Abstract: The invention relates to the soybean variety designated A1025921. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1025921. Also provided by the invention are tissue cultures of the soybean variety A1025921 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1025921 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1025983. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1025983. Also provided by the invention are tissue cultures of the soybean variety A1025983 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1025983 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1025967. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1025967. Also provided by the invention are tissue cultures of the soybean variety A1025967 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1025967 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1024710. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024710. Also provided by the invention are tissue cultures of the soybean variety A1024710 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024710 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1024188. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024188. Also provided by the invention are tissue cultures of the soybean variety A1024188 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024188 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1024175. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024175. Also provided by the invention are tissue cultures of the soybean variety A1024175 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024175 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1023512. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1023512. Also provided by the invention are tissue cultures of the soybean variety A1023512 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1023512 with itself or another soybean variety and plants produced by such methods.

Abstract: This invention relates to a processed soybean having a reduced urease content, the soybean being produced by decompressing and steaming.

Abstract: The supernatant from the deposition of canola protein micellar mass is processed to provide a canola protein isolate which is soluble in an aqueous acidic environment.

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: The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a soda pop and a cream soda. Disclosed is a bubble stabilizer comprising, as an active ingredient, a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of a soybean at a pH lower than the isoelectric point of a soybean protein and ranging from 2.4 to 4.0 at a temperature of 100° C. or higher. The bubble stabilizer can be added to a malt alcoholic beverage such as a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt or a carbonated refreshing beverage such as a soda pop and a lemon soda to thereby improve the bubble retention in the beverage.

Abstract: Soybeans (Glycine max) possessing a novel genetic allele for the production of reduced trypsin inhibitor in seeds is provided. Such alleles can be readily transferred to other soybean lines and cultivars. In a preferred embodiment a soybean plant possesses the combined presence of the Kunitz allele along with the SG-ULTI mutant allele, the combination of which was found to produce an ultra-low trypsin inhibitor phenotype in the resulting progeny seeds of a cross of a Kunitz allele into the 435.TCS background. A seed or seed product is made possible in this instance that is particularly well suited for consumption without extensive processing to remove trypsin inhibitor.

Abstract: Ready-to-eat cereal flakes include 10 to 50 weight percent (wt %) legumes, such as black beans, and have a can weight of 19 to 22 ounces per 231 cubic inches and structural integrity similar to conventional ready-to-eat cereal flakes. The cereal flakes also include 6 to 13 wt % protein isolate, processing aid in an amount of 3 to 9 wt % and 18 to 66 wt % grains. The cereal flakes provide at least 7 grams of protein and at least 6 grams of fiber per 52 gram serving. In one process, the cereal flakes are formed by cooking and extruding a combined mass of the legumes, protein isolate, processing aid and grains without expansion of the combined mass. The extruded mass is processed in a cold pellet former and cut into a plurality of non-expanded pellets which are dried to a moisture content of 14 to 24 wt %. The pellets are then flaked at a temperature of 110 to 150° F. and dried to a final moisture of 1 to 5 wt %.

Abstract: A method for modifying the flavor profile of a plant protein preparation, especially a protein preparation from a leguminous plant. The protein preparation is brought into contact with water-soluble carbohydrates in an aqueous solution before being added to a food product, the contact advantageously influencing the flavor profile of protein preparations from leguminous plant, so that the preparations can be used in foodstuffs without essentially changing the flavor thereof.

Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Abstract: A food product and method are provided. The food product is a crisp expanded proteinacious food product characterized by an absence of objectionable protein fiber formation. The product is puffed to provide a low density while providing a good eating texture. The product may be coated to provide additional flavors and/or nutrients.

Abstract: The present invention provides a process for producing a colored structured protein product with protein fibers that are substantially aligned and the resultant product. Specifically, the plant protein is combined with a colorant and extruded, forming a colored structured protein product with protein fibers that are substantially aligned and the resultant product.

Abstract: The invention provides synthetic nucleic acid sequences encoding proteins of interest that are particularly adapted to express well in plants. The claimed synthetic sequences utilize plant-optimized codons roughly in the same frequency at which they are utilized, on average, in genes naturally occurring in the plant species. The invention further includes synthetic DNA sequence for herbicide tolerance, water and/or heat stress tolerance, healthy oil modifications and for transformation marker genes and selectable marker genes are used. DNA construct and transgenic plants containing the synthetic sequences are taught as are methods and compositions for using the plants in agriculture.

Abstract: Orally ingestible food compositions for mammals are provided for by using Phaseolus vulgaris L. The food compositions include an effective amount of cooked and dehydrated Phaseolus vulgaris L. in an effective amount are disclosed. Methods for treating obesity and/or associated metabolic disorders in mammals are provided for using and orally ingestible food composition using Phaseolus vulgaris L are also disclosed.

Abstract: A method for making a bean-based oil substitute comprising the steps of making an aqueous liquid dispersion of comminuted beans in a stable flowable form, homogenizing said aqueous dispersion, and mixing an emulsifier with said comminuted beans before, during or after homogenization, said homogenized aqueous dispersion including less than about 2% weight of added oil, and drying the dispersion. Also, the substitute made by the method and a dehydrated refried bean product made using the oil substitute.

Abstract: The present invention is in the field of soybean variety WN0912893 breeding and development. The present invention particularly relates to the soybean variety WN0912893 and its progeny, and methods of making WN0912893.

Abstract: The present invention is in the field of soybean variety AR0912509 breeding and development. The present invention particularly relates to the soybean variety AR0912509 and its progeny, and methods of making AR0912509.

Abstract: The present invention is in the field of soybean variety WN0913501 breeding and development. The present invention particularly relates to the soybean variety WN0913501 and its progeny, and methods of making WN0913501.

Abstract: The present invention is in the field of soybean variety WN0913535 breeding and development. The present invention particularly relates to the soybean variety WN0913535 and it progeny, and methods of making WN0913535.

Abstract: The present invention is in the field of soybean variety WN0912598 breeding and development. The present invention particularly relates to the soybean variety WN0912598 and its progeny, and methods of making WN0912598.

Abstract: The present invention is in the field of soybean variety WN0912883 breeding and development. The present invention particularly relates to the soybean variety WN0912883 and its progeny, and methods of making WN0912883.

Abstract: The present invention is in the field of soybean variety CL0911444 breeding and development. The present invention particularly relates to the soybean variety CL0911444 and its progeny, and methods of making CL0911444.

Abstract: The present invention is in the field of soybean variety SJ0912741 breeding and development. The present invention particularly relates to the soybean variety SJ0912741 and its progeny, and methods of making SJ0912741.

Abstract: The present invention is in the field of soybean variety OW0912575 breeding and development. The present invention particularly relates to the soybean variety OW0912575 and its progeny, and methods of making OW0912575.

Abstract: Improved extruded starch-bearing products (e.g., starches, starch-bearing legumes, starch-bearing grains and formulations containing any of the foregoing) are provided having relatively high cook values and low cold water viscosities. The products are prepared by initial preconditioning to partially cook the starting material(s), followed by low shear extrusion cooking, with a total STE/SME ratio of at least about 4.

Abstract: The present invention is in the field of soybean variety HI0912797 breeding and development. The present invention particularly relates to the soybean variety H10912797 and its progeny, and methods of making HI0912797.

Abstract: The present invention is in the field of soybean variety BY0912810 breeding and development. The present invention particularly relates to the soybean variety BY0912810 and its progeny, and methods of making BY0912810.

Abstract: The present invention is in the field of soybean variety BY0912931 breeding and development. The present invention particularly relates to the soybean variety BY0912931 and its progeny, and methods of making BY0912931.

Abstract: The present invention is in the field of soybean variety BY0811143 breeding and development. The present invention particularly relates to the soybean variety BY0811143 and its progeny, and methods of making BY0811143.

Abstract: The present invention is in the field of soybean variety BY0811023 breeding and development. The present invention particularly relates to the soybean variety BY0811023 and its progeny, and methods of making BY0811023.

Abstract: Disclosed is a method for preparing a soybean paste including: flaking or crushing raw soybeans, immersing the resulting flaked or crushed soybeans in water, followed by cooking and cooling, homogeneously mixing the soybeans with koji bacteria and a bean or grain powder, followed by fermenting and drying, and mixing the meju with table salt and distilled water and aging the resulting mixture. In accordance with the method, the soybeans are flaked or crushed to advantageously reduce hydrating and cooking periods of soybeans, form cracks on the soybean surfaces and increase surface areas, and allow beneficial microorganisms to easily use nutrients contained in soybeans, thus increase enzyme production, considerably reduce fermentation period of meju and aging period of soybean paste, obtain manufacturing soybean pastes with superior quality and improve production efficiency.

Abstract: Provided are: tofu-like food and soy milk containing fibrous material, each of which has good texture and flavor and enables simultaneous intake of almost all of nutritional components in soybeans, such as proteins, lipids, glucides, fibrous material, minerals, vitamin components, and isoflavone compounds. Also provided is a process for producing soy milk containing fibrous material, which comprises the steps of: (A) dissolving and dispersing dehulled soybean powdery material having a nitrogen solubility index of 75 to 90, a lipoxygenase value of 30 to 120, an n-hexanal content of 0.5 ppm to 2 ppm, and a peroxide value of 0.2 meq/kg to 3.0 meq/kg in water to obtain dispersion; (B) subjecting the dispersion to heat treatment at 120° C. to 160° C. for 1 to 600 seconds; and (C) after the step (B), cooling the dispersion to 100° C. or lower and subjecting the resultant dispersion to emulsification and dispersion treatment under a pressure of 25 MPa to 200 MPa to produce soy milk containing fibrous material.

Abstract: The present invention provides a novel method for producing functional food ingredients such as XOS by autohydrolysis of grain products, including corn fiber separated from DDGS, thereby creating products having prebiotic and antioxidant benefits.

Abstract: A method of manufacturing natural edible sulfur by filling pig chitterlings with sulfur, treating the chitterlings with licorice and soybeans at temperatures of 100-200 degrees C., removing the licorice and soybeans, and drying the sulfur.

Abstract: A method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, is described wherein vegetable parts are added to water or to an aqueous solvent in order to dissolve and/or disperse vegetable proteins from the vegetable parts, and wherein one or more vegetable protein fractions are separated from the aqueous mixture thus obtained by the separation. According to the method, one or more substances having lipophilic or amphiphilic boundary surfaces are added to the aqueous mixture in order to separate one or more vegetable protein fractions, to which dissolved and/or dispersed proteins having lipophilic or amphiphilic groups in the mixture attach. The substances including the attached proteins are separated from the mixture. A vegetable protein fraction having particularly good emulsifying characteristics is obtained by the method, the protein fraction being advantageous as an emulsifier in the production of vegetable ice cream.

Abstract: The present invention provides an inbred corn line designated NPNA0003, methods for producing a corn plant by crossing plants of the inbred line NPNA0003 with plants of another corn plant. The invention further encompasses all parts of inbred corn line NPNA0003, including culturable cells. Additionally provided herein are methods for introducing transgenes into inbred corn line NPNA0003, and plants produced according to these methods.

Abstract: A method of modifying the amount of at least one biochemical component in a plant comprising expressing Qua-Quine Starch (QQS) in the plant, the wild-type of which does not express QQS; a transgenic plant, or part thereof, which comprises and expresses QQS as a transgene and in which the amount of at least one biochemical component is modified; a tissue culture of regenerable cells of the transgenic plant; a vector comprising a nucleotide sequence, which encodes the coding sequence of QQS, operably linked to a non-native promoter, which promotes expression of the nucleotide sequence in a plant, which is other than Arabidopsis; and a method of producing a food or industrial product from a plant.

Abstract: Raw beans are hydrated in a hydration/wetting liquid (water or a broth of water and bean solids) in a stationary hydration vessel for an amount of time sufficient to obtain uniformly hydrated beans. In one embodiment, more wetting liquid than necessary is used. In this embodiment, the hydrated beans are separated from the excess wetting liquid remaining at the end of hydration, and all of the excess wetting liquid is used to hydrate subsequent raw beans. In a second embodiment, the hydration liquid is of an amount such that, at the end of hydration, the hydration vessel is substantially free of excess wetting liquid; here, the beans may be agitated during hydration so as to be maintained in uniform contact with the hydration liquid. In all embodiments, the hydrated beans are then steam cooked in a separate stationary cooking vessel that contains no wetting liquid.

Abstract: Disclosed are dietary nutritional supplements providing health benefits. Supplements provide various formulations of fermented soybean in combinations with sweetener(s), curcumin, and various other herbs and spices. Compositions are preferably in liquid or solid forms. In preferred embodiments of the invention, supplements have HAELAN 951® or dehydrated fermented soy made from HAELAN 951®, Curcumin C3 Complex®, sucralose, stevia, soy lecithin, barley malt, natural chocolate flavor, cocoa, BIOPERINE®, Piper longum, ginger, cardamom long, and cinnamon.

Abstract: A method of softening beans and the beans softened by the said method are provided. The method uses two or more types of enzymes selected from cellulase, hemicellulase and pectinase to produce softened beans having a compressive strength of 6.0×104 N/m2 or lower and retaining the original shapes.

Abstract: The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which includes adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, adjusting the common salt concentration of the moromi in a manner such that the common salt concentration in moromi juice after maturation is 4.0 to 12.0 w/v %, and carrying out fermentation and maturation of the moromi. The pH of the obtained low common salt soy sauce is 4.7 to 6.0.

Abstract: A method for making a quick-cook grain or pulse via flat plate compression or gun puffing by controlling the porosity of the grain or pulse. Further, the grain or pulse made in accordance with this invention retains the texture, flavor and appearance of the original grain or pulse.

Abstract: A composition for delivering edible salts into food products via microcapsules having a protein-polysaccharide shell matrix and an edible salt-containing active material. A method of treating osteoporosis is also disclosed.

Abstract: Transgenic oilseeds having increased total fatty acid content of at least 10% and altered fatty acid profiles when compared to the total fatty acid content of null segregant oilseeds are described. Novel DGAT genes are used to achieve the increase in seed storage lipids.

Abstract: A method of processing a proteinaceous material, the method entails (1) blending the proteinaceous material with alcohol and a reducing agent and (2) maintaining a combination having the proteinaceous material and the reducing agent at a greater than ambient temperature for a holding period of at least about five minutes to form a proteinaceous product.