Of Isolated Whole Seed Or Bean Material Patents (Class 426/507)
  • Publication number: 20150147450
    Abstract: A method for enhancing the nutritional value of plant tissue by reaction with supercritical water is disclosed. The method comprises: conveying a selected plant tissue material through an extruder, wherein the extruder is configured to continuously convey the plant tissue material to a supercritical fluid reaction zone; injecting hot compressed water into the supercritical fluid reaction zone, while the extruder is conveying the selected plant tissue material into the supercritical fluid reaction zone so as to yield a mixture; retaining the mixture within the reaction zone for a period of time sufficient to yield a plurality of plant tissue reaction products. The reaction zone may be characterized by a tubular reactor having an adjustably positionable inner tubular spear, wherein the tubular reactor and the inner tubular spear further define an annular space within the reaction zone, and wherein the mixture flows through the annular space and into a reaction products chamber or vessel.
    Type: Application
    Filed: November 20, 2014
    Publication date: May 28, 2015
    Applicant: Xtrudx Technologies, Inc.
    Inventors: Graham Allan, Thomas E. Loop, James D. Flynn
  • Patent number: 8993036
    Abstract: This invention relates to a processed soybean having a reduced urease content, the soybean being produced by decompressing and steaming, wherein the soybean is not ground soybean.
    Type: Grant
    Filed: March 11, 2011
    Date of Patent: March 31, 2015
    Assignee: Otsuka Pharmaceutical Co., Ltd.
    Inventors: Kiyoko Abe, Katsushi Kawashima
  • Publication number: 20140370181
    Abstract: The present invention provides a coffee composition for use with a single serve beverage unit. The beverage unit consists of a container having a first structure to enable the introduction of a liquid such as hot water into the container to contact the coffee composition and a second structure to enable the release of a coffee extract out of the container. The coffee composition comprises various coffee ingredients demonstrating an improved property, or an improved balance between two or more of properties, selected from aroma, strength, flavor, cup color, acidity, density, extractability, bed permeability, brewing time, yield, structural integrity, quality consistence and uniformity, and cost-effectiveness. Methods of using such coffees are also disclosed.
    Type: Application
    Filed: March 14, 2014
    Publication date: December 18, 2014
    Applicant: The Folger Coffee Company
    Inventors: Jerry Douglas Young, Robert David Piotrowski, Donald Lee Hughes
  • Publication number: 20140302222
    Abstract: The present invention relates to a method for processing a cacao composition using alkaline electrolytic water. More particularly, the present invention relates to a method for processing a cacao composition using alkaline electrolytic water that is characterized in that a cacao composition, which has an excellent flavor, aroma, and color and which is harmless to the human body can be processed using alkaline electrolytic water prepared through an electrolysis method, which is different from conventional methods using a chemical compound, and the present invention can reduce manufacturing costs by readily regulating the pH of alkaline electrolytic water to thereby increase the efficiency of process control.
    Type: Application
    Filed: March 27, 2013
    Publication date: October 9, 2014
    Inventor: Young-Il Aa
  • Publication number: 20140255571
    Abstract: A method and apparatus for producing a soy beverage in a non-oxidizing process environment. Soybeans and water are mixed in a pulverizer to produce a slurry, which is then fed through a homogenizing mixer to produce a final beverage product with desired characteristics. The apparatus can be housed in a tamper-proof container with input and output connections for user interface.
    Type: Application
    Filed: March 5, 2013
    Publication date: September 11, 2014
    Applicant: MERA Technology International Inc.
    Inventor: Wayne Kim Goranson
  • Patent number: 8815268
    Abstract: A simple and efficient method for the production of stable, clear, high-potency oat extracts is disclosed. The method employs the use of differential dissociation constants and ultrafiltration to stabilise extracts, prevent hazing, and prevent the loss of functional activity as an anti-irritant and anti-oxidant. Also disclosed are compositions of oat extracts derived from whole oat grains and oatmeal. Further disclosed are compositions of oat extracts for use in cosmetic, nutraceutical, therapeutic medical and veterinary preparations.
    Type: Grant
    Filed: August 2, 2013
    Date of Patent: August 26, 2014
    Assignee: CEAPRO, Inc.
    Inventors: Mark J. Redmond, David A. Fielder
  • Patent number: 8778431
    Abstract: A nutrition-enriched rice manufacturing method includes a harvesting process of harvesting raw unhulled rice as a starting material from a paddy field, a nutrition enriching process of generating nutrition-enriched unhulled rice by heating the raw unhulled rice of which average moisture content is at a predetermined level of 20% by weight or more with a microwave heating device and heat-retaining the raw unhulled rice for a predetermined period of time with a heat retention device, and a drying, hulling and polishing process of drying nutrition-enriched unhulled rice so as to have an average moisture content suitable to a long-term storage, hulling to remove chaff, and polishing to remove embryo and bran layer so as to obtain nutrition-enriched polished rice which abundantly contains gamma aminobutyric acid in an endosperm part.
    Type: Grant
    Filed: May 17, 2011
    Date of Patent: July 15, 2014
    Inventors: Toshiharu Ando, Tsuyako Ando
  • Patent number: 8673380
    Abstract: A method of infusing flavor into cereal grains. The method includes the steps of preparing a liquid seasoning having a flavor, increasing the porosity of the cereal grains, infusing the more-porous cereal grains with the flavor of the liquid seasoning, and locking the flavor of the liquid seasoning into the flavor-infused cereal grains.
    Type: Grant
    Filed: February 10, 2012
    Date of Patent: March 18, 2014
    Assignee: Jardyl Holdings Inc.
    Inventor: Sujaykumar S. Shah
  • Patent number: 8652554
    Abstract: The present invention relates to a method for preparing instant dried scorched rice with excellent resilience, comprising washing a mixture of nonglutinous rice and glutinous rice, followed by soaking, adding polygonatum concentrate and rice starch, as a separate process, to the washed rice to prepare rice cooking water, followed by performing rice cooking to prepare cooked rice, mixing the cooked rice with purified water in a scorched rice forming apparatus to prepare scorched rice and grinding to prepare instant dried scorched rice.
    Type: Grant
    Filed: December 28, 2009
    Date of Patent: February 18, 2014
    Assignee: CJ Cheiljedang Corp.
    Inventors: Jong-Wook Kim, Chang-Yong Lee
  • 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
  • Patent number: 8597713
    Abstract: A peanut food product with reduced levels of allergenic protein Ala h1 is produced by initiating the germination process in raw peanuts, holding the peanuts in moist conditions for a period of time, typically something like 48 hours, roasting the peanuts, and then performing an assay for Ala h1 to verify that a reduced level has been achieved.
    Type: Grant
    Filed: July 18, 2011
    Date of Patent: December 3, 2013
    Inventor: Mansour Samadpour
  • Publication number: 20130316058
    Abstract: Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food products including flax components are also described.
    Type: Application
    Filed: August 1, 2013
    Publication date: November 28, 2013
    Inventors: Tammy Crowe, Troy Crowe, Mary Ekman, Glenn Pizzey, Linda Pizzey
  • Publication number: 20130302484
    Abstract: Disclosed herein are a germination apparatus for raw coffee beans and a germination method of raw coffee beans using the same that are capable of germinating a large amount of raw coffee beans within a short period of time, thereby remarkably increasing the content of ?-aminobutyric acid (GABA).
    Type: Application
    Filed: January 19, 2012
    Publication date: November 14, 2013
    Inventor: Sangwon Rhee
  • Patent number: 8580330
    Abstract: Canola protein isolates are provided which contain both albumin and globulin protein fractions that are soluble and transparent in an acidic aqueous environment. The canola protein isolates are completely soluble in water at low pH, low in phytic acid and useful in products for human consumption, pet foods and aquaculture.
    Type: Grant
    Filed: July 10, 2009
    Date of Patent: November 12, 2013
    Assignee: Burcon Nutrascience (MB) Corp.
    Inventors: Martin Schweizer, Brent E. Green, Kevin I. Segall, James Logie
  • Publication number: 20130259996
    Abstract: The invention relates to an apparatus for wetting grain with a liquid using a vibrating device for the grain, having a vertically or obliquely or horizontally arranged tube, and to at least one motor, which causes the tube to vibrate and has a motor baseplate for the connection of a vibratory apparatus, in the case of which the tube is connected in a force-fitting manner to the motor baseplate, the tube having a maximum length corresponding to double the length of the motor baseplate. The invention also relates to a method for wetting grain.
    Type: Application
    Filed: December 6, 2011
    Publication date: October 3, 2013
    Applicant: VIBRONET GRAEF GMBH & CO. KG
    Inventor: Dieter Otto Graef
  • Patent number: 8523151
    Abstract: A fine bubble generating apparatus that efficiently generates fine bubbles on the nanometer level. A cylindrical member has a cylindrical inner peripheral surface, a first end wall member closing one end of the cylindrical member, and a second end wall member closing the other end of the cylindrical member. The cylindrical member and the first and second end wall members define a fluid swirling chamber. The cylindrical member has a fluid inlet hole at a position close to the second end wall member to supply a gas-liquid mixed fluid in the tangential direction of the peripheral surface of the fluid swirling chamber. The second end wall member has a fluid outlet hole extending therethrough along the center axis of the inner peripheral surface of the fluid swirling chamber. The gas-liquid mixed fluid is introduced into the fluid swirling chamber at a position close to the second end wall member.
    Type: Grant
    Filed: May 2, 2012
    Date of Patent: September 3, 2013
    Assignee: Ligaric Co., Ltd.
    Inventor: Hideyasu Tsuji
  • Patent number: 8512719
    Abstract: A simple and efficient method for the production of stable, clear, high-potency oat extracts is disclosed. The method employs the use of differential dissociation constants and ultrafiltration to stabilize extracts, prevent hazing, and prevent the loss of functional activity as an anti-irritant and anti-oxidant. Also disclosed are compositions of oat extracts derived from whole oat grains and oatmeal. Further disclosed are compositions of oat extracts for use in cosmetic, nutraceutical, therapeutic medical and veterinary preparations.
    Type: Grant
    Filed: January 25, 2011
    Date of Patent: August 20, 2013
    Assignee: Ceapro Inc.
    Inventors: Mark J. Redmond, David A. Fielder
  • Patent number: 8512793
    Abstract: A free-flowing cellulosic substrate, such as rice hulls, can be impregnated with desired liquid flavoring agents to create a free-flowing flavoring composition for brewed beverages such as coffee and tea. The flavoring composition can be added to ground roasted coffee or prepared tea leaves in a brew filter device such as a paper filter, French press, percolator, vacuum pot or any other mechanical filtering device intended to brew coffee or tea. The flavor-impregnated substrate will release the desired flavors in contact with water during the brew process, imparting flavor to the finished coffee or tea beverage.
    Type: Grant
    Filed: January 11, 2011
    Date of Patent: August 20, 2013
    Assignee: Inbru, LLC
    Inventor: Howard Lerner
  • Publication number: 20130202759
    Abstract: Processes for improving yield in the malting process are described. Utilization of conditioned water in the germination stage of the malting process can result in an improved malt yield. The conditioned water comprises from 0.025% to 2% chloride salt.
    Type: Application
    Filed: April 8, 2011
    Publication date: August 8, 2013
    Applicant: CARGILL, INCORPORATED
    Inventors: Sebastien Frere, Philip J. Phillips, Xiang S. Yin
  • Patent number: 8449935
    Abstract: It is to provide a process and apparatus for producing soymilk which is obtained by completely deactivating various kinds of enzymes responsible for a grassy smell, while preventing heating unevenness, and inducing appropriate thermal denaturation of protein and a rich flavor, and which can be processed by coagulation into tofu high in water retentivity and elasticity and rich in flavor.
    Type: Grant
    Filed: December 28, 2007
    Date of Patent: May 28, 2013
    Assignee: Takai Tofu & Soymilk Equipment Co.
    Inventors: Toichiro Takai, Toru Awazu, Motonari Amano, Masahiro Yoshida, Masato Nishi
  • Publication number: 20130095207
    Abstract: Barley based beverages are produced in large quantities, employing highly energy consuming methods, for example in the malting and brewhouse facilities for kiln drying and wort boiling operations, respectively. The present invention relates to energy saving methods for preparing barley based beverages, as well as to barley plants useful in such methods. In particular, the invention describes barley plants with combined traits of null-lipoxygenase-1 (null-LOX-1), null-lipoxygenase-2 (null-LOX-2) and null-S-adenosylmethionine:methionine S-methyltransferase in one plant, which is particularly useful for energy saving methods to prepare barley based beverages, such as beer.
    Type: Application
    Filed: May 31, 2011
    Publication date: April 18, 2013
    Applicants: HEINEKEN SUPPLY CHAIN B.V., CARLSBERG BREWERIES A/S
    Inventors: Søren Knudsen, Preben Rils, Birgitte Skadhauge, Lene Mølskov Bech, Ole Olsen
  • Patent number: 8399037
    Abstract: Grain or legume having an increased content of a functional component (?-aminobutyric acid) is obtained by humidifying grain (such as rice, wheat or corn) or legume (such as soybean and adzuki bean) by forcing the grain into an air having a temperature of 50° C. or more and a relative humidity of 90% or more such that a moisture content thereof rises within the range of 16.0% to 18.5%, and thereafter, drying the grain or legume.
    Type: Grant
    Filed: May 16, 2008
    Date of Patent: March 19, 2013
    Assignee: Satake Corporation
    Inventors: Takeshi Fukumori, Shigeharu Kanemoto, Hidenori Mizuno, Keishi Wakabayashi, Hou Qing Liu, Shinya Ochiai
  • Publication number: 20130017300
    Abstract: A process for preparing an oat and milk beverage includes processing taking place under chilled conditions. Moreover, the oat product used in accordance with aspects of this invention is hydrolyzed oat flour.
    Type: Application
    Filed: July 12, 2012
    Publication date: January 17, 2013
    Applicant: PEPSICO, INC.
    Inventors: Cristina Avila, Laura Maria Pires Blasi, Juan Carlos Fernandez, Renee Hamaoui, Mayte Lee
  • Publication number: 20130004647
    Abstract: This invention relates to a processed soybean having a reduced urease content, the soybean being produced by decompressing and steaming.
    Type: Application
    Filed: March 11, 2011
    Publication date: January 3, 2013
    Applicant: OTSUKA PHARMACEUTICAL CO., LTD.
    Inventors: Kiyoko Abe, Katsushi Kawashima
  • Publication number: 20120282384
    Abstract: A fine bubble generating apparatus that efficiently generates fine bubbles on the nanometer level. A cylindrical member has a cylindrical inner peripheral surface, a first end wall member closing one end of the cylindrical member, and a second end wall member closing the other end of the cylindrical member. The cylindrical member and the first and second end wall members define a fluid swirling chamber. The cylindrical member has a fluid inlet hole at a position close to the second end wall member to supply a gas-liquid mixed fluid in the tangential direction of the peripheral surface of the fluid swirling chamber. The second end wall member has a fluid outlet hole extending therethrough along the center axis of the inner peripheral surface of the fluid swirling chamber. The gas-liquid mixed fluid is introduced into the fluid swirling chamber at a position close to the second end wall member.
    Type: Application
    Filed: May 2, 2012
    Publication date: November 8, 2012
    Inventor: Hideyasu TSUJI
  • Patent number: 8263154
    Abstract: A process and apparatus for the continuous production of whole nixtamalized corn flour, includes a whole clean corn precooking with a lime solution to effect a partial hydrolysis of pericarp and bran with reduced soluble corn loss in Nejayote wastewater. Moisture content is then stabilized, followed by milling and drying preconditioned corn for further endosperm gelatinization in the whole ground kernel, venting and separating the dry-milled fractions. Adiabatic cooling under a partial vacuum of the vented dry-grind fractions and classifying with an upwardly airstream to strip the fine-grind from the coarse grind while the latter is separated downwardly as a moving bed. Venting and separating the classified fine grind fraction; sifting and recovering the cooled and classified fine grind so segregated from the coarse grind, remilling and further screening the coarse grind produces a whole nixtamalized corn flour for tortilla and whole grain corn-based foods.
    Type: Grant
    Filed: September 29, 2008
    Date of Patent: September 11, 2012
    Inventors: Felipe A. Rubio, Manuel J. Rubio, Roberto Contreras, Francisco J. Sosa, Felipe J. Sánchez, J. Fernando Ramirez
  • Publication number: 20120107475
    Abstract: Processes and systems for commercial scale milling of wheat are disclosed. Processes include multiple tempering steps of controlled duration and cubing of the wheat kernel between two tempering steps. The cubing between the tempering breaks the kernels, or stresses the kernels, in a manner that enables a high degree of separation of the bran and endosperm early in the flour production process.
    Type: Application
    Filed: May 13, 2010
    Publication date: May 3, 2012
    Applicant: CARGILL, INCORPORATED
    Inventor: Emil Kolb
  • Patent number: 8124162
    Abstract: The invention relates to a pea protein whose protein content is equal to or greater than 60% by dry weight, preferably ranging from 60 to 95% by weight, a molecular weight distribution profile is of 1.0-1.8%, preferably of 1.5-3.0% of proteins of greater than 100 000 Da, preferably 20-55% of proteins greater than 15 000 and 100 000 Da, 15-30% of proteins of greater than 5 00 and 15 00 Da and 25-50%, preferably 25-45% of proteins greater than 5 000 Da and whose soluble protein content determined by a method for measuring the protein solubility in water ranging from 20 to 85%, preferably 25 to 65%.
    Type: Grant
    Filed: July 25, 2006
    Date of Patent: February 28, 2012
    Assignee: Roquette Freres
    Inventors: Damien Passe, Catherine Fouache, Philippe Fouache, legal representative, Jean-Marc Verrin, Stéphanie Bureau
  • Patent number: 8110239
    Abstract: A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw materials without the traditional cooking and steeping steps. It utilizes a series of processing steps including dry blending, hydrating, and working dough in an extruder having a unique screw configuration. The new process uses very little water and emits no waste water.
    Type: Grant
    Filed: May 22, 2008
    Date of Patent: February 7, 2012
    Assignee: Sabritas, S. de R.L. de C.V.
    Inventors: Celso Olmedo Bejarano Wallens, Joaquín Fernández Baumeister, Roberto Cayetano Guzman Tello, Omar Rangel Alvarez
  • Patent number: 8105639
    Abstract: A process of precooking grains which comprises the steps of: a) Charging the grains into a reactor in a controlled manner; b) Applying a first negative pressure to the reactor; c) Heating the grains contained in the reactor; d) Applying a second negative pressure to the reactor; and e) Cooling the grains. Equipment for precooking grains comprises at least one reactor, which is associable with means for applying negative pressure.
    Type: Grant
    Filed: July 6, 2009
    Date of Patent: January 31, 2012
    Inventor: Werner Erwin Wagner
  • Publication number: 20120015093
    Abstract: A method provides a milled whole seed product from a whole seed having at least 0.01% by total weight of oil therein. The whole seed is added to an aqueous carrier which is physically milled at a shear rate of at least 3,000 r.p.m. The shearing is continued until at least 50% by weight of seed solids will pass through a square mesh screen having 1.2 mm screen hole dimensions. The solids in aqueous carrier is collected as a suspension or dispersion in the aqueous carrier. The collected seed solids in aqueous carrier are dried to form a free-flowing powder. The free-flowing powder is rehydrated with a second aqueous medium to form a non-mucilaginous suspension or dispersion.
    Type: Application
    Filed: July 16, 2010
    Publication date: January 19, 2012
    Inventors: John M. Finney, Christopher J. Rueb, William A. Hendrickson, Daniel R. Roesler, Robert G. Bowman, David A. Canfield
  • Publication number: 20110318469
    Abstract: According to the invention, there is provided barley with total loss of functional lipoxygenase (LOX)-1 and LOX-2 enzymes, and plant products produced thereof, such as malt manufactured by using barley kernels defective in the synthesis of the fatty acid-dioxygenating enzymes LOX-1 and LOX-2. Said enzymes account for the principal activities related to dioxygenation of linoleic acid into 9- and 13-hydroperoxy octadecadienoic acid, respectively. 9-Hydroperoxy octadecadienoic acid represents a LOX pathway metabolite, which—through further enzymatic or spontaneous reactions—may lead to the appearance of trans-2-nonenal (T2N). The invention enables brewers to produce a beer having insignificant levels of stale, T2N-specific off-flavors, even after prolonged storage of the beverage.
    Type: Application
    Filed: December 28, 2009
    Publication date: December 29, 2011
    Applicants: Heineken Supply Chain B.V., Carlsberg Breweries A//S
    Inventors: Birgitte Skadhauge, Finn Lok, Klaus Breddam, Ole Olsen, Lene Molskov Bech, Soren Knudsen
  • Patent number: 8075938
    Abstract: The present invention discloses dry psyllium husk incorporated dough products and method of preparation thereof. Up to 14% unpowdered psyllium husk-300 mesh sized psyllium husk powder (having 95% to 99.99% purity) of total amount flour is used for the preparation of dough products. Also 4.5 gm±20% water per 1 gm of psyllium is the right quantity of additional water to bind the dough having psyllium. The psyllium husk can be either whole, fragmented, slitted, normal, bleached, snow white or processed source of psyllium husk powder.
    Type: Grant
    Filed: October 20, 2006
    Date of Patent: December 13, 2011
    Inventors: Shruti Hiten Patel, Hiten Ishwarbhai Patel, Kaushik Keshavlal Patel
  • Publication number: 20110280991
    Abstract: Rice grains are soaked in water to give a rice-grain soaked liquid to allow the rice grains to absorb water and the entire rice-grain soaked liquid is then charged into a mill to mill the rice grains to prepare finely-divided rice grains containing water absorbed therein and the finely-divided rice grains form a rice paste containing free water present therebetween; the finely-divided rice grains in the rice paste can be fine; and, in addition, since free water is involved upon milling, deterioration of components by heat can be avoided. In addition, the finely-divided rice grains can remain in a water-absorbed state, and damage of finely-divided rice grains (starch simple grains) by drying can be avoided. In addition, since free water increases affinity between a kneaded product of a different kind of cereal flour or other ingredients and the rice paste, mixing thereof can be rapidly carried out.
    Type: Application
    Filed: January 22, 2010
    Publication date: November 17, 2011
    Applicant: SHIZUOKA PREFECTURE PUBLIC UNIVERSITY CORPORATION
    Inventor: Yasuko Kainuma
  • Patent number: 8047129
    Abstract: An apparatus for disinfecting seeds using hot water. The apparatus includes a disinfection container for holding water. A hopper feeds seeds into the disinfection container. A heater heats the water in the disinfection container. A temperature sensor detects a temperature of the water. A control box controls the heater in response to a detected signal. A cylindrical hot-water circulation chamber moves the seeds from the hopper to the lower portion of the disinfection container. A water jetting pipe jets water fed from a circulation pump towards the upper portion of the hot-water circulation chamber, thus dispersing the seeds. A storage tube temporarily stores the seeds. A feed tube feeds the seeds from the storage tube to the outside. An air jetting pipe jets compressed air from an air pump and discharges the compressed air to an inlet of the feed tube.
    Type: Grant
    Filed: April 29, 2009
    Date of Patent: November 1, 2011
    Inventor: Ji Hyun Jung
  • Publication number: 20110229616
    Abstract: Provided are methods of removing contaminants from cocoa beans, reducing free fatty acids in cocoa butter of the cocoa beans or a combination thereof. The methods are accomplished by use of a pre-washing solution placed in contact with the cocoa beans. Cocoa products produced by such methods and systems for performing such methods on cocoa beans are also disclosed.
    Type: Application
    Filed: November 30, 2009
    Publication date: September 22, 2011
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Harrold Glenn Anijs, Ronald Heistek, Hassanein Zaki
  • Publication number: 20110217438
    Abstract: A nutrition-enriched rice manufacturing method includes a harvesting process of harvesting raw unhulled rice as a starting material from a paddy field, a nutrition enriching process of generating nutrition-enriched unhulled rice by heating the raw unhulled rice of which average moisture content is at a predetermined level of 20% by weight or more with a microwave heating device and heat-retaining the raw unhulled rice for a predetermined period of time with a heat retention device, and a drying, hulling and polishing process of drying nutrition-enriched unhulled rice so as to have an average moisture content suitable to a long-term storage, hulling to remove chaff, and polishing to remove embryo and bran layer so as to obtain nutrition-enriched polished rice which abundantly contains gamma aminobutyric acid in an endosperm part.
    Type: Application
    Filed: May 17, 2011
    Publication date: September 8, 2011
    Inventors: Toshiharu Ando, Tsuyako Ando
  • Patent number: 8003154
    Abstract: This application provides a process for producing a refried bean product. The refried bean product contains both homogenized cooked bean particles and larger sized cooked bean particles and provides a texture typical of refried beans. The present process includes hydrating dried beans in water a period of time sufficient to increase the moisture content of the beans, cooking the hydrated beans in water, coarse grinding the cooked beans to provide a bean slurry, dividing the bean slurry into first and second portions, milling the first bean portion to provide a milled bean portion, homogenizing the milled bean portion with water to provide an homogenized bean portion, combining the homogenized portion and the second coarse ground bean portion with water, spices and lard to provide a combined bean mixture, and mixing the combined bean mixture to provide a refried bean product.
    Type: Grant
    Filed: January 17, 2007
    Date of Patent: August 23, 2011
    Assignee: Fairbault Foods, Inc.
    Inventors: James S. Nelson, Judene Smahel
  • Patent number: 7989015
    Abstract: Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.
    Type: Grant
    Filed: January 11, 2007
    Date of Patent: August 2, 2011
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Ahmad Akashe, Wen-Sherng Chen, Danielle Elizabeth Perkins, Mark Richard Thomas Norton
  • Patent number: 7972641
    Abstract: 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 are formed into granules having controlled sizes by placing the lumps in a space defined by two plates having a predetermined distance therebetween and having a plurality of parallel grooves formed in the surfaces. The plates are in a state of relative rotation. This method allows the production of soybean powder free from disagreeable odor and taste and the production of soybean milk from the soybean powder, with inexpensive equipment in a quick process.
    Type: Grant
    Filed: July 30, 2008
    Date of Patent: July 5, 2011
    Assignee: Safe-Tech International Kabushikikaisha
    Inventors: Miyuki Hagiwara, Yasufumi Shibata
  • Publication number: 20110151086
    Abstract: Grain or legume having an increased content of a functional component (?-aminobutyric acid) is obtained by humidifying grain (such as rice, wheat or corn) or legume (such as soybean and adzuki bean) by forcing the grain into an air having a temperature of 50° C. or more and a relative humidity of 90% or more such that a moisture content thereof rises within the range of 16.0% to 18.5%, and thereafter, drying the grain or legume.
    Type: Application
    Filed: February 25, 2011
    Publication date: June 23, 2011
    Applicant: SATAKE CORPORATION
    Inventors: Takeshi Fukumori, Shigeharu Kanemoto, Hidenori Mizuno, Hou Qing Liu
  • Patent number: 7935376
    Abstract: This invention relates to a storage stable buoyant waxy grain wherein the waxy grain is waxy triticale and waxy wheat. The starch in the waxy grain is gelatinized throughout and the cooked waxy grains of this invention can be stored for prolonged times in air tight or conventional cereal containers having a liner without acquiring rancid odors or tastes even in the absence of preservatives that inhibit the development of rancidity. Preferably, the waxy wholegrain is a waxy wheat having a protein content of no more than 14% by dry weight. The processes for preparing the waxy wholegrain food products of this invention are also described.
    Type: Grant
    Filed: February 17, 2006
    Date of Patent: May 3, 2011
    Assignees: Kellogg Company, The United States of America as represented by the Secretary of Agriculture
    Inventors: Lori Ann Wilson, John William Colyn, Grace Lai, Craig Morris
  • Publication number: 20110086160
    Abstract: A process for decontaminating cold dispersible locust bean gum powder is disclosed. Heating locust bean gum powder, which is preferably slightly wetted, while mixing it results in a powder with a reduced content of live bacteria, while the important functional properties of the locust bean gum powder remain intact.
    Type: Application
    Filed: November 20, 2008
    Publication date: April 14, 2011
    Applicant: N. V. Nutricia
    Inventors: Carla Angèle Paula Buijsse, Thomas Hubertus Martinus Snoeren
  • Patent number: 7910143
    Abstract: The present invention relates to a process for the extraction of soluble dietary fiber from oat and barley grains using enzymatic hydrolysis treatment, wherein the grain is milled and any endosperm depleted fractions thereof being rich in B-glucans are recombined, without further heat treatment, dispersed in water and then subjected to sequential enzymatic treatment with starch degrading enzymes, followed by an optional step of enzyme inactivation by wet heat treatment, and a subsequent step wherein the hydrolysate mixture is spontaneously or centrifugally separated into at least 3 distinct fractions: a first fraction, which comprises the soluble dietary fiber complex, containing more than 20% B-glucan on a dry matter basis, a second aqueous fraction, and a third fraction comprising most of the protein and oil together with the insoluble fibrous material from the milled grain.
    Type: Grant
    Filed: May 24, 2006
    Date of Patent: March 22, 2011
    Assignee: Biovelop International B.V.
    Inventors: Sten Kvist, John Mark Lawther
  • Patent number: 7887823
    Abstract: A simple and efficient method for the production of stable, clear, high-potency oat extracts is disclosed. The method employs the use of differential dissociation constants and ultrafiltration to stabilize extracts, prevent hazing, and prevent the loss of functional activity as an anti-irritant and anti-oxidant. Also disclosed are compositions of oat extracts derived from whole oat grains and oatmeal. Further disclosed are compositions of oat extracts for use in cosmetic, nutraceutical, therapeutic medical and veterinary preparations.
    Type: Grant
    Filed: July 29, 2004
    Date of Patent: February 15, 2011
    Assignee: CEAPRO, Inc.
    Inventors: Mark J. Redmond, David A. Fielder
  • Patent number: 7842330
    Abstract: Flax protein isolates are obtained in a procedure in which flax oil seeds are initially extracted to remove mucilage therefrom prior to crushing to recover the oil and produce a meal. The flax protein meal then is processed to recover a flax protein isolate therefrom.
    Type: Grant
    Filed: July 30, 2004
    Date of Patent: November 30, 2010
    Assignee: Burcon Nutrascience (MB) Corp.
    Inventors: Brent E. Green, Radka Milanova, James Logie
  • Publication number: 20100278995
    Abstract: The present invention relates to a method for the production of instant beverage granules which, upon reconstitution with water, form a foamy upper surface. The method makes use of a porous base powder to which the present invention also relates.
    Type: Application
    Filed: December 16, 2008
    Publication date: November 4, 2010
    Applicant: Nestec S.A.
    Inventors: Robert Thomas Boehm, Daniel Paul Donhowe, Patricia Ann Mathias, Xiaoping Fu, Joseph Bernard Rechtiene, Ulrich Kessler, Mathalai Balan Sudharsan
  • Patent number: 7820226
    Abstract: Flax and linola oil seed protein isolated are provided. Such isolates are made by extracting flax and linola oil seed protein from the oil seed meal, concentrating the aqueous protein solution, diluting the concentrated protein solution to form protein micelles, collecting mass. Further flax protein isolate may be recovered from the supernatant from the protein micellar formation. The protein isolated have a protein content of at least about 90 wt % (N ×6.25), preferably at least about 100 wt %, on a dry weight basis.
    Type: Grant
    Filed: October 10, 2002
    Date of Patent: October 26, 2010
    Assignee: Burcon Nutrascience (MB) Corp.
    Inventors: Brent Everett Green, Ronald W. Martens, Johann Franz Tergesen, Radka Milanova
  • Publication number: 20100233342
    Abstract: The present invention provides a method for preparing a fiber-in-water slurry containing insoluble fibres, wherein said method comprises the steps of (a1) preparing a fiber-in-water slurry containing the insoluble fibres, (a2) freezing said slurry and (a3) grinding said frozen slurry. The present invention also provides a method for preparing an edible emulsion comprising oil, water and insoluble fibers, said method comprising the steps of (a) raising the temperature of the fiber-in-water slurry obtained in above step (a3) until said slurry is in the liquid state; (b) adding any further ingredients of the edible emulsion; and (c) homogenizing the thus-obtained mixture. It was found that by applying this method a low-oil edible emulsion can be prepared which emulsion has reduced insoluble fiber content but favorable texture and sensorial properties.
    Type: Application
    Filed: March 9, 2010
    Publication date: September 16, 2010
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Cristhian Paul Almeida Rivera, Jacob Nijsse, Sudarshi Tanuja A. Regismond
  • Patent number: RE41885
    Abstract: 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 circulating water, as well as a second stationary vessel to separately pressure cook the hydrated beans using direct steam injection with minimal agitation. A first batch is then chopped and sized, and then formed into a generally flat, preferably ribbed sheet of texturized composition. The latter is then dried and broken into chunks. The second batch of beans is kept whole and, once cooked, is dried utilizing a combination convection/microwave heating chamber in such a way as to preserve the integrity of the beans. The dried whole beans are then added to the first batch of beans, and preferably, to the chunks produced therefrom.
    Type: Grant
    Filed: April 16, 2008
    Date of Patent: October 26, 2010
    Inventor: Geoffrey Margolis