Abstract: Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.

Abstract: 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.

Abstract: 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.

Abstract: A low temperature process for extracting principal components from plants or plant materials and plant extracts produced by such a low temperature process, are provided. The inventive low temperature process improves the yield and quality of volatile and non-volatile components extracted from plants or plant materials.

Abstract: This invention relates to a water-soluble bean-based extract including one or more isoflavone glycosides. Also INCLUDED is a method of preparing such a water-soluble bean-based extract.

Abstract: A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevated temperature and the binder sets when cooled to room temperature; (b) forming the mixture into product precursor, wherein the forming is carried out at elevated temperature and whilst the binder is still liquid; and (c) cooling the precursor to set the binder, thereby obtaining the snack-food product. Apparatus for making the product is also described as is the product obtained thereby.

Abstract: Meal from sunflower plants that produce seeds with an extractable oil having an oleic acid content of more than 40% by weight and a stearic acid content of more than 12% by weight is disclosed.

Abstract: An apparatus and method for removing pericarp from a seed, such as a corn kernel. The method includes sonicating the kernel to loosen the pericarp and then separation of the pericarp. One example of separation is by frictional milling. An additional optional aspect of the invention is isolation of the pericarp from the remainder of the seed and/or further cleaning or purification of the pericarp.

Abstract: Provided is a preventive, ameliorant or remedy for hypertension excellent in both blood pressure lowering action and blood pressure-rise suppressing action and having high safety. This preventive, ameliorant or remedy for hypertension comprises a coffee bean extract.

Abstract: A procedure which comprises a second step of pressing of the Salvia Hispanica L. seeds with temperature control modifying the ratio between the polyunsaturated fatty acids and antioxidants contained as well as obtaining an expeller. The procedure comprises a third step in which the expeller obtained is let to cool until it reaches room temperature and a fourth step in which the expeller, at room temperature, is entered into a disc-driven mill to obtain different particle sizes of a partially low-fat flour with a high content of polyunsaturated fatty acids, especially ?3 type.

Abstract: Crushed and de-fatted oilseed is extracted with water at neutral, mildly basic or mildly acidic pH; and is filtered. The filter media allows passage of small fragments of solid cell meat into the filtrate. The filtrate is treated with a base to increase pH to over pH 9, and solids are separated out. Protein is separated from other constituents of the liquid and concentrated, for example by heat-induced or isoelectric precipitation and/or ultrafiltration. The remaining liquid is rich in sugars. The process results in one or more protein products suited for human or animal food ingredients or for production of cosmetics, a sugar rich product suitable for fermentation or use as a feed ingredient, and a fiber-protein animal feed ingredient.

Abstract: The present invention relates to a flavored nut formulation comprising deep fat fried/dry roasted cashew kernels/peanuts/almonds in the range of 90–98%, salt 1.5–3.0%, oleoresin 1.0–3.0% diluted with 8–12 folds of absolute ethyl alcohol and a process of preparing a flavored nut formulation.

Abstract: An improved method for the production of fermented food products, and in particular fermented cereal products of tempech-type using whole grain cereals as raw material, makes it possible to achieve a product of good microbial, nutritional and sensory quality.

Abstract: The present invention includes a high lignan concentrate (3% to 5% or greater) flax seed product, and product by process, which can be produced by 1) supplying a uniformly colored quantity of flax seeds with less than 5 percent visually darker seeds; 2) milling the selected seeds of a visually uniform color; 3) sifting the milled selected seeds into a second portion and a third portion using a preferred screen size from US# 12 up to an including US #18; 4) selecting the coarser fraction of the sifted, milled flax meal and aspirating it into a fourth lighter density portion and a fifth coarser portion, wherein the fourth lighter portion contains the valuable high lignan concentrate. As an added advantage, the high lignan flax seed meal can include approximately 40–50% insoluble dietary fiber and 50–60% soluble dietary fiber.

Abstract: The present disclosure provides decorticated finger millet (Eleusine coracana) and processes for preparing decorticated finger millet. In one implementation, decorticated finger millet is prepared by hydrating the millet near to its saturation moisture content and heat treating the hydrated millet to induce starch gelatinisation, rupture of granular structure, formation of lipid amylose complex and healing of cracks present in the endosperm. Controlled drying of the heat-treated millet may induce retrogradation of starch, hardening of endosperm tissue and reduction in the intactness of the endosperm with seed coat. This dried millet is moistened and short-tempered then passed through an abrasive mill to detach the seed coat.

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.

Abstract: A nutritional convenient food product which enhances and defeats endogenous anti-nutritive factors in a whole food or base product by processing the whole food product by initially cleaning and breaking dormancy of the product, soaking and germinating, followed by a final cleaning and further germinating with subsequent soaking, draining and rinsing. Full cooking follows with subsequent heating, then cooling the whole food product to ambient temperature.

Abstract: A continuous process for separating components of flaxseed is described. Flaxseed is dried to a moisture content of from about 0.5% to about 3.0%, after which is introduced into a separation chamber having an abrasive rotator therein. As the flaxseed passes over the abrasive rotator, contact with rotator separates the flaxseed components into hulls and kernels. Hulls and kernels are separated and may be used in this form or processed further. Hulls may be further processed by extraction with water and with hexane to remove flaxseed gum and oil, respectively. These two extractions may be done in any order. The process results in a lignan-rich component of flaxseed, a gum extract and oil. These separate components of flaxseed may be used in products such as feed, personal care products or nutraceuticals.

Abstract: The invention is directed to food and food additive compositions comprising one or more human milk proteins produced in the seeds of a transgenic plant and methods of making the same. The invention is further directed to improved infant formula comprising such food supplement composition.

Abstract: 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.

Abstract: The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive methods also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.

Abstract: The disclosure provides a process of modifying a seed based fiber (SBF) to form an enhanced fiber additive (EFA). The process includes an acid treatment step and optionally at least one fiber modification step. Preferred EFA products and uses are described.

Abstract: A formulation is provided for the treatment of the adverse affects of skeletal muscle degenerative diseases prevalent in humans in developing countries. The formulation typically includes a first component including at least one of jasmone, a jasmonate, jasmonic acid, oxo-phytodienoic acid, and a second component including at least one of an antioxidant and carnitine. Additionally, soy milk may be utilized as a delivery vehicle for the formulation for oral ingestion by a subject. The formulation is designed to replenish energy levels in disease infected muscle cells, reinstate calcium homeostasis within the muscle cells, and reduce the activity of oxidizing free radical reactions typically caused by muscle degenerative diseases.

Abstract: A time released nutritional food product and method of making it in is provided in which the product includes a plurality of grain or seed based constituents having plural digestion rates. In a preferred embodiment the product can be prepared by cooking the constituent parts together as a mixture at a substantially single length of cooking time. For example, the product while palatable, can be cooked by adding water, boiling for a given amount of time and eaten. In an embodiment the constituent parts include processed and unprocessed grains, at least one of which forms a gelatinous coating on the others when cooked.

Abstract: Food products containing whole chia seeds or a gluten-free agglutinant derived therefrom are made by mixing a food material with water, adding whole chia seeds or an agglutinant derived therefrom in an agglutinating amount, and reducing the water activity of the mixture. Other ingredients such as honey, syrups, and sprouted grains can also be mixed with the chia seeds. The gluten free varieties are of especial value for those individuals who are allergic to the gluten in wheat and other grains.

Abstract: This invention is directed to an alkaline earth metal fortified vegetable protein composition dispersed in an aqueous medium, comprising an aqueous slurry of a vegetable protein material and a hydrated gel of an alkaline earth metal phosphate salt. The alkaline earth metal content of the alkaline earth metal fortified vegetable protein composition is from about 3-12% by weight, on a dry basis and further, the alkaline earth metal fortified vegetable protein composition forms a stable suspension in said aqueous medium. The invention is also directed to a process for producing a mineral enriched protein composition for use in the production of foodstuffs. This process is carried forth by combining an aqueous slurry of a vegetable protein material and a hydrated gel of an alkaline earth metal phosphate salt.

Abstract: A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as beverages, processed meats, frozen desserts, confectionery products, dairy-type products, cooked dough products and cereal grain products. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis), at least about 40 wt. % of the protein in the modified oilseed material has an apparent molecular weight of at least 300 kDa, and/or the modified oilseed material has a MW50 of at least about 200 kDa.

Abstract: The purpose of the present invention is to extract oil from the soybean material containing soybean germ as a main component, and to utilize it.

Abstract: It is an object of the present invention to provide a method for manufacturing processed food that has no a specific smell and flavor of konnyaku, easily absorbs flavors, has good texture, feels good on the tongue, and does not fall apart when cooked. The present invention achieves the above-described object by providing a method for manufacturing processed food comprising the steps of: obtaining a mixture by mixing an egg, konnyaku material, and at least one material selected from a group consisting of soy pulp, mushrooms, vegetables and fruits; and solidifying the mixture using an alkali solution.

Abstract: A soy-based, reduced-calorie fruit and/or vegetable food product including whole, natural fruit(s) and/or vegetable(s), or combinations thereof, having improved flavor, texture (e.g., mouth feel), color, and nutritional value as compared to fruit and/or vegetable spread products made with conventional processes, and processes for making, or preparing, same. More particularly, the processes of the present invention includes a pasteurization step, using a swept-surface heat exchanger, for making soy-based fruit and/or vegetable food products having reduced caloric and sugar content and having increased soluble dietary fiber content. The minimal processing of the present processes enables the produced soy-based fruit and/or vegetable food products to retain flavor, texture, mouth feel, color, vitamins and other nutrients which are, typically, lost in traditionally-processed fruit and/or vegetable food products.

Abstract: The present invention belongs to the field of processing techniques used in the manufacturer of soyfoods. The invention relates to methods for preparing a soya fiber particulate from dehulled soybeans of a superior smooth texture, nutritional quality and flavor. The invention can be used to obtain a soya fiber particulate having a particle size in a range of about 0.01 microns to about 100 microns, wherein at least about 50% to about 100% of the soya fiber particulate has a size in a range of about 0.01 microns to about 35 microns. The invention furthermore is concerned with the use in the manufacture of food products which include but are not limited to beverages, dry mixes, yogurts, sour cream, and cream cheese.

Abstract: The present invention relates to a process for the aqueous extraction, fractionation and enzymatic treatment of oilseed materials to generate valued products with no significant low value by-product or waste streams. In particular, the fractionation scheme generates a protein-fiber feed ingredient principally for use with ruminant animals and a second dephytinized high protein fraction. The dephytinized high protein fraction has value as feed ingredient for a variety of species of animals.

Abstract: The present invention relates to a flavored nut formulation comprising deep fat fried/dry roasted cashew kernels/peanuts/almonds in the range of 90-98%, salt 1.5-3.0%, oleoresin 1.0-3.0% diluted with 8-12 folds of absolute ethyl alcohol and a process of preparing said flavored nut formulation.

Abstract: A process for sprouting flaxseed is provided in which wet flaxseeds are agitated vigorously and allowed to sprout under a controlled moisture environment using a plurality of discreet water additions. The sprouts formed exhibit enriched Omega-3 fatty acid content compared to whole flaxseed, and may be eaten fresh or dried. A dried sprout product may be formed from other seed types by sprouting to a length of less than about three times the length of the whole seed, and subsequently drying and grinding the sprout. Flaxseeds may be co-sprouted with other seeds such as fenugreek, soy, red clover, alfalfa, radish, garlic, mustard, onion, broccoli, alfalfa, canola, other brassica family plants, and combinations of these.

Abstract: The present invention provides a nutritious soy-based composition useful as supplementary food, the composition comprising about 41 to about 53% by dry weight wheat, about 5 to about 20% by dry weight malted Jowar flour, about 10 to about 20% by dry weight de-fatted soy flour, about 5 to about 10% by dry weight roasted Bengal gram dhal and about 25 to about 35% sweetener and a process for preparing the nutritious soy-based supplementary food.

Abstract: The present invention relates to raspberry seed oil derivatives derived by the reaction of polyoxyalkylene glycol compounds and cold pressed raspberry seed oil. The choice of pressed raspberry seed oil as a raw material in the preparation of the compounds of the invention is critical, since it has been found that the cold pressed raspberry seed oil contains antioxidants, antimicrobial compounds and which when reacted with a polyoxyalkylene glycol compounds, result in products that deliver said actives to the skin and hair, resulting in protection of the skin and hair from environmental factors such as acid rain, ozone attack and UV degradation.

Abstract: The present invention provides a method for producing a soymilk curd comprising steps of: adding a protein cross-linking enzyme into acid-treated soymilk adjusted at pH 5.4 to 6.4 by adding an acid to the soymilk; allowing proteins in the soymilk to form cross-links by maintaining the temperature at 20 to 60° C.; and allowing the cross-linked and acid-treated soymilk to coagulate by maintaining the temperature at 70 to 90° C. The present invention also provides a method for producing a soymilk curd comprising steps of: adding a protein cross-linking enzyme and sugars into acid-treated soymilk adjusted at pH 5.4 to 6.4 by adding an acid to the soymilk; allowing proteins in the soymilk to form cross-links by maintaining the temperature at 20 to 60° C.; and allowing the cross-linked and acid-treated soymilk to coagulate by maintaining the temperature at 70 to 90° C.

Abstract: The invention relates to a soybean cereal having excellent nutritional, taste and texture properties; and method of making said soybean cereal from full fat, enzyme active soybean flakes made from mechanically dehulled soybeans.

Abstract: A rotary dispergator comprises a rotor (4) set on a shaft (5) of a stator (2) having a coaxial row of teeth (7) and an outer concentric row of straightening blades (8), encompassing the rotor (4) from the outside, the width of radial cuts between the straightening blades (8) of the stator (2) being several times smaller than their length. The rotor (4) has an impeller comprised of straight or curved blades (10), as well as a coaxial row of blades (11). A method of producing food products consists in that with the help of the dispergator a mechano-acoustic effect with an intensity of 100-500 W/kg of product is produced on the material to be comminuted placed into a container. With the use of rotary dispergator, various food products based on a vegetable material are produced: a soybean paste, a mayonnaise.

Abstract: Methods are provided for forming soy germ concentrate in a soybean processing operation that produces soy bean oil and soybean meal.

Abstract: The present invention is about; the beans paste, which is rich in nutrients, doesn't lose its flavor, can be put to wide use, can be made into homogeneous paste and can be produced directly from beans:

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.

Abstract: An efficient process for producing a deep-fried bean curd pouch (aburage) utilizing a soybean protein, which is characterized in that a soybean protein, a fat ingredient and water are emulsified, and then a solution of a coagulant such as magnesium chloride, calcium chloride or a bittern is added.

Abstract: A process for extracting flax protein concentrate from flax meal is disclosed wherein flax meal is added to an aqueous acidic solution to form a first mixture having a solid fraction and an aqueous fraction containing water soluble-carbohydrates. The mixture is separated and the solid fraction is then hydrolyzed using a lipolytic enzyme. An aqueous alkali solution is then added to the hydrolyzed solution to form a second mixture having a second aqueous fraction containing said flax protein, and a second solid fraction. The second mixture is then separated into the aqueous fraction and the solid fraction, such that the second aqueous fraction may be evaporated to recover the flax protein.

Abstract: The invention relates to a composition comprising a phytochemical, in particular, polyphenolic extract derived from a source containing one or more of the following: anthocyanins, flavonols, proanthocyanindins, isoflavones, lectins, saponins, sapogenins, vitamins, minerals and functional proteins. The invention further provides a process for the production of an anthocyanin or flavonol extract from an edible bean source, the process comprising providing the edible beans, contacting the edible beans with an aqueous solution to produce an aqueous extract, and separating the aqueous extract from the edible beans. The invention further provides a method of treating or reducing the probablitity of developing a condition in a human, comprising administering the anthocyanin or flavonol composition of the invention, wherein the condition is selected from the group consisting of cancer, stroke, elevated blood cholesterol, hypertension, myocardial infarction, diabetes, obesity, and inflammatory disorders.

Abstract: Water-thinned bean paste is chilled and non-fluidized, and the solidified bean paste is loaded into an air-permeable container, where the non-fluidized bean paste is freeze-dried and thus the water content is sublimed or evaporated from the entire surface of the bean paste. With the freeze-dried bean paste manufacturing method, a freeze-dried bean paste can be manufacture without requiring special facilities or an additive, at a low drying cost, and thus manufactured paste has an excellent flavor and taste and a high solubility to hot water even in a coarse block shape after being dried.

Abstract: 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.

Abstract: The present invention relates to a process for the aqueous extraction, fractionation and enzymatic treatment of oilseed materials to generate valued products with no significant low value by-product or waste streams. In particular, the fractionation scheme generates a protein-fibre feed ingredient principally for use with ruminant animals and a second dephytinized high protein fraction. The dephytinized high protein fraction has value as feed ingredient for a variety of species of animals.

Abstract: The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein the concentration of the polyphenol(s) with respect to the nonfat solids is conserved with respect to the concentration of the active polyphenol(s) in the bean from which the compositions are derived.

Abstract: A method for reducing mammalian serum total cholesterol, LDL cholesterol, apolipoprotein B and triglyceride levels, by ingesting a stabilized rice bran derivative selected from the group consisting of an enzyme treated stabilized rice bran, an insolubilized fraction and mixtures thereof, thereby reducing serum total cholesterol, LDL cholesterol, apolipoprotein B and triglyceride levels in said mammal.