Bean, Nut Or Seed Type Patents (Class 426/598)
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Patent number: 4389425Abstract: A beverage that may be consumed as a substitute for bovine milk or that may be stabily mixed with bovine milk in any proportion up to 10 days prior to consumption, and a process for making the same.Soy beans are ground in the presence of an acidified water solution that has a pH that optimizes protein extraction from ruptured bean cells and that insures that the amino acids so extracted will be in cationic form and therefore electrically associated with negatively charged ions supplied by the acidified water solution so that the protein is maintained in suspension and so that the solution is otherwise stabilized. The low pH also inhibits the enzymatic development of "painty", "fishy", and "beany" off-flavors.Type: GrantFiled: June 11, 1981Date of Patent: June 21, 1983Inventor: Jack Burr, II
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Patent number: 4369198Abstract: A method for extracting ingredients of oil-containing seeds comprising triturating uncrushed seeds, which have not been soaked in water, in deoxygenated hot water of from 70.degree. C. to the boiling point under the anaerobic condition is disclosed. By this method, the ingredients of oil-containing seeds can be extracted with higher extraction rate, lower viscosity, lower peroxide value and reduced odor.Type: GrantFiled: August 15, 1978Date of Patent: January 18, 1983Assignee: Mitsubishi Chemical Industries LimitedInventors: Osamu Uchi, Chiaki Hatanaka
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Patent number: 4325977Abstract: During blending of whey there is added a metal gluconate solution, to give the whey a bland odor and taste, as well as a colloid enhancer component to impart a colloidal type condition to the whey. Thereafter, a floc initiator may be added to separate the whey into a solids fraction floc and a liquid fraction. Also disclosed is a gelatin containing a bland and colloidal type whey, a gel inducer and a bland soy protein liquid.Type: GrantFiled: August 1, 1980Date of Patent: April 20, 1982Assignee: Hull-Smith Chemicals, Inc.Inventor: Robert K. Remer
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Patent number: 4321280Abstract: A process for preparing textured oil seed protein products is provided. The process enables the use of fat-containing oil seeds without the need for removing the fat prior to processing. According to the process, an aqueous dispersion of oil seed protein is concentrated under conditions effective to prevent any significant protein denaturation while allowing sufficient removal of water to obtain a viscous dispersion having a solids concentration of greater than 30% by weight, and is shaped by expressing the dispersion through a die and into an aqueous bath. According to a preferred embodiment, the oil seed material comprises full fat soybeans. Both fibers and films can be formed.Type: GrantFiled: December 1, 1977Date of Patent: March 23, 1982Assignee: General Foods CorporationInventors: Pradip K. Roy, Alonzo H. R. Feldbrugge, David P. Bresnahan
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Patent number: 4259358Abstract: An aqueous slurry of legume seeds is subjected to amylolytic enzyme treatment, preferably by .alpha.-amylase followed by amyloglucosidase. The dry starting material or the slurry may be divided into protein-enhanced and protein-depleted fractions to facilitate treatment. Lipid and/or methionine derivatives may also be added, and the resultant product optionally treated with aldehyde. The products find application as milk-replacers, food ingredients and foods for human and non-human mammals.Type: GrantFiled: February 4, 1975Date of Patent: March 31, 1981Assignee: Agricultural Production and Vegetable Products, Ltd.Inventor: Iain F. Duthie
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Patent number: 4241100Abstract: A process for producing soybean milk without undesirable beany flavor or bitterness and giving soft and pleasant feel to the tongue, which comprises cooking unsoaked soybeans in an aqueous medium for as short a period as practicable, grinding the boiled soybeans while bringing them into contact with a sodium bicarbonate aqueous solution at a relatively high temperature, extracting the soyprotein and other water soluble components from the ground soybeans and removing a substantial amount of the solids from the slurry.Type: GrantFiled: September 11, 1978Date of Patent: December 23, 1980Assignee: Kibun Co., Ltd.Inventors: Teruo Wakana, Kunio Okubo, Yutaka Hanaoka
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Patent number: 4235937Abstract: During blending of whey in the presence of heat there is added a metal gluconate solution, to give the whey a bland odor and taste, as well as a colloid enhancer component to impart a colloidal type condition to the whey. Thereafter, a floc initiator may be added to separate the whey into a solids fraction floc and a liquid fraction. Also disclosed is a gelatin containing a bland and colloidal type whey, a gel inducer and a bland soy protein liquid.Type: GrantFiled: August 14, 1978Date of Patent: November 25, 1980Assignee: Hull-Smith Chemicals, Inc.Inventor: Robert K. Remer
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Patent number: 4208440Abstract: A beverage base and other products are made from cocoa powder, soy flour, dried whey, corn flour, pea powder, or pea flour by blending the powder or flour with a quantity of water to make a paste that is retained between a pair of metal screens (preferably stainless steel screens) or plates which serve as electrodes. The paste is subjected to a difference of electrical potentional until separated into three fractions having different pH's.Type: GrantFiled: April 25, 1979Date of Patent: June 17, 1980Inventor: Edward D. Schmidt
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Patent number: 4194018Abstract: An aqueous soya suspension is prepared by grinding soya beans in the presence of water at a temperature of from 90.degree. to 100.degree. C. to form a dispersion of particles of which the majority have dimensions of the order of 100 to 500.mu.; heating the dispersion by the injection of steam to a temperature of from 120.degree. to 160.degree. C. thereby destroying the antitrypsin factor; and grinding the dispersion to form a suspension containing corpuscules of protein and fat with dimensions of the order of 2 to 10.mu. and cell wall debris of which the largest dimension does not exceed substantially 40 to 300.mu.. The soya suspension may be consumed as such or used as a starting material for the production of foods such as cheese or used as a base for the production of beverages such as a cows' milk substitute.Type: GrantFiled: September 30, 1977Date of Patent: March 18, 1980Assignee: Societe d'Assistance Technique pour Produits Nestle S.A.Inventors: Theodore Hodel, Marcel Buhler, Josef Rehacek
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Patent number: 4187324Abstract: A coffee like beverage product prepared solely from soybeans. By the combination of conditions employed, the result is a ground and roast soybean product which can be substituted for coffee, and which tastes and appears remarkably like coffee. The process involves removing most of the oil from green soybeans, crushing the green soybeans, grinding the crushed green soybeans, and thereafter roasting the same.Type: GrantFiled: May 12, 1977Date of Patent: February 5, 1980Inventor: Darrell B. Shirbroun
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Patent number: 4186218Abstract: A process particularly designed to further improve soy protein previously denatured by superheating treatment and/or alcohol extraction comprises ejecting an aqueous slurry of the denatured soy protein through an orifice into a holding chamber under prescribed conditions. Nitrogen Solubility Index is improved.Type: GrantFiled: March 23, 1978Date of Patent: January 29, 1980Assignee: Ajinomoto Company, IncorporatedInventors: Teruo Gomi, Yuji Hisa, Takahiko Soeda
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Patent number: 4138500Abstract: Oleaginous protein is first converted to acid soluble polypeptides by hydrolysis with a proteolytic enzyme. The hydrolyzate is then acylated to produce an acid soluble protein concentrate having a bland flavor and substantially no objectionable odor.Type: GrantFiled: May 2, 1977Date of Patent: February 6, 1979Assignee: Kellogg CompanyInventors: Charles V. Fulger, James E. Dewey
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Patent number: 4138506Abstract: A method for deodorizing soybeans or defatted soybeans which comprises extracting soybeans or defatted soybeans with water to obtain soybean milk, adding a sulfurous acid reducing agent, with sodium sulfite being preferred, to the soybean milk in an amount of from about 1500 to about 4000 ppm based on the total solids content of the soybean milk in the case of soybeans, or about 200 to about 1000 ppm based on the total solids content of the soybean milk in the case of defatted soybeans, heating at high temperature for a short period of time under pressure, quenching the heated soybean milk, and treating the cooled milk with activated carbon to adsorb odorous components and the remaining sulfurous acid reducing agent thereon.Type: GrantFiled: July 25, 1977Date of Patent: February 6, 1979Assignee: Meiji Seika Kaisha, Ltd.Inventors: Toshiaki Eida, Yasuhiro Saito, Tomiji Saito, Chobe Yomoto, Yutaka Nakajima
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Patent number: 4129664Abstract: A process is provided for the production of a vegetable-based sweetened condensed milk in which a vegetable protein in the form of an aqueous solution or suspension is subjected to partial enzymatic hydrolysis and a mixture containing approximately 4 to 9 parts by weight of fats, 8 to 18 parts by weight of the treated protein, 0 to 14 parts by weight of lactose, 40 to 55 parts by weight of sucrose and 25 to 32 parts by weight of water is prepared. Preferably the protein is subjected to an acetylation treatment before the mixture is prepared. The enzyme may be a microbial protease and the enzyme treatment is preferably carried out over a period of from about 1 to 24 hours at a temperature from about 25.degree. to 65.degree. C and at a pH of about 2 to 9. The protein is preferably a protein of Leguminosae, especially soya, or a yeast protein.Type: GrantFiled: February 9, 1978Date of Patent: December 12, 1978Assignee: Societe d'Assistance Technique pour Produits Nestle S.A.Inventors: Jan Kruseman, Pierre Y. Bertschy, Jaime Hidalgo
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Patent number: 4091120Abstract: Superior soy protein beverages are prepared by formulation of carbohydrate, fat, or other nutritional ingredients with the liquid retentate of a soy protein ultrafiltration purification process without first recovering the soy protein by precipitation or drying of the retentate. Short-time high-temperature heat treatment of soy protein solution purified by ultrafiltration improves functional and nutritional qualities thereof.Type: GrantFiled: November 15, 1976Date of Patent: May 23, 1978Assignee: Mead Johnson & CompanyInventors: Kenneth C. Goodnight, Jr., Grant H. Hartman, Jr., Robert F. Marquardt
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Patent number: 4088795Abstract: An oilseed lipid-protein product adapted for food use is prepared by aqueous extraction of fat containing oilseed materials including the ground raw oilseed or full-fat oilseed flour or flake at a pH in excess of the isoelectric range of the protein for the purpose of solubilizing the protein. Insoluble material is removed by centrifugation or filtration, and soluble carbohydrate is removed from the resulting lipid-protein emulsion by membrane filtration.Type: GrantFiled: November 19, 1976Date of Patent: May 9, 1978Assignee: Mead Johnson & CompanyInventors: Kenneth C. Goodnight, Jr., Grant H. Hartman, Jr.
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Patent number: 4075361Abstract: A full fat, stable food material derived from oilseeds is prepared by comminuting oilseeds in the presence of a hot alkaline extraction solution, and then allowing the comminuted seeds to soak in the solution. After neutralizing the solution, the extract is clarified and heated to destroy anti-nutritional factors, concentrated, and spray dried.Type: GrantFiled: November 26, 1976Date of Patent: February 21, 1978Assignee: Paul Taylor Co.Inventor: Elmer B. Oberg
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Patent number: 4072670Abstract: Soy protein isolate having a greatly reduced content of phytic acid and phytate complexes and high nutritional quality is prepared by aqueous extraction of defatted soy flakes at a pH in excess of the isoelectric value of the protein, basification of the extract to a pH in excess of pH 10.5, and removal of insolubles. The soy protein is then precipitated from the clarified extract by acidification within the isoelectric range.Type: GrantFiled: October 26, 1976Date of Patent: February 7, 1978Assignee: Mead Johnson & CompanyInventors: Kenneth C. Goodnight, Jr., Grant H. Hartman, Jr., Robert F. Marquardt
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Patent number: 4064277Abstract: Soybean milk, isolated soybean protein, concentrated soybean protein or the like soybean protein free from throat-catching sensation can be obtained when whole soybeans are processed by water soaking treatment in the presence of a competitive inhibitor for .beta.-glycosidase.Type: GrantFiled: August 4, 1975Date of Patent: December 20, 1977Assignee: Kikkoman Shoyu Co., Ltd.Inventors: Tamotsu Yokotsuka, Yasuo Asao, Masaru Matsuura, Hikotaka Hashimoto
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Patent number: 4041084Abstract: Tricyclic alcohol compounds having the formula: ##STR1## wherein each of R.sub.1, R.sub.2, R.sub.3, R.sub.4, R.sub.5 and R.sub.6 is selected from the group consisting of hydrogen and methyl; wherein the dashed line is a carbon-carbon single bond or a carbon-carbon double bond; and wherein, when the dashed line is a carbon-carbon single bond, one of R.sub.2 or R.sub.3 is hydrogen; useful in preparing compositions for augmenting or enhancing the flavor and/or aroma of consumble products including foods, tobacco and perfumes.Type: GrantFiled: May 5, 1976Date of Patent: August 9, 1977Assignee: International Flavors & Fragrances Inc.Inventors: Kenneth K. Light, Edward J. Shuster, Joaquin F. Vinals, Manfred Hugo Vock
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Patent number: 4041187Abstract: A process for preparing a bland, stable, aqueous dispersion of soybeans comprising:I. providing enzyme active soybean cotyledons, either intact or subdivided, while maintaining the moisture level thereof within prescribed limits;Ii. heating said soybean cotyledons sufficiently to inactivate the lipoxidase enzyme contained therein and to partially tenderize said soybean cotyledons;Iii. further tenderizing said soybean cotyledons until the soybeans exhibit a tenderometer value of between about 16 and about 300 pounds per 100 grams of soybeans on an equivalent whole bean basis; andIv. homogenizing an aqueous slurry of said tenderized soybeans, said slurry having a soybean concentration of less than about 20% by weight, in at least one pass through a homogenization zone at a pressure between about 1000 and 10,000 psi at a temperature between about 32.degree. F. and a boiling point of the slurry at the pressure within the homogenizing zone, thereby obtaining a bland, stable soybean dispersion.Type: GrantFiled: June 23, 1975Date of Patent: August 9, 1977Assignee: The University of Illinois FoundationInventors: Alvin I. Nelson, Marvin P. Steinberg, Lun-Shin Wei
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Patent number: 4039696Abstract: A process is described by means of which whole soybeans are converted into a milk-like product which is bland in flavor, has functionality characteristics similar to cow's milk, and which has a substantially reduced proportion of soybean carbohydrate. The process involves a combination of blanching, wet grinding, homogenizing, centrifuging, and heat treating steps.Type: GrantFiled: April 2, 1976Date of Patent: August 2, 1977Assignee: Mead Johnson & CompanyInventors: Robert F. Marquardt, Grant H. Hartman, Jr., Kenneth C. Goodnight, Jr.
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Patent number: 4025658Abstract: This invention relates to a process for preparing milk-like products from peanuts. More particularly, this invention relates to a process whereby peanuts are heated, blanched, ground into a peanut flour and then heated in an aqueous solution to give a stable milk-like suspension.Type: GrantFiled: October 30, 1975Date of Patent: May 24, 1977Assignee: The United States of America as represented by the Secretary of AgricultureInventors: Joseph Pominski, James J. Spadaro
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Patent number: 4001436Abstract: A carbonated soft drink includes fructose, a malt extract in which maltose has been converted into glucose and a flavoring essence which may include kola nut extract.Type: GrantFiled: July 25, 1975Date of Patent: January 4, 1977Assignee: Banks Barbados Breweries LimitedInventor: John Clark
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Patent number: 3995071Abstract: Soy protein having greatly reduced phytic acid and phytate complexes is prepared by aqueous extraction of defatted soy flakes, basification to a pH in excess of 10.1, and removal of insolubles. The clarified extract may be reduced in mineral and carbohydrates content by ultrafiltration. The purified aqueous extract may be advantageously used directly in the preparation of liquid dietary products without drying.Type: GrantFiled: June 23, 1975Date of Patent: November 30, 1976Assignee: Mead Johnson & CompanyInventors: Kenneth C. Goodnight, Jr., Grant H. Hartman, Jr., Robert F. Marquardt