Abstract: The invention relates to the soybean variety designated A1015669. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015669. Also provided by the invention are tissue cultures of the soybean variety A1015669 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015669 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016522. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016522. Also provided by the invention are tissue cultures of the soybean variety A1016522 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016522 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016189. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016189. Also provided by the invention are tissue cultures of the soybean variety A1016189 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016189 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016109. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016109. Also provided by the invention are tissue cultures of the soybean variety A1016109 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016109 with itself or another soybean variety and plants produced by such methods.

Abstract: The present invention relates to a homogeneous solid matrix composition containing vegetable proteins, lecithin and at least one ingestible bioactive compound which is at least partially insoluble in an aqueous medium.

Abstract: The invention relates to the soybean variety designated A1015481. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015481. Also provided by the invention are tissue cultures of the soybean variety A1015481 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015481 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016536. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016536. Also provided by the invention are tissue cultures of the soybean variety A1016536 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016536 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016054. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016054. Also provided by the invention are tissue cultures of the soybean variety A1016054 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016054 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016238. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016238. Also provided by the invention are tissue cultures of the soybean variety A1016238 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016238 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016496. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016496. Also provided by the invention are tissue cultures of the soybean variety A1016496 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016496 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1015499. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015499. Also provided by the invention are tissue cultures of the soybean variety A1015499 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015499 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016053. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016053. Also provided by the invention are tissue cultures of the soybean variety A1016053 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016053 with itself or another soybean variety and plants produced by such methods.

Abstract: Sesame paste-based non-dairy, egg-free food products comprising sesame paste, natural fruit juice and/or natural fruit pulp, are provided as alternatives to common dairy and/or egg containing food products such as sorbet, soft ice cream, pudding, yogurt, frozen yogurt and snacks.

Abstract: The present invention provides a meat-like food material having a favorable flavor and a meat-like mouthfeel by heating and pressurizing ingredients including a vegetable protein ingredient, a milk whey protein ingredient and water as the main ingredients with an extruder to obtain a swollen product, and a fried meat-like food product by reconstituting said meat-like food material with a seasoning liquid followed by frying, as well as a glazed fried meat-like food product by coating said fried meat-like food product with a glaze.

Abstract: [Object] To provide a strain in natto-producing bacteria that is suitable for the production of soft natto (a fermented soybean product). [Means for Solving the Problems] A strain in natto-producing bacteria that is suitable for the production of soft natto is provided by isolating natto-producing strains from chungkookjang, which is a fermented food having been taken in Korea, and selecting an appropriate natto-producing strain using the stickiness and hardness of natto as indications. Different from the existing natto-producing bacteria, this strain is characterized by being capable of softening natto with the progress of the fermentation. Also, it is intended to provide a method of producing soft natto by using the above-described strain and the soft natto produced by this production method.

Abstract: A soybean cultivar designated S080206 is disclosed. The invention relates to the seeds of soybean cultivar S080206, to the plants of soybean S080206, to plant parts of soybean cultivar S080206 and to methods for producing a soybean plant produced by crossing soybean cultivar S080206 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars or breeding cultivars and plant parts derived from soybean variety S080206, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar S080206 and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants and plant parts produced by crossing the cultivar S080206 with another soybean cultivar.

Abstract: A method for preparing a grain or legume cake by cooking the whole grains or legumes is a rotary cooker and subsequently puffing the cooked whole grain or legume into a rice cake form. The whole grain or legume cakes produced by this method have a natural, appealing appearance and produce a more durable grain or legume cake.

Abstract: A soybean cultivar designated 86115079 is disclosed. The invention relates to the seeds of soybean cultivar 86115079, to the plants of soybean 86115079, to plant parts of soybean cultivar 86115079 and to methods for producing a soybean plant produced by crossing soybean cultivar 86115079 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars or breeding cultivars and plant parts derived from soybean variety 86115079, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 86115079 and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants and plant parts produced by crossing the cultivar 86115079 with another soybean cultivar.

Abstract: This disclosure pertains to methods of preparing dairy products that include starch that has been modified by reaction with n-octenyl succinic anhydride (nOSA). The modified starch may be substituted for some or all of the fat or lipids in the dairy products. Alternatively, the nOSA-modified starch may be used as an additive in the dairy products. This disclosure also pertains to compositions of dairy products that include starch that has been modified by reaction with n-octenyl succinic anhydride. Specific exemplary compositions of yogurts, sour creams, puddings, cheese sauces, and process cheese foods containing nOSA-modified starch are described.

Abstract: In general terms, this invention provides nut butter compositions and methods for preparing the disclosed nut butter compositions. In preferred embodiments, the nut butter composition or method is a peanut butter. In another preferred embodiment, the present invention provides a method of preparing a gelled peanut butter composition comprising the steps of: blending peanut butter, emulsifier, sugar alcohol and triglyceride-based stabilizer so as to create a first blend; blending starch with the first blend to create a second blend; resting the second blend until a gel is formed, wherein the peanut butter is not more than 85° F. and 65-85%, the emulsifier is 0.15-0.5%, the sugar alcohol is 5-30%, the triglyceride-based stabilizer is 1-5%, and the starch is 1-5%.

Abstract: A canola protein isolate having a protein of at least about 90 wt % (N×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 processing process and a processing equipment for the extrusion of oilseeds during the process of pretreating oilseeds for solvent extraction of oil to produce oils. The process and a processing equipment provides a reasonable parameters for the processing process for the extrusion of oilseeds, and the reasonable structure and parameters of the processing equipment for the extrusion of oilseeds which has a whole of cylinder-conical-cylinder combinational screws having a relatively small length-diameter ratio and a relatively large compression ratio, so that the extruded oilseed materials have a residual oil <1.0% and the extraction capability is increased by 60%-130% compared to prior art equipments. The processes and equipments for oilseeds cracking, softening, flaking and cooking used in the traditional process of pretreating oilseeds for solvent extraction of oil can be eliminated.

Abstract: This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an enzymatic treatment.

Abstract: The present invention relates to a method of preparing a fermented soy-based product, said method comprising: a. providing an aqueous liquid containing 0.5-10 wt. % of soy protein; b. pasteurizing or sterilizing the aqueous liquid; c. inoculating the pasteurised or sterilised liquid with a lactic acid bacterium containing starter culture; d. fermenting the inoculated aqueous liquid by incubation at a temperature in the range of 15-48° C. for 0.5-24 hours to obtain a fermented product; wherein phytase is incorporated in the aqueous liquid followed by pasteurization of said aqueous liquid in step b. or wherein phytase is added to the pasteurized or sterilized liquid no later than 10 minutes before termination of fermentation step d, said phytase being incorporated in the pasteurized or sterilized liquid in an amount of not more than 11 FTU per gram of soy protein; and wherein fermentation step d. is terminated by pasteurization, cooling or pH-adjustment.

Abstract: Meal replacement compositions are described herein. The meal replacement compositions are made using all natural ingredients and includes relatively high amounts of fiber and protein and relatively low amounts of fat. In some instances, a single serving of a meal replacement composition includes high amounts of cocoa, an ingredient containing plant polyphenols.

Abstract: Sterile oil-in-water emulsion containing a water phase, one or more fat soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.

Abstract: The invention relates to a semi-fluid food product containing from 2.5 to 16 g of guar gum and from 2.8 to 11.3 g of beta-glucane fibres per portion of said food product, said portions ranging from 125 to 250 g, characterised in that the guar gum: beta-glucane fibres mass ratio ranges from 2:1 to 4:1.

Abstract: Compositions of supplemented fruit and/or vegetable products as well as methods for making the same are provided. Certain embodiments include supplements of macronutrients and/or micronutrients. Also provided are processes of manufacture and business methods relating to the compositions disclosed.

Abstract: Soymilk is provided which can prevent or alleviate menopausal disorders, and is highly safe with no risk of side effects even with long-term intake thereof. This soymilk is made from germinated soybeans, and is used for alleviating or preventing the vasomotor disorder-like symptoms and psychoneuropathic disorder-like symptoms associated with menopausal disorders. Furthermore, this soymilk is labeled with a notice specifying that the soymilk is to be used for alleviating or preventing the vasomotor disorder-like symptoms and psychoneuropathic disorder-like symptoms of menopausal disorders.

Abstract: Provided are a legume containing high concentrations of zinc in the grains, and a method for producing the same. Provided are also grains of a legume, except adzuki bean, containing 5.5 mg/100 g or more of zinc, and a method for producing a legume containing 4.0 mg/100 g or more of zinc in the grains, the method including spraying a solution containing zinc at a concentration of 0.01 to 2% by weight, on the leaves or the raceme regions, starting from the flower bud stage of the legume.

Abstract: A compound coating has a very high level of dietary fiber from about 35% to about 75% by weight, and a particle size of about 35 microns or less. The compound coating is formed by mixing a fat portion and the dietary fiber, and then micro-grinding the compound coating to the fine particle size. The compound coating can include soluble fiber, insoluble fiber, or combinations thereof, such as polydextrose and short chain fructo-oligosaccharides. The compound coating can be applied to a wide variety of food forms including wafers, cereals, crackers, and other foods. The compound coating can be applied by spraying the coating onto the food form or pumping the coating through depositing spindles and onto the food form.

Abstract: A soybean cultivar designated 7828080 is disclosed. The invention relates to the seeds of soybean cultivar 7828080, to the plants of soybean 7828080, to plant parts of soybean cultivar 7828080 and to methods for producing a soybean plant produced by crossing soybean cultivar 7828080 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars or breeding cultivars and plant parts derived from soybean variety 7828080, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 7828080 and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants and plant parts produced by crossing the cultivar 7828080 with another soybean cultivar.

Abstract: The present invention provides a transgenic soybean event MON87705, 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: Acacia gum, in particular from Senegal acacia, is used in the preparation of a stable fermented product containing milk or soybean, wherein the gum is used in a concentration of approximately 3 to 10 wt % relative to the total weight of the fermented product containing the acacia gum, and is added after fermentation of the product.

Abstract: This invention relates to processes of preparing structured polymer matrix using two or more simultaneous multiple acervation mechanisms. In addition, the methods described herein provide flexible processes for forming structured polymer matrices from nearly any combination of polymers, preferably, although not limited to, food polymers. The simultaneous application of two or more acervation mechanisms unexpectedly gives novel matrices having improved texture and/or process efficiency that are superior to the polymer matrices produced by acervation mechanisms conducted individually or sequentially.

Abstract: Soybean hull fermentation methods that produce food additives having a high protein content are disclosed. The protein is generally present as unhydrolyzed and non-racemized protein that possesses a complete amino acid profile. The food additive is suitable for consumption by a wide variety of animals, including humans.

Abstract: Blended compositions and methods for the production of thermoset compositions of soy meal, which has been treated to remove non-thermoplastic materials associated with soy beans, and natural rubber. Also provided is a method for the preparation of a prepared granular soy meal by blowing a gas through a stream of granular natural soy meal to remove hulls and cellulose fiber materials which are lighter than the granular soy meal to provide the prepared granular soy meal for the compositions. The compositions are elastic and can be used in place of rubber bands and the like.

Abstract: This invention relates to a cold infusion process for fortifying corn and/or soybeans with one or more vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid, carbohydrate, amino acid, acid, salt, prebiotic, or probiotic functional additives. This invention also discloses an infused corn and/or soybean produced by the process of infusing the corn and/or soybean at a temperature of less than about 120° F. with a solution comprising water, a bridge initiator for acid salt bias, fortifying agent(s), and an acid in a quantity sufficient to reach a pH of about 3.65. Further, this invention provides a method for the infusion of a corn and/or soybean with at least one fortifying agent at approximately room temperature.

Abstract: A soybean cultivar designated 397.TLC is disclosed. The invention relates to the seeds of soybean cultivar 397.TLC, to the plants of soybean 397.TLC, to plant parts of soybean cultivar 397.TLC and to methods for producing a soybean plant produced by crossing soybean cultivar 397.TLC with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars or breeding cultivars and plant parts derived from soybean variety 397.TLC, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 397.TLC and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants and plant parts produced by crossing the cultivar 397.TLC with another soybean cultivar.

Abstract: Novel processes for the production of soy protein products, such as soy protein isolates and soy protein flour, having reduced off-flavors are disclosed. One process includes a three step process including extraction utilizing a mixture of supercritical carbon dioxide and an organic solvent. The soy protein isolates produced by the processes describe herein are suitable for use in numerous food products, including soymilk.

Abstract: A stable okara concentrate is provided, being a protein-rich powder to be used in producing healthy foodstuffs, enriched in proteins, dietary fibers, and free of cholesterol, essentially consisting of natural materials not contacted with any toxic or harmful substances during their production. Useful premixes for use in food industry or household are also provided. The concentrate may be made from a by-product obtained in soybeans processing. Food products comprising the okara concentrate are also provided.

Abstract: A method of production of a soymilk or a soy-based beverage. The method includes the following processing steps: providing soybeans for processing; soaking the soybeans; grinding the soybeans to form a slurry; separating the soy slurry into soymilk and okara in a centrifugal field. The soaking and grinding are carried out at temperatures from 0° C. to 40° C., which temperatures yield native proteins. Further included is a step of deodorizing the soymilk to reduce the beany taste.

Abstract: A soybean cultivar designated 21151712 is disclosed. The invention relates to the seeds of soybean cultivar 21151712, to the plants of soybean 21151712, to plant parts of soybean cultivar 21151712 and to methods for producing a soybean plant produced by crossing soybean cultivar 21151712 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars or breeding cultivars and plant parts derived from soybean variety 21151712, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 21151712 and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants and plant parts produced by crossing the cultivar 21151712 with another soybean cultivar.

Abstract: The object of the present invention is a novel fruit and vegetable transformation process for the production of hypoallergenic industrial derivatives in pieces (cubes, slices, segments etc.), intended mainly for individuals with OAS (Oral Allergy Syndrome) following the consumption of fresh products and/or the traditional industrial derivatives thereof, but also for general consumption in order to prevent sensitisation in atopic patients. In a second aspect, the present invention also relates to products that can be obtained by means of said process.

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: According to the present invention a miso with good flavor and a processed food containing the miso are provided, wherein the miso and the food are expected to have an repressing effect on an increase in blood pressure or hypotensive effect by continually taking the miso or food for routinely dietary habit. The present invention also provides a method of producing a miso, wherein peptides with ACE inhibitory activity are effectively produced in the miso without lowering the quality in flavor of miso. In an embodiment of the present invention, animal milk is added at a content of 10% during a mixing step, or a fermentation and ripening step.

Abstract: The present invention is directed to: a flavor improving agent for food including at least one selected from germinated whole fat soybean powder, and enzyme-inactivation-untreated ungerminated whole fat soybean powder; a flavor improving agent for food in which the germinated whole fat soybean powder is a product in a form of a powder of germinated soybean, a product in a form of a powder of a germinated soymilk, or a product in a form of a powder of a germinated whole grain soymilk; and a food produced by adding to a food or an intermediary material of the food in a production step of the food, the flavor improving agent in an amount accounting for 0.1 to 20% by mass of the solid content of the food or the solid content of the intermediary material of the food.

Abstract: A method for improving the physical, functional and organoleptic properties of product particles is described for fiber, protein, carbohydrate and cellulosic materials. The method involves modifying the particles within the product to meet certain particle morphology parameters. Products themselves also are disclosed, and these include corn-originating products, specifically including products for producing ethanol soybean-originating products, and other products.

Abstract: The present invention provides a process using zeolites for recovering isoflavones and removing undesired oligosaccharides from aqueous mixtures, such as soy whey and other plant processing waste products. The aqueous mixture is treated with a large pore hydrophobic zeolite, such as zeolite Beta, to remove isoflavones, followed by treatment with an ultrastabilized, hydrophobic zeolite Y, such as CBV-901 or HiSiv™ 4000, to remove the undesired oligosaccharides raffinose and stachyose. The recovered isoflavones and digestible sugars, glucose, sucrose, and fructose, are useful in food products.

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.