Patents Examined by Raymond N. Jones
  • Patent number: 4771001
    Abstract: The disclosure describes a method for producing lactic acid from carbohydrate-containing media by continuous fermentation utilizing particular methods of media pretreatment, cell-recycle fermentation, fermentation broth acidification, and lactic acid separation.
    Type: Grant
    Filed: September 24, 1986
    Date of Patent: September 13, 1988
    Assignee: Neurex Corp.
    Inventors: Richard B. Bailey, Dilip K. Joshi, Stephen L. Michaels, Richard A. Wisdom
  • Patent number: 4759942
    Abstract: The invention describes an improved process for producing a high fiber content direct expanded ready-to-eat breakfast cereal wherein the improvement lies in the incorporation of a bran material of a particle size of from 5 to 100 microns in the feedstock. The incorporation of bran material within this particle size will allow the production of a ready-to-eat breakfast cereal containing a specific density of from 0.15 to 0.40 grams per cc.
    Type: Grant
    Filed: September 19, 1985
    Date of Patent: July 26, 1988
    Assignee: General Foods Corporation
    Inventor: Charles Von Fulger
  • Patent number: 4758440
    Abstract: An improved process for chillproofing a malt beverage with silica, the improvement being in the nature of the silica used and the improved results obtained thereby. The silica is aged with ammonia for a prolonged period of time. Better stability with smaller amounts of silica are obtained.
    Type: Grant
    Filed: February 3, 1986
    Date of Patent: July 19, 1988
    Inventor: Peter van der Heem
  • Patent number: 4758444
    Abstract: A process for producing cocoa powder is disclosed wherein alkali treated cacao mass or cocoa powder is mixed with hot water maintained at 70.degree. to 130.degree. C. to dissolve a water-soluble portion of the cacao beans in hot water. Alternately the cacao mass or cocoa powder is mixed with hot water containing an alkali and maintained at 70.degree. to 130.degree. C. to dissolve the water-soluble portion in hot water and simultaneously to treat the cacao mass or cocoa powder with the alkali. The water-soluble portion/fine particle portion mixture is isolated and dried to produce a cocoa powder.
    Type: Grant
    Filed: January 15, 1986
    Date of Patent: July 19, 1988
    Assignee: Meiji Seika Kaisha, Ltd.
    Inventors: Masakazu Terauchi, Gentarou Suzuki
  • Patent number: 4758446
    Abstract: A process for the manufacture of a butter like dairy spread which is spreadable at refrigeration temperature and which has a content of vegetable fat which is higher than 30% and which has a iodine value of between 55 and 65, whereby cream having an iodine value of 25-40 and an uncured vegetable fat are treated and churned. According to the invention a vegetable "cream" having substantially the same iodine value and other oleic acid composition as butter cream from milk is prepared in that a cured vegetable fat is emulsified with a milk product, is pasteurized, it may be acidified and temperature treated and is cooled to churning temperature, whereupon the vegetable "cream" together with the uncured vegetable fat and some amount of animal fat, for instance ordinary butter cream, is churned, and whereby the total amount of cured and uncured vegetable fat is between 30% and nearly 100% as calculated on the total fat content of the dairy spread.
    Type: Grant
    Filed: October 27, 1986
    Date of Patent: July 19, 1988
    Assignee: Arla Ekonomisk Forening & Svenska Mejeriernas Riksforening
    Inventors: Sture Johansson, Jan-Ake Larsson, Kurt Wallgren
  • Patent number: 4756920
    Abstract: Fried snack food products are produced by grinding cereal grain kernels such that all of the ground grain passes through a U.S. Number 20 screen, uniformly hydrating the ground grain into a grain/water slurry, cooking the grain/water slurry under conditions used to uniformly gelatinize the starch in said slurry such that a gel is formed thereby, cooling and reducing in size the gel such that dry ingredients may be added to the gel, forming the gel so that it may be cut into individual snack food pieces, and thereafter drying the pieces for long term storage or frying the pieces for immediate consumption. The process produces the snack food product which has more uniform texture, is less expensive to produce and does not have the characteristic limed flavor of conventional "Mexican-style" corn chips.
    Type: Grant
    Filed: July 8, 1986
    Date of Patent: July 12, 1988
    Inventor: Miles J. Willard
  • Patent number: 4756912
    Abstract: Whole grain rice, either white or brown rice, is liquefied and treated with high levels of a glucosidase enzyme and/or a combination with beta-amylase enzyme in a saccharification step. Total enzymatic reaction time is limited to about four hours for both the liquefaction and saccharification steps combined to prevent the development of undesirable off-flavors. The product of the saccharification step is partially clarified to remove substantially all rice fiber, but not other nutritional values and then concentrated to produce a preferred rice syrup sweetener which is cloudy in character and has a solids composition defined as follows:Soluble Complex Carbohydrates--About 10 to 70% of solids;Maltose--About 0 to 70% of solids;Glucose--About 5 to 70% of solids;Ash or Minerals--About 0.1 to 0.6% of solids;Protein and Fat--About 1 to 3.5% of solids;The rice syrup sweetener of the invention can be dried to produce dried rice sweeteners.
    Type: Grant
    Filed: April 28, 1986
    Date of Patent: July 12, 1988
    Assignee: California Natural Products
    Inventors: Cheryl R. Mitchell, Pat R. Mitchell, William A. Mitchell
  • Patent number: 4756913
    Abstract: A sour milk product is composed of proteins, milk and vegetable fats, lactose, dextrin maltose, saccharose, water, bifidobacteria, ferrous sulphate and vitamins, A, D.sub.2, E, C, B.sub.1, B.sub.2, B.sub.3, B.sub.6, B.sub.c and PP with the following proportion of ingredients, in mass per cent:milk fat: 2.5-2.7vegetable fat: 0.8-1.0lactose: 2.0-2.2dextrin maltose: 1.6-1.8saccharose: 3.3-3.5ferrous sulphate: 0.00325-0.00335vitamins: 0.0064-0.0066proteins: 1.6-1.8bifidobacteria (ml): 10.sup.8 -10.sup.9water: the balance.
    Type: Grant
    Filed: April 28, 1987
    Date of Patent: July 12, 1988
    Inventors: Evgenia A. Khorkova, Vera F. Semenikhina, Lilia N. Ivanova, Marina B. Sukdukova, Kaleria S. Ladodo, Natalya N. Semenova, Svetlana M. Barashneva
  • Patent number: 4753807
    Abstract: The invention relates to oil or fat coated 5'-ribonucleotides and a method of making the same.
    Type: Grant
    Filed: February 25, 1987
    Date of Patent: June 28, 1988
    Assignee: Ajinomoto Co., Inc.
    Inventors: Yoshihiko Fuseya, Toru Tachikawa
  • Patent number: 4752489
    Abstract: A process is disclosed wherein fruit is dispersed in a gelling agent consisting of locust bean gum and potassium sensitive kappa-carrageenan suspended in acidified water, followed by sealing the fruit and gelling agent in a container, then the container is sterilized and cooled sufficiently to set the gel.
    Type: Grant
    Filed: July 9, 1986
    Date of Patent: June 21, 1988
    Assignee: S.P.C. Limited
    Inventors: Brendon C. Wallace, Terrence B. Bowring
  • Patent number: 4752491
    Abstract: In continuously cooking fresh pasta in ribbon form by transportation on a zigzag conveyor immersed in a cooking water bath, it has been found that two or more superimposed ribbons of pasta can be simultaneously cooked by transportation on the zigzag conveyor without the pasta ribbons sticking together if the pasta ribbons are separately exposed to steam or hot water for a brief period before the pasta ribbons are brought together in superimposed relation. By this simple pretreatment of each pasta ribbon, the cooking capacity of the conveyor is at least doubled.
    Type: Grant
    Filed: October 10, 1985
    Date of Patent: June 21, 1988
    Assignee: Joseph C. D'Alterio
    Inventors: Joseph C. D'Alterio, Israelis Reznikas
  • Patent number: 4752493
    Abstract: Expanded snacks with a hollow space therein can be produced by preparing a farinaceous raw mixture by mixing one or more farinaceous materials of the type having small swelling capacity and one or more farinaceous materials of the type having large swelling capacity, gelatinizing so as to raise the temperature of said farinaceous raw mixture to 65.degree.-90.degree. C. while maintaining the temperature within the above range for 2-10 minutes, rolling the dough thus obtained into a sheet of a uniform thickness, cutting the resulting sheet into the desired shapes and then baking the thus formed dough pieces until they become fully expanded forming a hollow space within them.
    Type: Grant
    Filed: June 13, 1985
    Date of Patent: June 21, 1988
    Assignee: Morinaga & Co., Ltd.
    Inventor: Koichi Moriki
  • Patent number: 4752483
    Abstract: A process for the rapid production of a flavored cheese ingredient wherein cheese curd is intimately combined with water, protease, and lipase to create a mixture, the temperature of the mixture is adjusted to between about 75.degree. to 95.degree. F., and the mixture is incubated for a time sufficient to produce a cheese-flavored ingredient. The invention also relates to the flavored cheese ingredient produced by this process, and to foods containing said ingredients.
    Type: Grant
    Filed: May 30, 1986
    Date of Patent: June 21, 1988
    Assignee: Campbell Soup Company
    Inventors: Elroy C. Hagberg, Jay R. Haislip, Bobby R. Johnson
  • Patent number: 4751088
    Abstract: A process is described by which the addition of sodium sulfite reduces acid surplus during alcohol fermentation, for the purpose preventing a detrimental reduction to pH value and maintaining the pH at a generally constant level.
    Type: Grant
    Filed: July 25, 1986
    Date of Patent: June 14, 1988
    Assignee: Georg Westphal Ing. KG.
    Inventor: Auguste Bohnenpoll geb. Hinners
  • Patent number: 4751096
    Abstract: A crab-meat-type fish paste product. The appearance of the product and the feel in the mouth, even with a fish paste, are very close to those of crab meat over prior art products. The product comprising a number of short cut fibrous fish meats which are disposed diagonally in a certain direction across the longitudinal direction of the finished product and the individual short fibrous meats are completely separated from one another.
    Type: Grant
    Filed: June 15, 1984
    Date of Patent: June 14, 1988
    Assignee: Yamasa Kamaboko Kabushikikaisha
    Inventors: Minoru Nada, Masanobu Nakanishi, Tetsuo Takiguchi, Seiji Tsushima
  • Patent number: 4751090
    Abstract: A composition for use in, preparing, a microwavable popcorn product with a sugar glaze. The composition includes a glazing blend combined with unpopped popcorn. The glazing blend includes an oil component, a sugar component, a water component and a lecithin component, with the water and lecithin being in amounts effective to form a glaze and to control heating of the blend to permit substantially complete popping of the corn without burning the blend.
    Type: Grant
    Filed: April 18, 1986
    Date of Patent: June 14, 1988
    Assignee: E. A. Sween Company
    Inventors: James W. Belleson, Robert F. Schiffman
  • Patent number: 4749584
    Abstract: A method for preparing a smooth, low-fat cheese base suitable for as a partial or total replacement for conventional cheese use in cheese products, cheese spreads and cheese blends having a fat content of less than 3% by weight is herein disclosed. The product is prepared by admixing a cultured milk product having a fat content of less than 0.5%, with a stabilizer, and a buffer. The resulting product is then blended to achieve the desired texture and consistency and then set.
    Type: Grant
    Filed: August 5, 1986
    Date of Patent: June 7, 1988
    Assignee: General Foods Corporation
    Inventors: Anastasia C. Wirchansky, Vivian C. DeVito
  • Patent number: 4749583
    Abstract: A process for manufacturing an edible container of processed corn by first preparing a creamy cohesive, cooked corn dough and then injecting or pumping the corn dough into a heated mold for sufficient time to bake the corn dough. The resulting molded, baked corn product is then allowed to equilibrate such that trapped moisture migrates to the surface and is then fried in cooking oil to a final moisture content of less than 2%.
    Type: Grant
    Filed: November 12, 1986
    Date of Patent: June 7, 1988
    Assignee: Innovative Food Merchandisers, Inc.
    Inventor: Billy W. Branch
  • Patent number: 4748028
    Abstract: An aseptically packaged, liquid, non-dairy coffee whitener which is shelf-stable for several months, and a process for preparing it, are provided. The coffee whitener comprises water, vegetable fat, an edible emulsifier system, a milk protein, salt, and other optional ingredients. The process comprises performing an ultra-high temperature sterilization treatment on a mixture comprising water, heated vegetable fat, an edible emulsifier system, and milk protein; cooling; homogenizing; and further cooling and packaging the resulting emulsion in an aseptic container under aseptic conditions. The product is shelf-stable for several months before opening and is stable against browning under refrigeration conditions for up to four weeks after opening. Browning is avoided by the absence or substantial absence of any reducing sugar in the product.
    Type: Grant
    Filed: February 18, 1987
    Date of Patent: May 31, 1988
    Assignee: Borden, Inc.
    Inventors: Ronald J. McKenna, David J. Keller, Paul J. Streiff
  • Patent number: 4748025
    Abstract: Novel cultured buttermilk compositions made by fermentation of a fermentation mixture comprising about 15 percent to about 70 percent fresh cowmilk, ewemilk or other suitable fresh milk and about 85 percent to about 30 percent soymilk using buttermilk fermentation organisms are provided. Use of a sweetener and a thickener is unnecessary to provide a cultured buttermilk composition having a good acceptability and like or substantially indistinguishable from that of a corresponding cultured buttermilk composition made from the fresh milk used in making the cultured buttermilk compositions. Flavoring agents and fruit preparations suitable as additives in preparation of cultured buttermilk compositions can be added in conventional manner. The provided compositions have an enhanced Protein Efficiency Ratio value of about 2.5 and a reduced animal fat content as compared to the corresponding compositions using 100 percent fresh milk.
    Type: Grant
    Filed: February 24, 1986
    Date of Patent: May 31, 1988
    Assignee: Rutgers, The State University of New Jersey
    Inventors: Marc R. Bachmann, Endel Karmas