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Industrial-scale soy bean sprouting process and composition    

The world’s first high yield, industrial-scale soy bean sprouting process with a unique patented composition.

Overview

The world’s first high yield, industrial-scale soy bean sprouting process (germination above 90%) with a unique patented composition. It meets the increased needs for healthy, high nutritional value, 100% natural food products worldwide. It enhances the nutritional value of soya through a patented special sprouting process. It is a non GM whole soya beans, sprouted, cooked, pasteurized pale cream-colored paste with neutral aroma and flavor and packed ready for use in food manufacture. The seller is looking for business partners for licensing the technology and know-how to build and manage these plants, or partners for distributing the raw material and/or the products made from the raw material.

Primary Application of the Technology

The soya bean can be used to produce a large number of different food products for food industry ranging from meat products throughout vegetarian and functional food, pasta, snacks, ready meal to confectionery and bakery products, public catering, hospital dietary, army and households food.

The Problem Solved by the Technology

Many of the food ingredient soya used in Europe is a by-product of the soya oil industry (soya meals, concentrates, isolates) and the nutritional value has been degraded in the process. In contrast, this soya bean enhances the nutritional value of soya through a patented special sprouting process. Large-scale soya sprouting process was also not solved until now. The seller has pioneered the world’s first high yield, industrial-scale soy bean sprouting process (germination above 90%).

Competitive Advantage

Process
- The world’s first high yield, industrial-scale soy bean sprouting process in which the germination is above 90%;
- Eco-friendly process;

Raw material and the products made of the raw material
- The unique raw material offers a wide range of product development opportunities within the ‘healthy’ foods segment, therefore the product development can follow the market needs;
- YASO® has better taste, can be easily digested and does not cause flatulence;
- Eco-friendly raw material: Non-GMO soyabean is used;
- As a source of highly digestible complete protein and a good source of fibre combined with no cholesterol and low carbohydrate, it is well suited for specialist diets, particularly for diabetics, weight loss management and different hospital diets;
- High nutrition value semi processed food and ready to eat foods;
- High protein vegetarian food;
- Prices of the YASO® raw material is about half of the meat products and is a perfect meat substitute;

Additional Information

During the natural process of germination, enzyme stores in the soya bean activate and increase its nutritional value to provide for strong growth into a healthy plant. The seller interrupts the sprouting process just at the point where the nutrient values reach their peak and offer this uniquely, nutrition-packed form of soya to the food industry. The nutrients that increase significantly include isoflavonoids, betacarotene, vitamin C, vitamin E and dietary fibre. Carbohydrates and proteins are also converted into less complex forms. Thanks to these natural processes, it has a better taste, can be easily digested and does not cause flatulence. At the same time carbohydrate content decreases.

As a source of highly digestible complete protein and a good source of fibre combined with no cholesterol and low carbohydrate, it is well suited for specialist diets, particularly for diabetics, weight loss management and different hospital diets. No similar product is available on the market. This soya bean offers higher quality meals for vegetarians better than ever.

The seller aims to manufacture and bring to market the raw material soya bean and new functional food products, exploiting the uniquely favorable composition and nutritional benefits of this product.

The seller’s new green field production facility with capacity of 240tons/month has started the production in January 2013. This new production facility is designed for quality certifications like HACCP, ISO, BRC and IFS. This bean is currently being used in a wide range of foods including meat-free, bakery, snack, pasta, functional foods and meat industry applications.

In 2012 the seller won a prestigious European Excellence Award for this product.

There are valid patents or patent applications in the following counties: USA, South Korea, Eurasia, Europe, Hong Kong, India, Indonesia, Canada, China, Malaysia, Sri Lanka, Thailand and South Africa.

Patent Summary

U.S. Patent Classes & Classifications Covered in this listing:

Class 426: Food Or Edible Material: Processes, Compositions, And Products

This class provides in general for products and compositions in any physical form which are intended to be consumed by human being or lower animals in whole or part via the oral cavity. This class regards all ingredients or additives that are involved in preparing an edible as being proper.

Subclass 484: Seed, pit, stem, or core
Subclass 634: Legume