Bean, Nut Or Seed Type Patents (Class 426/598)
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Publication number: 20090176001Abstract: Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed.Type: ApplicationFiled: December 18, 2008Publication date: July 9, 2009Inventors: Susan Knowlton, Charles T. Blaisdell
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Publication number: 20090130248Abstract: A method of reducing the rate of digestibility of a beverage so as to increase the period of time over which the beverage supplies energy to an individual who has consumed it by supplementing the beverage with a heat moisture treated starch is disclosed. Ready-to-drink and reconstitutable extended energy beverages are also included.Type: ApplicationFiled: April 7, 2006Publication date: May 21, 2009Applicant: NESTEC S.A.Inventors: Laure Marie-Therese Jolly-Zarrouk, Ann Monica Fischer, Sylvie Joelle Merinat, Frederic Robin, Undine Lehmann
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Publication number: 20090123618Abstract: Soy milk and beverage compositions together with methods for preparation, such compositions utilizing soy particulates of consistent micron dimension, either alone or in conjunction with high process pressures, to provide texture and taste characteristics.Type: ApplicationFiled: January 13, 2009Publication date: May 14, 2009Inventors: N.R. Gandhi, Harlan R. Hackbarth, Manxiang Chen
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Publication number: 20090081351Abstract: A method of producing an edible aqueous liquid composition that has been supplemented with at least 2 mmole calcium per litre, a soy drink that can be obtained by the present method and a reconstitutable powder that can be reconstituted to yield such a soy drink are also provided.Type: ApplicationFiled: April 24, 2008Publication date: March 26, 2009Inventors: Michel Mellema, Enrique Omar Salces
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Patent number: 7507430Abstract: An automated hot beverage dispensing machine and method for producing hot beverages is shown. The preferred apparatus includes a plurality of flavoring reservoirs connected through pumps and valves to a plenum that dispenses the flavoring directly into a mixing chamber. The mixing chamber also receives milk and steam, facilitating mixing of the milk, steam, and flavoring, and dispensing the mixture into a serving cup. The dispensing machine may include a coffee brewing system, whereby the machine can produce flavored lattés, cappuccinos, and the like. In the preferred embodiment, pressurized steam is directed through a Venturi assembly that draws in refrigerated milk and ambient air and delivers the fluids to a vortex mixer to produce steamed and/or foamed milk. The flavoring is delivered to the vortex mixer, and steam is channeled to the plenum to facilitate delivery of the flavoring and maintain the cleanliness of the plenum.Type: GrantFiled: June 10, 2005Date of Patent: March 24, 2009Assignee: Concordia Coffee Company, Inc.Inventors: Wayne R Stearns, Ray A Ross, David E Isett
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Publication number: 20090068337Abstract: The invention overcomes the deficiencies of the art by providing a soybean plant with non-transgenic mutations conferring decreased ?-subunit of ?-conglycinin content and increased ??-subunit content of ?-conglycinin in seed. Moreover, the invention provides an agronomically elite soybean plant with non-transgenic mutations conferring a gyclinin null phenotype, increased ?-conglycinin content, and increased ??-subunit content of ?-conglycinin in the seed. The invention also provides derivatives, and plant parts of these plants and uses thereof. Methods for producing such plants are also provided.Type: ApplicationFiled: August 27, 2008Publication date: March 12, 2009Inventors: Neal Bringe, Jonathan Jenkinson
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Publication number: 20090061048Abstract: A complex coacervate delivery system is provided which encapsulates lipophilic nutrients such as, for example, fish oils high in omega-3 fatty acids. The complex coacervate delivery system protects the lipophilic nutrient from degradation, e.g., oxidation and hydrolysis, and also reduces or eliminates the unpleasant taste and odor of the lipophilic nutrient. The complex coacervate delivery system upon ingestion is operative to substantially release the lipophilic nutrient in the lower gastrointestinal tract in a pH-controlled manner. The complex coacervate delivery system may be included in a food or beverage product having a pH value within the range of about 1.5 to about 5.0.Type: ApplicationFiled: August 28, 2007Publication date: March 5, 2009Applicant: PepsiCo, Inc.Inventors: Daniel S. Kohane, Yoon Yeo, Peter Given, Robert S. Langer
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Patent number: 7476408Abstract: Soy milk and beverage compositions together with methods for preparation, such compositions utilizing soy particulates of consistent micron dimension, either alone or in conjunction with high process pressures, to provide texture and taste characteristics.Type: GrantFiled: December 16, 2003Date of Patent: January 13, 2009Assignee: Jeneil Biotech, Inc.Inventors: N. R. Gandhi, Harlan R. Hackbarth, Manxiang Chen
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Publication number: 20090011103Abstract: The invention relates to a food product comprising p-coumaric acid, wherein the level of p-coumaric acid is from 0.05 to 1.0 wt %, wherein said product is a fat based spread comprising from 10-85 wt % of fat and 10-90 wt % of water, or a drink, especially a dairy based drink, wherein the drink comprises from 10 to 95 wt % of a dairy base such as cow milk, soy milk or yoghurt, especially preferable cow milk or yoghurt. The food product has vaso-relaxating properties but still has an acceptable taste and color.Type: ApplicationFiled: July 2, 2008Publication date: January 8, 2009Inventors: Richard Draijer, Ferdinand Alexander Van Dorsten, Jozef Gabriel Rita De Mey
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Publication number: 20090010993Abstract: A food product, being a spread comprising from 10-85 wt % of fat or a dairy based drink comprising from 0.05 to 1 wt % of kaempferol can advantageously be used to control blood pressure. Specifically kaempferol may be used for vasorelaxation.Type: ApplicationFiled: July 2, 2008Publication date: January 8, 2009Inventors: Richard Draijer, Ferdinand Alexander Van Dorsten, Jozef Gabriel Rita De Mey
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Publication number: 20080311272Abstract: The present invention is directed to a composition comprising carbohydrates obtainable from carob and carbohydrates obtainable from at least one further fruit.Type: ApplicationFiled: June 12, 2008Publication date: December 18, 2008Applicant: WILD VALENCIA S.A.Inventors: Hans-Peter Wild, Rafael Salom, Ignacio Zaldua
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Publication number: 20080280008Abstract: The disclosure relates to methods for producing treated aqueous soy cotyledon fiber suspensions and to the resultant aqueous soy cotyledon fiber suspensions. In some embodiments, the methods involve treating an aqueous soy cotyledon fiber suspension with both an oxidizing agent and a base in any order. The disclosure also relates to use of the treated aqueous soy cotyledon suspensions in preparing foods and beverages.Type: ApplicationFiled: March 9, 2006Publication date: November 13, 2008Applicant: Cargill, IncorporatedInventors: Jeffrey C. Evans, Todd W. Gusek, Ian C. Purtle
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Publication number: 20080268098Abstract: A process for preparing a whole soybean food product including the steps of: mechanically milling soaked or germinated soybeans; micronizing the resulting crude milled soybeans by an enzymatic means, mechanical means or a combination thereof; and homogenizing the resulting soybean milk, without producing soybean refuse, provides whole soybean food products containing the entire nutritious components of soybeans, the process being environmentally friendly because no soybean peel refuge is generated.Type: ApplicationFiled: October 9, 2003Publication date: October 30, 2008Inventors: Sang Kyun Cho, Jin Sang Park, Seung Hoon Oh
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Publication number: 20080254191Abstract: Isolated nucleic acid fragments and recombinant constructs comprising such fragments encoding multizymes (i.e., single polypeptides having at least two independent and separable enzymatic activities) along with a method of making long-chain polyunsaturated fatty acids (PUFAs) using these multizymes in plants and oleaginous yeast are disclosed.Type: ApplicationFiled: April 3, 2008Publication date: October 16, 2008Inventors: Howard Glenn Damude, Anthony J. Kinney, Kevin G. Ripp, Quinn Qun Zhu
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Publication number: 20080241339Abstract: A food process comprises starting with hemp (Cannabis sativa) seeds that have been cultivated to have low levels of tetrahydrocannabinol (THC) alkaloid, e.g., less than 0.3%. The hemp seeds are dehulled to produce split seed kernels, mixing the split seed kernels with hot water to hydrate them into a slurry, grinding the slurry to blend and smooth it into a product base, cooking the product base to achieve a particular flavor and aroma consistent with a target food product, cooling the product base to stop cooking, and further processing the product base into a target food product like soups and beverages. The products produced have high levels of protein, vitamins, and other nutritional values.Type: ApplicationFiled: March 28, 2007Publication date: October 2, 2008Inventors: Pat R. Mitchell, Khalid M. Shammet
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Publication number: 20080226802Abstract: Beverage compositions including a steviol glycoside and a berry component are provided. Beverage concentrate compositions including a steviol glycoside and a berry component are provided.Type: ApplicationFiled: March 14, 2007Publication date: September 18, 2008Applicant: Concentrate Manufacturing Company of IrelandInventor: Thomas Lee
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Publication number: 20080226801Abstract: Taste of a non-nutritive steviol glycoside sweetener is improved by using anisic acid in an amount sufficient to mask the metallic aftertaste of the non-nutritive steviol glycoside sweetener when the sweetener is contained in a beverage, beverage concentrate or syrup, or reduced calorie sweetener.Type: ApplicationFiled: March 14, 2007Publication date: September 18, 2008Applicant: Concentrate Manufacturing Company of IrelandInventors: Ryan May, Glenn Roy, Thomas Lee
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Publication number: 20080213433Abstract: The present invention provides a number of compositions, including non-alcoholic and non-fermented aqueous solutions comprising trans-resveratrol and/or other polyphenols. In one aspect, the present invention provides retail or commercially available beverages comprising trans-resveratrol and/or other polyphenols.Type: ApplicationFiled: June 13, 2007Publication date: September 4, 2008Inventors: Frederick Feller, Jay S. Yadav, Gregory Lamps
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Publication number: 20080206433Abstract: The invention relates to a carbonated soy beverage which has been packaged under pressure in a pressure-resistant closed container, which beverage is based on soy extract, the soy beverage having been packaged in the closed container in the presence of CO2 and nitrogen, which beverage preferably contains sugar and/or sweetener.Type: ApplicationFiled: February 22, 2007Publication date: August 28, 2008Inventor: Al Kushner
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Publication number: 20080206406Abstract: The invention relates a method for preparing modified proteins having an increased capacity to bind divalent cations. For example the concentration of calcium at which Ca2+ induced aggregation occurs is increased by subjecting a protein to Maillard reaction conditions. Such modified proteins are of use for making calcium fortified food products.Type: ApplicationFiled: December 15, 2005Publication date: August 28, 2008Inventors: Harmen Henri Jacobus De Jongh, Hendrek Albertus Kosters
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Publication number: 20080206415Abstract: A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging.Type: ApplicationFiled: April 25, 2008Publication date: August 28, 2008Inventors: Shawn Sherwood, Steven Anthony Rittmanic, David A. Jenkins
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Publication number: 20080194685Abstract: Oilseed plants which have been transformed to produce arachidonic acid, recombinant constructs used in such transformations, methods for producing arachidonic acid in a plant are described and uses of oils and seeds obtained from such transformed plants in a variety of food and feed applications are described.Type: ApplicationFiled: February 12, 2008Publication date: August 14, 2008Inventors: Howard Glenn Damude, Anthony J. Kinney
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Publication number: 20080182002Abstract: Novel processes for the production of soy protein isolates having reduced off-flavors from conventional hydrolyzed soy protein isolates are disclosed. One embodiment includes an extraction and separation process for removing bitter components to achieve soy protein isolates with reduced bitter flavor. The produced soy protein isolates are suitable for use in a number of food products.Type: ApplicationFiled: January 26, 2007Publication date: July 31, 2008Applicant: Solae, LLCInventors: Daniel U. Staerk, Parthasarathi Ghosh
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Publication number: 20080171125Abstract: 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: ApplicationFiled: January 11, 2007Publication date: July 17, 2008Inventors: Ahmad Akashe, Wen-Sherng Chen, Danielle Elizabeth Perkins, Mark Richard Thomas Norton
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Publication number: 20080118603Abstract: A method for enhancing the bone health of a consumer comprising the step of providing the consumer at least about 8 fluid ounces of a nutritional beverage wherein said nutritional beverage comprises at least one beverage base and: a) about 10 to about 60% D.V calcium; b) about 10 to about 60% D.V vitamin D; c) about 10 to about 60% D.V vitamin K; d) about 10 to about 85% D.V. phosphorous; e) about 10 to about 60% D.V magnesium; f) about 10 to about 60% D.V. potassium; g) about 150 to about 600 milligrams food-grade strontium; and h) about 1 to about 10 milligrams food-grade boron. A regimen for enhancing the bone health of a consumer by consuming at least about 8 fl. ozs. of the nutritional beverage of the present invention at least about two times per day to provide and improve availability of minerals in the body, prevent bone loss, and promote bone growth.Type: ApplicationFiled: November 20, 2007Publication date: May 22, 2008Inventors: Mark W. LADA, A. Reza Kamarei, Timothy A. Anglea
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Patent number: 7357955Abstract: This invention is directed to an acid beverage composition having a pH of from 3.0 to 4.5 having (A) a hydrated protein stabilizing agent; (B) at least one flavoring material; and (C) a slurry of an aqueous protein material prepared by a process including preparing an aqueous extract from a protein containing material, adjusting the pH of same to precipitate the protein material, separating the precipitated protein and forming a suspension of same in water, adjusting the pH of the suspension to a particular pH value, and pasteurizing same.Type: GrantFiled: April 15, 2004Date of Patent: April 15, 2008Assignee: Solae, LLCInventors: Cheng Shen, Theresa Cox, Daniel W. Brown, Jonathan W. Delcamp
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Publication number: 20080044530Abstract: A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the protein from the malt extract in the malt solution. The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage. A method of making a shelf-stable beverage is also disclosed. The method includes carbonating a solution with more than about 1.5 volumes of carbon dioxide per volume of finished beverage; adding an acidulant to the solution so that the finished beverage has a pH of from about 2.5 to about 4.0; and adding to the solution a chemical preservative. Also, a haze-free and shelf-stable nonalcoholic malt beverage is disclosed.Type: ApplicationFiled: August 21, 2006Publication date: February 21, 2008Inventors: Casey McCormick, Thaddeus Pesce, Pam Lalak, Cathy Culver, Cyndia Cardona, Paula Puccini, Ralph DiGiacomo, Helen Akinruli
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Patent number: 7332192Abstract: A soy protein isolate and method for preparing the same are shown. The novel soy protein isolate possesses excellent suspension stability and flavor. The process used to produce the soy protein isolate includes an enzyme hydrolysis process, and the resulting soy protein isolate can be used in acidic beverage formulations.Type: GrantFiled: December 17, 2004Date of Patent: February 19, 2008Assignee: Solae, LLCInventors: Myong J. Cho, Richard Shen, Robert Mooshegian
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Patent number: 7276646Abstract: A synthetic polynucleotide encoding human lactoferrin, modified with respect to the natural gene so as to maximize its expression in vegetals, on the basis of the preferential use of the codons is described. Moreover, the vectors containing such sequence, that having regulation elements activated in a controlled way determine its tissue- and stage-specific expression are further described. The vegetal cells and the plants transformed with the afore mentioned vectors, as well as the production processes of functional foods, vegetal milks, and human lactoferrin, utilizing them are also described.Type: GrantFiled: July 19, 1999Date of Patent: October 2, 2007Assignee: Plantechno S.r.l.Inventor: Corrado Fogher
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Patent number: 7264839Abstract: A soybean protein beverage having an excellent taste and mouthfeel and high storage stability with preventing formation of a precipitate at a weak acidic region as well as its production process are shown. Said beverage utilizes as its protein source low-phytic acid ?-conglycinin obtained by fractionating and purifying ?-conglycinin which is a soybean protein fraction and further decomposing and removing phytic acid bound to the resultant ?-conglycinin to increase the solubility at a weak acidic region.Type: GrantFiled: June 6, 2003Date of Patent: September 4, 2007Assignee: Fuji Oil Company, LimitedInventors: Mitsutaka Kohno, Chiaki Miyazaki
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Patent number: 7229659Abstract: This invention is directed to a process for preparing a stable suspension of a protein material in an acidic beverage, having; blending (A) a hydrated and homogenized protein material slurry with (B) a hydrated protein stabilizing agent-acid dispersion, and pasteurizing and homogenizing the blend. In an alternative embodiment, the invention is directed to a process for preparing a stable suspension of a protein material in an acidic beverage, having; blending (A1) a hydrated and homogenized protein material-protein stabilizing agent slurry with (B) a hydrated protein stabilizing agent-acid dispersion, and pasteurizing and homogenizing the blend.Type: GrantFiled: June 17, 2003Date of Patent: June 12, 2007Assignee: Solae, LLCInventor: Cheng Shen
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Patent number: 7211286Abstract: A canola protein isolate having a protein of at least about 90 wt % (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. The canola protein isolate is a dried concentrated supernatant from the settling of a solid phase of a dispersion of canola protein micelles.Type: GrantFiled: March 11, 2003Date of Patent: May 1, 2007Assignee: Buron Nutrascience (MB) Corp.Inventor: Shelley Hiron
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Patent number: 7153537Abstract: The present invention provides acidic drinks that contain a tofu puree and have improved texture and flavor, namely acidic drinks that compound, as a raw material, a tofu puree having the following physicochemical properties: a) having a viscosity of 20 to 3,000 mPa·s, b) having a dynamic storage modulus of 0.2 to 600 Pa, c) having a dynamic loss modulus of 0.2 to 250 Pa, and d) containing particles having an average particle diameter of 2 to 15 ?m, and a 90% particle diameter of 35 ?m or less. According to the present invention, it is possible to manufacture and provide acidic drinks of a novel type having an excellent texture and a favorable flavor, which cannot be expected with conventional products, and being free from the separation of the components during storage.Type: GrantFiled: July 9, 2002Date of Patent: December 26, 2006Assignee: Morinaga Milk Industry Co., Ltd.Inventors: Kazuyoshi Sotoyama, Yusuke Miyazaki, Shoji Wakao, Masanori Hattori, Manabu Suzuki
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Patent number: 7118776Abstract: This invention is directed to an acidic beverage composition, comprising; (A) a hydrated protein material having a combination of an inositol-6-phosphate content, an inositol-5-phosphate content, an inositol-4-phosphate content and an inositol-3-phosphate content of less than 8.0 ?mol/g, with (B) a hydrated protein stabilizing agent and (C) at least one acid comprising a fruit juice, a vegetable juice, citric acid, malic acid, tartaric acid, lactic acid, ascorbic acid, glucono delta lactone or phosphoric acid, wherein the acidic beverage composition has a pH of from 3.0 to 4.5.Type: GrantFiled: March 10, 2004Date of Patent: October 10, 2006Assignee: Solae, LLCInventors: Theodore M. Wong, Shaowen Wu, Cheng Shen
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Patent number: 7101585Abstract: This invention is directed to a process for preparing a stable suspension of an acid beverage, wherein a hydrated protein stabilizing agent (A) and a flavoring material (B) are combined as a preblend (I) and combined with either a slurry of a homogenized protein material (C) or a homogenized preblend (II) of a hydrated protein stabilizing agent (A) and a slurry of a protein material (C) to form a blend and pasteurizing and homogenizing the blend wherein the homogenization of the blend is carried out in two stages comprising a high pressure stage of from 8000–30,000 pounds per square inch and a low pressure stage of from 300–1000 pounds per square inch; wherein the acid beverage composition has a pH of from 3.0 to 4.5.Type: GrantFiled: April 15, 2004Date of Patent: September 5, 2006Assignee: Solae, LLCInventors: Cheng Shen, Thomas J. Wagner
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Patent number: 7090885Abstract: A soy protein material having a very low isoflavones content and a high saponins content is produced by a process that involves removal, by adsorption, of isoflavones from a soy protein material obtained by removing fiber from soy flour or flakes. The soy protein material also has a high Nitrogen Solubility Index (“NSI”). The low isoflavones, high saponins soy protein material has at least about 55.0 wt. % protein, less than about 200 ?g/g isoflavones of total dry matter and at least about 1000 ?g/g soyasapogenols of total dry matter. The process for producing the low isoflavones, high saponins soy protein material involves removing fiber from a defatted soybean material and obtaining a liquor that is subsequently pasteurized. Next, sugars and other small molecular weight components are optionally removed from the liquor using membrane separation to increase the protein content of the final material.Type: GrantFiled: May 7, 2003Date of Patent: August 15, 2006Assignee: Solae, LLCInventor: Navpreet Singh
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Patent number: 7087258Abstract: A process for producing roasted coffee or a surrogate thereof in powder form from seeds obtained from the fruits of coffee plants, or seeds of barley, rye, oats, and wheat, wherein a powder obtained by grinding said seeds is dried to a moisture content of 5 to 10% and subjected to roasting. Preferably, the roasting is carried out continuously, at a lower temperature and for a shorter time than conventional processes, to a stream of said powder that is arranged in a thin and turbulent dynamic layer run along a wall in heat exchange relationship therewith, with the wall being maintained at a set temperature of at least 180° C.Type: GrantFiled: December 18, 2002Date of Patent: August 8, 2006Assignee: Zini Prodorri Alimentari S.r.l.Inventor: Giuseppe Musicco
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Patent number: 7067163Abstract: A process for producing a stabilized soy beverage from dehulled-whole soybeans partially hydrolyzed with enzymes. The process generally includes: providing whole soybeans (100); activating endogenous enzymes of the whole soybeans (110), hydrolyzing proteins in the soybeans (120); and hydrolyzing carbohydrates in the soybeans (130) to form a hydrolyzed soy base (140) including proteins and carbohydrates that do not form an observable colloidal phase.Type: GrantFiled: August 3, 2001Date of Patent: June 27, 2006Assignee: Soy Ultima, L.L.C.Inventor: Leslie M. Nsofor
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Patent number: 7037547Abstract: Soy-containing beverage comprising an aqueous liquid containing deflavored soy protein material are provided. Especially preferred beverage include flavored soymilk beverage and soymilk smoothies.Type: GrantFiled: September 4, 2003Date of Patent: May 2, 2006Assignee: Kraft Foods Holdings, Inc.Inventors: Ahmad Akashe, Ronald Louis Meibach
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Patent number: 6951662Abstract: The invention relates to a method for the production of a substance, more particularly, a substance that can be used as foodstuff or cosmetic. Said substance is obtained from a first substance that is produced by fine grinding grains or nuts, especially sunflower seeds and by adding a first liquid and salt, sugar or substances similar to salt or sugar. By adding oil, especially sunflower seed oil, or a liquefied fat, a second liquid substance is normally obtained which acquires a more solid consistency by adding a second acid liquid or acidifying agent, especially lemon juice. The amount of the second acid liquid determines the consistency of the first substance. The invention is based on a basic substance for the production of foodstuff and cosmetic products exclusively consisting of a small number of original, natural, genetically unaltered substances that have not been genetically modified -nd that contain no additives or residues from drugs or hormones and ostensibly reduce allergens.Type: GrantFiled: August 4, 1999Date of Patent: October 4, 2005Assignee: Gut zum Lebin Nahrungsmittel von feld und Hof GmbHInventor: Dell 'Eva Marcello
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Patent number: 6838111Abstract: Soymilk and tofu manufacturing method increases a ratio of fine soymilk particles to provide soymilk and tofu that have no grassy smell and are excellent in the taste and flavor, especially in the rich and milky taste. Raw material soybeans are dipped in softened water and ground while softened water is being added. Soy pulp thereof is separated to obtain soymilk. A high temperature, reduced pressure treatment is applied wherein the soymilk is first heated to 120 to 150° C. and then the pressure is reduced to ?0.05 to ?0.08 MPa. Thereafter, a high pressure treatment is applied wherein a double tube type heating device is employed, the soymilk flows within an inner tube and heating medium flows in a space between the inner tube and outer tube and the soymilk is treated under a pressure of 5 to 15 MPa and a temperature of 70 to 100° C. Or, a high pressure homogenizer is used and the soymilk is treated under a pressure of 20 to 150 MPa and a temperature of 70 to 80° C.Type: GrantFiled: January 30, 2002Date of Patent: January 4, 2005Assignee: Asahi Food Processing Co., Ltd.Inventors: Takao Nakano, Shigeki Kawashima, Masaki Sato
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Publication number: 20040258827Abstract: This invention is directed to a process for preparing a stable suspension of a protein material in an acidic beverage, comprising;Type: ApplicationFiled: June 17, 2003Publication date: December 23, 2004Applicant: Solae, LLCInventor: Cheng Shen
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Publication number: 20040247766Abstract: A soybean protein beverage having an excellent taste and mouthfeel and high storage stability with preventing formation of a precipitate at a weak acidic region as well as its production process are disclosed. Said beverage utilizes as its protein source low-phytic acid &bgr;-conglycinin obtained by fractionating and purifying &bgr;-conglycinin which is a soybean protein fraction and further decomposing and removing phytic acid bound to the resultant &bgr;-conglycinin to increase the solubility at a weak acidic region.Type: ApplicationFiled: June 6, 2003Publication date: December 9, 2004Inventors: Mitsutaka Kohno, Chiaki Miyazaki
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Publication number: 20040247765Abstract: The invention comprises the steps of storing immersed or smothered raw material of soy beans including hulls in a storage chamber provided at the front part of a cylinder barrel, subsequently passing the stored raw material of soy beans through screens furnished at the front end of the cylinder barrel by driving a piston, and urging to press it out, thereby to manufacture a milk of the soy beans of the raw material being extremely refined. At this time, the screens are 60 to 500 meshes, and the pressure is 8.0 to 55.0 MPa.Type: ApplicationFiled: April 24, 2003Publication date: December 9, 2004Applicant: THE JAPAN STEEL WORKS, LTD.Inventors: Mitsuo Nagai, Osamu Moriyama
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Patent number: 6811804Abstract: The present invention relates generally to a thin texture, ready-to-drink, shelf-stable refreshing juice/soy beverage. Other aspects of this invention relate to methods of providing phytochemicals from soy, fruit and vegetable juices to a health conscious population.Type: GrantFiled: May 28, 2002Date of Patent: November 2, 2004Assignee: Abbott LaboratoriesInventors: Gaurav C. Patel, Kent L. Cipollo, Deborah C. Strozier
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Patent number: 6808736Abstract: Infant formulas and methods of providing nutrition to an infant are provided. The formula includes soy hydrolysate and other nutrients.Type: GrantFiled: June 7, 2001Date of Patent: October 26, 2004Assignee: Nestec S.A.Inventors: Nagendra Rangavajhyala, Constance L. Whippie, Chandrasekhara R. Mallangi, Steven Kwon
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Patent number: 6805887Abstract: The present invention provides a superoxide scavenger comprising a desirable material which is different from any conventional unstable superoxide dismutase and is available at a low cost, and the present invention also provides a beverage containing such a superoxide scavenger. The superoxide scavenger and beverage of the present invention comprise a composition extracted from a specific liquid. This specific liquid is prepared by: boiling a grain with a liquid to obtain a grain liquor; cooling the obtained grain liquor; adding a yeast into the cooled grain liquor; leaving the grain liquor with the yeast while supplying oxygen thereto; and sterilizing the resulting liquid by heating to obtain the specific liquid.Type: GrantFiled: August 15, 2001Date of Patent: October 19, 2004Assignee: Shinei Fermentec CorporationInventors: Eizo Ito, Naoki Ito
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Publication number: 20040175479Abstract: Soy-containing beverage comprising an aqueous liquid containing deflavored soy protein material are provided. Especially preferred beverage include flavored soymilk beverage and soymilk smoothies.Type: ApplicationFiled: September 4, 2003Publication date: September 9, 2004Applicant: Kraft Foods Holdings, Inc.Inventors: Ahmad Akashe, Ronald Louis Meibach
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Patent number: 6756066Abstract: The present invention relates to a method for preparing bean curd using lactic acid bacteria culture, and to a lactic acid beverage, and to a method for preparing the same. Specifically, the present invention provides a method for preparing bean curd containing lactic acid by preparing bean soup using soybeans, cooling the bean soup and adding lactic acid bacteria culture to the bean soup, and the bean curd prepared according to the method, and a method for preparing a lactic acid beverage by adding syrup or fruit juice to the bean soup remaining after preparing the bean curd, and the lactic acid beverage prepared according to the method.Type: GrantFiled: November 13, 2002Date of Patent: June 29, 2004Inventors: Ga-Jin Jeong, John-N. Kim, Philomena-H. Kim, Jae-Won Ryu, Hong-Ui Han
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Patent number: 6720020Abstract: Beverage compositions, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least about 40 wt. % of the material has an apparent molecular weight greater than 300,000 daltons.Type: GrantFiled: June 18, 2001Date of Patent: April 13, 2004Assignee: Cargill, Inc.Inventors: Danièle Karleskind, Ann M. Stark, Harapanahalli S. Muralidhara, Michael A. Porter, Ian Purtle, Jagannadh V. Satyavolu, William H. Sperber