Abstract: The invention is directed to the use of one or more tannic acid compounds to reduce the lingering sweet aftertaste of artificially-sweetened beverages, in particular sucralose-sweetened cola beverages.

Abstract: A fermentation product of sesame with antioxidative properties is provided. This product is useful for use as a food. The fermented sesame is produced by digesting crushed raw whole seed sesame with an enzyme derived from Rhizopus oligosporus, followed by lactic acid fermentation.

Abstract: A method is disclosed of preparing a beverage in the form of a dilute aqueous solution, suspension or dispersion of an encapsulated product. The capsule is added to a potable liquid, and the capsule material breaks down when submerged in the liquid to release its contents and itself dissolve. A primary advantage of providing the product in this way is that it can be confined within the capsule in liquid form, and can therefore disperse or dissolve in water more readily. Additionally, the capsule would normally sink to the bottom of the body of water before releasing its contents, thereby ensuring that the contents are released within the body of water, and not at the surface thereof.

Abstract: Liquid, nutritionally complete formulas are disclosed with improved physical stability. The nutritionally complete formulas are pourable, yet are able to hold minerals, insoluble fiber and flavoring agents such as cocoa powder in suspension without the formation of a sediment that is not readily redispersible. The invention comprises the use of gellan gum at a concentration of between 10-500 parts per million. Although gellan gum alone is sufficient, the nutritionally complete formula may also comprise other stabilizers such as carrageenan and/or carboxymethylcellulose.

Abstract: A food product or cereal is formed by a mixture of the ingredients spelt, almonds and pumpkin seeds. The ingredients are separately washed, blanched, dry roasted, and then subjected to a grind between a coarse and a medium grind. Thereafter, the ingredients are mixed together in specific proportions to produce the food product. A broth or brew is generated with the food product by the addition of water brought nearly to a boil. The broth or brew is generated by depositing the food product in a suitable receptacle, adding the water that has been brought nearly to a boil, the combination of food product and broth or brew then stirred. Favorable foods, sweeteners, etc., may be added, to the desire of the person consuming such combination. The combination provides a nutritious food for consumption.

Abstract: The invention concerns a process for the preparation of a finely divided soya product, wherein:a) soya beans are dehulled dry,b) the said beans are milled continuously for a short period in the presence of hot water,c) this milled material is heat treated at a temperature above 148.degree. C., the minimum residence time at 148.degree. C. being 30 sec and the minimum residence time at higher temperatures being shorter andd) this suspension is immediately passed through a back-pressure valve.

Abstract: The present invention relates generally to a method of producing plant proteins for use in nutritional products that have reduced levels of phytoestrogens, manganese or nucleotides. More specifically, this invention is directed to a method of using ion exchange technology to remove phytoestrogens, manganese or nucleotides from plant proteins. This invention is also directed to the plant protein product resulting from the inventive process and to nutritional products that use the plant protein product as a source of amino nitrogen.

Abstract: A soybean protein having both excellent color tone and heat gelling properties is disclosed. The soybean protein has a color tone of 25 or more as a z value of its 5% aqueous solution measured by a color difference meter and a heat-gelling value of 250 g.multidot.cm or more as a gel strength of its 18% aqueous solution heated at 80.degree. C. for 30 minutes measured by a rheometer with a plunger ball of 4 mm diameter. A process for producing a soybean protein comprising adding 2 to 5 parts by weight of water to one part by weight of defatted soybeans and holding the mixture at 55.degree. to 80.degree. C. for 10 minutes or more before extraction of the soybean protein from the defatted soybeans with water is also disclosed.

Abstract: A dry, bland-tasting composition of vegetable protein and lipids that is readily dispersible in water and aids in forming stable emulsions and self-supporting gels when dispersed in water and heated, and a process for preparing the composition. A preferred composition embodies 5-30 parts by weight of vegetable protein (soy protein) and 7-12 parts by weight of vegetable oil, commercial lecithin, or a mixture of both, the composition being readilly dispersible in water.

Abstract: An aglucone is isoflavone enriched vegetable protein extract and protein material are provided, as well as a high genistein content material and a high daidzein content material. Isoflavone conjugates in a vegetable material are converted to isoflavone glucosides by treating the vegetable material at a temperature and a pH for a period of time sufficient to effect the conversion. The isoflavone glycosides are converted to glucose isoflavones by enzymatic reaction. The vegetable material is extracted with an aqueous extractant having a pH above about the isoelectric point of protein in the vegetable material to extract protein and the isoflavones either before or after conversion of the isoflavone conjugates to isoflavone glucosides or the conversion of the isoflavone glucosides to aglucone isoflavones. An aglucone isoflavone enriched protein material is produced by precipitating the protein and aglucone isoflavones from the extract.

Abstract: A method is disclosed of preparing a beverage in the form of a dilute aqueous solution, suspension or dispersion of an encapsulated product. The capsule is added to a potable liquid, and the capsule material breaks down when submerged in the liquid to release its contents and itself dissolve. A primary advantage of providing the product in this way is that it can be confined within the capsule in liquid form, and can therefore disperse or dissolve in water more readily. Additionally, the capsule would normally sink to the bottom of the body of water before releasing its contents, thereby ensuring that the contents are released within the body of water, and not at the surface thereof.

Abstract: There is disclosed a process for producing a soybean protein material and a soybean protein by extracting defatted soybean milk from a defatted soybean raw material in an aqueous system by preventing association of soybean proteins, separating the defatted soybean milk from the system to obtain an extraction residue as the soybean protein material, and isolating a soybean protein from the defatted soybean milk, said defatted soybean milk being kept at 40.degree. C. or lower until isolation of said soybean protein. The isolated soybean protein having properties that can form a transparent solution and gel which cannot be obtained by a conventional isolated soybean protein is disclosed. The soybean protein material has excellent water retention and oil retention together with minimized mouthfeel change due to freeze-thaw treatment.

Abstract: A process for preparing almond milk, as well as to products obtained thereby. The process of the invention includes heating, at 90.degree. C., an aqueous dispersion of partially de-oiled almond powder, proportioned at 8%.+-.1% and mixed with about 0.1% of a stabilizing hydrocolloid, for a lapse of time that is sufficient to allow the compounds to solubilize, then proceeding successively with a grinding in aqueous phase, a centrifugal clarification adapted to remove the particles that are large enough to be detected by the tongue or the roof of the mouth, a sterilization by "UHT" (ultra-high temperature) treatment, a homogenization at 180,000 hPa during cooling and, finally, with an aseptic packaging of the product obtained. The product of the invention can be used as a substitute for animal milk, and in particular cow's milk, to serve as a basis for creating a line of new products for human consumption, and making it possible to achieve an improved nutrition.

Abstract: Disclosed is an artificial multilayer in which ferromagnetic layers and nonmagnetic layers are alternatively laminated, wherein a uniaxial magnetic anisotropy is introduced into the ferromagnetic layers in a predetermined direction, thereby controlling the gradient of the relative change of resistivity to the change of external magnetic field. The uniaxial magnetic anisotropy is introduced into the ferromagnetic layers by applying a magnetic field along the surface of ferromagnetic layers during the formation thereof.

Abstract: A process for producing half-hulled rice milk, comprising the steps of mixing malted rice, boiled half-hulled rice and hot water before or after saccharification of malted rice at 50.degree. C.-65.degree. C., and emulsifying and filtering the mixture to obtain an emulsified filtrate, whereby the half-hulled rice can be processed into a drink having a pleasant taste and texture without loss of nutrients.

Abstract: A process for producing an emulsified filtrate of half-hulled rice, comprising the steps of mixing malted rice, boiled half-hulled rice and hot water before or after saccharification of malted rice at 50.degree. C.-60.degree. C., preferably 57.5.degree. C., and emulsifying and filtering the mixture to obtain an emulsified filtrate, whereby the half-hulled rice can be processed into a drink having a pleasant taste and texture without loss of nutrients.

Abstract: Tamarind extract is used at low levels as a replacement for the phosphoric, citric or other acids conventionally found in carbonated soft drinks, flavored waters such as flavored waters, and iced teas. The resulting beverage has a higher pH, thus increasing the shelf life of beverages containing aspartame, as well as a flavor profile equivalent or better than conventional beverages sweetened with aspartame.

Abstract: Psyllium husk comprising particle sizes distributed such that: less than about 15% is larger than about 80 mesh, at least about 45% is within the range of from about 80 mesh to about 200 mesh, and less than about 40% is smaller than about 200 mesh. In addition, psyllium-containing products for oral administration comprising small particle size psyllium husk according to the present invention are described.

Abstract: A nutritious milk composition containing a specific ratio of raw soybean milk to raw cows' milk which is an effective milk product for the regulation of micronutrients, e.g., methionine and calcium contents and for the production of a synergistic effect between saturated and unsaturated fatty acids.

Abstract: The present invention relates to an aglucone isoflavone enriched vegetable protein fiber wherein a vegetable protein material is extracted to form a slurry of protein, fiber and glucone isoflavones. The pH of the slurry is adjusted to about 6 to 8 and the slurry reacted with a beta glucosidase to convert the glucone isoflavones in said slurry to aglucone isoflavones. The fiber fraction is then recovered from the slurry by centrifugation or similar means to provide an aglucone enriched fiber.

Abstract: Psyllium husk-containing powdered drink mix compositions comprising a free radical scavenging antioxidant material to reduce the incidence of vacuum generation in air tight containers and of off-odors.

Abstract: Psyllium husk comprising particle sizes distributed such that: less than about 15% is larger than about 80 mesh, at least about 45% is within the range of from about 80 mesh to about 200 mesh, and less than about 40% is smaller than about 200 mesh. In addition, psyllium-containing products for oral administration comprising small particle size psyllium husk according to the present invention are described.

Abstract: True oilseed protein curd products are produced from defatted and undefatted oilseeds and oilseed materials without inherent undesirable components responsible for poor taste, odor and color. The curds are produced through alkali and water extraction of proteins from the insoluble components. Ultrafiltration of the protein extraction both purifies and concentrates the desirable high molecular weight protein macromolecules from the smaller (less than 50,000 daltons) less desirable ones. Further treatment with heat, acid and/or salt coagulates the protein to form a meat-like, chewy true curd which will not disintegrate when boiled. Extraction of a storage protein fraction from glandless cottonseed by the same method will also yield a true curd never before possible.

Abstract: A novel liquid nutritional for use as an infant formula for use in the treatment of infantile colic is disclosed. The formula comprises protein, fat, carbohydrates and dietary fiber of a concentration of between 3.1 and 14.1 grams of fiber per liter of formula. Specific preferred protein, fat, carbohydrate and fiber sources are disclosed. Also disclosed is a method of treating infants with colic by feeding an infant the formula made in accordance with the invention. Also disclosed is a method for manufacturing the infant formula of the invention.

Abstract: This invention is a process of producing soy bean milk in which soy beans are crushed in an aqueous hot medium and then the crushed soy beans are maintained at a high temperature in the aqueous hot medium.Since crushing soy beans were performed in the aqueous hot medium instead of grinding, the decrease in the protein extraction rate caused by subsequent high temperature-maintaining was able to be prevented, with lipoxidase or both lipoxidase and trypsin inhibitor being substantially deactivated.

Abstract: Stable, edible protein-lipid food products are prepared by the comminution of raw vegetable material with fluid by-products of milk, such as cheese whey. Fluid by-products of milk have been found to be superior solvent systems for the extraction of stable protein-lipid complexes, in comparison with aqueous and alkaline extractants.

Abstract: This invention relates to a process for eliminating disagreeable odors form soya milk whereby soaked soybeans are ground with water whose dissolved oxygen has been decreased by the addition of glucose and glucose oxidase.

Abstract: A method is disclosed for producing protein foods and edible oils from protein and oil containing seeds which comprises disintegrating the seeds in an oxygen-free environment, such that air is prevented from entering in and mixing with said environment, to prevent seed enzymes from producing off-flavors and bitter taste without heat treating seeds to inactivate the enzymes and concomitantly insolubilize the seed proteins. Artificial milk extracted from soybeans using this method has no-beany flavor, bitter taste, or chalkiness. Flaking of soybeans employing this method gives bland flakes without denaturing proteins. Such flakes are suitable for making highly functional palatable protein foods.

Abstract: Water-insoluble salts are sterilized by heating them in suspension in water together with xanthum gum or carboxymethyl cellulose which is added for improving the homogeneity and stability of the salt suspension during heating. The salts are suspended in water and the gum or cellulose is added to the suspension which is heated to a temperature of from 120.degree. C. to 150.degree. C. for sterilizing it. The sterilized suspension may be utilized to improve the nutritional qualities of products and as a coagulating agent in sterilized products including milk, dietetic products and tofu and is particularly useful for aseptically packaged products.

Abstract: Soy milk is calcium fortified by adding to the soy milk a polyphosphate and a human consumptible calcium source. The polyphosphate acts as a chelting agent for the calcium source while promoting microbial stability of the milk. The polyphosphate enables the calcium to be added in amounts such that the resulting product has calcium levels equal to or greater than that found in cow's milk.

Abstract: The present invention relates to a process for preparing high-fat whole soybean milk for use principally in the manufacture of processed food other than tofu. Mayonnaise, cheese-like products, or other food products having excellent physical properties can be obtained by the use of this milk.

Abstract: The method of the invention comprises selection of whole grain rice, either white or brown rice, which is liquefied, preferably with alpha-amylase enzymes, and then treated with relatively high levels of a glucosidase enzyme and/or a beta-amylase enzyme in a saccharifying step. The total enzymatic reaction time in both the liquefaction and saccharification steps is limited to prevent development of undesirable off-flavors to yield a non-allergenic rice milk produce having surprising milk-like texture and functionality, the rice milk product being characterized by the absence of a rice-like flavor and having a preferred composition defined as follows:______________________________________ Soluble Complex Carbohydrates 10 to 70% of solids; Maltose 0 to 70% of solids; Glucose 5 to 70% of solids; Ash or Minerals 0.1 to 0.6% of solids; Protein and Fat 1 to 3.5% of solids; Fiber 0.05 to 0.4% of solids. ______________________________________The rice milk product can also be converted to a dried product.

Abstract: A process is described for producing a water-soluble soybeam extract comprising the steps of hydrating soybeans, crushing the hydrated soybeams at an elevated temperature to form a soybean and water slurry and thereafter thermally treating the slurry. The slurry is then separated into a liquid extract containing portion and a solid portion. If desired, a solid soybean extract powder is recovered by removal of water form the liquid extract containing portion. Also disclosed is a liquid or soluble soybean extract produced by this process which contains a relatively high percentage of protein and a taste similar to cooked cereal.

Abstract: A fermented milk comprising 10 to 20% by weight of mesoerythritol is disclosed. This fermented milk shows scarcely any change in pH value and maintains a refreshing and desirable sweetness upon storage at a high temperature, e.g., 15.degree. C. for a week.

Abstract: Soybean milk from which grassy-smell and trypsin inhibitor have substantially been eliminated is prepared by crushing soybean at a temperature of 85.degree. C. or higher, maintaining the resulting crushed slurry at an elevated temperature, grinding the slurry, removing bean-curd (tofu) refuse from the slurry, and sterilizing the resulting soybean milk in a plate-type sterilizer.

Abstract: Stable, edible protein-lipid food products are prepared by the comminution of raw vegetable material with fluid by-products of milk, such as cheese whey. Fluid by-products of milk have been found to be superior solvent systems for the extraction of stable protein-lipid complexes, in comparison with aqueous and alkaline extractants.

Abstract: The present application is directed to a process for producing a processed soybean food having a phosphorus and potassium content reduced by 30% or more. The process comprises heating 1 part by weight of soybean at 70.degree.-150.degree. C. for 1 to 60 minutes in the presence of water, soaking the heated soybean in 5-100 parts by weight of water at a pH of 3 to 6.5 and a temperature of 10.degree.-80.degree. C. for 5 to 36 hours, separating the soybean from the soaking liquor and washing the separated soybean with 1-100 parts by weight of water at a pH of 5 to 9 and a temperature of 10.degree.-80.degree. C. for 10 minutes to 3 hours.

Abstract: A method of masking the cooked off-flavor of ultra high temperature processed milk which comprises introducing into the milk, either before or after the heat treatment, an effective amount of caraway to mask the cooked off-flavor.

Abstract: A process for the production of a nutritional lactic acid fermentation product comprising admixing a lactobacillus with the waste liquor obtained by soaking soybeans in water and then removing the soybeans, said waste liquor containing very low protein content and containing sugar, and then fermenting said waste liquor containing said lactobacillus whereby said nutritional lactic acid fermentation product is obtained.

Abstract: A process for preparing soybean vegetable whipping cream is obtained by mixing soybean aqueous infusion to which is added soy cellulose, with vegetable oil to which are added alginic acid derivative, sugar ester, sodium polyphosphate, antioxidant and fruit wine, whereafter the mixture of the ingredients is stirred at low temperature to obtain a homogenous emulsion followed by aging at a low temperature.

Abstract: The present invention relates to a method and ingredients for making a natural food peanut punch. The ingredients comprise liquid skim milk, sugar, stabilizer, peanut butter and liquid caramel, all in varying amounts with the sugar and stabilizer first being preblended and then added to the skim milk heated to about 72.degree. C., and the peanut butter and liquid caramel then added while maintaining the 72.degree. C. temperature with continuous agitation for about 10 minutes.

Abstract: The method of the invention comprises selection of whole grain rice, either white or brown rice, which is liquefied, preferably with alpha-amylase enzymes, and then treated with relatively high levels of a glucosidase enzyme and/or a beta-amylase enzyme in a saccharifying step. The total enzymatic reaction time in both the liquefaction and saccharification steps is limited to prevent development of undesirable off-flavors to yield a non-allergenic rice milk product having surprising milk-like texture and functionality, the rice milk product being characterized by the absence of a rice-like flavor and having a preferred composition defined as follows:Soluble Complex Carbohydrates--10 to 70% of solids;Maltose--0 to 70% of solids;Glucose--5 to 70% of solids;Ash or Minerals--0.1 to 0.6% of solids;Protein and Fat--1 to 3.5% of solids;Fiber--0.05 to 0.4% of solids.The rice milk product can also be converted to a dried product.

Abstract: This invention provides a process for preparing tofu charged into a container, characterized in that polyphosphate and casein are added to soybean milk, and the soybean milk thus prepared is coagulated by heat in a packaging container after homogenation thereof. As an effective delayed coagulation effect can be achieved according to such process, the process can be easily applied industrially. The tofu thus prepared is of good texture, has a good taste and is high in quality.

Abstract: This invention provides a process for preparing tofu charged into a container, characterized in that homogenizing treatment is conducted within 30 minutes after coagulant is added to soybean milk, and the soybean milk thus prepared is coagulated by heating after the mixture is charged into a packaging container. As effective delayed coagulation effect can be achieved according to such process, the process can be easily applied industrially. The tofu thus prepared is of good texture, has a good taste and is high in quality.

Abstract: Soybean milk-containing alcoholic beverage containing fermented soybean milk, acid soybean milk or a mixture thereof, alcohol and high methoxylpectin. This beverage does not result in formation of precipitates.

Abstract: An almond nut paste for use in a beverage or dessert comprises an intimate mixture consisting essentially of a paste of unskinned, dry-roasted or oil-roasted almond nuts with or without a minor amount of other starch-poor nuts such as hazel nuts, pistachio nuts or macadamia nuts, substantially all of said nuts having a maximum particle size of not more than 105 microns, having more than 80% by weight of particles of a size not more than 25 microns and having more than 95% by weight of particles of a size not more than 46 microns, and two kinds of nonionic surfactants including a hydrophilic surfactant and a lipophilic surfactant, a thickener and a sugar. Methods of manufacturing beverages, sours, desserts, and syrups from the nut paste are also disclosed.

Abstract: A process for producing a soybean protein powder having improved reduced dustability and excellent water dispersibility which comprises spraying an aqueous liquid preferably containing a surfactant on to a starting soybean protein powder material to moisten and agglomerate particles of the powder material in a fluidized bed and drying the powder material simultaneously or subsequently.

Abstract: Tea leaves are extracted with a cyclic dextrin-containing liquid and this extract is dried to obtain an instant beverage. According to this process, valuable components of tea leaves or the like are effectively extracted by the cyclic dextrin-containing liquid, and extracted soluble and aromatic components are effectively protected by the cyclic dextrin when the extract is dried to form an instant beverage. The obtained instant beverage such as instant tea has excellent fragrance and flavor.

Abstract: A substantially neutral aqueous protein dispersion is provided having many of the characteristics of cow's milk, such as, stability, good taste and low viscosity, and also possessing superior properties in respect of protein concentration. The dispersion is formed from a protein micellar mass from various source proteins. The protein micellar mass preferably is provided in a dry buffered powder form containing one or more buffering agents sufficient to impart the required substantially neutral pH upon dispersion. The aqueous dispersion may be in the form of a milk substitute or in a variety of other hot and cold beverage formulations.

Abstract: This invention relates to a process for making a soybean-based milk analog or soymilk and food products prepared therefrom.The process involves the comminuting of whole soybeans having the hulls thereon, forming a slurry of the comminuted soybeans, simultaneously initiating the inactivation of trypsin inhibitor and lipoxygenase without fixing protein bodies or substantially denaturing the soybean protein, confining the heated slurry until the trypsin inhibitor activity is reduced to a desired value, cooling the slurry, and separating the hulls from the slurry to recover the desired product.The resulting soymilk is an aqueous preparation of the soybean which exhibits minimal destruction of essential amino acids, enhanced nutritional value, maximal retention, and thus increased yield of soybean solids including lipid and protein, optimal inactivation of trypsin inhibitors, reduced chemical browning, and enhanced flavor and palatability along with prolonged storage life.