Patents Examined by Raymond Jones
  • Patent number: 4737371
    Abstract: Cereal grains are protected from enzymatic deterioration by inactivation of lipolytic and oxidative enzymes without alteration of the physical and functional properties. The method involves heat treating either the intact grain or the separated germ fraction at a moisture content of about 13-17% and a temperature in the range of about 95.degree.-110.degree. C. The whole grain product and high-fat flour prepared therefrom are characterized by an extended shelf-life and high nutritional value.
    Type: Grant
    Filed: July 24, 1984
    Date of Patent: April 12, 1988
    Assignee: The United States of America as represented by the Secretary of Agriculture
    Inventor: George N. Bookwalter
  • Patent number: 4596714
    Abstract: A peanut butter-filled snack product and the like is disclosed. This product includes an edible, heat stable, lubricious filling having a fat content of from about 40% to about 70% by weight. The filling is surrounded by a layer of dough comprising flour, water and at least about 21% fluid shortening by weight of the flour. The fluid shortening reduces oil migration during baking and storage so that the filling remains soft and lubricious.
    Type: Grant
    Filed: November 17, 1983
    Date of Patent: June 24, 1986
    Assignee: The Procter & Gamble Company
    Inventor: William J. Brabbs
  • Patent number: 4585664
    Abstract: A dry instant rice porridge mix reconstitutable in milk is prepared by mixing instant rice with a thickener, nonfat dry milk solids, and an alkaline metal pyrophosphate. The porridge mix is also reconstitutable in water with the addition of dry milk solids.
    Type: Grant
    Filed: April 16, 1984
    Date of Patent: April 29, 1986
    Assignee: Riviana Foods Inc.
    Inventor: David E. Kohlwey
  • Patent number: 4585658
    Abstract: The present invention is related to a process for the coating of cheese for the purpose of the packaging, protection and/or preservation of cheese, in particular of hard cheese, solid or semi-solid cut cheese in the form of complete loafs of cheese or parts therof, in particular of kinds of cheese having a highly fatty surface and/or a sharp-edged form. The coating process applies a combination of particular protective layers applied in a particular sequence, namely first a layer of selected acetoglycerides and thereafter a layer of a particular cheese wax.
    Type: Grant
    Filed: October 16, 1984
    Date of Patent: April 29, 1986
    Assignee: H. B. Fuller GmbH
    Inventors: Wilfried Poppe, Manfred Dorscheimer
  • Patent number: 4584203
    Abstract: A process for making cookies intended to simulate typical drop cookies from a plurality of laminated doughs, wherein the appearance and quality of the cookies is desirably improved by rolling the cut laminate preforms prior to baking to prevent any formation of thin, crisp edges upon baking, and to control the visibility of morsels such as flavored chips.
    Type: Grant
    Filed: February 21, 1984
    Date of Patent: April 22, 1986
    Assignee: The Procter & Gamble Co.
    Inventors: John G. DuVall, Charles E. Kirby, Suzanne L. Hardie
  • Patent number: 4584204
    Abstract: A fish meat product similar in taste and texture to shrimp which contains from about 15 to about 45 parts by weight of wavy fish gel fibers, from about 15 to about 50 parts by weight of linear fish gel fibers, and from about 30 to about 55 parts by weight of a fish paste binder is disclosed. The wavy fibers range from about 1.0 to about 4.0 mm in diameter, and the linear fibers range from about 0.3 to about 3.0 mm in thickness on each side. The fish gel from which the fibers are made is prepared from surimi by the use of a process which is very similar to that employed in preparing "Kamaboko," and an intermediate product in this process is a fish paste which is used as the binder. The foregoing components are mixed in the foregoing ratio. The resultant mixture is formed into the shape of peeled shrimp, coated on the surface with an appropriate coloring agent, and heated.
    Type: Grant
    Filed: January 3, 1983
    Date of Patent: April 22, 1986
    Assignee: Taiyo Gyogyo Kabushiki Kaisha
    Inventors: Tatsuo Nishimura, Ryo Sugawara, Takashi Ichitani, Susumu Obata
  • Patent number: 4582711
    Abstract: Ready-to-eat baked goods which are of high quality and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, sugar and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked good is equal to or less than 0.85, the ratio of total water to edible liquid, polyhydric alcohol is equal to or less than 4.8 and the ratio of starch to edible, liquid polyhydric alcohol is equal to or less than 3.95.
    Type: Grant
    Filed: July 16, 1984
    Date of Patent: April 15, 1986
    Assignee: The Pillsbury Company
    Inventor: Jack R. Durst
  • Patent number: 4579742
    Abstract: An effervescent mixture in powder or granulated or compressed form characterized in a protracted release of gas, a process for preparing it, and its use in hydrosoluble compositions in powder or granulated or compressed form for the preparation of carbonated drinks.
    Type: Grant
    Filed: April 12, 1984
    Date of Patent: April 1, 1986
    Inventor: Louis Lavie
  • Patent number: 4579747
    Abstract: .alpha.-L-aspartyl-L-phenylalanine methyl ester II type crystals consisting of two types of crystals, II.sub.A and II.sub.B type, which interconvert from one to the other depending upon the equilibrium moisture content of the crystals, wherein one type of crystal, II.sub.a, exhibits X-ray diffraction peaks at angles of diffraction of at least 20.6.degree., 21.2.degree., 5.0.degree. and 11.1.degree., and the other type of crystal, II.sub.B, exhibits X-ray diffraction peaks at angles of diffraction of at least 15.2.degree., 11.1.degree., 19.6.degree. and 4.5.degree., as measured by X-ray diffractometer using CuK.sub..alpha. radiation and wherein the equilibrium moisture content of either of the crystals at a relative humidity of 78% is not higher than about 3%.
    Type: Grant
    Filed: March 13, 1984
    Date of Patent: April 1, 1986
    Assignee: Ajinomoto Company, Incorporated
    Inventors: Katsumi Sugiyama, Toshiyuki Ozawa, Nobuya Nagashima, Yoshinobu Uchida
  • Patent number: 4578275
    Abstract: Process for treating relatively light colored dates grown domestically to impart thereto the relatively darker appearance, the flavor, the soft-chewy texture and the shelf-stability of imported dates grown in the Middle East region. The process involves applying to the domestic dates a coating of a liquefied composition containing water and an effective amount of at least one saccharide sugar sweetening agent. The saccharide-coated domestic dates are steamed at a temperature and for a period of time which are sufficient to darken the coated domestic dates throughout to substantially the same darkness as that of imported dates. The steamed, coated domestic dates are dried to provide shelf-stable, treated dates. The size and shape of the shelf-stable, treated dates are substantially the same as the size and shape of the starting domestic dates. Domestic dates are generally of the sucrose-type dates, whereas the imported dates are generally of the inverted-sugar type dates.
    Type: Grant
    Filed: October 21, 1983
    Date of Patent: March 25, 1986
    Assignee: Nabisco Brands, Inc.
    Inventor: Henry C. Spanier
  • Patent number: 4578353
    Abstract: A process is described for producing a fermentation product such as ethanol, in which a feedstock is formed consisting of a slurry of starch and acid combined with a recycle stream of non-fermented carbohydrate material from a fermenter. This combined feedstock at a solids content of 15 to 30% is hydrolyzed in a single continuous hydrolyzer of a high intensity type to form a hydrolyzate in fluid form containing at least 80% glucose. The hydrolyzate is fermented to form a fermentation product and the fermentation product is distilled, leaving a distillation residue containing non-fermented carbohydrate material. This distillation residue forms the recycle stream and a substantial proportion of the non-fermented material is hydrolyzed together with the starch in a single hydrolysis stage to a fermentable glucose-containing fluid.
    Type: Grant
    Filed: January 30, 1985
    Date of Patent: March 25, 1986
    Assignee: St. Lawrence Reactors Limited
    Inventors: Per G. Assarsson, Joseph H. Nagasuye
  • Patent number: 4576822
    Abstract: A process for the production of fermented milk products is disclosed wherein milk is treated in a cold state with a rennet enzyme used for cheesemaking. The rennet-treated milk is thereafter heat treated in order to convert the paracasein of the milk to calcium paracaseinate and to inactivate the rennet enzyme, and the product thus obtained is treated in a conventional manner to produce the desired fermented milk product.
    Type: Grant
    Filed: September 6, 1984
    Date of Patent: March 18, 1986
    Assignee: Valio Meijerien Keskusosuusliiki
    Inventor: Viljo T. J. Nordlund
  • Patent number: 4575460
    Abstract: The invention relates to a process for the manufacturing of farinaceous pasta products by admixing 5 to 40% wheat grist with a waxy hybrid maize grist having a starch fraction containing at least 90% of amylopectin, kneading, shaping, cooking and/or drying the pasta product.
    Type: Grant
    Filed: October 25, 1983
    Date of Patent: March 11, 1986
    Assignees: Fejer Megyei Gabonaforgalmi es Malomipari Vallalat, Aranykalasz Mgtsz, MTA Mezogazdasagi Kutato Intezet
    Inventors: Jozsef Alapi, Laszlo Baldaszti, Laszlo Gaspar, Marton Herczegh, Istvan Javorka, Ferenc Kisberk, Janos Klauser, Antal Makk, Istvan Pallos
  • Patent number: 4575461
    Abstract: An additive for food, especially baked goods, the method of manufacture and the baked goods produced therewith are disclosed. The additive is comprised of about 8 to about 40% by weight fructose, about 45 to about 80% by weight starch hydrolysate with a DE of about 5 to about 36 and about 0.5 to about 20% by weight emulsifying agent.
    Type: Grant
    Filed: March 26, 1984
    Date of Patent: March 11, 1986
    Assignee: American Maize-Products Company
    Inventors: Robert B. Friedman, Isaac R. West, Susan L. Furcsik
  • Patent number: 4574090
    Abstract: An improved dough crust made by a process involving baking and then frying is described. The crust has a fried flavor and is especially advantageous for making frozen pizzas. The crust is formed from a sheeted dough piece which has been docked. During the baking step the docking holes bake through. A hard surface forms in them to both prevent oil absorption through the holes and to prevent crust delamination. After the crust has cooled pizza topping can be applied and the crust frozen.
    Type: Grant
    Filed: February 27, 1984
    Date of Patent: March 4, 1986
    Inventor: Jeno F. Paulucci
  • Patent number: 4572839
    Abstract: A method for rapidly sterilizing animal protein to give a product for use as a foodstuff is disclosed wherein animal protein is ground to bring it into a state of a viscous slurry of particles of animal protein having a mean particle size from about 0.1 millimeter to 20 millimeters, the slurry is hydrolyzed, and the hydrolyzed slurry is sterilized by heating in a thin layer at a temperature from about 120.degree. C. to about 150.degree. C. for a time between about 3 seconds and about 15 minutes.
    Type: Grant
    Filed: April 25, 1985
    Date of Patent: February 25, 1986
    Assignee: Unisabi, S.A.
    Inventors: Jean-Louis Guitteny, Roger Pernod, Christian Roques, Guy Tran Van
  • Patent number: 4569853
    Abstract: A natural grapefruit juice concentrate prepared from natural grapefruit ingredients is disclosed. The concentrate has at least 35% solids including pulp, non-volatile compounds, pectin and volatile compounds. The concentrate has at least 65% of the aroma and flavor volatile compounds of the natural juice. The concentrate is prepared by separating natural grapefruit juice into a particulate solids portion (such as pectin or pulp) and a serum portion. The serum portion, which comprises 7 to 20% solids and from 80 to 93% water, is concentrated by removing essentially pure water. The concentration step can be accomplished by freeze concentration or by sublimation concentration. When sublimation concentration is used, the particulate solids do not have to be separated from the serum. Substantially 100% of the non-volatile solids are retained, and the concentrate is substantially free of oxidative degradation products.
    Type: Grant
    Filed: July 30, 1984
    Date of Patent: February 11, 1986
    Assignee: The Procter & Gamble Company
    Inventor: Rudolf G. Strobel
  • Patent number: 4569846
    Abstract: A new food by lactic fermentation which has a good shape-maintaining property when squeezed from a squeezing tube at normal and lower temperatures is prepared by emulsifying an aqueous solution of non-fat milk solids and/or soybean proteins and fats to form an O/W type emulsion and subjecting said emulsion to lactic fermentation, the protein content of said O/W type emulsion is between 2 and 10% by weight, the fat content is between 20 and 40% by weight and the solid fat index of said fat is characterized as follows:6.about.30 at 5.degree. C., 3.about.20 at 15.degree. C., 1.about.10 at 25.degree. C. and difference between 5.degree. and 15.degree.0 C. being not more than 10, and difference between 15.degree. and 25.degree. C. being not more than 10.
    Type: Grant
    Filed: July 20, 1982
    Date of Patent: February 11, 1986
    Assignee: Nisshin Oil Mills, Ltd.
    Inventors: Masanao Ohzeki, Takashi Murata, Hiroshi Kanda
  • Patent number: 4568557
    Abstract: A high dietary fiber-containing snack food product and process for making the same is disclosed. The product comprises from about 5 to about 30% by weight of dietary fiber, soaked in a food grade oil, for example, admixed with peanut butter such that the peanut oil becomes absorbed by the fiber, and further mixed with a compound coating. The compound coating serves as a binder and processing aid for extrusion of the mixture into shapes for immediate consumption. No baking, cooking, toasting or the like is necessary.
    Type: Grant
    Filed: May 11, 1983
    Date of Patent: February 4, 1986
    Assignee: Warner-Lambert Company
    Inventors: Amy J. Becker, James E. Bagan, Mario W. Medri
  • Patent number: 4568550
    Abstract: This invention prepares a fully cooked extruded flour-based product with a texture, aerated structure, cohesiveness, appearance and rehydration characteristics of a fully baked flour-based product by: feeding a flour, a gas forming agent, and water into an extruder in amounts effective to prepare a dough having a moisture content within the range of 20 to 40%; mixing and kneading the flour and water to prepare a homogeneous dough; and extruding the dough while subjecting the dough within the extruder to cooking temperatures within the range of 140.degree. F. to 250.degree. F. (60.degree. C. to 120.degree. C.) while under pressures and low shear conditions and for a period of time effective to set the protein and to partially gelatinize the starch in the flour while maintaining the starch granule integrity.
    Type: Grant
    Filed: March 11, 1985
    Date of Patent: February 4, 1986
    Assignee: General Foods Corporation
    Inventors: Charles V. Fulger, Charles R. Lazarus, Wen C. Lou, Charles T. Stocker, Chia-Chi Tu