Itaru I Tanaka from 400 46Th Pl, West Des Moines, IA 50265

Us Patents

Soybean Cereal And Method For Making Same From Soybean Flakes
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US Patent:

7105196, Sep 12, 2006
Filed:

Mar 6, 2003
Appl. No.:

10/383105
Inventors:

Itaru “Terry” Tanaka - West Des Moines IA, US
Mark P. Conlon - Granger IN, US
Assignee:

MicroSoy Corporation - Jefferson IA
International Classification:

A23L 1/20
US Classification:

426634, 426431
Abstract:

The invention relates to a soybean cereal having excellent nutritional, taste and texture properties; and method of making said soybean cereal from full fat, enzyme active soybean flakes made from mechanically dehulled soybeans.

Toasted Soybean Flakes And Method Of Making Same
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US Patent:

7169432, Jan 30, 2007
Filed:

Mar 4, 2004
Appl. No.:

10/793238
Inventors:

Itaru (Terry) Tanaka - West Des Moines IA, US
Safir Moizuddin - Ames IA, US
Assignee:

Microsoy Corporation - Jefferson IA
International Classification:

A23L 1/20
US Classification:

426634, 426520, 426466, 426469
Abstract:

The invention relates to toasted full fat, enzyme active soybean flakes, and method of making same. The inventive flakes are excellent for use in hot and cold cereal compositions including with rolled oats, in soybean flakes-potato flakes compositions for making soy protein enriched mashed potato products, in granola and power bar type compositions, in shake-and-bake type compositions, and in meat analogue veggie-burger type compositions. The inventive toasted full fat, enzyme active soybean flakes are prepared by subjecting full fat, enzyme active soybean flakes made from dehulled soybeans to relatively high heat from dry heated air for a relatively short time while moving on and/or above a moving or vibrating surface. The invention further relates to use of the inventive toasted soybean flakes in soybean flakes-potato flakes compositions, and said compositions per se.

Compositions Containing Toasted Soybean Flakes And Potato Flakes
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US Patent:

7332191, Feb 19, 2008
Filed:

Mar 4, 2004
Appl. No.:

10/792955
Inventors:

Itaru “Terry” Tanaka - West Des Moines IA, US
Safir Moizuddin - Ames IA, US
Assignee:

MicroSoy Corporation - Jefferson IA
International Classification:

A23L 1/20
A23L 1/2165
US Classification:

426634, 426637
Abstract:

The invention relates to an improved compositions comprising mixtures of toasted soybean flakes and potato flakes, for making highly soy protein enriched and soy oil containing mashed potato products having excellent nutritional, taste and texture properties. The toasted soybean flakes are made from full fat, enzyme active, dehulled soybean flakes. Additionally, the invention relates to methods for making said highly soy protein enriched and soy oil containing mashed potato products from said compositions; and to said highly soy protein enriched and soy oil containing mashed potato products per se.

Composition Containing Soybean Flakes And Potato Flakes, Method For Making A Food Product Therefrom, And Said Food Product
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US Patent:

7335390, Feb 26, 2008
Filed:

Mar 6, 2003
Appl. No.:

10/382697
Inventors:

Itaru “Terry” Tanaka - West Des Moines IA, US
Safir Moizuddin - Ames IA, US
Bruce H. T. Liu - Hayward CA, US
Assignee:

MicroSoy Corporation - Jefferson IA
International Classification:

A23L 1/20
A23L 1/2165
US Classification:

426634, 426637
Abstract:

The invention relates to a composition comprising a mixture of full fat, enzyme active, dehulled soybean flakes and potato flakes, for making a soy protein enriched and soy oil containing mashed potato product having excellent nutritional, taste and texture properties. Additionally, the invention relates to method for making said soy protein enriched and soy oil containing mashed potato product from said composition; and to said soy protein enriched and soy oil containing mashed potato product.

Toasted Soybean Flakes
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US Patent:

20070059426, Mar 15, 2007
Filed:

Oct 31, 2006
Appl. No.:

11/555041
Inventors:

Itaru Tanaka - West Des Moines IA, US
Safir Moizuddin - Ames IA, US
International Classification:

A23L 1/20
US Classification:

426634000
Abstract:

The invention relates to toasted full fat, enzyme active soybean flakes, and method of making same. The inventive flakes are excellent for use in hot and cold cereal compositions including with rolled oats, in soybean flakes-potato flakes compositions for making soy protein enriched mashed potato products, in granola and power bar type compositions, in shake-and-bake type compositions, and in meat analogue veggie-burger type compositions. The inventive toasted full fat, enzyme active soybean flakes are prepared by subjecting full fat, enzyme active soybean flakes made from dehulled soybeans to relatively high heat from dry heated air for a relatively short time while moving on and/or above a moving or vibrating surface. The invention further relates to use of the inventive toasted soybean flakes in soybean flakes-potato flakes compositions, and said compositions per se. The invention also relates to use of the inventive toasted soybean flakes in cereal compositions containing toasted flakes and rolled oats, shake and bake type compositions, granola and power bar type compositions, hot beverage type compositions similar to malted milk type mixes, and meat analogue veggie-burger type compositions. The invention also includes these compositions, per se.

Method Of Preparing Spongy Soy Protein Flakes, Which Contain Coagulated Soy Protein And Soy Oil, From Full Fat, Enzyme Active Soy Flakes, And The Spongy Soy Protein And Soy Oil Containing Flakes Prepared According To Said Inventive Method
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US Patent:

20090263563, Oct 22, 2009
Filed:

Apr 21, 2008
Appl. No.:

12/106758
Inventors:

Itaru "Terry" Tanaka - West Des Moines IA, US
Safir Moizuddin - Ames IA, US
International Classification:

A23L 1/20
US Classification:

426634
Abstract:

The invention relates to method of preparing spongy soy protein and soy oil containing flakes from full fat, enzyme active soy flakes. The inventive method comprises preparing a hot coagulating solution, such as a Nigari salt solution; mixing the full fat, enzyme active soy flakes with the hot coagulating solution, at a temperature and for a time sufficient to deactivate enzymes and other beany- or off-flavor causing constituents, and to precipitate the soy protein in the soy flakes in situ in and on the flakes to form spongy coagulated soy protein and soy oil containing flakes; separating the spongy coagulated soy protein and soy oil containing flakes from the coagulation whey solution; and, washing the separated spongy flakes to remove residual whey solution and any excess salt. Washing can result in white, fluffy, bland tasting spongy flakes. The inventive spongy flakes are excellent as meat extenders and replacers. The spongy flakes can be used, for example, in tacos as a refried bean and meat replacement with excellent taste and texture. The spongy nature of the flakes allows for the addition and absorption of desired flavor and spice constituents.