husk and having a water content of 9 to 20% in an extruder at a die temperature ranging from 90° to 150° C. f... | 02/02/1993 |
| 5183681 | Method for preparing retort Tofu A method for preparing retort Tofu comprises the steps of adding a coagulating agent to soy milk obtained by removing bean-curd refuse from Go, charging the mixture in a heat-resistant container, closely sealing the container and then subjecting the seale... | 02/02/1993 |
| 5178898 | Method of making wettable foods for domestic animals A dry food for domestic dogs or cats is prepared by moistening and crushing cereals and/or legumes and thereupon drying the crushed substance at a temperature of not more than between 50° and 70° C. to form flakes, by drying chunks or lumps of meat, fis... | 01/12/1993 |
| 5151285 | Comestible processing system and method A comestible processing system includes equipment of components for receiving, soaking, draining and tempering food or feed material. Furthermore, infrared material processors are provided for energizing the material with energy in the infrared range. The... | 09/29/1992 |
| 5145700 | Process for preparing a soya food product The invention provides a process for preparing a soya food product including the steps of providing a soya concentrate, and pre-mixing the soya concentrate with a composition including organic flavorants, an amino acid supplementation, an extract of a spi... | 09/08/1992 |
| 5141755 | Reduced animal product pet food composition A reduced animal product pet food or non-animal pet food composition having a mixture of proteinaceous and farinaceous components in an amount sufficient to provide a nutritionally balanced, dry pellet. The pet food composition includes a non-meat based a... | 08/25/1992 |
| 5128159 | Method of making edible coatings for protecting perishable foods against spoilage Edible coatings for protecting perishable foods against spoilage and for significantly extending the life of such foods as fruits and vegetables. A protein derived film is prepared from soybeans, wheat, corn, and mixtures thereof by a process of soaking t... | 07/07/1992 |
| 5128165 | Powder mixture for healthy foods and method for producing cakes therefrom In production of healthy food cakes, okara taken as a by-product in production of tofu, i.e. bean curd, is used in dried powder state in mixture with baking powder, fluid eggs and other ingredients such as powdered vegetables, powdered fruits and flavors.... | 07/07/1992 |
| 5124170 | Concentrated frozen leguminous products Frozen leguminous food products and a method for preparing the same are disclosed. The process comprises the steps of cleaning the legumes, removing all unwanted material, tempering the legumes until they are partially but evenly hydrated, steam cooking t... | 06/23/1992 |
| 5124165 | Process for producing a long life tofu using soybean milk A process for producing a soybean milk for a long life or a firm long life tofu which comprises removing soluble saccharides from a soybean milk by the use of an ultrafilter membrane giving a fractional molecular weight of 30,000 or above. The soybean mil... | 06/23/1992 |
| 5104673 | Extruded starch snack foods The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantiall... | 04/14/1992 |
| 5102684 | Koala feedstuff Koalas are natives of Australia and are one of the few mammals whose diet consists almost exclusively of the leaves of native eucalypt trees. The present invention provides a method of preparing a feedstuff for koalas.... | 04/07/1992 |
| 5100679 | Method of making a modified proteinaceous product and composition thereof A process and composition thereof for making a proteinaceous product which comprises preparing an aqueous slurry of soy protein; treating the slurry by adjusting the pH to about 3.5 to about 6 and adding a viscosity reducing agent selected from the group ... | 03/31/1992 |
| 5094875 | Continuous method of tofu production A method of tofu production, in one aspect comprising steps of simultaneously feeding soymilk and an aqueous coagulant solution into a coagulator vessel whereby a substantially constant proportion of the soymilk and coagulant are added to the vessel; coag... | 03/10/1992 |
| 5087465 | Method of manufacturing soybean curd Soybean curd is manufactured by mixing soybean milk with a coagulating agent, continuously filling the resulting liquid mixture into containers, continuously passing the containers through a zone in which the liquid mixture receives sufficient microwave e... | 02/11/1992 |
| 5087470 | Legume pasta and its method of preparation A non-wheat containing pasta product prepared from urad legumes. Optionally, other legumes and/or non-wheat cereal grains may be combined with the urad legumes.... | 02/11/1992 |
| 5068114 | Animal feed block composition Compositions and method for forming a weather resistant, non-flowable and stackable animal feed block from flowable premixes. A first premix comprises particular cane molasses, dissolved calcium chloride, fat, water, and urea having a pH between about 4.4... | 11/26/1991 |
| 5068117 | Method of producing simulated meat product from whole soybeans A method of processing whole soybeans to produce discrete, irregularly-shaped chunks or pieces of textured proteinaceous material which are free from off-flavors and odors and have a meat-like texture and appearance. Whole soybeans are hydrated and acidif... | 11/26/1991 |
| 5057334 | Process for recovery of cellulose The present invention is directed to a process for the production of an improved purified short fiber cellulose suitable for human consumption from agricultural by-product materials, such as legume hulls, preferably soybean hulls. The legume hulls are com... | 10/15/1991 |
| 5055310 | Process of preparing shelf-stable "tofu" at normal temperature for long term Shelf stable soybean curd which is stable for extended periods of time is prepared by reacting soy milk with a solidifying agent and a transglutaminase, which is not dependent on Ca+2 ions and which is capable of catalyzing the acyl rearrangeme... | 10/08/1991 |
| 5045339 | Pet food and method of preparation Disclosed are high meat content jerky-type pet treats and their methods of preparation. The present pet jerky treats provide product quality attributes of conventionally prepared jerky treats but with substantial cost savings. The present method involves ... | 09/03/1991 |
| 5034227 | Process for preparing products from legumes A process for preparing products from legumes which comprises preparing an aqueous suspension containing finely ground seed from peas or beans, at a pH within the range of about 2.0 to 10.0, subjecting the suspension to one or more centrifugation operatio... | 07/23/1991 |
| 5034232 | Flavored imitation meat protein material and fried product thereof A flavored imitation meat protein material having a fibrous structure is produced by cooking an aqueous mixture of a protein raw material, a flavor material and optionally egg white with a twin-screw extruder and extruding through a die with the expansion... | 07/23/1991 |
| 5026568 | Soybean snack and a process for producing it A soybean snack comprising 25-70 parts by weight of soybean powder of whole grain or soybean powder of hull-removed grain and 75-30 parts by weight of starch and/or cereal flour as main components is disclosed. This snack may be produced by grinding soybe... | 06/25/1991 |
| 5026572 | Jerky-style pet products A method of making a jerky-type product is provided which uses multiple extrusion steps. First, a blend of a wet beef product and a high protein flour are mixed and then cooked by extruding the first blend at a temperature sufficient to at least partially... | 06/25/1991 |
| 5023104 | Defatted soybeans and soybean protein obtained from the same Defatted soybeans having NSI of between 70 and 92 and TBA value of not more than 40 is disclosed. Soybean protein having good taste can be obtained from the defatted soybeans in a high yield.... | 06/11/1991 |
| 5006350 | Soybean protein food product A soybean protein food product made by use of a newly discovered microorganism which releases a soybean protein clotting enzyme, and a method of making such soybean protein food product. The new enzyme functions to clot a soybean protein (soymilk), thus p... | 04/09/1991 |
| 5006349 | Process for producing a protein product A protein product is produced by a process that includes introducing a protein-containing fluid and a reactant stream containing a component reactive with the protein, such as an acid through a resonating chamber. The protein-containing fluid and acid are... | 04/09/1991 |
| 4999203 | Method for producing miso A method of producing miso according to this invention comprises the steps of preparing a raw solution as a flavor raw material of the miso, converting the raw solution into a flavor solution by means of a predetermined fermentation treatment, preparing a... | 03/12/1991 |
