Soybean processed food

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...

Reexamination Certificate

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C426S580000

Reexamination Certificate

active

06878393

ABSTRACT:
A delicious, multifunctional soybean food, which has no unpleasant odor specific for a soybean and a less astringent taste. A soybean which completely lacks lipoxygenase and lacks group A acetyl saponin or soyasapogenol A, is used.

REFERENCES:
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patent: 6426112 (2002-07-01), Boatright
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patent: 62-294040 (1987-12-01), None
T. Sakai, et al. “Breeding and Evaluation of Low-Glycoside Content Soybean Lines for Improving Its Products Taste,” The Summary of the 100thMeeting of the Japanese Society of Breeding, Oct. 7 & 8, 2001, Kyushu University; Breeding Research vol. 3, Supplementary vol. No. 2, Sep. 2001, p. 231, 2001 & with partial English translation.
K. Okudo, et al. “Components Responsible for the Undesireable Taste of Soybean Seeds” Bosci. Biotech. Biochem. 56 (1) 1992, pp. 99-103.
A. Kikuchi, et al. “Inheritance and Characterization of a Null Allele for Group A Acetyl Saponins Found in a Mutant Soybean (Glycine Max (L.) Merrill)” Breeding Science 49, pp. 167-171, 1999.
N. Shimada, et al. “Results and Prospects in Soybean Breeding in National Agricultural Research Center for Tohoku Region” Breeding Research 3, pp. 109-114, 2001, with partial English translation.
Tsukamoto et al., Japanese Journal of Breeding, vol. 43 (Suppl. 2) page 161 (1993) w/English Translation.
Kikuchi et al., Japanese Journal of Breeding, vol. 44 (Suppl. 1), page 206, (1994) w/English Translation.
Tsukamoto et al., American Chemical Society, Washington, DC 1994, pages 373-379.

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