Patents Assigned to Byron Agricultural Company Pty. Ltd.
  • Quick-cooking dehydrated vegetables
    Patent number: 6001407
    Abstract: 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: Grant
    Filed: February 25, 1993
    Date of Patent: December 14, 1999
    Assignee: Byron Agricultural Company Pty. Ltd.
    Inventors: Victor Marcus Lewis, David Adrian Lewis
  • Compressed frozen vegetables and process of making
    Patent number: 5723167
    Abstract: 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: Grant
    Filed: December 19, 1995
    Date of Patent: March 3, 1998
    Assignee: Byron Agricultural Company PTy Ltd.
    Inventors: Victor Marcus Lewis, David Adrian Lewis
  • Grain product
    Patent number: 5520949
    Abstract: 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: Grant
    Filed: March 9, 1995
    Date of Patent: May 28, 1996
    Assignee: Byron Agricultural Company Pty. Ltd.
    Inventors: Victor M. Lewis, David A. Lewis
  • Process for preparing no or low fat potato chips and straws
    Patent number: 5441758
    Abstract: 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: Grant
    Filed: September 14, 1993
    Date of Patent: August 15, 1995
    Assignee: Byron Agricultural Company Pty. Ltd.
    Inventors: Victor M. Lewis, David A. Lewis
  • Cereal food product for hot and cold usages
    Patent number: 5391388
    Abstract: 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: Grant
    Filed: April 5, 1990
    Date of Patent: February 21, 1995
    Assignee: Byron Agricultural Company Pty. Ltd.
    Inventors: Victor M. Lewis, David A. Lewis
  • Process for treating brown rice and product thereof
    Patent number: 5275836
    Abstract: 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: Grant
    Filed: March 8, 1993
    Date of Patent: January 4, 1994
    Assignee: Byron Agricultural Company Pty. Ltd.
    Inventors: Victor M. Lewis, David A. Lewis
  • Non-freeze fruit products and processes
    Patent number: 5256438
    Abstract: 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: Grant
    Filed: April 22, 1992
    Date of Patent: October 26, 1993
    Assignee: Byron Agricultural Company Pty. Ltd.
    Inventors: Victor M. Lewis, David A. Lewis
  • Intermediate moisture vegetables
    Patent number: 5110609
    Abstract: 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: Grant
    Filed: March 12, 1991
    Date of Patent: May 5, 1992
    Assignee: Byron Agricultural Company Pty. Ltd.
    Inventors: Victor M. Lewis, David A. Lewis