Class / Patent application number | Description | Number of patent applications / Date published |
426507000 | Of isolated whole seed or bean material | 20 |
20090081346 | Method for producing soybean powder and method for producing soybean milk - 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. | 03-26-2009 |
20090142461 | Nixtamalization Procedure and Equipment Used in Said Procedure - The invention relates to the dough and pancake industry, and all new industries wherein a product undergoes nixtamalization. The invention more particularly relates to a nixtamalization process involving a rotary reactor, having improved operation parameters that are defined for optimum operation. The conditions of the inventive system are advantageous over those of prior art systems in that the resulting rotary reactor parameter levels produce a good-quality product while reducing the amount of fuel consumed per amount of finished product. The aforementioned conditions are as follows: the speed of rotation of the reactor, which is between 25 and 30 seconds per revolution; the temperature of the heating jacket, which is between 130 and 300° C.; the supply of steam to the nixtamalization chamber is either continuous or intermittent with a break period of between 20 and 120 seconds and injection of steam for between 30 and 90 seconds; the start nixtamalization temperature which is maintained at least between 60 and 70° C. and the end nixtamalization temperature which is maintained at between 85 and 90° C., while the post-nixtamalization conditioning water is maintained at a temperature between ambient temperature and 55° C. | 06-04-2009 |
20090155439 | Mechanical extrusion process for stabilizing cereal and oil seed bran and germ components - The present invention provides a mechanical extrusion stabilization process for whole grains having a shelf life of at least 12 months. Whole grain food compositions using the stabilized bran of the present invention, and blended compositions are also described. | 06-18-2009 |
20090285957 | METHOD OF SOAKING CEREAL GRAINS IN WATER AND SOAKING APPARATUS - The method of soaking grains in water of the invention is a method of soaking grains in water for adding moisture to grains for germination, wherein grains are soaked in water containing microbubbles with bubble diameters of no greater than 50 μm. | 11-19-2009 |
20100068365 | PROCESS FOR REDUCING THE MICROBIAL COUNT IN A CHOCOLATE MASS - The invention relates to a process for reducing the microbial count in a chocolate mass. A chocolate mass and water are placed in a sterilizable container. The chocolate mass and the water are heated and stirred to a target temperature of more than 100° C. An overpressure in the container is built at least during part of the heating period. The container is degassed and cooled. Upon reaching the target temperature, but prior to step d), the pressure is partially lowered abruptly so that an overpressure remains in the container and subsequently the pressure is raised back to the original overpressure. | 03-18-2010 |
20110151086 | Grain or legume having increased content of functional component and a manufacturing method thereof - Grain or legume having an increased content of a functional component (γ-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. | 06-23-2011 |
20110217438 | NUTRITION-ENRICHED RICE MANUFACTURING METHOD - A nutrition-enriched rice manufacturing method includes a harvesting process of harvesting raw unhulled rice as a starting material from a paddy field, a nutrition enriching process of generating nutrition-enriched unhulled rice by heating the raw unhulled rice of which average moisture content is at a predetermined level of 20% by weight or more with a microwave heating device and heat-retaining the raw unhulled rice for a predetermined period of time with a heat retention device, and a drying, hulling and polishing process of drying nutrition-enriched unhulled rice so as to have an average moisture content suitable to a long-term storage, hulling to remove chaff, and polishing to remove embryo and bran layer so as to obtain nutrition-enriched polished rice which abundantly contains gamma aminobutyric acid in an endosperm part. | 09-08-2011 |
20120107475 | METHOD OF AND SYSTEM FOR WHEAT MILLING - Processes and systems for commercial scale milling of wheat are disclosed. Processes include multiple tempering steps of controlled duration and cubing of the wheat kernel between two tempering steps. The cubing between the tempering breaks the kernels, or stresses the kernels, in a manner that enables a high degree of separation of the bran and endosperm early in the flour production process. An embodiment includes tempering for a first period between ½ hour and 2 hours, cubing in a roll crusher with longitudinal corrugations on one roll and circumferential corrugations on a second roll, removing fines from the cubed kernels, and further tempering of the cubed kernels for a period between ½ hour and 2 hours | 05-03-2012 |
20120282384 | FINE BUBBLE GENERATING APPARATUS - A fine bubble generating apparatus that efficiently generates fine bubbles on the nanometer level. A cylindrical member has a cylindrical inner peripheral surface, a first end wall member closing one end of the cylindrical member, and a second end wall member closing the other end of the cylindrical member. The cylindrical member and the first and second end wall members define a fluid swirling chamber. The cylindrical member has a fluid inlet hole at a position close to the second end wall member to supply a gas-liquid mixed fluid in the tangential direction of the peripheral surface of the fluid swirling chamber. The second end wall member has a fluid outlet hole extending therethrough along the center axis of the inner peripheral surface of the fluid swirling chamber. The gas-liquid mixed fluid is introduced into the fluid swirling chamber at a position close to the second end wall member. | 11-08-2012 |
20130202759 | METHOD FOR IMPROVING YIELD IN MALTING PROCESS - Processes for improving yield in the malting process are described. Utilization of conditioned water in the germination stage of the malting process can result in an improved malt yield. The conditioned water comprises from 0.025% to 2% chloride salt. | 08-08-2013 |
20130259996 | APPARATUS FOR WETTING OF GRAIN WITH A LIQUID, AND METHOD FOR WETTING OF GRAIN WITH A LIQUID - The invention relates to an apparatus for wetting grain with a liquid using a vibrating device for the grain, having a vertically or obliquely or horizontally arranged tube, and to at least one motor, which causes the tube to vibrate and has a motor baseplate for the connection of a vibratory apparatus, in the case of which the tube is connected in a force-fitting manner to the motor baseplate, the tube having a maximum length corresponding to double the length of the motor baseplate. The invention also relates to a method for wetting grain. | 10-03-2013 |
20130316058 | FLAX SUBSTITUTION METHODS AND FOOD PRODUCTS - Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food products including flax components are also described. | 11-28-2013 |
20150147450 | NUTRITIONAL ENHANCEMENT OF PLANT TISSUE VIA SUPERCRITICAL WATER - A method for enhancing the nutritional value of plant tissue by reaction with supercritical water is disclosed. The method comprises: conveying a selected plant tissue material through an extruder, wherein the extruder is configured to continuously convey the plant tissue material to a supercritical fluid reaction zone; injecting hot compressed water into the supercritical fluid reaction zone, while the extruder is conveying the selected plant tissue material into the supercritical fluid reaction zone so as to yield a mixture; retaining the mixture within the reaction zone for a period of time sufficient to yield a plurality of plant tissue reaction products. The reaction zone may be characterized by a tubular reactor having an adjustably positionable inner tubular spear, wherein the tubular reactor and the inner tubular spear further define an annular space within the reaction zone, and wherein the mixture flows through the annular space and into a reaction products chamber or vessel. | 05-28-2015 |
20150290600 | DEVICE AND METHOD FOR MIXING BULK MATERIAL WITH A LIQUID AND USE OF A DEVICE | 10-15-2015 |
20160374514 | SOYBEAN MILK MACHINE OF RAPID PULPING - A self-cooked soybean milk machine comprises a base, a control unit, a grinding cooked device, grinding blades inside the grinding cooked device, a motor driving the grinding blades to rotate, and a preheat device. The motor and/or the grinding cooked device are/is installed on the base, with the motor electrically connected with the control unit. When the soybean material and water are blended in the grinding cooked device and is grinded into seriflux/paste, the seriflux/paste is heated and cooked by heat produced by the friction between the seriflux/paste, the grinding blades and the grinding cooked device. The design of the grinding cooked device with a high grinding and cooking efficiency allows the self-cooked soybean milk machine to reduce the pulping time and to produce the pulp in five minutes. | 12-29-2016 |
20180020705 | PROCESS FOR IMPROVING THE ORGANOLEPTIC AND NUTRITIONAL PROPERTIES OF LEGUME MEAL AND COMPONENTS AND DERIVATIVES THEREOF | 01-25-2018 |
426508000 | Cooking, blanching or gelatinizing | 4 |
20100104720 | METHODS FOR PRODUCING PARTIALLY HYDRATED AND COOKED BEAN PRODUCTS - Methods for producing a partially hydrated bean paste are disclosed. The methods include inputting a quantity of uncooked whole beans or split beans into an extruder comprising an inlet, one or more temperature zones in series downstream of the inlet, and a die downstream of the one or more temperature zones; rotating a screw assembly of the extruder to extrude the beans and force the beans through the one or more temperature zones, wherein a quantity of steam and a quantity of water is added to the beans as the beans are forced through each temperature zone; and forcing the beans exiting the final temperature zone of said one or more temperature zones in series through the die to produce a bean paste. The partially hydrated bean paste produced by the methods of the disclosure comprises a water content of at least about 45% by weight. The partially hydrated bean paste can be further processed into partially hydrated bean products, such as refried beans. | 04-29-2010 |
20110003047 | CONTINUOUS COOKING AND MASHING PROCESS - A method for the rapid continuous mashing and cooking of grains, legume pulses, corn kernels, seeds or the like, as a stage in the production of a food product, said method including the steps of: introducing said grains, legume pulses, corn kernels or the like into a continuous throughput high-shear mixing/cooking device in which said materials are heated at a pressure of up to 40 Bar and to a temperature of between 100° C. and 200° C. and are then expelled from said device and cooled to a target temperature for storage or further processing. | 01-06-2011 |
20140199454 | Food Movement and Control Within a Container for Food Preparation - An apparatus and method for controlling the movement of a food product in a container is described. The apparatus can be cleanable, portable, and fully automated. It can include a main container for holding the food product and one or more other containers for holding a substance, such as liquid. The main container can be moved between the one or more other containers so that the food product is immersed in the substance (e.g., liquid) in the one or more other containers. Any of the containers can be heated to heat the food product. This movement of the main container can be used run fully automated cycles (e.g., sprouting, rinsing, soaking, cooking, cleaning, etc.) that do not require user interaction. | 07-17-2014 |
20150110937 | RICE COOKING METHOD - [Problem] To provide cooked rice in which aging can be suppressed without using low-amylose rice and which shows little deterioration in taste even after storing at ordinary or low temperatures. | 04-23-2015 |