101 results about "Soy product" patented technology

This invention relates to an economically effective chemical process for converting processed soy into phenol-formaldehyde-like, water resistant thermosetting resin adhesives for the structural composite panel and veneer laminating industries.

This invention relates to antiperspirant compositions comprising soy products, one ore more antiperspirant agents such as aluminium chlorohydrate and a stabilizing system, which additionally influence hair growth.

A process for coating a soy product or flour is described in which the moisture level of the coated soy product is substantially the same as the moisture level of the uncoated soy product. Coated soy products or coated flours made using the process of the invention are also disclosed.

A method for prophylactically treating a gastrointestinal disorder or skin ailment in a mammal through the administration of an enhanced bioactive agent composition comprising a bioactive agent and at least one of a soy product, licorice product, or sodium bicarbonate (depending upon the indication to be treated) is provided according to the invention. The bioactive agent preferably is bovine colostrum. The effective amount of enhanced bioactive agent composition to be used will depend upon such factors as the age and weight of the mammal, the bioactivity level of the bioactive agent, the gastrointestinal disorder or skin ailment at issue, and whether treatment of existing symptoms of the gastrointestinal disorder or skin ailment, or prevention of the onset of such symptoms is desired. A medicament comprising an enhanced bioactive agent composition for prophylactically treating a gastrointestinal disorder or skin ailment in a mammal is also provided according to the invention.

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 discloses a selenium-enriched trace element beverage and a preparation method thereof. The trace element beverage includes liquid tea beverage, coffee beverage, fruit juice beverage, soybean milk beverage, beer and drinking water added with selenium, and also includes solid tea products, Coffee products, fruit juice products, bean products, dairy products and other granulated beverages can maintain the original flavor and taste of the beverage, and at the same time have the unique anti-cancer and detoxification, anti-oxidation, anti-aging, prevention and treatment of Keshan disease, high blood pressure, Coronary heart disease, diabetes, enhance immunity, improve sperm motility, enhance liver activity, maintain heart function, remove heavy metal toxicity, accelerate detoxification and other health effects of trace element drinks. The beverage is not only suitable for daily selenium supplementation of normal people, but also suitable for intensive selenium supplementation of selenium-deficient people.

The invention discloses a grass carp feed premix and application thereof. The grass carp feed premix comprises limited amino acid, compound vitamins and compound mineral salts. In the invention, plant raw materials are used as a main protein source, such as vegetable meals, cotton meals, soybean products, and the like; and if 1 percent of grass carp feed premix is added to prepare a submerged grass carp compound feed or an expanding feed for breeding grass carps, the protein deposition rate reaches 32 percent, the protein efficiency is improved to 1.9, the feed coefficient is reduced to 1.9, and the feed cost is saved y7.31-11.68 percent. The grass carp feed premix has significance for improving the utilization of the feed by the grass carps, promoting the growth, and the like.

This invention relates to topical compositions comprising soy products and dioic acids and their use in skin lightening, against hyperpigmentation and, in particular, against skin spots.

The invention relates to a gear-type multi-stage crushing device for bean products and its manufacturing and use methods. Class crushing device. In order to solve the above technical problems, the present invention provides such a gear-type multi-stage crushing device for bean products, which includes a left bracket, a bottom plate, a collection frame, a right bracket, a first bracket, a crushing box, a fixed pulley, a pull wire, a top plate, Mounting seat, slide rail, second bracket, first gear, motor, first connecting rod, slider, push rod, first rolling block, screen, second rolling block, electric push rod, lower hopper, Mesh plate, pressing plate, large belt pulley, flat belt, second connecting rod, small belt pulley etc.; Left bracket and right bracket top are provided with top plate. The invention achieves the effects of sufficient crushing, simple crushing process and short crushing time.

An improved process for producing de-fatted soy utilizing a de-fatted soy flour and for producing value added by-products from de-fatted soy flour wherein soybeans are de-hulled and the de-hulled stream ground to a flour consistency. The ground soy flour is mixed with water and other additives to produce a vitamin and mineral enriched stream that is then filtered to various value added by-products. In a preferred embodiment the vitamin and mineral enriched stream is filtered through a 0.1-1.0 micron membrane to produce a de-fatted soy product stream and a fatted soy product stream. The fatted soy product stream can be dried to produce dry, less than 12% water by weight, product for use in cosmetics and pharmaceutical products. The de-fatted soy product can be filtered through reverse osmosis (RO) filtration unit to obtain a vitamin and mineral enriched product stream that can be dried to powder form and used as a food supplement additive. If desired the full fatted soy flour or the de-fatted soy product stream can be combined with whole stillage from an ethanol process and used in producing various other value added products.

The invention discloses a production method of solidifying type fermented soy milk and stirring type fermented soy milk. The production method comprises the following steps that soybean is ground to form soybean milk; a seed agent is prepared; soy milk is subjected to fungus inoculation and fermented; and a product is packaged, warehoused and subjected to after-ripening. The production method takes the soybean as a raw material, and the viable organism soy milk product is obtained by fermentation of various lactobacillus and yeast probiotics according to a modern scientific theory; the product has the advantages of mellow perfume, delicate taste, high viable organism density and rich nutrition; in addition, the soy milk produced by the method has double health care functions of a soybean product and a probiotic viable organism product; and the production method of the soy milk has very high practical application significance.

The invention relates to a preparation process of a novel enzymolysis fermented vegetable protein feed. The preparation process comprises the following steps: (1) peeling full-fat soybean, removing impurities, and then carrying out superfine grinding to grind the peeled full-fat soybean into full-fat soybean flour with a grain size of less than 1.7 mm; (2) putting the full-fat soybean flour obtained in step (1) into a reaction kettle, adding water and mixing, heating for sterilization after mixing uniformly, then cooling, and adding an enzyme preparation for enzymolysis; and (3) carrying out microbial fermentation on the enzymatically hydrolyzed soybean product in step (2), and then drying until a moisture content is less than 25% at a temperature of 40-50 DEG C to obtain the novel enzymolysis fermented vegetable protein feed. The preparation process provided by the invention has the advantages of taking the full-fat soybean as a raw material, adopting the enzymolysis and microbial fermentation two-step method for preparing small peptide, and improving the nutritional value by utilizing the combined action of an enzyme system secreted during the growth of thalli and an added enzyme system.

The invention relates to an agricultural multi-stage smashing device for soy products. The invention aims to solve the technical problem so as to provide the agricultural multi-stage smashing device for the soy products, which is simple in structure, high in smashing efficiency and longer in service life. In order to solve the technical problem, the invention provides the agricultural multi-stagesmashing device for the soy products, which comprises a left frame, a motor, a first rotary shaft, a small belt pulley, a first bearing pedestal, a second rotary shaft, a flat belt, a big belt pulley,a first connecting rod, a clamping block, a barrel cam and the like. A right frame is arranged on the right side of the top part of a bottom plate; the motor, the first bearing pedestal and the firstconnecting rod are sequentially arranged on the right side of the left frame from top to bottom; the first rotary shaft is arranged on the right side of the motor; the small belt pulley is arranged on the right side of the first rotary shaft; and the second rotary shaft is arranged on the right side of the first bearing pedestal. The agricultural multi-stage smashing device for the soy products provided by the invention achieves the effects of simple device structure, high smashing efficiency and longer service life.

The invention relates to a chicken oily essence, which consists of the following components: 2-methyl-3-furanthiol, bis(2-methyl-3-furanthiol), 1,6-hexanedithiol , furanone, dimethyl trisulfide, 2-methylpyrazine, 2,3,5-trimethylpyrazine, 2,5-dimethyl-3-furanthiol, 3-methylthiopropanal , 4-methyl-5-hydroxyethylthiazole, 2,6-dimethylpyrazine, 2,4-decadienal, 2,4-nonadienal, furfuryl mercaptan, 1-octene- 3-Keto, distilled ginger oil, clove oil, 2-acetylfuran, nonanal, 4-ethylguaiacol, soy sauce ketone, 3-methylthiopropanol, trans-2-hexenal, 3- Methyl-2-butanone and soybean oil. The final formulated essence has a strong chicken flavor, can provide good chicken aroma and fragrance to soybean products, and has good aroma and fragrance stability.

The invention discloses a production process of soy and the soy, relating to the field of food processing and solving the problem of insufficiency of fresh taste of the soy brewed by the conventional soy production process. The production process of the soy comprises the following steps of: selecting a raw material; pretreating the raw material; making koji; drying and fermenting; and leaching, wherein the drying and fermenting step also comprises a sub-step of adding crude oil into the finished koji to participate in the fermentation. The soy is prepared through brewing by using the soy production process. In the soy brewing process, double, triple and even multiple brewing is performed by adding highly dilute crude oil or/and sweet oil and the like, and the content of amino acid of the soy is increased. The soy product is mellow and delicious and meets the healthy and delicious consumption concept of modern people better.

The invention discloses a novel technology for the processing and fresh-keeping of a soy product produced by a natural organic plant extract formula. The technology comprises the following steps: weighing the raw materials of soy product according to the formula, adding a biological fresh-keeping agent, evenly stirring, wherein the biological fresh-keeping agent accounts for 1 to 5% of the raw materials of the soy product, and finally making the raw materials into the soy product by a soy product processing technology. The biological fresh-keeping agent is composed of the following raw materials in percentage by weight: 5 to 30% of natural antiseptic, 5 to 10% of critic acid, 10 to 20% of maltodextrin, 1 to 2% of mesona chinensis, 5 to 10% of sodium diacetate, and 25 to 35% of water. The natural antiseptic can be one or more of protamine, propolis, chitosan, tea polyphenol, essential oil, and garlicin. The provided technology can save the energy in the sterilization process of soy product, and is capable of prolonging the shelf life by 10 to 30 days.

A method for reducing odor in soy products and compositions containing soy products by adding or admixing a compound having one or more disulfide bonds to the soy product or composition. The disulfide compound includes a peptide containing at least cystine residue, a peptide or polypeptide containing at least one disulfide bond, L-cystine, D-cystine, DL-cystine and any combination thereof.

The invention belongs to the technical field of agricultural and sideline product processing, and particularly discloses an expanded full-fat soybean processing technology improving the protein solubility. Soybeans after dedusting and impurity removal are sent into a crusher and crushed, the crushed material is sent into a wet expanding machine and subjected to thermal refining preheating and extrusion expanding, and finally the expanded full-fat soybeans are acquired through cooling, wherein the pore size of a sieving slice of the crusher during crushing is 1.5-1.8 mm, and technological parameters of the wet expanding machine comprise that the feeding speed of 38-42 r/min, the steam addition amount of 13-15%, the steam pressure of 0.45-0.47 MPa, the thermal refining temperature of 75-85 DEG C, and the expanding temperature of 105-115 DEG C. Under the condition of the technological parameters, the expanded full-fat soybean product significantly increases the protein solubility while keeping lower urease activity; under the technological parameters, the obtained expanded full-fat soybeans have the moisture content decreased significantly, so as to be more beneficial for preserving; and under the technological parameters, the obtained expanded full-fat soybeans have crude fat and crude protein contents increased significantly, and the nutritional value is improved.

Described are skin-care compositions containing non denatured soy products and optionally other anti-cancer or anti-aging agents. The compositions can be applied topically to reduce the risk of UV-induced cutaneous tumors.

The invention discloses a method for improving acid proteinase activity of soy yeast. The method comprises the following steps: adding 0.10-0.20% of pantothenic acid, 3-5% of a tomato pomace extractive and 1.25-1.5% of an inorganic salt mixed solution into yeast based on the weight of dry soybeans, and meanwhile spraying a 5%(w/v) pantothenic acid solution to the yeast in turning the yeast so as to achieve the aim of improving the acid proteinase activity of the soy yeast. According to the invention, the acid proteinase activity in the soy formed yeast can be improved by 43.9-61.3% by adding the safe and nontoxic pantothenic acid, food processing waste materials (namely tomato pomace extractive solution) as well as the inorganic salt solution on the basis of not changing an original soy yeast preparation technology; the raw material protein utilization ratio and the amino acid nitrogen generation ratio of soy increase; the soy product quality is improved obviously; meanwhile the production cost is reduced; the economical benefit is obvious.

This invention relates to compositions comprising soy products and one ore more organic salts selected from zinc, magnesium and copper. It further relates to the use of such compositions in topical formulations, in particular in formulations for increasing skin firmness and elasticity, even tone and texture.

An improved process for producing de-fatted soy utilizing a de-fatted soy flour and for producing value added by-products from de-fatted soy flour wherein soybeans are de-hulled and the de-hulled stream ground to a flour consistency. The ground soy flour is mixed with water and other additives to produce a vitamin and mineral enriched stream that is then filtered to various value added by-products. In a preferred embodiment the vitamin and mineral enriched stream is filtered through a 0.1-1.0 micron membrane to produce a de-fatted soy product stream and a fatted soy product stream. The fatted soy product stream can be dried to produce dry, less than 12% water by weight, product B for use in cosmetics and pharmaceutical products. The de-fatted soy product can be filtered through reverse osmosis (RO) filtration unit to obtain a vitamin and mineral enriched product stream that can be dried to powder form and used as a food supplement additive I. If desired the full fatted soy flour or the de-fatted soy product stream can be combined with whole stillage from an ethanol process and used in producing various other value added products.