Class / Patent application number | Description | Number of patent applications / Date published |
426429000 | Liquid is organic | 14 |
20090104325 | Method of reducing oil content in dry distillers grain with solubles (DDGS) - Method of reducing residual oil in DDGS by pulverizing and pelletizing the DDGS followed by extraction with an organic solvent. | 04-23-2009 |
20110059215 | MANUFACTURING METHOD FOR THEAFLAVINS USING RAW TEA LEAVES - Disclosed is a method for cheaply and easily producing theaflavins. After adding a large quantity of water to raw tea leaves that have not undergone wilt treatment, the tea leaves are crushed in a blender and then let stand, shaken, or agitated, thereby efficiently convening four types of catechins in the raw tea leaves to theaflavins. After adding water and crushing the raw tea leaves, letting the tea leaves stand allows theaflavins to be selectively obtained with high yield. Shaking the raw tea leaves which have had water added and been crushed allows four types of theaflavins to be obtained with high yield. The generated theaflavins can be easily collected using a method such as extraction by organic solvent. | 03-10-2011 |
20120128846 | METHOD FOR PRODUCING ORGANIC FERTILIZER AND ORGANIC FEED - An organic fertilizer and an organic feed are produced by removing cadmium from processing residues of scallop ( | 05-24-2012 |
20140004239 | PROANTHOCYANIDIN-RICH PLANT EXTRACT | 01-02-2014 |
20140087043 | APPARATUS AND METHOD FOR PREPARING A BEVERAGE FROM A SOLVENT AND INGREDIENTS - The invention relates to a method of, and an apparatus ( | 03-27-2014 |
20140127370 | FLAVOR IMPROVING AGENT - Disclosed is a flavor improving agent that is a fraction derived from fruit juice or squeeze. A fraction wherein the amount of substance ratio between polyphenols and saccharides, the latter after acid hydrolysis of the fraction, (polyphenol/saccharide) is 0.1-10, and even more preferably, wherein the amount of substance ratio of the polyphenol and the saccharide before acid hydrolysis of the fraction (polyphenol/saccharide) is 1-100, and is used as a flavor improving agent. Such fraction are obtained with a method such as by a fruit juice or squeeze being absorbed onto a synthetic resin adsorbent and the adsorbed components being eluted by a solvent, or by extracting fruit juice or squeeze with ethanol. The flavor improving agent has flavor improving effects such as suppressing sourness, bitterness and astringency of foods and beverages, reducing harsh taste, contributing to a juice-like feel and contributing to a richness. In addition to foods and beverages, the flavor improving agent can also be added to pharmaceutical products or oral care products and the like, as well as to flavor composition. | 05-08-2014 |
20140186505 | METHOD AND DEVICE FOR EXTRACTING AROMATIC SUBSTANCES FROM SOLID PLANT AROMATIC SUBSTANCE BEARERS IN A BREW LIQUID - A method for extracting aromatic substances from solid plant based aroma bearers in a brew liquid, in particular in beer, comprising the steps: receiving a supply of aroma bearers in a process container, and flowing the process container through with a brew liquid, wherein the brew liquid flows through the process container with the supply of aroma bearers in at least one turbulent vortex flow. | 07-03-2014 |
20150017297 | Vacuum Infusion Machine and Vacuum Infusion Method - A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described. The present invention relates to an apparatus for brewing beverages or infusing a consumable substance comprising a vessel, said vessel comprising a sealable chamber for holding a brewing or infusion material and a liquid or consumable substance, and a filter assembly connected to the sealable chamber; a liquid supply and conduit for introducing at least a portion of said liquid supply into said sealable chamber; and a vacuum source and conduit for reducing pressure in said sealable chamber. | 01-15-2015 |
20150359386 | Easy Butter Maker - This Easy Butter Maker will be used for infused butter and oils. | 12-17-2015 |
426430000 | Of tissue containing seed or bean material | 5 |
20090035432 | Process for Producing a Proanthocyanidin Extract - A method for producing a proanthocyanidin extract is described. The method comprises: (a) providing a volume of proanthocyanin-containing liquid feedstock; (b) passing the proanthocyanin-containing liquid feedstock to an ultrafiltration feed tank; (c) filtering the material in the ultrafiltration feed tank through an ultrafiltration membrane system to fractionate the material into a proanthocyanin-reduced permeate stream and a proanthocyanin-enriched retentate stream; (d) collecting the proanthocyanin-reduced permeate stream; and (e) passing the proanthocyanin-enriched retentate stream to the ultrafiltration feed tank until the volume of proanthocyanin-containing liquid feedstock is exhausted and thereafter collecting the proanthocyanin-enriched retentate stream. | 02-05-2009 |
20090186136 | PROCESS FOR SEED AND GRAIN FRACTIONATION AND RECOVERY OF BIO-PRODUCTS - The present invention describes the fractionation and processing of seed of | 07-23-2009 |
20100233336 | Method for Producing a Protein-Containing Food Ingredient Consisting of a Flax Coarse Meal - The present invention relates to a method for producing a protein-containing food ingredient, in which flax coarse meal having a low residual oil content is produced or provided, from which parts of native flax protein and soluble roughage are dissolved or at least dispersed by aqueous extraction in an aqueous phase. The aqueous total extract thus obtained is freed of insoluble flax coarse meal fractions. Subsequently, a flax protein/roughage mixture is partitioned from the aqueous phase, in order to thus obtain the food ingredient. The food ingredient obtained in this way is taste-neutral, is technologically functional and storage-stable, and is distinguished by good protein solubility and outstanding boundary-surface properties. | 09-16-2010 |
20100316781 | YUBA - A bean curd skin having improved flavor and texture is provided by allowing the flavor and texture of the bean curd skin to be modified. An liquid bean extract including as a principal component a germinated bean extract derived from a germination-treated bean as a raw material is heated to obtain the bean curd skin. It is preferred that the germination-treated bean be germinated to an extent where the bitterness of the bean curd skin is reduced, and where the germination percentage of the germination-treated bean is 10% to 100%. The weight ratio of γ-aminobutyric acid to isoflavone in the liquid bean extract is more preferably in the range of 10 to 100 and 250 to 100. It is also preferred that the liquid bean extract further contains a common bean extract that is derived from a germination-untreated bean not subjected to germination treatment as a raw material | 12-16-2010 |
20130323380 | VEGETABLE PROTEIN CONCENTRATE - This invention relates to a process for preparing a vegetable protein concentrate from oleaginous vegetable material that comprises the steps of:
| 12-05-2013 |