Legume Patents (Class 426/46)
  • Patent number: 10299488
    Abstract: A process for producing dairy products with a defined lactose content is suggested, comprising the following steps: (a) Ultrafiltration of a starting milk for producing a first permeate P1 and a first retentate R1; (b) Reverse osmosis of the first permeate P1 for producing a second permeate P2 and a second retentate R2; (c) Decalcification of the second retentate R2; (d) Ultrafiltration of the decalcified product of step (c) for producing a third permeate P3 (lactose concentrate) and a third retentate R3 (mineral concentrate); (e) Mixing the first retentate R1 with such an amount of the third permeate P3 and the third retentate R3 each so that a standardized dairy product with a defined concentration of lactose and salts is obtained.
    Type: Grant
    Filed: July 12, 2016
    Date of Patent: May 28, 2019
    Assignee: DMK Deutaches Milchkontor GmbH
    Inventors: Sven-Rainer Döring, Jan Aschemann, Thorben Oehlckers
  • Patent number: 10092027
    Abstract: The object of the present invention is to provide a soy sauce with a pH of less than 4.6, which has reduced acidic taste and acidic odor and improved umami in the aftertaste. The soy sauce with a pH of less than 4.6, which has reduced acidic taste and acidic odor and improved umami in the aftertaste can be obtained by adjusting the ethyl lactate concentration per 1 w/v % of total nitrogen concentration in the soy sauce to 20 ppm or more.
    Type: Grant
    Filed: October 14, 2015
    Date of Patent: October 9, 2018
    Assignee: KIKKOMAN CORPORATION
    Inventors: Hiroki Umezawa, Takanobu Owaki
  • Patent number: 10086029
    Abstract: The present disclosure concerns plant extracts which have been fermented with kefir grains, methods of production of these extracts, a powder comprising these extracts and compositions comprising these extracts. Since these extracts have a high content of aglycone active principles, their biological activities are high and their applications are varied.
    Type: Grant
    Filed: April 20, 2015
    Date of Patent: October 2, 2018
    Assignee: KEFIPLANT INC.
    Inventors: Chantale Houle, Serge Rollan, Christian Deshayes
  • Patent number: 10072310
    Abstract: The invention provides a process of preparing fermented milk beverage keeping high viable cell count at ambient temperature. The process includes the steps of adding regular yoghurt lactobacillus into milk for fermentation, fermenting until pH value to 3.8-4.8, diluting, mixing and sterilizing with conventional method, adding concentrated culture, concentrated frozen culture or freeze dried culture containing Lactobacillus rhamnosus ATCC 53103 into mixed milk beverage at aseptic condition. According to various pH value of finished product, it can be stored at ambient temperature for 1-6 months, and the viable cell count will not be less than 105 cfu/ml milk beverage. The indexes of storage period and viable cell count are much higher than fermented milk beverage produced by conventional process. Thereby the defect that fermented milk beverage has short shelf life and low viable cell count at ambient temperature is overcome efficiently.
    Type: Grant
    Filed: September 22, 2009
    Date of Patent: September 11, 2018
    Assignee: BEIJING YIHEOUN TECH. CO., LTD.
    Inventor: Haibo Ling
  • Patent number: 10010574
    Abstract: A silk peptide having neuroprotective and neurofunctional activities and its preparation method are discussed. One method relates to preparing silk protein preferably having neuroprotective activity with weight average molecular weight of 200-100,000 by hydrolysis of silk fibroin; also discussed are a composition for preventing or treating brain disease comprising silk peptide and pharmaceutically acceptable carrier, and a composition for improving brain function.
    Type: Grant
    Filed: July 31, 2004
    Date of Patent: July 3, 2018
    Assignee: BRAINGUARD CO., LTD.
    Inventors: Sung Su Kim, Cheol Hyoung Park, Sang-Hyung Lee, Wan-Seok Joo, Won Bok Lee
  • Patent number: 9961925
    Abstract: The present invention provides a method for reducing EC precursor, citrulline, in soy sauce by inoculating T. halophilus BBE R23 during soy sauce fermentation. Compared to the control, citrulline and EC in soy sauce prepared with T. halophilus BBE R23 is decreased by 86% and 50%, respectively. Addition of 106 CFU/mL T. halophilus BBE R23 also increases volatile flavoring compounds and free fatty acids concentration in the soy sauce product. The present invention provides a method of making soy sauce that not only reduces accumulation of EC precursor citrulline but also improves soy sauce flavor.
    Type: Grant
    Filed: March 30, 2015
    Date of Patent: May 8, 2018
    Assignee: Jiangnan University
    Inventors: Fang Fang, Jian Chen, Xifei Yang, Jiran Zhang, Guocheng Du, Danyi Liao
  • Patent number: 9693576
    Abstract: Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus sp., the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.
    Type: Grant
    Filed: July 1, 2013
    Date of Patent: July 4, 2017
    Assignee: GIVAUDAN SA
    Inventors: Tarun Bhowmik, Christopher Todd Simons, Stefka Ivanova Myaka
  • Patent number: 9629381
    Abstract: A soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution and adjusting the pH of the mixture of aqueous soy protein solution and residual soy protein source to a pH of about 1.5 to about 4.4. The acidified soy protein solution then is separated from the residual soy protein source. The acidified soy protein solution may be dried, following optional concentration and diafiltration, to provide the soy protein product.
    Type: Grant
    Filed: May 18, 2012
    Date of Patent: April 25, 2017
    Assignee: BURCON NUTRASCIENCE (MB) Corp.
    Inventors: Martin Schweizer, Kevin I. Segall
  • Patent number: 9463480
    Abstract: Present invention enables to mass-produce rich-taste tamari soy sauce with reasonable costs. First step: Moisturizing soybeans. Second step: Steaming the moisturized soybeans. Third step: Shaping the steamed soybeans into nuggets. Fourth step: Mixing a soy flour and seed koji. Fifth step: Putting the mixture on the nuggets. Sixth step: Incubating the nuggets. Seventh step: Putting the incubated nuggets in salt water. Eighth step: Fermenting the nuggets in the salt water. Ninth step: Pressing moromi (solid component of the fermented product). Tenth step: Settling the liquid obtained by pressing the moromoi. Eleventh step: Optionally filtrating raw tamari soy sauce with a reverse osmosis membrane. Twelfth step: Adjusting concentrations of some constituents of the raw tamari soy sauce. Thirteenth step: Pasteurizing the raw tamari soy sauce. Fourteenth step: Settling the pasteurized tamari soy sauce. Fifteenth step: Filtering the supernatant. Sixteenth step: Bottling the tamari soy sauce.
    Type: Grant
    Filed: April 24, 2014
    Date of Patent: October 11, 2016
    Assignee: San-J International, Inc.
    Inventor: Masayoshi Matsunaga
  • Patent number: 9394444
    Abstract: In a method of producing a polymer composite, a polymer is provided in a liquid state such as a molten state. A plant material, such as soymeal, is provided that includes protein and carbohydrate. The plant material has a particle size less than 50 microns. A reactive protein denaturant is also provided. A dispersion of the plant material and the reactive protein denaturant is formed in a matrix of the liquid polymer. The plant material is reacted to bond with the reactive protein denaturant, and the reactive protein denaturant is reacted to bond with the polymer. The polymer is solidified to produce the polymer composite.
    Type: Grant
    Filed: April 21, 2014
    Date of Patent: July 19, 2016
    Assignee: Battelle Memorial Institute
    Inventors: Ramanathan S. Lalgudi, Barry L. McGraw, Robert J. Cain
  • Patent number: 9259018
    Abstract: A composition is disclosed comprising a partially hydrolyzed cereal protein. The partially hydrolyzed cereal protein is characterized in that 20% to 80% by weight has a molecular weight of 25 kDa or greater 8% by weight or less has a molecular weight of 1.4 kDa or lower and in that it has a nitrogen solubility index of 90% or greater at pH 1 to 10. The preferred cereal protein derives from wheat. Also disclosed is a process for producing the composition comprising providing a slurry having a degree of hydrolysis of 3 to 8, determining the pH, adjusting the pH of the slurry and separating the aqueous-soluble portion of the slurry. Compositions according to the invention find use as milk protein replacements and as components in nutritional supplements, sports drinks, or food products including beverages.
    Type: Grant
    Filed: March 7, 2008
    Date of Patent: February 16, 2016
    Assignee: CARGILL, INCORPORATED
    Inventors: Jos Willy Ghislain Corneel De Sadeleer, Daniele Marie-Antoinette Karleskind, Catharina Hillagonda McCrae, Elisa Margriet Maria Meheus
  • Patent number: 9138010
    Abstract: The present invention relates to an activator for a lactic bacteria-based ferment, characterized in that it comprises at least: one reducing disaccharide, one non-reducing disaccharide, an alkaline metal salt and/or an alkaline earth metal salt. The invention also relates to the ferment which is activated by means of said activator. The present invention is also concerned with the process for preparing an industrial product or food product, characterized by the use of the activator.
    Type: Grant
    Filed: September 3, 2004
    Date of Patent: September 22, 2015
    Assignee: DuPont Nutrition Biosciences ApS
    Inventors: Claudette Berger, Sonia Huppert, Annie Mornet
  • Patent number: 9095163
    Abstract: The present invention provides the packed soy sauce-containing liquid seasoning, containing the following (A), (B), (C), and (D): (A) sodium ?2.7 to 5.1% by mass (B) potassium ?0.8 to 4% by mass (C) proline 0.28 to 1% by mass (D) isoleucine ?0.2 to 1% by mass.
    Type: Grant
    Filed: July 14, 2010
    Date of Patent: August 4, 2015
    Assignee: Kao Corporation
    Inventors: Shin Koike, Yuki Kaneko, Shigemi Tsuchiya, Jun Kohori
  • Patent number: 9078849
    Abstract: A plant extract comprising one or more statins and being substantially free of polar compounds that affect pharmacokinetics of a drug in a subject is provided. Also provided is a method of preparing an extract comprising the step of removing polar compounds that affect pharmacokinetics of a drug in a subject from a plant material containing one or more statins.
    Type: Grant
    Filed: April 8, 2010
    Date of Patent: July 14, 2015
    Assignees: Nanyang Polytechnic, Eu Yan Sang International Ltd.
    Inventors: Heng Meng Loh, Mun Kin Joel Lee, Pak Ho Henry Leung, Subramaniam Gurusamy, Wai To Fung
  • Patent number: 9066921
    Abstract: Combined therapies and oral dosage forms based on genistein for the support of osteoporotic health.
    Type: Grant
    Filed: November 26, 2012
    Date of Patent: June 30, 2015
    Assignee: Primus Pharmaceuticals Inc.
    Inventor: Francesco Squadrito
  • Patent number: 9044399
    Abstract: The present application concerns plant extracts which have been fermented with kephir grains, methods of production of these extracts, a powder comprising these extracts and compositions comprising these extracts. Since these extracts have a high content of aglycone active principles, their biological activities are high and their applications are varied.
    Type: Grant
    Filed: June 15, 2007
    Date of Patent: June 2, 2015
    Assignee: KEFIPLANT INC.
    Inventors: Serge Rollan, Chantale Houle, Christian Deshayes
  • Publication number: 20150037461
    Abstract: Provided are a production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour, which has a very high nutritional value and has a markedly improved taste evaluation that includes flavor and smooth texture, and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk.
    Type: Application
    Filed: November 21, 2013
    Publication date: February 5, 2015
    Inventors: Hiroshi Harada, Akinori Hiramatsu
  • Publication number: 20150030637
    Abstract: The invention relates to a method for fermenting soy flour in the solid state in order to reduce non-starch polysaccharides and alpha-galactosides, said method comprising the following steps: a) preparation of the fermentation substrate; b) inoculation of the substrate with selected celluloytic bacterial strains; c) incubation; and, optionally, d) drying of the product, which generates a product with: an increase in protein of between 12 and 15% compared to non-fermented soy flour, degradation of the alpha-galactosides of more than 90% compared to non-fermented soy flour, a reduction in non-starch polysaccharides (NSPs) of between 15 and 25%, an amino acid profile similar to that of non-fermented soy flour, and immune-stimulating effects.
    Type: Application
    Filed: January 29, 2013
    Publication date: January 29, 2015
    Applicant: Universidad de Chile
    Inventors: Jaime Moisés Romero Ormazábal, Rafael José Opazo Salas
  • Publication number: 20140341873
    Abstract: The invention provides a novel strain of cadmium-removing Lactobacillus plantarum bacterium, CCFM8610, which has a good tolerance to acidic environments. Lactobacillus plantarum CCFM8610 has a good tolerance to cadmium-containing medium and can effectively bind cadmium in vitro. Animal studies have shown that it can effectively reduce tissue cadmium accumulation and facilitate fecal cadmium excretion. Lactobacillus plantarum CCFM8610 has a great potential to be used as an active ingredient in cadmium-removing pharmaceutical drugs and fermented foods.
    Type: Application
    Filed: December 7, 2012
    Publication date: November 20, 2014
    Inventors: Wei Chen, Fengwei Tian, Qixiao Zhai, Gang Wang, Xiaoming Liu, Qiuxiang Zhang, Daming Fan, Jianxin Zhao, Hao Zhang
  • Patent number: 8877269
    Abstract: Provided is a soybean oligosaccharide product containing acidic soluble saccharides of soybean and probiotics, which at least include fructose, glucose, sucrose, raffinose, and stachyose, with a percentage of the combined weight of raffinose and stachyose being at least 46%, a weight percentage of fructose being not greater than 8.5%, and a weight percentage of glucose being not greater than 1.0%, based on the total weight of fructose, glucose, sucrose, raffinose, and stachyose. The soybean oligosaccharide product is prepared by extracting a soybean raw material with water under a pH of 3-6 and at a temperature of 50-70° C. to obtain an extract containing acidic soluble saccharides of soybean, and inoculating and fermenting the extract with probiotics that are able to decompose monosaccharides and disaccharides, but substantially not able to decompose trisaccharides or tetrasaccharides.
    Type: Grant
    Filed: August 28, 2012
    Date of Patent: November 4, 2014
    Assignee: Food Industry Research and Development Institute
    Inventors: Yu-Hui Liu, Chien-Ti Chang, Ming-Yu Hung, Shiao-Cheng Chuang, Su-Er Liou, Fu-Ning Chien, Hsiang-Ling Lai, Yi-Hong Chen, Chu-Chin Chen
  • Publication number: 20140314907
    Abstract: The present invention relates to a process for the preparation of a dry instant porridge comprising the enzymatic hydrolysis of a milled carbohydrate-rich food blend by at least one amylase enzyme in an extruder and at low moisture content. The present invention also refers to a dry instant porridge or a fortified dry instant porridge obtainable by the above mentioned process.
    Type: Application
    Filed: August 17, 2012
    Publication date: October 23, 2014
    Applicant: DSM IP ASSETS B.V.
    Inventors: Hugo Streekstra, Zhi Yang
  • Publication number: 20140302199
    Abstract: An improved tofu having reduced beany flavor, whiter color, more elasticity, reduced porosity and more consistent characteristics than traditional tofu.
    Type: Application
    Filed: April 7, 2014
    Publication date: October 9, 2014
    Applicants: Pulmuone Holdings Co., Ltd., Pulmuone Foods USA, Inc.
    Inventors: Chang Soo Kang, Guan Ho Byun, Ik Hyun Yeo, Young Chul Kang, In Hwan Park, Seong Jun Kim, Seung Woo Nam
  • Publication number: 20140242679
    Abstract: A peanut food product with reduced levels of allergenic proteins such as Ala h1/h2/h3 is produced by initiating the germination process in raw peanuts, holding the peanuts in moist conditions to initiate germination and then treating with bromelain.
    Type: Application
    Filed: February 25, 2013
    Publication date: August 28, 2014
    Inventor: Mansour Samadpour
  • Patent number: 8802170
    Abstract: An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink, particularly a liquid koji having glucoamylase and acid-stable ?-amylase with high enzymatic activities, which can be used in the brewing of shochu. The present invention provides a method of manufacturing a liquid koji to be used in production of a fermented food or drink, comprising: cultivating a koji mold in a liquid medium that contains, as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only a husk (e.g., a chaff) is removed; an unprocessed bean or tuber having a surface covered with a hull; and amaranthus and/or quinoa.
    Type: Grant
    Filed: March 24, 2005
    Date of Patent: August 12, 2014
    Assignee: Asahi Breweries, Ltd.
    Inventors: Toshikazu Sugimoto, Hiroshi Shoji
  • Patent number: 8784912
    Abstract: 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 fermenting the mixture to form a fermented composition. The invention also includes a fermented composition of mung bean hulls by the method and an anti-oxidation and anti-inflammation composition containing the fermented composition of mung bean hulls.
    Type: Grant
    Filed: October 19, 2009
    Date of Patent: July 22, 2014
    Assignee: Food Industry Research & Development Institute
    Inventors: Shu-Chen Huang, Hing-Yuen Chan, Chiao-Ming Liao, Li-Chuan Liao, Shiaw-Min Hwang
  • Publication number: 20140141122
    Abstract: 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 consumption by a wide variety of animals, including humans.
    Type: Application
    Filed: November 12, 2013
    Publication date: May 22, 2014
    Applicant: The Trustees of Dartmouth College
    Inventors: Jonathan Richard Mielenz, John S. Bardsley
  • Patent number: 8728552
    Abstract: A process of preparing a hydrolysate of an edible solid substrate is provided. The edible solid substrate may be of animal or plant origin including edible animal meat, fish meat, shellfish meat or an edible plant or a combination thereof. The process includes preparing a fermented koji from a protein containing material and a carbohydrate, mixing the fermented koji with a selected edible solid substrate to form a mixture and hydrolysing the mixture in an environment with less than 2% salt content, preferably in a substantially salt-free condition. In another embodiment, the fermented koji may be prepared from an edible solid substrate itself. The hydrolysate may be further subjected to a moromi fermentation stage to obtain a food composition. Alternatively, a culture of a lactic acid bacteria may be inoculated to the mixture prior to the hydrolysis, which therefore eliminates the moromi fermentation and accelerated the process.
    Type: Grant
    Filed: December 5, 2008
    Date of Patent: May 20, 2014
    Assignee: Nestec S.A.
    Inventor: Bee Gim Lim
  • Patent number: 8728556
    Abstract: The present invention relates to hydrolysed protein-polysaccharide complexes, and more specifically to those complexes formed by complex formation of a protein with a polysaccharide followed by hydrolysis. The resulting complexes have good emulsifying and stabilizing properties and can be used in food, cosmetic or pharmaceutical products. The invention further relates to the method of manufacture of such complexes.
    Type: Grant
    Filed: November 30, 2009
    Date of Patent: May 20, 2014
    Assignee: Nestec S.A.
    Inventors: Christophe Joseph Etienne Schmitt, Sandra Isabel Laneuville Ballester, Sylvie Turgeon, Sylvie Gauthier
  • Publication number: 20140030380
    Abstract: The present invention provides a production method of a food, which can effectively enhance a taste without conferring an unpreferable or undesirable flavor, and a method for enhancing a taste of food. The present invention provides a method of producing a food with an enhanced taste, including by adding a peptide mixture obtained by hydrolyzing, with an enzyme, a composition containing ?-conglycinin, and a method of enhancing the taste of food, including a step of adding the peptide mixture.
    Type: Application
    Filed: October 1, 2013
    Publication date: January 30, 2014
    Applicant: AJINOMOTO CO., INC.
    Inventors: Seiji Kitajima, Yuzuru Eto, Takaho Tajima
  • Publication number: 20140004225
    Abstract: The present invention addresses the problem of obtaining a very low common salt soy sauce which contains flavor component favorable for a soy sauce at high concentrations and has a common salt concentration of 1.0 to 4.0% (w/v) and an ethanol concentration of 8.0 to 20% (v/v) without using any special means. According to the present invention, in a method for producing a soy sauce, a carbohydrate raw material and water or an aqueous common salt solution are added to a first moromi, in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, followed by fermentation to prepare a second moromi having a common salt concentration of 4.0 to 12.0% (w/v) and an ethanol concentration of 4.0 to 12.0% (v/v), and then, a carbohydrate raw material and water or an aqueous common salt solution are added thereto to prepare a third moromi, in which the viable yeast cell count per 1 g of moromi is 2×106 cells or more, and which has an ethanol concentration of 2.
    Type: Application
    Filed: March 21, 2012
    Publication date: January 2, 2014
    Applicant: KIKKOMAN CORPORATION
    Inventors: Hiroyuki Akamatsu, Yoshikazu Endo, Yoshiaki Nakajima, Toshifumi Matsuda, Shigeki Tanizawa
  • Publication number: 20130344544
    Abstract: 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 the hydrolysis of starch into sugars.
    Type: Application
    Filed: August 28, 2013
    Publication date: December 26, 2013
    Applicant: Verenium Corporation
    Inventors: Kevin A. GRAY, Nahla M. ABOUSHADI, James B. GARRETT
  • Publication number: 20130337507
    Abstract: The invention relates to xylanases and to polynucleotides encoding the xylanases. In addition, methods of designing new xylanases and methods of use thereof are also provided. The xylanases have increased activity and stability at increased pH and temperature.
    Type: Application
    Filed: March 15, 2013
    Publication date: December 19, 2013
    Applicants: Verenium Corporation, BP Corporation North America Inc.
    Inventors: Brian Steer, Walter Callen, Shaun Healey, Geoff Hazlewood, Di Wu, David Blum, Alireza Esteghlalian
  • Publication number: 20130330439
    Abstract: The invention relates to compositions for use as silage inoculants comprising a yeast strain, one or more bacterial stains, and a suitable carrier. The invention also relates to methods of improving livestock animal silage and meat and milk performance of a livestock animal.
    Type: Application
    Filed: June 11, 2013
    Publication date: December 12, 2013
    Inventors: Fredric Owens, Brenda Smiley
  • Publication number: 20130323360
    Abstract: Provided is a soybean oligosaccharide product containing acidic soluble saccharides of soybean and probiotics, which at least include fructose, glucose, sucrose, raffinose, and stachyose, with a percentage of the combined weight of raffinose and stachyose being at least 46%, a weight percentage of fructose being not greater than 8.5%, and a weight percentage of glucose being not greater than 1.0%, based on the total weight of fructose, glucose, sucrose, raffinose, and stachyose. The soybean oligosaccharide product is prepared by extracting a soybean raw material with water under a pH of 3-6 and at a temperature of 50-70° C. to obtain an extract containing acidic soluble saccharides of soybean, and inoculating and fermenting the extract with probiotics that are able to decompose monosaccharides and disaccharides, but substantially not able to decompose trisaccharides or tetrasaccharides.
    Type: Application
    Filed: August 28, 2012
    Publication date: December 5, 2013
    Inventors: YU-HUI LIU, CHIEN-TI CHANG, MING-YU HUNG, SHIAO-CHENG CHUANG, SU-ER LIOU, FU-NING CHIEN, HSIANG-LING LAI, YI-HONG CHEN, CHU-CHIN CHEN
  • Patent number: 8597712
    Abstract: A method for removing isoflavones from a soy-based beverage is disclosed. The method includes processing a soy base by subjecting ground or milled soy beans to one or more of sonic vibration and ultrahigh pressure homogenization. The soy base is separated, using centrifugation, into a lipid phase substantially free from isoflavones and a serum phase containing isoflavones. One or more isoflavones are separated from the serum phase. The serum phase is mixed with the lipid phase.
    Type: Grant
    Filed: September 27, 2010
    Date of Patent: December 3, 2013
    Assignee: WhiteWave Services, Inc.
    Inventors: Kirby Hayes, Dennis Lane
  • Publication number: 20130287893
    Abstract: 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.
    Type: Application
    Filed: July 1, 2013
    Publication date: October 31, 2013
    Inventors: Tarun Bhowmik, Christopher Todd Mons, Stefka Ivanova Myaka
  • Publication number: 20130273204
    Abstract: The present invention relates to a method of preparing a fermented soy-based product, said method comprising: a. providing an aqueous liquid containing 0.5-10 wt. % of soy protein; b. pasteurizing or sterilizing the aqueous liquid; c. inoculating the pasteurized or sterilised liquid with a lactic acid bacterium containing starter culture; d. fermenting the inoculated aqueous liquid by incubation at a temperature in the range of 15-48° C. for 0.5-24 hours to obtain a fermented product; wherein phytase is incorporated in the aqueous liquid followed by pasteurization of said aqueous liquid in step b. or wherein phytase is added to the pasteurized or sterilized liquid no later than 10 minutes before termination of fermentation step d, said phytase being incorporated in the pasteurized or sterilized liquid in an amount of not more than 11 FTU per gram of soy protein; and wherein fermentation step d. is terminated by pasteurization, cooling or pH-adjustment.
    Type: Application
    Filed: October 8, 2012
    Publication date: October 17, 2013
    Inventors: Christoph Hendrik Beckmann, Michel Mellema, Cornelis van Vliet, Franciscus Johannes H M Jansen
  • Patent number: 8545911
    Abstract: A phorbol ester is decomposed by mixing an organic substance containing a phorbol ester and Bacillus substilis var. natto and subjecting the resulting mixture to fermentation. At this time, 4 parts by mass of organic substance containing a phorbol ester is mixed with 0.5 to 3 parts by mass of water, and the resulting mixture is subjected to high-temperature and high-pressure sterilization. Then, a solution obtained by dissolving 0.004 to 0.2 part by mass of Bacillus subtilis var. natto in 0.5 to 1 part by mass of water is added, and the resulting mixture is subjected to fermentation at 30 to 50° C. for two to four weeks.
    Type: Grant
    Filed: February 9, 2010
    Date of Patent: October 1, 2013
    Assignees: Idemitsu Kosan Co., Ltd., Nippon Biodiesel Fuel Co., Ltd.
    Inventors: Yuxi He, Hideo Kikutsugi
  • Publication number: 20130251848
    Abstract: A method for making a milk product (e.g. a yogurt) comprising adding an effective amount of an N-linked glycosidase and/or an O-linked glycosidase to milk.
    Type: Application
    Filed: November 23, 2011
    Publication date: September 26, 2013
    Inventors: Jonas Jacobsen, Sandra Lykke Wind, Karsten Bruun Qvist
  • Publication number: 20130224333
    Abstract: Methods of fortifying animal feeds nutrients typically lacking therefrom through the action of microorganisms are provided. Fermentation of animal feed materials with selected microorganisms, such as certain varieties of red yeasts, are shown to fortify the feed materials with natural carotenoids. Further, in certain embodiments, these methods can result in an increase in levels of nutritionally beneficial fatty acids, and a decrease in dietary fiber and nitrogen levels.
    Type: Application
    Filed: October 26, 2011
    Publication date: August 29, 2013
    Applicant: Kansas State University Research Foundation
    Inventors: Ananda Nanjundaswamy, Praveen V. Vadlani
  • Patent number: 8518464
    Abstract: A method for manufacturing whole soy milk by sterilizing raw beans with the bean skins by heating in a heating chamber, transforming the starch into soluble dextrin, and then grinding the beans into an ultra-fine particle to be manufactured into whole soy milk. When the starch is transformed into dextrin by means of the above-described method, whole soy milk which is as smooth as bovine milk can be manufactured, said whole soy milk being easier to digest and having an excellent taste and flavor due to the removal of the inherent fishy taste and grassy flavor or “stink’ of the beans. By using the entire bean the problem of waste generated in traditional soy milk manufacturing processes is resolved, and soy milk yield is greatly improved. Further, a method is provided for manufacturing whole black soybean milk utilizing the quality anticancer ingredients found in the black bean skins.
    Type: Grant
    Filed: April 26, 2010
    Date of Patent: August 27, 2013
    Inventors: JongHae Kim, Michael J. Kim
  • Publication number: 20130196028
    Abstract: A chickpea soluble fraction enriched with nutritional components and a method of producing same are provided. The method producing a chickpea preparation enriched with nutritional components includes mechanically disrupting chickpea seeds to produce a chickpea suspension and enzymatically treating said chickpea suspension with one or more of: a protease, an amylase and a phytase. The method for includes isolating a soluble fraction from said chickpea suspension thereby producing the chickpea preparation enriched with nutritional components.
    Type: Application
    Filed: February 6, 2011
    Publication date: August 1, 2013
    Applicant: CLEARFARMA INDUSTRIES LTD.
    Inventors: Shmuel Marko, Ascher Shmulewitz
  • Patent number: 8460724
    Abstract: 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 second level of purine content lower than the first level of purine content, wherein the microorganism is selected from Aspergillus oryzae ATCC 11493, Aspergillus oryzae ATCC 26850, Aspergillus oryzae ATCC 44193, Aspergillus oryzae ATCC 26831, Rhizopus oryzae ATCC 52362, and combinations thereof. An edible material obtained from the aforementioned method is also disclosed.
    Type: Grant
    Filed: April 6, 2010
    Date of Patent: June 11, 2013
    Assignee: Food Industry Research and Development Institute
    Inventors: Jen-Tao Chen, Chiou-Yen Wen, Fang-Hwa Sheu, Meng-Jen Tsai
  • Publication number: 20120321744
    Abstract: The present disclosure provides yeast transformed with a nucleic acid molecule (GAT1) to reduce nitrogen catabolite repression of asparagine transport/degradation and/or overexpress genes (ASP1 or ASP3) encoding cell-wall or extracellular proteins involved in asparagine degradation and/or genes (AGP1 or GNP1 or GAP1) encoding proteins involved in asparagine transport under food preparation/processing conditions. The genetically modified yeast has enhanced ability to reduce acnlamide concentration in foods prepared by heating. Also provided are methods and uses of the transgenic yeast for reducing acnlamide in a food product and food products having reduced acrylamide content prepared using the transgenic yeast.
    Type: Application
    Filed: March 1, 2011
    Publication date: December 20, 2012
    Applicant: FUNCTIONAL TECHNOLOGIES CORP.
    Inventors: Aline Chhun, John Ivan Husnik
  • Publication number: 20120282243
    Abstract: The present invention provides soy sauce that comprises significant amounts of peptides, and, in particular, hypotensive peptide Gly-Tyr and hypotensive peptide Ser-Tyr, exhibiting a high degree of angiotensin-I-converting enzyme-inhibitory activity and has hypotensive effects while containing no hypotensive agent. Target soy sauce is obtained by mixing soy sauce koji having protease activity of 20 to 300 U/g koji with an aqueous common salt solution and subjecting the mixture to heated digestion, followed by compression filtration. Target soy sauce with a good flavor is obtained by adding soy sauce lactic acid bacteria and soy sauce yeast cells to the moromi mash after heated digestion, and subjecting the resultant to fermentation and maturation, followed by compression filtration.
    Type: Application
    Filed: December 24, 2010
    Publication date: November 8, 2012
    Applicant: KIKKOMAN CORPORATION
    Inventors: Yoshikazu Endo, Shigeki Tanizawa, Takeharu Nakahara, Hitomi Aota, Hiroki Ono, Yoichi Hanada, Riichiro Uchida
  • Publication number: 20120231118
    Abstract: Disclosed is a method for preparing a soybean paste including: flaking or crushing raw soybeans, immersing the resulting flaked or crushed soybeans in water, followed by cooking and cooling, homogeneously mixing the soybeans with koji bacteria and a bean or grain powder, followed by fermenting and drying, and mixing the meju with table salt and distilled water and aging the resulting mixture. In accordance with the method, the soybeans are flaked or crushed to advantageously reduce hydrating and cooking periods of soybeans, form cracks on the soybean surfaces and increase surface areas, and allow beneficial microorganisms to easily use nutrients contained in soybeans, thus increase enzyme production, considerably reduce fermentation period of meju and aging period of soybean paste, obtain manufacturing soybean pastes with superior quality and improve production efficiency.
    Type: Application
    Filed: October 18, 2010
    Publication date: September 13, 2012
    Inventors: Eun Seok Jang, Jae Hyun Chang, Sung Hun Lee, Hye Won Shin, Won Dae Chung, Kang Pyo Lee
  • Publication number: 20120231119
    Abstract: Provided are: tofu-like food and soy milk containing fibrous material, each of which has good texture and flavor and enables simultaneous intake of almost all of nutritional components in soybeans, such as proteins, lipids, glucides, fibrous material, minerals, vitamin components, and isoflavone compounds. Also provided is a process for producing soy milk containing fibrous material, which comprises the steps of: (A) dissolving and dispersing dehulled soybean powdery material having a nitrogen solubility index of 75 to 90, a lipoxygenase value of 30 to 120, an n-hexanal content of 0.5 ppm to 2 ppm, and a peroxide value of 0.2 meq/kg to 3.0 meq/kg in water to obtain dispersion; (B) subjecting the dispersion to heat treatment at 120° C. to 160° C. for 1 to 600 seconds; and (C) after the step (B), cooling the dispersion to 100° C. or lower and subjecting the resultant dispersion to emulsification and dispersion treatment under a pressure of 25 MPa to 200 MPa to produce soy milk containing fibrous material.
    Type: Application
    Filed: December 9, 2010
    Publication date: September 13, 2012
    Inventors: Masaru Matsuura, Masaki Sato, Nobuhiro Hirasawa, Sachiko Tadokoro, Kenji Koga
  • Patent number: RE46105
    Abstract: A method of determining glycated hemoglobin is provided, by which a ratio of the glycated hemoglobin in a sample can be determined accurately and easily. The ratio of glycated hemoglobin can be determined by degrading a glycated hemoglobin in a whole blood sample selectively with a protease to give a glycated hemoglobin degradation product; causing a redox reaction between a glycation site of the glycated hemoglobin degradation product and a fructosyl amino acid oxidoreductase; and determining this redox reaction. Further, as shown in FIG. 1, in a whole blood sample, there is a correlation between the ratio of the glycated hemoglobin determined by this method and an HbA1c concentration. Thus, without determining the glycated ?-amino group as a characteristic structure of HbA1c, an amount of HbA1c can be determined accurately and easily from the determined ratio of the glycated hemoglobin.
    Type: Grant
    Filed: October 23, 2014
    Date of Patent: August 16, 2016
    Assignee: ARKRAY, Inc.
    Inventor: Satoshi Yonehara
  • Patent number: RE46118
    Abstract: A method of determining glycated hemoglobin is provided, by which a ratio of the glycated hemoglobin in a sample can be determined accurately and easily. The ratio of glycated hemoglobin can be determined by degrading a glycated hemoglobin in a whole blood sample selectively with a protease to give a glycated hemoglobin degradation product; causing a redox reaction between a glycation site of the glycated hemoglobin degradation product and a fructosyl amino acid oxidoreductase; and determining this redox reaction. Further, as shown in FIG. 1, in a whole blood sample, there is a correlation between the ratio of the glycated hemoglobin determined by this method and an HbA1c concentration. Thus, without determining the glycated ?-amino group as a characteristic structure of HbA1c, an amount of Hba1c can be determined accurately and easily from the determined ratio of the glycated hemoglobin.
    Type: Grant
    Filed: October 23, 2014
    Date of Patent: August 23, 2016
    Assignee: ARKRAY, Inc.
    Inventor: Satoshi Yonehara
  • Patent number: RE46130
    Abstract: A method of determining glycated hemoglobin is provided, by which a ratio of the glycated hemoglobin in a sample can be determined accurately and easily. The ratio of glycated hemoglobin can be determined by degrading a glycated hemoglobin in a whole blood sample selectively with a protease to give a glycated hemoglobin degradation product; causing a redox reaction between a glycation site of the glycated hemoglobin degradation product and a fructosyl amino acid oxidoreductase; and determining this redox reaction. Further, as shown in FIG. 1, in a whole blood sample, there is a correlation between the ratio of the glycated hemoglobin determined by this method and an HbA1c concentration. Thus, without determining the glycated ?-amino group as a characteristic structure of HbA1c, an amount of HbA1c can be determined accurately and easily from the determined ratio of the glycated hemoglobin.
    Type: Grant
    Filed: July 11, 2014
    Date of Patent: August 30, 2016
    Assignee: ARKRAY, Inc.
    Inventor: Satoshi Yonehara