Patents Assigned to Byron Agricultural Company Pty. Ltd.
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Patent number: 6001407Abstract: Dehydrated vegetable pieces having incorporated therein a mixture of sodium chloride of concentrations of at least 2% and an alkali metal carboxylate at a concentration of 1 to 4%.Type: GrantFiled: February 25, 1993Date of Patent: December 14, 1999Assignee: Byron Agricultural Company Pty. Ltd.Inventors: Victor Marcus Lewis, David Adrian Lewis
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Patent number: 5723167Abstract: The present invention is directed to a process of preparing and/or preserving a partially dehydrated vegetable which is capable of being preserved at or about freezer temperatures, and the product produced thereby.Type: GrantFiled: December 19, 1995Date of Patent: March 3, 1998Assignee: Byron Agricultural Company PTy Ltd.Inventors: Victor Marcus Lewis, David Adrian Lewis
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Patent number: 5520949Abstract: The present invention relates to a whole grain preferably wheat product and a process of preparing same, said product being prepared by the steps of increasing the moisture content of the grain to about 20-45%; heating the hydrated grain at temperatures ranging between 100.degree.-130.degree. C. for 7-50 minutes; dehydrating the grain to a moisture content of about 18-30%; compressing the grains following a short tempering period; and rapidly drying the grains following compression.Type: GrantFiled: March 9, 1995Date of Patent: May 28, 1996Assignee: Byron Agricultural Company Pty. Ltd.Inventors: Victor M. Lewis, David A. Lewis
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Patent number: 5441758Abstract: Potatoes are blanched, washed, treated with amylase, dehydrated, hydrated to 12% to 30%, tempered to a uniform moisture and toasted at 140.degree. C. to 220.degree. C. to about 2% moisture. The resulting product is flavored, salted and may have controlled amounts of oil, preferably between 3% and 7% by final weight, added during the process, preferably after toasting.Type: GrantFiled: September 14, 1993Date of Patent: August 15, 1995Assignee: Byron Agricultural Company Pty. Ltd.Inventors: Victor M. Lewis, David A. Lewis
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Patent number: 5391388Abstract: The invention concerns a cereal food product comprising a "waxy" cereal chosen from barley, corn, rice or sorghum or from other starchy seed or tissue material wherein less than about 10% of the starch present is amylose, and preferably the starch contains substantially no amylose. Preferably the cereal is waxy barley. The major part of the starch present is also in its ungelatinized form. A process for preparing the food cereal is also described. The cereal food product is preferably a quick cooking hot porridge-like breakfast food.Type: GrantFiled: April 5, 1990Date of Patent: February 21, 1995Assignee: Byron Agricultural Company Pty. Ltd.Inventors: Victor M. Lewis, David A. Lewis
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Patent number: 5275836Abstract: A rice product prepared from brown rice grains bymilling brown rice grains to remove a controlled proportion of the bran layer therefrom whereby from 2% to 10% of the total weight of the rice grains is removed;hydrating the grains to increase their moisture content to between 20-40%, preferably 25-35%;cooking the grains to gelatinize the starch therein;removing moisture from at least the outer layers of the grains;milling the grains to remove the residual bran layer and germ therefrom.Type: GrantFiled: March 8, 1993Date of Patent: January 4, 1994Assignee: Byron Agricultural Company Pty. Ltd.Inventors: Victor M. Lewis, David A. Lewis
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Patent number: 5256438Abstract: The invention relates to ready-to-eat preserved edible fruit products which consists of natural fruit or fruit pieces which have been dehydrated to a soluble solids level of 40% to 60%, a moisture level of 35% to 55% and a water activity level of 0.75 to 0.90 and to processes of producing such products and foods containing such products. The product remains unfrozen at temperatures within the range of 0.degree. C. to -25.degree. C.Type: GrantFiled: April 22, 1992Date of Patent: October 26, 1993Assignee: Byron Agricultural Company Pty. Ltd.Inventors: Victor M. Lewis, David A. Lewis
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Patent number: 5110609Abstract: A process for producing an intermediate moisture vegetable or fruit product which is microbiologically stable at water activity levels within the range of 0.5 to 0.95 and is free from additives used to prevent microbial spoilage, which process consists essentially of the steps of partially dehydrating a vegetable or fruit to a moisture content of from 26% to 60% and thereafter holding the resultant product in an oxygen free or substantially oxygen free environment.Type: GrantFiled: March 12, 1991Date of Patent: May 5, 1992Assignee: Byron Agricultural Company Pty. Ltd.Inventors: Victor M. Lewis, David A. Lewis