US3585047A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Enzymatic improvement of soybean flavor and stability
Assignee: United States Department of Agriculture
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Filing: 1968-10-30
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Granted: 1971-06-15
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Expires: 1988-10-30
Abstract
Abstract INCUBATION OF SOYBEAN CURD OR DEFATTED SOYBEAN FLOUR WITH CERTAIN HIGHLY SPECIFIC PROTEOLYTIC ENZYMES LIBERATES EXTRACTION-RESISTANT BEANY AND ASTRINGENT FLAVOR CONSTITUENTS AND REVERSION-SENSITIVE LIPID MATERIALS FROM THEIR APPARENT EXTREMELY CLOSE ASSOCIATION WITH THE PROTEINACEOUS CONSTITUENTS. THE REMOVAL OF THE ENZYMATICALLY LIBERATED OBJECTIONABLE TASTE AND OXIDATION SUSCEPTIBLE CONSTITUENTS BY WASHING THE AQUEOUS ETHANOL THEN PROVIDES STABILIZED SOYBEAN MATERIALS HAVING LITTLE IF ANY ASTRINGENT AND BEANY FLAVOR AND A DISTINCTLY DIMINISHED TENDENCY TO FLAVOR REVERSION.
Inventors
- 👤 Masao Fujimaki
- 👤 Hiromichi Kato
- 👤 Soichi Arai
- 👤 Michiko Yamashita
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 06:47
CPC Classifications
A; A23; A23L; A23L11/00; A23L11/30; A23L11/33
Claims Analysis
Total Claims: 0
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References Cited (Backward Citations)
No citation records indexed.
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1974-06-14 | 1974-12-14 | 1975-06-15 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1978-06-14 | 1978-12-14 | 1979-06-15 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1982-06-14 | 1982-12-14 | 1983-06-15 | $7700.00 | Window Closed / Lapsed |