| Patent Number |
Title Of Patent |
Date Issued |
| RE28810 |
Preparation of soy cheese |
May 11, 1976 |
| A soy cheese having superior texture and body characteristics is made without milk solids by coagulating a fermented emulsion containing soy milk and a fat composition with about 0.05 to about 1.0 weight percent of a coagulant selected from the group consisting of aldonic acid lactones, |
| 6896918 |
Mannose-containing palm kernel meal |
May 24, 2005 |
| Mannose-containing palm kernel meal obtained by functioning a mannan degrading enzyme or an acidic catalyst to palm kernel meal. Mannose can be produced at a high yield by using palm kernel meal which is highly resourceful. An extraction process is not necessarily required in using f |
| 6890578 |
Acidic protein foods, process for their production and stabilizer |
May 10, 2005 |
| Acidic protein foods employing pectin which has been low-molecularized to a viscosity of no greater than 150 mPa.multidot.s as a stabilizer for the acidic protein foods, wherein the pectin is added at greater than 0.4 wt % to the acidic protein foods. It is possible to achieve a wider st |
| 6833151 |
Pectins, process for producing the same, acidic protein foods with the use of the same and proce |
December 21, 2004 |
| There are provided high quality pectins obtained by extraction from root vegetables, a process for their production, acidic protein foods that are stable in an acidic pH range above the isoelectric point of their proteins and are obtained using the pectins, and a process for their produc |
| 6797292 |
Method for producing meal containing mannose |
September 28, 2004 |
| A method for producing meal containing mannose, wherein powder particles containing cellulose and/or hemicellulose is mixed with the wet composition obtained by having a mannnan degrading enzyme function to Arecaceae plant-derived meals such as copra meal and/or palm kernel meal foll |
| 6743945 |
Carboxylic acid and amino acid or amino condensate reactants and manufacturing method therefor |
June 1, 2004 |
| The present invention relates to a method of manufacturing compoundable carboxylic acid and amino acid or amino acid condensate reactants by an extremely simple method that does not use substances toxic to human beings, as well as to carboxylic acid and amino acid or amino acid conde |
| 6710176 |
Process for producing water-soluble polysaccharides, and method for clarifying water-soluble pol |
March 23, 2004 |
| By amylase treatment of water-soluble polysaccharide aqueous solutions extracted from legumes under acidic conditions, for hydrolysis of the starch substances that are a source of precipitates and suspended matter, it is possible to improve the clarity of the aqueous solutions while also |
| 6685977 |
Method for production of frozen desserts |
February 3, 2004 |
| A method for production of frozen desserts that comprises adding water-soluble hemicellulose during the frozen dessert production process. It is possible to provide the functions of overrun properties and shape retention which are desired properties of stabilizing agents for frozen d |
| 6682769 |
Noodle loosening promoter and method for its production |
January 27, 2004 |
| A noodle loosening promoter comprising a water-soluble polysaccharide and a protein enzymolysis product as active ingredients, and a method of producing a noodle loosening promoter in which, during extraction of a water-soluble polysaccharide, the water-soluble polysaccharide extract is |
| 6632469 |
Pectin, method for its production, acidic protein foods incorporating it and method for their pr |
October 14, 2003 |
| A method for production of pectin that includes hot water extraction from a root vegetable under weak acidic conditions of pH 3.8-5.3 and pectin produced by the method, as well as a method for production of acidic protein food products that includes addition of the pectin to acidic p |
| 6537602 |
Chocolate compositions and utilization thereof |
March 25, 2003 |
| The present invention provides a ganache-type chocolate composition outstanding in inclusion (mechanical) fitness when contained in confectionery dough, and moreover having good baking tolerance. The chocolate composition includes 1 to 30 wt. % non-fat cacao part, 10 to 50 wt. % fats |
| 6497914 |
Oil-and-fat feedstock for production of cream and low-oil cream composition |
December 24, 2002 |
| There is provided a low oil cream composition which does not require a large amount of any particular emulsifying agent but has good physical properties after the whipping as well as good flavor and melting property in the mouth, even a low oily ingredient content such as not greater tha |
| 6316043 |
Process for producing soy milk |
November 13, 2001 |
| A process for producing a soy milk which involves adding a solidifying agent to a soy milk employed as the starting material, homogenizing the mixture, directly heating instantaneously with steam and then homogenizing again. The thus obtained soy milk has a body taste and is in the form |
| 6294665 |
Process for producing water-soluble polysaccharide |
September 25, 2001 |
| A process for producing a granulated water-soluble polysaccharide, wherein the water-soluble polysaccharide in powder is sprayed with a binder solution, the process comprising using a mixed solution of a water-soluble polysaccharide and an emulsifier as a binder. The process produces a |
| 6228417 |
Fat composition and frothing oil-in-water emulsion |
May 8, 2001 |
| The objects of the present invention are to provide a whippable oil in water type emulsion, which possesses good heat resistance, excellent melting properties in mouth, freshness and cold feeling, and to provide a fat composition suitable for preparing the emulsion. A fat composition, |
| 6224931 |
Method of producing dry noodles |
May 1, 2001 |
| A method of production of dried noodles, in which the dried noodles are fried noodles of the type which are prepared by adding hot water, etc. or by cooking, or hot air-dried or freeze-dried type noodles, whereby the noodles are treated with water-soluble hemicellulose during one of the |
| 6200619 |
Preserving agent and preserving method |
March 13, 2001 |
| A preserving agent for foods and drinks which contains water-soluble hemicellulose as an effective component, a preserving agent containing (A) water-soluble hemicellulose and (B) one or more selected from the group consisting of ethanol, glycine, glucono-deltalactone, sorbic acid, p |
| 6159526 |
Method for manufacturing water-containing chocolates and chocolate compositions produced thereby |
December 12, 2000 |
| The present invention is a method for manufacturing a water-in-oil type water-containing chocolates by mixing chocolate foodstuff with aqueous components, wherein sucrose-fatty acid ester, whose HLB value is 3 or less and the number of carbon atoms in its main constituent fatty acid is |
| 6117827 |
Biodegradable lubricant base oil and its manufacturing process |
September 12, 2000 |
| A biodegradable lubricant base oil of satisfactory low-temperature fluidity, oxidative stability and lubricity, and having a low cloud point, is disclosed. The lubricant base oil is manufactured by mixing and subjecting the following simultaneously to an ester-interchange reaction in |
| 6103293 |
Viscosity formed chocolate and its manufacture |
August 15, 2000 |
| A chocolate composition manufacturing method by which a chocolate is produced that has improved oral dissolvability, and at the same time that is workable within the particular constraints of equipment for producing formed chocolate confections or confectionary products including molded |
| 6051265 |
Process for preparation of soybean protein |
April 18, 2000 |
| A process for preparing a separated soybean protein, by the steps of preparing an aqueous slurry of defatted soybeans, removing water-insoluble components from the slurry and collecting a protein component from the obtained soybean milk, wherein in preparing an aqueous slurry of defatted |
| 6015840 |
Process for producing emulsifiers, and emulsified compositions |
January 18, 2000 |
| A process for producing an emulsifier which comprises hydrolysis of water-soluble hemicellulose with purified rhamnogalacturonase, and emulsified compositions prepared using the emulsifier. |
| 5972410 |
Roasted soybean hypocotyls and beverage material containing the same |
October 26, 1999 |
| The invention provides a beverage material having roasted soybean hypocotyls which are substantially free of soybean testae and at least one other member from the group of roasted soybean testae, roasted barley, roasted naked barley, roasted Job's-tears and green tea. The beverage ma |
| 5858448 |
Process for preparing textured soybean protein |
January 12, 1999 |
| This invention provides a process for preparing a textured soybean protein (TSP), the process having the steps of pressurizing and heating a raw material containing a soybean protein and water, quickly releasing the pressure to texturize the protein, bringing the obtained TSP into contac |
| 5710270 |
Water-soluble polysaccharide and a process for producing the same |
January 20, 1998 |
| There is disclosed a water-soluble polysaccharide composed of rhamnose, fucose, arabinose, xylose, galactose, glucose and uronic acid, and a degree of esterification of uronic acid of not more than 50%. This water-soluble polysaccharide is useful as a protein stabilizer. A process fo |
| 5700397 |
Emulsifier, emulsion composition, and powder composition |
December 23, 1997 |
| An emulsifier comprising as an active ingredient a water-soluble hemicellulose derived from a soybean cotyledon, an emulsion composition comprising the emulsifier, and a powder composition produced by powdering the emulsion composition. The emulsifier of the present invention can pro |
| 5501860 |
Hemicellulose binder and product using the same |
March 26, 1996 |
| A binder comprising as an active ingredient a water-soluble hemicellulose derived from beans, a sugar coating composition comprising the binder, a sugar coated composition coated with the sugar coating composition and a granulated product and a tableted product each containing the binder |
| 5468287 |
Water color |
November 21, 1995 |
| A water color comprising a water-soluble hemicellulose, a pigment sparingly soluble in water and water. |
| 5460847 |
Chocolate component-containing food and method for preparing same |
October 24, 1995 |
| A chocolate component containing food, and a method for preparing the same, characterized as an oil-in-water emulsion and a non-fluidized state at 5.degree. C. containing 5-50 wt % of fat-free cacao, 10-44 wt % of oils, fats, or combination thereof, 0.5-20 wt % of non-fat milk solid, 10- |
| 5444886 |
Apparatus for cleaning a piping |
August 29, 1995 |
| An apparatus designed to efficiently and positively clean a main piping not only totally, but also partially by the reciprocation of a pig. The cleaning apparatus is provided with a launcher (4) for projecting a pig (1) and a catcher (36) for receiving the pig (1) at both ends of a main |
| 5415790 |
Thickening agent for treating textile material |
May 16, 1995 |
| A thickening agent for treating textile material comprising water-soluble hemicellulose as its active ingredient. |
| 5298271 |
Method of preventing edible oils and fats from deteriorating |
March 29, 1994 |
| A method for preventing refined edible oils and fats from deteriorating during transportation and/or storage thereof over a prolonged period of time, wherein the refined edible oils and fats are stored and/or transported at all times under an atmosphere rich in nitrogen gas. This nit |
| 5180596 |
Method for ripening cheese under high pressure |
January 19, 1993 |
| A method of producing cheese by ripening the cheese under high pressure, e.g. between 100 to 2500 kg/cm.sup.2. Ripening the cheese under high pressure significantly shortens the period of time required for ripening, while having no adverse effect on the flavor and testure of the cheese a |
| 5076872 |
Process for preparing a flexible composite material |
December 31, 1991 |
| A flexible composite material comprising a core composed of a blend of a thermoplastic resin fiber and a reinforcing fiber, and a flexible sleeve formed of a thermoplastic resin and surrounding the core is prepared by intermixing a thermoplastic resin fiber and a reinforcing fiber to obt |
| 4770915 |
Flexible composite material and process for preparing same |
September 13, 1988 |
| A flexible composite material comprising a core composed of a blend of a thermoplastic resin fiber and a reinforcing fiber, and a flexible sleeve formed of a thermoplastic resin and surrounding the core. The composite material may be prepared by intermixing a thermoplastic resin fiber an |
| 4746325 |
Process for producing coal-water slurry at high concentration |
May 24, 1988 |
| A coal - water slurry at high concentration which has a low viscosity and favorable flowing property is prepared by using a surface active substance prepared by sulfonating and oxidizing at least one of the starting materials selected from distilled petroleum oils, petroleum pitches, |
| 4572779 |
Process for the dewaxing of hydrocarbon fractions |
February 25, 1986 |
| A process for improving the fluidity of hydrocarbon fractions by dewaxing thereof. In the present process, hydrocarbon fractions are contacted with hydrogen in the presence of a specific type of catalyst, thereby lowering the pour point of the hydrocarbon fraction. The catalyst comprises |
| 4477334 |
Thermal cracking of heavy hydrocarbon oils |
October 16, 1984 |
| A heavy hydrocarbon feed stock is, after being heat-treated in a first cracking zone, introduced into a second thermal cracking zone for obtaining a thermally cracked product and a pitch product. The second cracking zone has a plurality of cracking reactors which are connected in ser |
| 4080477 |
Processed cheese-like product containing soy cheese |
March 21, 1978 |
| A processed cheese-like product containing soy cheese as a part of the major ingredient is made by adding both a casein-containing substance derived from animal milk and a cheese emulsifying melting salt to natural soy cheese and agitating this mixture under relatively high shearing |
| 3950550 |
Fried tofu product and method for making the same |
April 13, 1976 |
| A fried tofu product, such as "aburage", "ganmodoki", "aburage casing" and "jointless aburage casing", is prepared without coagulants normally used in conventional processes for making tofu by forming a kneaded soy proteinaceous material or soy protein dough from a heat coagulable soy |
