Abstract: A soybean cultivar designated 7243182 is disclosed. The invention relates to the seeds of soybean cultivar 7243182, to the plants of soybean 7243182, to plant parts of soybean cultivar 7243182 and to methods for producing a soybean plant produced by crossing soybean cultivar 7243182 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 7243182, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 7243182 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 7243182 with another soybean cultivar.

Abstract: A soybean cultivar designated 2N2V58015 is disclosed. The invention relates to the seeds of soybean cultivar 2N2V58015, to the plants of soybean 2N2V58015, to plant parts of soybean cultivar 2N2V58015 and to methods for producing a soybean plant produced by crossing soybean cultivar 2N2V58015 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 2N2V58015, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 2N2V58015 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 2N2V58015 with another soybean cultivar.

Abstract: A soybean cultivar designated 7614385 is disclosed. The invention relates to the seeds of soybean cultivar 7614385, to the plants of soybean 7614385, to plant parts of soybean cultivar 7614385 and to methods for producing a soybean plant produced by crossing soybean cultivar 7614385 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 7614385, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 7614385 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 7614385 with another soybean cultivar.

Abstract: A soybean cultivar designated 306924721 is disclosed. The invention relates to the seeds of soybean cultivar 306924721, to the plants of soybean 306924721, to plant parts of soybean cultivar 306924721 and to methods for producing a soybean plant produced by crossing soybean cultivar 306924721 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 306924721, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 306924721 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 306924721 with another soybean cultivar.

Abstract: A soybean cultivar designated 7043182 is disclosed. The invention relates to the seeds of soybean cultivar 7043182, to the plants of soybean 7043182, to plant parts of soybean cultivar 7043182 and to methods for producing a soybean plant produced by crossing soybean cultivar 7043182 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 7043182, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 7043182 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 7043182 with another soybean cultivar.

Abstract: An apparatus, a method and a system for cutting or trimming a portion of an article using a jet stream provided by a nozzle tip. The apparatus includes a drive unit configured to provide a rotational force and a cam assembly connectable to the drive unit and configured to move the nozzle tip to cut the portion of the article. The apparatus includes a conveyor belt that has a void area and a cutting area, and a cam that includes at least one track to drive a frame assembly.

Abstract: Granulated bean paste or “miso” is made by partially drying uncooked bean paste by vacuum freeze drying, thoroughly mixing and then storing the semi-dried bean paste in an isothermal chamber at a substantially consistent temperature within the range of 15° C. to 20° C. for a few days to homogenize the water content in the semi-dried bean paste, then extruding the semi-dried bean paste into an elongated form, and finally cutting and breaking the bean past material to obtain fine particles of granulated bean paste.

Abstract: A soybean cultivar designated S070152 is disclosed. The invention relates to the seeds of soybean cultivar S070152, to the plants of soybean S070152, to plant parts of soybean cultivar S070152 and to methods for producing a soybean plant produced by crossing soybean cultivar S070152 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 S070152, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar S070152 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 S070152 with another soybean cultivar.

Abstract: A soybean cultivar designated S070150 is disclosed. The invention relates to the seeds of soybean cultivar S070150, to the plants of soybean S070150, to plant parts of soybean cultivar S070150 and to methods for producing a soybean plant produced by crossing soybean cultivar S070150 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 S070150, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar S070150 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 S070150 with another soybean cultivar.

Abstract: A soybean cultivar designated 7429331 is disclosed. The invention relates to the seeds of soybean cultivar 7429331, to the plants of soybean 7429331, to plant parts of soybean cultivar 7429331 and to methods for producing a soybean plant produced by crossing soybean cultivar 7429331 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 7429331, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 7429331 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 7429331 with another soybean cultivar.

Abstract: A soybean cultivar designated 7821295 is disclosed. The invention relates to the seeds of soybean cultivar 7821295, to the plants of soybean 7821295, to plant parts of soybean cultivar 7821295 and to methods for producing a soybean plant produced by crossing soybean cultivar 7821295 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 7821295, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 7821295 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 7821295 with another soybean cultivar.

Abstract: A soybean cultivar designated 7811336 is disclosed. The invention relates to the seeds of soybean cultivar 7811336, to the plants of soybean 7811336, to plant parts of soybean cultivar 7811336 and to methods for producing a soybean plant produced by crossing soybean cultivar 7811336 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 7811336, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 7811336 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 7811336 with another soybean cultivar.

Abstract: A soybean cultivar designated 7925118 is disclosed. The invention relates to the seeds of soybean cultivar 7925118, to the plants of soybean 7925118, to plant parts of soybean cultivar 7925118 and to methods for producing a soybean plant produced by crossing soybean cultivar 7925118 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 7925118, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 7925118 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 7925118 with another soybean cultivar.

Abstract: A soybean cultivar designated 6214260 is disclosed. The invention relates to the seeds of soybean cultivar 6214260, to the plants of soybean 6214260, to plant parts of soybean cultivar 6214260 and to methods for producing a soybean plant produced by crossing soybean cultivar 6214260 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 6214260, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 6214260 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 6214260 with another soybean cultivar.

Abstract: A soybean cultivar designated 26034631 is disclosed. The invention relates to the seeds of soybean cultivar 26034631, to the plants of soybean 26034631, to plant parts of soybean cultivar 26034631 and to methods for producing a soybean plant produced by crossing soybean cultivar 26034631 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 26034631, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 26034631 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 26034631 with another soybean cultivar.

Abstract: This invention relates to simulated nut production. More specifically, it relates to a method for producing a simulated nut, said method including providing a premix by mixing soy bean particles having surfaces, a nut flavoring, and a binder including a saccharide in a wet flowable form wherein the surfaces of the soy bean particles are coated with the binder, and forming the premix into a self-supporting shape that is substantially similar to a natural nut shape. The resulting simulated nut product is healthier due to the substantial soy content used instead of real nutmeat, while replicating authentic nut flavor, crunch, appearance, texture, and the like. The simulated nuts of the present invention can be made at less cost than obtaining real nuts.

Abstract: A breading and breading mix comprising a crunchy corn-flavored ingredient, food products created therewith, and methods related thereto, wherein a unique visual experience results from variation in particle size and arrangement, wherein a unique smell and taste experience results from breading flavoring, and from preferred marination processes, and wherein virtually any meat, vegetable or food based product can be adapted into a shelf stable, refrigerated, or frozen Mexican taco-related organoleptic experience.

Abstract: A set of invention relates to soy-bean based-food products and to methods for producing pastes and farces by grinding and heat-treating vegetable raw material. The inventive soy-bean paste 2C is embodied in the form of an aqueous suspension of fine natural soya beans, comprises, at a water/soya bean mass ratio equal to 1:(2-6), protein, fats, including polysaturated fatty acids, carbohydrates, vitamins and microelements and is characterised in that it exhibits a greater vitamin access rate in comparison with natural soya beans, in particular (in mg/100 g of soya beans) PP vitamin not less than 6.0 and B2 vitamin not less than 0.35, wherein the fat content, in which the quantity of polysaturated fatty acids ranges from 55 to 62 mass %, corresponds to the soya bean fat content.

Abstract: It is intended to provide a composition containing isoflavones which has a high purity and yet is highly soluble in water in a natural state without adding any solubilizers or subjecting to chemically modification. It is found out that a composition containing isoflavones with a high purity and a high solubility in water can be obtained by extracting soybean hypocotyls with a water-containing alcohol within a specific temperature range, then allowing a synthetic adsorbent resin to adsorb the obtained extract and eluting with a water-containing alcohol at a specific concentration.

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: Snack products and processes for their manufacture are shown. The snack products provide a high concentration of protein, particularly soy protein, while maintaining an acceptable taste and texture. Additionally, there is a significant inhibition of the growth of microorganisms in the high protein snack products due to the high protein snack products having a low water activity. The high protein snack products have a textured soy protein product and a fruit or savory flavor flavoring agent and a semi-chewy or crisp texture.

Abstract: The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid. Many long chain fatty acids have been classified as being Omega 3 and have been shown to provide several health benefits, including heart health. According to the current invention plant-derived stearidonic acid (18:4?3) has been incorporated into a wide range of food products by using either oil or flour processed from soybeans with enhanced levels of stearidonic acid. These foods range from oil-based products (salad dressing, mayonnaise) to dairy products (milk, cheese) to prepared foods (entrees, side dishes). In addition to improved health benefits the current invention provides food rich in Omega-3 fatty acids that have enhanced storage and/or shelf life characteristics.

Abstract: Disclosed is a method and composition for nutritional compositions containing -glucosidase inhibitors, and more specifically Touchi Extract and its uses in the treatment of many disorders. These disorders include diabetes, hyperlipidemia, obesity, Metabolic syndrome/Syndrome X, COPD, malabsorption, Crohn's disease, diarrhea, constipation, irritable bowel syndrome, human immunodeficiency virus, cystic fibrosis, non-alcoholic steatohepatitis, polycystic ovarian syndrome including associate infertility, and erectile dysfunction. Further, -glucosidase inhibitors, and more specifically Touchi Extract can be used to aid healing in critical care patients and for general wound healing. Additionally, -glucosidase inhibitors, including Touchi Extract can be used to enhance athletic performance.

Abstract: A method for preparing multipurpose ready-to-use, high-protein soy granules from texturized vegetable protein having protein content in the range of 45-52% and moisture content in the range of 3 to 8% said process comprising the steps of partial hydration of the texturized vegetable protein pieces/chunks for a period of 15 min to 2 hour such that the moisture content is between 15-25%, equilibration of partially hydrated soy pieces/chunks for a period between 15 minutes and 4 hours, disintegration of the equilibrated soy chunks/pieces by using a shearing machine to obtain a granule size of 1 to 6 mm, and drying the disintegrated granules at a temperature between 40-80° C. for a period between 15 min to 3 hours by using a tray dryer to obtain the multipurpose ready-to-use, high-protein soy granules.

Abstract: It is intended to provide seasoned tofu which has a favorable mouthfeel in “hardness” and “brittleness” and has been evenly seasoned throughout, and a method of producing the same. Seasoned tofu is produced by heating and coagulating seasoned soymilk containing soybean milk, a seasoning providing sodium ion and/or potassium ion and glucono delta-lactone as a coagulant wherein the concentration of soybean protein is 5.5% by mass or more and 8.5% by mass or less, the total concentration of the sodium ion and/or potassium ion is 0.05 mol/L or more and 0.154 mol/L or less and the concentration of the glucono delta-lactone is 0.4% by mass or more and 0.9% by mass or less.

Abstract: The present invention discloses a structured protein composition which includes a structured protein product which can be combined with tofu, soy whey, or soymilk and a coagulant to form the structured protein composition. Restructured meat compositions and restructured food compositions which include the structured protein composition are also included.

Abstract: A process for the production of a high purity isoflavone composition is disclosed. The process involves subjecting plant material to a primary chromatographic step to obtain an isoflavone enriched fraction and subjecting the isoflavone enriched fraction to a secondary chromatographic step. Also disclosed is a process that involves passing the plant material through an ultrafiltration membrane which has a molecular weight cut-off range that produces a plant material permeate prior to subjecting the plant material permeate to primary and secondary chromatographic steps.

Abstract: The present invention relates to natural and functional bean-curd having good storage stability and comprising various nutrients contained in Japanese apricots and red algae as well as those of soybean, which is—prepared by using fruit vinegar and red algae as natural coagulant. In the present invention, red algae and fruit vinegar employed as coagulant serves day as inorganic salts and as organic acid, respectively, to coagulate bean-curd, so that two coagulation principles work together, and thus it is distinguishable from conventional process for preparing bean-curd.

Abstract: The lactic acid-fermented soybean liquid composition according to the present invention is obtained by adding lactic acid bacteria to a soybean liquid in which the content of the soybean particles having a particle size of 50 ?m or larger is less than 5%, and subjecting the resulting composition to lactic acid-fermentation in the presence of one or two or more kinds of alkaline metal salts at 230 ppm or more in terms of alkaline metal(s). The lactic acid-fermented soybean liquid composition preferably has a content of the particles derived from soybeans having a particle size of 100 ?m or larger of less than 1% of all particles, a pH of 3.0 to 5.5, and a breaking strength of 9.0 gf or lower.

Abstract: The inventions uses preferably dried fruits, makes them ready to use, by chopping, mixing with other fruits and/or produce, fortifying them, forming them into bites and/or bars, wrapping and packing them to make them easy to transport, store, shelf, label, purchase, carry, keep at home, carry in pocket, hold in hand, eat, with little waste or disposal, little or no need for refrigeration, etc. Method of moistening dried fruits to make them taste similar to fresh fruit, and fortification to increase nutritional value and other treatments are introduced. A substance laced fruit is introduced to promote fruit and enhance nutrition.

Abstract: The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in hydrolyzed soy protein derived materials. The invention further relates to the use of these T2R receptors in assays for identifying ligands that modulate the activation of these taste receptors by specific bitter ligands present in hydrolyzed soy protein materials and derivatives thereof and related compounds. These compounds may be used as additives and/or removed from soy-based foods, beverages, cosmetics and medicinals in order to modify (block) T2R-associated bitter taste elicited by bitter ligands present in hydrolyzed soy protein materials.

Abstract: The invention overcomes the deficiencies of the art by providing a soybean plant with non-transgenic mutations conferring decreased ?-subunit of ?-conglycinin content and increased ??-subunit content of ?-conglycinin in seed. Moreover, the invention provides an agronomically elite soybean plant with non-transgenic mutations conferring a gyclinin null phenotype, increased ?-conglycinin content, and increased ??-subunit content of ?-conglycinin in the seed. The invention also provides derivatives, and plant parts of these plants and uses thereof. Methods for producing such plants are also provided.

Abstract: To provide a high-purity xylooligosaccharide composition while preventing the formation of UV-absorbing substances and coloring matters. A high-pure xylooligosaccharide composition containing reduced UV-absorbing substances and reduced coloring matters and a method of producing the same which comprises alkali-treating or pressure- and heat-treating a plant material such as wood, corn cob, cotton seed hull, bagasse or rice straw, further enzymatically treating the same, and purifying the crude saccharide solution containing the residues thus obtained, wherein the solution is concentrated and then optionally subjected to desalting and active carbon-treatment. According to the method of the invention, the saccharified solution is concentrated followed by the desalting and active-carbon treating so that a high-purity xylooligosaccharide composition can be produced while preventing the formation of UV-absorbing substances and coloring matters.

Abstract: A calcium fortified creamed honey product. An effective amount of calcium mineral having a mean particle size of about 30 nanometers to about 10 microns is added to the honey to provide not only calcium fortification but also to provide creamed honey with a smooth texture for enhanced spreadability.

Abstract: The present invention is directed to isoflavone nanoparticle compositions comprising isoflavone in the form of nanoparticles and preferably a carrier. The isoflavone nanoparticle compositions are particularly useful for preparing cosmetic compositions, pharmaceutical compositions, foodstuff, food and feed additives. In the compositions comprising the isoflavone nanoparticle compositions recrystallization of the isoflavone to bigger particles is retarded.

Abstract: A process for producing a bean curd skin that enables anyone to easily produce a good-looking monolayer or multilayer bean curd skin, shortening time consumed in the relevant work, and that excels from the hygienic viewpoint. A monolayer or multilayer bean curd skin is produced by a process comprising the thin-film forming step of heating soymilk or the like to thereby form a thin film at the surface thereof; the thin-film sticking step of providing a picking tool with planar part and bringing the planar picking step of pulling up the picking tool having the thin film stuck thereto to thereby accomplish picking of the thin film, these thin-film forming step, thin-film sticking step and thin-film picking step as one cycle repeated one or more times.

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 is directed to a soybean meal with high tryptophan content and its method of manufacture. The high tryptophan content soybean meal is to be used as an ingredient in animal feeding operations. Also provided are products from the further processing of the soybean meal.

Abstract: The present invention is directed to a composition comprising carbohydrates obtainable from carob and carbohydrates obtainable from at least one further fruit.

Abstract: It is intended to provide a soybean protein material which is excellent in solubility, stability, emulsifying properties and gel-forming properties under acidic conditions and thus advantageously usable in acidic foods, its production process, and acidic foods using the soybean protein material. A solution containing soybean protein is subjected to a treatment for eliminating or inactivating polyanionic substances contained therein and/or adding a polycationic substance and then heated at above 100° C. under acidic conditions. Thus, a soybean protein having a high solubility under acidic conditions and thus being appropriately usable in acidic foods can be obtained. By using this protein, protein foods in an acidic region can be provided. Further, by combining the above-described treatment with a protease-digestion treatment, a soybean protein hydrolysate having a high solubility in an acidic region can be efficiently obtained.

Abstract: A soy based, ready-to-eat, low-fat, high protein snack food and a process for its manufacture prepared by blending in a ribbon blender full-fat soy flour (5-20%), bengal gram flour (24-40%), rice flour (18-20%), chili powder (0.5-0.7%), and baking powder (0.25-0.35%) to obtain a dry mix, which, in turn, is mixed with water (25-30%) in a Hobart mixer to form a dough which is extruded into a desired shape and thickness and baked for 15-60 minutes at a temperature range of 165-190° C. to finally obtain a product having a protein content of (24-25%) and a fat content of (10-11.5%).

Abstract: The present invention relates to a medium composition comprising fermented Korean hot pepper paste, undiluted solution of brewed soy sauce or acid hydrolyzed soy sauce, and a method for producing gamma-aminobutyric acid (GABA) using the medium. More precisely, the present invention relates to a medium composition for culturing lactobacillus having GAD activity, the composition comprising fermented hot pepper paste, brewed soy sauce or acid hydrolyzed soy sauce, and a method for producing a high concentration of gamma-aminobutyric acid from the medium additionally added with glutamic acid or glutamate. The present invention provides a method of producing a high concentration of gamma-aminobutyric acid using the above medium with low production costs. Since the by-products of pastes are used as medium compositions, this medium itself can be added to other pastes or foods to produce functional foods containing gamma-aminobutyric acid.

Abstract: Grain or legume having an increased content of a functional component (?-aminobutyric acid) is obtained by humidifying grain (such as rice, wheat or corn) or legume (such as soybean and adzuki bean) by forcing the grain into an air having a temperature of 50° C. or more and a relative humidity of 90% or more such that a moisture content thereof rises within the range of 16.0% to 18.5%, and thereafter, drying the grain or legume.

Abstract: A process for producing a soybean puff comprising the steps of heating under pressure a water-bearing raw material comprising a soybean-derived defatted material and a starchy material and then extruding and expanding the resulting product to give the soybean puff, which process is characterized by the followings: (a) defatted soybean milk is the essential component of the soybean-derived defatted material; (b) the soybean-derived defatted material and the starchy material are used at the fractional ratios of 5 to 80 wt % (dry basis) and 20 to 95 wt % (dry basis), respectively; (c) the water-bearing raw material has a water content of 15 to 40 wt %; and (d) the temperature for the extrusion falls within the range of 130 to 200° C. The puff has an ingenuous taste for soybean and good feeling in the mouth.

Abstract: The disclosure relates to methods for producing treated aqueous soy cotyledon fiber suspensions and to the resultant aqueous soy cotyledon fiber suspensions. In some embodiments, the methods involve treating an aqueous soy cotyledon fiber suspension with both an oxidizing agent and a base in any order. The disclosure also relates to use of the treated aqueous soy cotyledon suspensions in preparing foods and beverages.

Abstract: The present invention relates to methods and apparatuses for processing podded vegetables including green Cicer beans. Green Cicer beans are commonly referred to as chickpeas and come in two varieties, Desi-type and Kabuli-type. The Kabuli-type of chickpeas are commonly referred to as garbanzo beans. Until the present invention, there was no commercial method or apparatus for post-harvest processing of green Cicer beans. The present invention can relate not only to post-harvest processing of green Cicer beans but any podded produce where there is a need to separate unwanted material from the green produce. Apparatuses and methods of the present invention permit secondary processing of podded vegetables to increase overall grower yield. Additionally, methods according to the present invention, show desired dwell times and blanching temperatures for the deactivation of enzymes that can damage green produce or render it unsaleable.

Abstract: A process for preparing a whole soybean food product including the steps of: mechanically milling soaked or germinated soybeans; micronizing the resulting crude milled soybeans by an enzymatic means, mechanical means or a combination thereof; and homogenizing the resulting soybean milk, without producing soybean refuse, provides whole soybean food products containing the entire nutritious components of soybeans, the process being environmentally friendly because no soybean peel refuge is generated.

Abstract: An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt % protein, 10-50 wt % vegetable oil, 0.5-5 wt % stearoyl lactylate, 0.5-15 wt % carbohydrate and optionally vegetable lecithin in an amount, expressed as phosphatides, not exceeding 3 wt %. The cholesterol content is less than 0.5 wt %. The protein includes soy protein and egg white protein, at least half of the protein being soy protein. The PDI is at least 60%.

Abstract: An extruded legume snack food comprising an extruded puff product based on a dried legume powder having a shape that is a facsimile of the natural starting material, such as a pea pod. A legume powder is mixed with a starch, extruded, and then shaped. The extrudate can be shaped by a number of forming devices or, in an alternative embodiment, by the orifice shape of an extrusion die when the extrudate is face cut from the extruder.

Abstract: Base compositions, methods of manufacturing base compositions and frozen food products including a base composition are described. According to one or more embodiments, a base composition for a frozen food product includes at least one insoluble fiber, at least one soluble fiber, at least one emulsifier and at least one stabilizer. In one or more aspects of the invention, methods are provided for processing the base composition with additional ingredients to provide flavor, sweetness and the like for a variety of frozen food products such as: frozen desserts; ice creams; gelato; and mousse, either confectionary, seafood-type or savory vegetable-type, with desirable organoleptic and stability properties. In one or more embodiments, base compositions and methods described herein are suitable for preparing many types of frozen food products ranging from dairy-type products to those having low-fat, low calorie, fruit flavors and the like.