194 results about "Soy flour" patented technology

A method of manufacturing a texturised proteinaceous meat analogue product, including: subjecting, in a food extruder a mixture containing: about 40 to 95% by weight edible proteinaceous materials selected from the group of predetermined mixtures of defatted soy flour, soy meal, soy concentrate, cereal gluten in vital or starch-containing form and egg white, and up to about 7% by weight of edible mineral binding and cross-linking compounds; to mechanical pressure and added heat sufficient to convert the mixture into a hot, viscous protein lava; extruding the protein lava through and from a temperature controlled cooling die which cools and reduces the viscosity of the protein lava to obtain a cohesive, texturised, extrudate slab or ribbon in which vapour-flashing is substantially inhibited; and subjecting the solidified extrudate slab or ribbon to mechanical shredding in a hammer mill having a cage plate with a plurality of elongate discharge openings and a plurality of hammer bars hinged to discs attached to a rotating shaft, so as to obtain a plurality of extrudate shred that resemble in consistency and texture flaked or shredded meat.

The present invention provides composite materials derived from formaldehyde-free aqueous binder compositions comprising defatted soy flour of no greater than 43 micron mesh particle size, polymer particles of at least one emulsion (co)polymer, and one or more reducing sugar. Also provided are methods of making and using composite materials containing the formaldehyde-free binder compositions.

A process for the manufacture of natural fiber and polymer composites is described. Thermoplastically processed plasticized soy flour based plastics are used with thermoplastic polymers. Polymers of soy flour and an in situ polymerized polyvinyl polymer which links proteins and carbohydrates in the flour to form the polymer are used. The composites are useful in engineering materials.

The invention provides compound probiotics fermented Chinese herbal medicine active health care liquid and a preparation method thereof. The health care liquid is prepared by the following raw materials: folium ginkgo, gingko pollen, fructus lycii, tea leaves, bacillus natto, saccharomyces cerevisiae, lactobacilli, acetobacter xylinum, bifidobactirium, white granulated sugar, brown sugar, defatted soy flour, honey, oligosaccharide, sodium chloride, deionized water and the like. The compound probiotics fermented Chinese herbal medicine active health care liquid integrates disease treatment and health care functions of several single products, contains Chinese herbal medicine active ingredients with the functions of preventing and treating hyperlipidemia, hyperglycemia and hypertension, preventing tumors and cancers, enhancing memory, protecting livers, improving immunity, preventing and treating coronary heart diseases, and also contains probiotics groups and metabolic products of the probiotics groups which can regulate balance in the stomach and intestines, resist aging, prolong the life, facilitate digestion, expel toxin for beauty, and prevent and treat thrombi, constipation and diarrhea. The health care liquid integrates health care and treatment, is very wide in market prospect, and conforms to the existing medical viewpoint of people that the prevention, health care, treatment and recovery are combined.

Water-resistant, protein-based adhesive compositions and methods for preparing them are provided. The adhesives are prepared by copolymerizing a denatured vegetable protein, such as soy flour, that has been functionalized with methylol groups with one or more reactive comonomers. The adhesives exhibit superior water resistance, and can be used to bond wood substrates, such as panels or laminate, or in the preparation of composite materials.

Water-resistant, protein-based adhesive dispersion compositions and methods for preparing them are provided. The adhesive dispersions are prepared by copolymerizing a denatured vegetable protein, such as soy flour, that has been functionalized with methylol groups with one or more reactive comonomers, and preparing an acidic dispersion of the adhesive. The adhesive dispersions exhibit superior water resistance, and can be used to bond wood substrates, such as panels or laminate, or in the preparation of composite materials.

The present invention provides an improved method of producing a stable heat denatured soy / urea adhesive having improved wet and dry strengths, with more efficient production and lower production costs. The method comprises combining urea with soy flour that has been heated until denatured and substantially free from urease activity. The soy flour is preferably heated to a temperature of at least 81° C. up to 100° C. for at least 15 to 500 minutes. Optionally, the method may also include adding a crosslinking agent, diluent or both to the soy flour / urea adhesive and / or adding an emulsified or dispersed polymer. Adhesives and dispersions prepared according to the methods of this invention offer increased stability and strength properties.

The present invention provides an improved method of producing a stable acid denatured soy / urea adhesive having improved wet and dry strengths, with more efficient production and lower production costs. The method comprises combining urea with soy flour that has been acid treated until denatured and substantially free from urease activity. The soy flour is preferably lowered to a pH of 2.0 to 4.0 for at least 1 minute. Optionally, the method may also include adding a crosslinking agent, diluent or both to the soy flour / urea adhesive and / or adding an emulsified or dispersed polymer. Adhesives and dispersions prepared according to the methods of this invention offer increased stability and strength properties.

The present invention provides wood adhesive binder compositions comprising a naturally occurring protein component, e.g. soy flour, and an oxazoline-functional group containing polymer or resin component, the two components in a solids weight ratio of from 60:40 to 98:2. As formulated, the compositions may comprise from 40 to 98 wt. % of the naturally occurring protein component, preferably, 50 wt. % or more. Preferably, the wood adhesive binder further comprises lignins or lignosulfonate. Where the wood adhesive binder compositions comprise lignins or lignosulfonates, they remain more fluid and workable at a higher pH such as, for example, 4.5 or more. Any of the compositions may be formulated with one or more in situ acid generator compound to insure more rapid cure on heating or pressing. The binder enables the provision of mechanically sound, low cost and biodegradable composites, such as, medium density fiberboard (MDF).

The invention relates to low- glycemic-index biscuits and a making method thereof. The making method comprises the following steps: taking raw materials in parts by weight, mixing table salt with konjaku flour and inulin, and adding water for stirring so as to obtain a mixture A; heating anhydrous butter until the anhydrous butter is melted, performing rapid stirring to get foam, adding eggs, and continuing to quickly get foam so as to obtain a mixture B; adding water to ammonium bicarbonate and sodium bicarbonate for stirring and dissolving so as to obtain a mixture C; uniformly mixing flour with maltitol, xylitol, defatted soy flour, tartarian buckwheat powder, wheat dietary fibers, green bean powder, scindapsus aureus, resistant dextrin, buckwheat, nonfat dry milk powder and celery powder, enabling the prepared mixture A, the mixture B and the mixture C to be concocted into dough by a dough mixer, and performing refrigeration standing; pressing the dough into sheets with a noodle press, so as to obtain shaped biscuit blanks; and putting the biscuit blanks in an oven, performing baking under 180 DEG C for 10min, then performing cooling, and performing packaging so as to obtain the low- glycemic-index biscuits. The GI value of the made biscuits made by the method disclosed by the invention is 41.8 or below, so that the made biscuits are really suitable for diabetics to eat.

Soy products having higher protein and natural soy oil content and methods and apparatus for producing high protein soy products from dehulled soybeans. The soy product contains at least five percent (5%) natural soy oil and at least forty percent (40%) protein in dry weight basis. The soy product is texturized and further contains over forty parts per million (40 ppm) tocopherols, over three percent (3%) isoflavones and over ten percent (10%) sugars. The protein content includes 11S and 7S protein in at least a 1.5:1 ratio. The methods include pressing dehulled soybeans to provide a pressed dehulled soybeans and grinding the pressed dehulled soybeans to provide soy flour. The soy flour is preprocessed to mix soy flour and water. The preprocessed soy flour is processed through an extruder to produce a soy product. A high protein soybean promotes texturization at high soy oil content levels. The shape and design of the extruder further promote texturization at high soy oil content levels.

The invention relates to a method of manufacturing a texturised proteinaceous meat analogue having a relative water activity of less than about 0.8, comprising proteinaceous materials selected from the group consisting of defatted soy flour, soy meal, soy concentrate, cereal gluten (in vital or starch containing form) and egg white powder, edible binding and cross-linking compounds, and a humectant of glycerol and glucose, and the products thereof. The mixture is converted into hot lava, extruded and cooled.

Water-resistant, protein-based adhesive dispersion compositions and methods for preparing them are provided. The adhesive dispersions are prepared by copolymerizing a denatured vegetable protein, such as soy flour, that has been functionalized with methylol groups with one or more reactive comonomers, and preparing an acidic dispersion of the adhesive. The adhesive dispersions exhibit superior water resistance, and can be used to bond wood substrates, such as panels or laminate, or in the preparation of composite materials.

A method of manufacturing a texturised proteinaceous meat analogue product, including: subjecting, in a food extruder, a mixture containing: about 40 to 95 % by weight edible proteinaceous materials selected from the group consisting of predetermined mixtures of defatted soy flour, soy meal, soy concentrate, cereal gluten in vital or starch-containing form and egg white, and up to about 7 % by weight of edible mineral binding and cross-linking compounds; to mechanical pressure and added heat sufficient to convert the mixture into a hot, viscous protein lava; extruding the protein lava through and from a temperature controlled cooling die which cools and reduces the viscosity of the protein lava to obtain a cohesive, texturised, extrudate slab or ribbon in which vapour-flashing is substantially inhibited; and subjecting the solidified extrudate slab or ribbon to mechanical shredding in a hammer mill having a cage plate with a plurality of elongate discharge openings and a plurality of hammer bars hinged to discs attached to a rotating shaft, so as to obtain a plurality of extrudate shreds that resemble in consistency and texture flaked or shredded meat.

The invention is related to the preparation of an ionic polymer composite material comprising a protein and carbohydrate-containing vegetable material component that serves as a reinforcement agent for the composite. In preferred embodiments of the invention, the vegetable seed component is selected from the group of soy spent flakes, defatted soy flour, or soy protein concentrate with ionic polymers and the ionic polymer is carboxylated poly(styrene-butadiene). The composites have a significantly higher elastic modulus when compared with base polymer.

The invention provides a method for breeding honeybees and belongs to the technical field of animal husbandry. The breeding method comprises following steps: first, selecting a honeybee breeding ground, establishing beehives and eliminating honeybee mites by applying miticides to the beehive regularly; feeding with forage a during nights and additionally feeding with forage b during spawning period of queen bees; the forage a comprises following raw materials: honey, white sugar, banana juice, watermelon juice, sugar cane juice, apple juice, citric acid, edible salt and water; the forage b comprises following raw materials: pollen, soy flour and protein powder. The breeding method is safe and reliable; through breeding ground selecting, bee mite killing and scientific forage feeding, bee colony is gradually developed, wherein the forage is prepared from natural raw materials which can bring sufficient sugar and nutrient for the honeybees, promote well development of honeybees, reduce morbidity, increase the quality and edible safety of honey.

The invention discloses a nutrition flour capable of reducing blood sugar, which comprises the following raw materials in parts by weight: 1,200-1,500 parts of wheat, 20-30 parts of wheat germs, 5-8 parts of soy flour, 3-5 parts of pumpkin flower, 3-5 parts of lily, 5-8 parts of balsam pear, 5-8 parts of yam, 5-8 parts of pueraria, 5-8 parts of cassia seeds, 5-8 parts of astragalus, 5-8 parts of pumpkin and 2-3 parts of ginseng extract. The nutrition flour is prepared by proportioning nutrients scientifically, and the perfect combination of the nutrients of the pumpkin, the bitter gourd, the components of various edible Chinese medicinal and the wheat is fully realized. The nutrition flour has good dietetic therapy and healthcare effects.

The present invention includes a food ingredient comprising soy grits and gluten. The food ingredient is effective to make a food product having a structure substantially the same as a corresponding soy-free product made with wheat flour.

A process for the manufacture of natural fiber and polymer composites is described. Thermoplastically processed plasticized soy flour based plastics are used with thermoplastic polymers. Polymers of soy flour and an in situ polymerized polyvinyl polymer which links proteins and carbohydrates in the flour to form the polymer are used. The composites are useful in engineering materials.

The invention provides a method for manufacturing cereal breakfast powder, belongs to the food field and aims at solving the technical problem that existing cereal breakfast powder is complicated in process, long in gelatinization time and high in gelatinization temperature. The method comprises the steps of performing hot grinding, sieving and accurate grinding of pine nuts, black sesames and walnuts, mixing the pine nuts, the black sesames, the walnuts and filtrate to obtain a mixed material A, washing seeds of Job's tears with water and then soaking and boiling the seeds, adding the mixed material A, rice, soy flour, millets, yam flour, waxy corns, small red beans and the like, performing the hot grinding and the accurate grinding, adding an auxiliary material, performing the accurate grinding, spray drying and smashing till the materials are smaller than 65 meshes to obtain the cereal breakfast powder. The method for manufacturing cereal breakfast powder has the advantages of being simple in process, short in gelatinization time and low in gelatinization temperature.

The invention discloses a nutrition health food special for patients with hyperlipemia and hyperglycemia, which is prepared from full oat flour, full tartary buckwheat flour, coix seed semen coicis, defatted soy flour, fiveleaf gynostemma herb flour, seabuckthorn powder and inulin; and the preparation method comprises that: the full oat flour and the full tartary buckwheat flour weighted in weight ratio are put into the same container, evenly stirred, and added with the coix seed semen coicis and the defatted soy flour weighted in weight ratio for even stirring; and the mixture is added with the fiveleaf gynostemma herb flour, the seabuckthorn powder and the inulin which are weighted in weight ratio for even stirring, and then the mixture is put into an oven, baked, cured, taken out for standing and cooling, and screened and packaged into bags. The nutrition health food has scientific formula, wide raw materials, convenient taking by the patients and easy promotion.

The present invention provides an improved method of producing a stable acid denatured soy / urea adhesive having improved wet and dry strengths, with more efficient production and lower production costs. The method comprises combining urea with soy flour that has been acid treated until denatured and substantially free from urease activity. The soy flour is preferably lowered to a pH of 2.0 to 4.0 for at least 1 minute. Optionally, the method may also include adding a crosslinking agent, diluent or both to the soy flour / urea adhesive and / or adding an emulsified or dispersed polymer. Adhesives and dispersions prepared according to the methods of this invention offer increased stability and strength properties.

The invention relates to staple food flour with balanced nutrition. The staple food flour is prepared from wheat flour, oat flour, potato flour, coix seed flour, millet flour, corn flour, sorghum flour, rice flour, glutinous rice flour, soy flour, mung bean flour, small red bean flour and navy bean flour. The production method comprises the following steps of a, respectively drying wheat, oat, unhusked rice, corn, sorghum, rice and glutinous rice, and grinding the dried wheat, the dried oat, the dried unhusked rice, the dried corn, the dried sorghum, the dried rice and the dried glutinous rice; b, respectively drying coix seeds, dried potatoes, soybeans, mung beans, small red beans and kidney beans, and performing superfine grinding; and c, pouring the powdery materials into a mixer, uniformly stirring the powdery materials so as to obtain mixtures, and loading the mixtures into bags so as to obtain finished products. The staple food flour with balanced nutrition, disclosed by the invention, is made by scientifically compounding 13 kinds of food materials in food grains, beans and potatoes, and is good in mouth feel; people can eat cereals every day in a balanced manner, nutrient components of the staple food flour can be sufficiently neutralized, a traditional habit that single wheat flour or single rice is eaten is changed, the constitutions and the immunity of people are enhanced, the purpose of increasing the physical health level of people is achieved, and the staple food flour disclosed by the invention can be used as staple food flour in daily life of people.

The invention relates to an anti-3-high health care mixed flour which is prepared by the following raw materials by weight ratio: soy flour, oat flour, pea flour, green bean powder, black bean powder and peanut powder. The daily long-term persistent consumption of the health care mixed flour can lead people to obtain abundant nutrition and also control the increase of blood pressure, blood lipids and blood glucose. The long-term persistent consumption of the health care mixed floor further has the effects of enhancing human immunity, preventing osteoporosis, preventing anemia, promoting wound healing and the like. The anti-3-high health care mixed floor has the advantages of easy obtainment of raw materials, simple production and low cost, thereby being suitable for all ages for consumption.

Compositions related to a baked, extruded, bite-size foodstuff comprising a dough-based casing component including at least 6 wt % protein such that at least 5 grams of protein are included in 30 grams of product, wherein the protein is derived from a soy flour; and, a filling component substantially completely surrounded by the casing component, wherein the casing component has a light, crispy texture; and, wherein the weight ratio of the casing component to the filling component in the extruded food stuff is about 60:40.

The present invention relates to a soy based ready-to-eat low-fat high protein snack food and a process thereof, said process comprising d ready-to-eat low-fat, high protein snack by blending in a ribbon blend, full fat soy flour (5-20%) bengal gram flour (24-40%) rice flour (18-20%), chilli powder (0.5-0.7%), salt (1.8-1.9%), ajwain (0.5-0.7%), baking powder (0.25-0.35%) to obtain a dry mix, which, in turn, is mixed with water (25-30%) in Hobart mixer to form a dough which is extruded into desired shape and thickness and baked for 15-60 minutes at a temperature range of 165-190° C. to finally obtain a product having protein content (24-25%), fat (10-11.5%)

A wood-containing composite are described that may include a lignocellulosic material, and a formaldehyde-free binder in contact with at least a portion of the lignocellulose material. The binder is formed from a binder composition that includes a soy flour, a polymer, and a crosslinking agent, at least a portion of each of which are covalently crosslinked to each other in the binder. Also described are methods of making wood-containing composites by providing a pre-mixed, one-part binder composition of at least 60 wt. % soy flour, a polymer, and a crosslinking agent. The binder composition is applied to lignocellulosic material, and the combination may be heated at a temperature of about 100° C. or more to cure the binder composition into a binder. The cured binder has the soy protein, polymer, and crosslinking agent covalently bonded to each other.

The invention discloses a meal replacement food and a production method thereof, aiming at achieving the effects that the taste is good, nutrients are reasonably supplemented, and the physical condition of obese people can be improved. The meal replacement food comprises the following raw materials by weight percent: 60-70% of Chinese yam powder, 10-25% of konjac flour, 10-15% of sweet potato flour, 5-10% of soy flour, 5-10% of tomato powder, 1-6% of calcium carbonate, 1-6% of vitamin, 1-6% of xylitol, 1-6% of food flavor and 1-6% of chitin. The production method of the meal replacement food comprises the following steps: mixing and sieving to obtain a primary mixture; mixing for the second time and sieving to obtain a secondary mixture; uniformly spraying a solvent onto the surface of the secondary mixture, and stirring; drying; and tabletting. Compared with the prior art, the intake of energy is reduced, and the health can be protected while the weight losing effect is achieved.

The invention discloses a method for producing active antimicrobial substance HSAF by optimizing lysobacter enzymogenes OH11 with response surface method. The method comprises: strain activation, seed liquid culture, fermentation culture, and extraction and detection of HSAF in fermentation broth. A fermentation medium comprises following raw materials according to a ratio: 8.00g / L of soy flour, 7.89g / L of glucose and 0.72g / L of CaCl2. The liquid containing amount, the culture temperature and the fermentation period are 22%, 26 DEG C and 58h respectively. Inert substances are added into HSAF extraction process to eliminate an emulsion problem, so that the fermentation liquid HSAF can be accurately quantitative, and ultimately the yield of HSAF can be up to 440.26mg / L, which is 15 times that produced under conventional conditions (10% TSB, 29.24mg / L). The method has the advantages of being extensive in raw materials, low in cost, capable of effectively reducing the production cost of HSAF, and providing important technical parameters for the future production of HSAF.

The present invention provides composite materials derived from aqueous binder compositions comprising defatted soy flour of no greater than 43 micron mesh particle size, polymer particles of at least one emulsion (co)polymer, one or more amino resin, and, optionally, one or more reducing sugar. Also provided are methods of making and using composite materials containing the binder compositions.