Abstract: A method for manufacturing a chew toy for pets has steps of: producing a base layer and an outer layer; shaping the base layer; (c) applying the outer layer to the base layer to manufacture a semifinished material and drying the semifinished material to obtain a chew toy, wherein the base layer has poprice, sweet rice flour and water and the outer layer has soybean, animal parts and glycerol. The chew toy has poprice, sweet rice flour, soybean, animal parts and glycerol, therefore has a nutritional value, is easily digested and has health benefits for the pet, including strengthening their teeth and exercising their palate and jaw.

Abstract: The invention relates to the use of flour containing a mixture of pulverized edible parts of Okra plant species, Vigna plant species and one or more types of food based carbohydrates selected from cereals or non-cereals or a mixture thereof, for the preparation of a food for altered glycemic response.

Abstract: An UHT asceptic process for producing a range of infant food products comprises at least two steps, wherein, in a first stage, vegetables are cooked and meat or fish is cooked separately from the vegetables to provide pre-cooked ingredients are mixed and submitted to UHT processing at a temperature of about 130° C. to 140° C. for a time of about 30 seconds to about 240 seconds to sterilize the product and filled aseptically into plastics containers.

Abstract: Processes for producing whole soybean powders and soymilks are described.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: The present specification provides, e.g., processes for infusing food bodies with infusion formulations, including long chain molecules such as soluble corn fiber, and provides food products infused with such formulations. Also provided are infusion formulations for performing such methods.

Abstract: The present invention provides the transgenic soybean event MON87754, and the cells, seeds, plant parts, and plants comprising DNA diagnostic for this transgenic soybean event. The event itself functions to increase the oil content of soybeans carrying the event in their genome relative to commodity versions of soy. The invention also provides compositions comprising nucleotide sequences that are diagnostic for said soybean event in a sample, methods for detecting the presence of said soybean event nucleotide sequences in a sample, probes and primers for use in detecting nucleotide sequences that are diagnostic for the presence of said soybean event in a sample, growing the seeds of such soybean event into soybean plants, and breeding to produce soybean plants comprising DNA diagnostic for the soybean event.

Abstract: The invention relates to the soybean variety designated D5624041. Provided by the invention are the seeds, plants and derivatives of the soybean variety D5624041. Also provided by the invention are tissue cultures of the soybean variety D5624041 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety D5624041 with itself or another soybean variety and plants produced by such methods.

Abstract: A soya bean product with improved effect, wherein stachyose content is smaller than 7.0 mg/g dry matter and vitamin E (tocopherols, tocotrienols) content is higher than 3.0 mg/g dry matter. A method of producing the soya bean product is described.

Abstract: Compositions having whole soybean powders and soymilks produced therefrom are described.

Abstract: This application provides a process for producing a refried bean product. The refried bean product contains both homogenized cooked bean particles and larger sized cooked bean particles and provides a texture typical of refried beans. The present process includes hydrating dried beans in water a period of time sufficient to increase the moisture content of the beans, cooking the hydrated beans in water, coarse grinding the cooked beans to provide a bean slurry, dividing the bean slurry into first and second portions, milling the first bean portion to provide a milled bean portion, homogenizing the milled bean portion with water to provide an homogenized bean portion, combining the homogenized portion and the second coarse ground bean portion with water, spices and lard to provide a combined bean mixture, and mixing the combined bean mixture to provide a refried bean product.

Abstract: The present invention is in the field of plant breeding and genetics, as it pertains to the soybean plant, Glycine max L. More specifically, the invention relates to soybean plants capable of producing seed with total oil level in excess of 23% wherein the plant comprises one or more transgenic trait, as well as to non-transgenic or transgenic soybean plants capable of producing seed with total oil level in excess of 26%. Plant parts including seeds are also provided, as well as methods for producing food, feed, fuel, industrial products, protein products, and oil products. Methods of detection of high oil seeds are also provided.

Abstract: Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetener improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

Abstract: Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.

Abstract: Shown is a two stage filtration system for treatment of fibrous vegetable matter, particularly oilseed materials such as oil-extracted canola flakes to separate the low valued fibrous material from soluble material and small non-structural water-insoluble material of higher value. The filtration system receives a vegetable matter slurry and passes the slurry through first stage filter which is an impeller type filter that operates to separate the slurry into a filtrate and a moist retentate. The moist retentate is further filter in a second compression filtration stage or a centrifuge to remove additional water. Small non-structural insoluble matter is removed in the filtrate.

Abstract: One aspect of the present invention is concerned with a composition that can suitably be used as an additive in beverages and foodstuffs, which composition: i. contains at least 0.5%, preferably at least 1.0%, by weight of dry matter, of pyrazine derivatives according to formula (I): wherein R1-R4 independently represent hydrogen; a hydroxyhydrocarbyl residue; an ester of a hydroxyhydrocarbyl residue; or an ether of a hydroxyhydrocarbyl residue; and at least one R1-R4 is a hydroxyhydrocarbyl residue or an ester or an ether thereof, and ii. exhibits an absorption ratio A280/560 of at least 80, preferably of at least 250. The invention also relates to a method of manufacturing a beverage or a foodstuff that is resistant to light induced flavour changes, said method comprising introducing into said beverage or foodstuff the aforementioned light stabilising composition and to a process for the manufacture of such a light stabilising composition.

Abstract: A range of shelf stable baby food products wherein the content of undesirable ingredients is controlled according to a stage of infant development. Methods for assessing the safety of a baby food product ingredient are also provided.

Abstract: Lipoxygenase-free soybean grains are mechanically pulverized into fine particles and then subjected to heat drying treatment with water vapor having a temperature in the range of 130 to 250° C. under atmospheric pressure to form lumps of soybean powder. The lumps are formed into granules having controlled sizes by placing the lumps in a space defined by two plates having a predetermined distance therebetween and having a plurality of parallel grooves formed in the surfaces. The plates are in a state of relative rotation. This method allows the production of soybean powder free from disagreeable odor and taste and the production of soybean milk from the soybean powder, with inexpensive equipment in a quick process.

Abstract: The present invention provides miso containing a flavonoid substance having a flavanone, flavone, or flavonol skeleton in an amount of 0.01 to 5% by mass (weight).

Abstract: An ingestible stopping device that prevents liquid contained in a container from passing through an opening of a lid joined to the container. The ingestible stopping device includes an opening covering portion sized to cover the opening of the lid and an extension portion sized to extend through the opening of the lid into an interior of the container. The opening covering portion prevents liquid from passing through the opening of the lid when the extension portion is inserted through the opening of the lid. The ingestible stopping device is made of an edible material such as chocolate and may be flavored. The ingestible stopping device may be coated with a second edible material having a higher melting point than the edible material.

Abstract: A novel canola protein isolate consisting predominantly of 2S canola protein and having improved solubility properties, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein. The novel canola protein isolate is formed by heat treatment of aqueous supernatant from canola protein micelle formation and precipitation, to effect precipitation of 7S protein which is sedimented and removed.

Abstract: A soy curding apparatus for continuously producing soy curd from soy milk including a pump for pumping soy milk and soy curd; a coagulator dispensing apparatus positioned for adding a coagulant; an expansion chamber to produce a pre soy curd mixture; a maturing apparatus to allow further mixing and maturing of the soy curd; a whey separating apparatus for separating the whey from the curd; a tower to remove residual whey to form a plug of soy curd of a desired consistency and moisture content and to cut a block from the soy plug; a conveyor apparatus adapted to receive and transport the block from the tower.

Abstract: The invention provides a method that uses enzyme-treatment of whole soybeans or partially defatted soybeans to select soybeans with improved bioactivity or bioactivities. The invention further provides a soybean plant and seed with a non-transgenic mutation conferring enhanced bioactivity as an hydrolysate when compared to hydrolysate from other seeds, for instance in a cell-based assay, including reduced cancer cell viability; increased LDL receptor activity; reduced lipid accumulation; increased adiponectin expression; decreased FAS and LPL expression; reduced production of NO and PGE2, and expression of iNOS and COX-2; higher antioxidant activity; promotion of growth of bifidobacteria; and inhibiting the growth of pathogenic bacteria; for instance when compared to other seeds tested as hydrolysates.

Abstract: The present invention relates to a method for processing soybean (or soya) material, which is mainly a mixture of soybean hypocotyls and soybean cracks. In particular, the present invention provides a method for separating a soybean hypocotyl fraction from a soybean crack fraction based on a difference in form, by subjecting said soybean material to a centrifugal force, preferably by use of an indented cylindrical device. On beforehand, it is preferable to remove the main part of the soybean hulls, soybean cotyledons, whole soybeans, and the larger soybean crack fraction from the soybean material by means of traditional separation methods based on differences in size and/or weight (e.g. aspiration). The invention also provides a soybean hypocotyl concentrate and uses thereof, e.g. for the preparation of a soybean hypocotyl (or germ or embryo) oil and/or food products.

Abstract: The present invention provides Bacillus subtilis HA KCCM-10775P having a high productivity of protease, fibrinolytic enzyme and mucilage, a method preparing fermented soybeans (e.g., Cheonggukjang) using the same strain, in which bean fragments, soybeans and black soybeans are fermented, and fermented soybeans (e.g., Cheonggukjang) produced according to the said method. The Bacillus subtilis HA KCCM-10775P isolated from traditional fermented soybeans (e.g., Cheonggukjang) and identified is the superior strain having a high productivity of protease, fibrinolytic enzyme and mucilage. When preparing fermented soybeans (e.g., Cheonggukjang) using the strain of the present invention, it has good sensory properties by removing a peculiar smell thereof, as well as a high productivity of fibrinolytic enzyme and mucilage.

Abstract: The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of oligopeptides having an average molecular size of less than about 10,000 Daltons, wherein at least about 60% of the oligopeptides are soluble at a pH of less than about 7.0.

Abstract: Disclosed herein is a method of reducing the purine content of an edible material, including treating an edible material having a first level of purine content with a microorganism capable of digesting purine compounds, such that the thus treated edible material has a second level of purine content lower than the first level of purine content, wherein the microorganism is selected from Aspergillus oryzae ATCC 11493, Aspergillus oryzae ATCC 26850, Aspergillus oryzae ATCC 44193, Aspergillus oryzae ATCC 26831, Rhizopus oryzae ATCC 52362, and combinations thereof. An edible material obtained from the aforementioned method is also disclosed.

Abstract: A blend is provided for enhancing or replacing eggs in foods. The blend, when mixed with natural liquid eggs, liquid egg substitute or whole egg powder and water, provides an edible egg product having a higher level of protein and lower levels of cholesterol and fats per serving than the levels normally found in natural eggs. The blend includes major amounts of a soy protein concentrate and minor amounts of lecithin. The lecithin is preferably a de-oiled lecithin obtained from soy beans. In an alternative embodiment, the blend includes a soluble dietary fiber, such as a digestion resistant maltodextrin soluble dietary fiber, in addition to the soy protein and lecithin. The dietary fiber is present in an amount less than the amount of the soy protein but greater than the amount of lecithin.

Abstract: Method for the manufacturing of a soy protein-based preparation comprising hydration of soy proteins and thickener agent in two different recipients which are combined and homogenized with subsequent acidification, and soy protein-based preparations obtained by said method, and use of said preparations to be introduced in acidic products.

Abstract: Biomass (e.g., plant biomass, animal biomass, microbial, and municipal waste biomass) is processed to produce useful products, such as food products and amino acids.

Abstract: A process for preparing a texturizing powder by creating a mixture of egg and milk protein components, pasteurizing the mixture at a temperature that is sufficiently high to eliminate bacteria, and drying the pasteurized mixture to form a powder that retains the functional and organoleptic properties of the egg when reconstituted in an aqueous medium is provided. A texturizing powder and edible compositions including the powder are also described.

Abstract: The invention provides a transgenic soybean event MON 87708 plant and plants, plant cells, seeds, plant parts, and commodity products derived from event MON 87708. The invention also provides polynucleotides specific for event MON 87708 and plants, plant cells, seeds, plant parts, and commodity products comprising polynucleotides specific for event MON 87708. The invention also provides methods related to event MON 87708.

Abstract: The present invention provides transgenic soybean event MON87769, and cells, seeds, and plants comprising DNA diagnostic for the soybean event. The invention also provides compositions comprising nucleotide sequences that are diagnostic for said soybean event in a sample, methods for detecting the presence of said soybean event nucleotide sequences in a sample, probes and primers for use in detecting nucleotide sequences that are diagnostic for the presence of said soybean event in a sample, growing the seeds of such soybean event into soybean plants, and breeding to produce soybean plants comprising DNA diagnostic for the soybean event.

Abstract: Disclosed is a method for manufacturing an instant-type soybean paste blend made with sea urchin eggs, comprising: grinding lyophilized sea urchin eggs; blending 100 parts by weight of an aged soybean paste, with 16 to 30 parts by weight of the ground sea urchin eggs; lyophilizing the soybean paste blend with sea urchin eggs for 15 to 20 hours to a water content of 5 to 10%; and packing the lyophilized soybean paste blend made with sea urchin eggs. Packed in a unit dose suitable for one meal, the soybean paste blend can be readily used in the precise amount necessary for cooking. Blended with sea urchin eggs, the soybean paste is rich in various nutrients. Foods cooked with the soybean paste blend are imparted with the flavor of sea urchin eggs and the nutrients of the soybean paste as well as those of the sea urchin eggs.

Abstract: Soy milk having a concentration of 10% to 15% is mixed with coagulant agent liquid that is obtained by dissolving a coagulant agent in warm water that is in an amount of 0.5 to 1.5 times a volume of the soy milk to obtain a curd. The coagulant agent coagulates protein contained in the soy milk. Thus obtained curd is dehydrated so that its water content to mass of the whole curd is within a range from 60% to 72% to obtain a processed soybean food of the present invention. In the present invention, the coagulant agent contains a compound selected from a group consisting of magnesium chloride and calcium chloride in a ratio of 0.2% to 0.5% of mass of the soy milk.

Abstract: The present invention relates to a method for preparing a satiety inducing food composition based on a dry food powder composition which upon reconstitution in a liquid, e.g. water, and subsequent consumption, induces satiety. The resulting food compositions have an optimised combination of protein and fibres, consistency, energetic value which together promote an optimised fullness sensation upon consumption. The present invention thus also relates to the use of the dry food powder for the preparation of a satiety inducing food composition.

Abstract: This invention relates to a protein containing composition, comprising; a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. The invention also relates to a process for preparing the protein composition.

Abstract: An apparatus and method for separating joined components, purifying liquid, promoting interaction between two or more components and improving combustion. The apparatus has a housing, a rotor inside of the housing, a plurality of protrusions extending from the rotor, a shaft coupled with the rotor and a prime mover for rotating the shaft. Fluid within the housing cavitates as the rotor rotates and the protrusions move through the fluid. Cavitation causes joined components within the fluid to separate, kills undesirable organisms within the fluid, promotes interaction of components within the fluid and improves combustion of a liquid fuel. The fluid and components may also be subjected to abrasion and centrifugal and impact forces for separating the components, purifying the fluid, promoting interaction of the components and improving combustion.

Abstract: Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and sweetened or sweetness enhanced food products comprising the novel sweetener/sweetness enhancer.

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: An edible paste concentrate consisting of ground chickpeas, cooked and dried, and crushed sesame seeds is provided. The paste has a shelf life of at least three months, and when mixed with water, provides a dip or a spread with the flavor and texture of freshly prepared hummus. Also provided is a process for manufacturing a spread or a dip from chickpeas or other legumes.

Abstract: The invention relates to the soybean variety designated A1016117. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016117. Also provided by the invention are tissue cultures of the soybean variety A1016117 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016117 with itself or another soybean variety and plants produced by such methods.

Abstract: A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition contains no more or less than an FDA approved level of mycotoxin for a human food product.

Abstract: The invention relates to the soybean variety designated A1015901. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015901. Also provided by the invention are tissue cultures of the soybean variety A1015901 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015901 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1015971. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015971. Also provided by the invention are tissue cultures of the soybean variety A1015971 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015971 with itself or another soybean variety and plants produced by such methods.

Abstract: A full-fat soybean flour-containing composition which is capable of improving flavor and texture of foods by using as a substitute for a part or the entirety of a basic ingredient of a food, or by additionally using as a novel basic ingredient, and a food prepared using the same are provided. In addition, an egg substitute composition which can be used in a food as an egg substitute and which contains a full-fat soybean flour as a principal component, and a food prepared using the same are provided. The full-fat soybean flour-containing composition of the present invention contains a full-fat soybean flour, a plant protein, an emulsifying agent, and a masking agent. Moreover, the egg substitute composition of the present invention contains a full-fat soybean flour, a plant protein, an emulsifying agent, and a masking agent, and can be used in a food as an egg substitute.

Abstract: The invention relates to the soybean variety designated A1016242. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016242. Also provided by the invention are tissue cultures of the soybean variety A1016242 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016242 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016467. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016467. Also provided by the invention are tissue cultures of the soybean variety A1016467 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016467 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016136. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016136. Also provided by the invention are tissue cultures of the soybean variety A1016136 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016136 with itself or another soybean variety and plants produced by such methods.

Abstract: A cohesive machineable dough having a high soy content and products made from the dough are shown. The dough has a soy-component, a pre-gelatinized starch component, a liquid component, and optionally other ingredients. Preferably, the soy-component is from about 60% to about 90% of the dry ingredients, the pre-gelatinized starch component is from about 10% to about 40% of the dry ingredients, and water is from about 25% to 45% of the total dough. The dough may be sheeted, cut, and baked to produce products such as flatbreads, crackers, chips, and other snack and bread products of various cuisines. The dough may also be fried after baking.