Patents Examined by Robert Yoncoskie
  • Composition for treating beer to prevent chill haze and metal contamination
    Patent number: 4563441
    Abstract: Inorganic chill-proofing and other agents that are used to process stable beer often contain metals such as iron and copper that are soluble in beer or other beverages. A small addition of magnesium silicate added to said chill-proofing agents, particularly silica hydrogel, substantially averts metal contamination in the beer.
    Type: Grant
    Filed: December 3, 1984
    Date of Patent: January 7, 1986
    Assignee: PQ Corporation
    Inventors: John R. McLaughlin, Elliot P. Hertzenberg
  • Production of fruit preserves
    Patent number: 4562085
    Abstract: To a previously agitated blend of fruit and sugar is added a water solution of pectin to form a premix which is heated to 90.degree.-125.degree. F. during gentle agitation. After adding an acid solution to the premix, it is heated to 135.degree.-145.degree. F. and passed through an evaporation zone at 145.degree.-160.degree. F. under a vacuum of 20-27 inches Hg., all during gentle stirring, to obtain a concentrated product which is then heated to a sterilizing temperature and passed through a holding zone at such a temperature. The resulting product, after cooling, is a fruit preserve concentrated to a desired degree, such as 65.degree. Brix, and in which the fruit has retained its particulate identity and integrity and is well distributed in the preserve.
    Type: Grant
    Filed: October 9, 1984
    Date of Patent: December 31, 1985
    Assignee: Alfa-Laval, Inc.
    Inventor: Frank J. Ruggiero
  • Extruded shrimp analog formed from vegetable protein and starch complex
    Patent number: 4562082
    Abstract: Extruded shrimp analogs are prepared from a vegetable protein and high amylose starch based composition which is in oriented fibrous form and wherein the amylose fraction is complexed with a lipid.
    Type: Grant
    Filed: March 15, 1984
    Date of Patent: December 31, 1985
    Assignee: General Foods Corporation
    Inventor: Keisuke Morimoto
  • Yeast-raisable wheat-based food products that exhibit reduced deterioration in palatability upon exposure to microwave energy
    Patent number: 4560559
    Abstract: Yeast-raised wheat-based food products having improved resistance to deterioration caused by microwave heating are prepared from formulations comprising wheat flour, yeast and an effective amount of at least one starch, such as a rice starch, corn starch or wheat starch, of average crystal size less than about 20 microns and sufficiently small to reduce deterioration in the palatability of the food product caused by microwave energy. The food products are made by mixing such a formulation into a dough and baking the dough formulation for a time and at a temperature sufficient to form a yeast-raised wheat-based food product.
    Type: Grant
    Filed: June 3, 1983
    Date of Patent: December 24, 1985
    Assignee: Lee Ottenberg
    Inventor: Ray Ottenberg
  • Edible fibrous serum milk protein/xanthan gum complexes
    Patent number: 4559233
    Abstract: Methods and compositions relating to dairy whey protein-xanthan gum fibers and simulated meat products are disclosed.
    Type: Grant
    Filed: December 30, 1983
    Date of Patent: December 17, 1985
    Assignee: Kraft, Inc.
    Inventors: Wen-Sherng Chen, William G. Soucie
  • Soybean-based fibrous food material having improved preservability and texture
    Patent number: 4557936
    Abstract: A soybean-based fibrous food material of improved preservability can be produced by incorporating polyhydric alcohol into a fibrous soybean material. The fibrous soybean material is prepared by grinding whole grains of soybean between two opposing disc grinding members. The food material can also be improved in texture by incorporating metal cations in a form of edible salt and/or an organic acid having 2 to 6 carbon atoms, with polyhydric alcohol into soybean material. The thus obtained soybean-based fibrous food material is useful as an ingredient of meat products, fish products and so on.
    Type: Grant
    Filed: October 19, 1982
    Date of Patent: December 10, 1985
    Assignees: Asahi-matsu Foods Inc., Takeda Chemical Industries, Ltd.
    Inventors: Shiro Kudo, Kunihisa Akaba
  • Low sodium shaped fish product
    Patent number: 4557942
    Abstract: An integrally shaped fish product is described. The fish product comprises comminuted fish protein essentially homogeneously dispersed in a gelled matrix binder formed by admixture of water with crosslinked and pregelatinized starch. The fish product retains its shape and integrity despite having less than 40 mg of sodium per 100 grams.
    Type: Grant
    Filed: August 28, 1984
    Date of Patent: December 10, 1985
    Assignee: Mother's Food Products, Inc.
    Inventor: Louis P. Goodman
  • Vienna sausage meat analog
    Patent number: 4556570
    Abstract: A Vienna sausage analog having desirable textural properties is formed from a dispersion of a fat release emulsion phase in a continuous matrix phase, wherein the continuous matrix phase comprises a heat coagulable protein, locust bean or xanthan gum and a particulate unmodified waxy maize starch of branched chain amylopectin polymers.
    Type: Grant
    Filed: March 26, 1984
    Date of Patent: December 3, 1985
    Assignee: General Foods Corporation
    Inventors: Rita W. Brander, Teresa A. Raap, Marshall M. Rankowitz
  • Soy milk containing cheese analog
    Patent number: 4556569
    Abstract: A cheese analog product made with vegetable protein rather than dairy protein having a natural pH of about 7.0.+-.0.5. Soy milk in the weight percent range of 9 to 19%, vegetable oil in the weight percent range of 14 to 22%, dairy whey in the weight percent range of 7 to 13%, caseinate in the weight percent of 2 to 10% and water in the weight percent range of 38 to 58% along with any flavorants and colorants comprises the water dispersion cheese analog.
    Type: Grant
    Filed: March 19, 1984
    Date of Patent: December 3, 1985
    Assignee: General Foods Corporation
    Inventors: Rita W. Brander, Teresa A. Raap, Joseph F. Gessler
  • Use of soy products having a reduced beany flavor in meat and other food products
    Patent number: 4556571
    Abstract: The beany flavor of soy products can be reduced by hydrating the soy product with a solution containing a water soluble primary yeast extract prior to incorporating the soy product into a food product, preferably a comminuted meat product.
    Type: Grant
    Filed: May 30, 1985
    Date of Patent: December 3, 1985
    Assignee: Stauffer Chemical Company
    Inventors: William E. Swartz, Charles W. Everson, Fredric G. Bender
  • Process for producing a reduced fat spread
    Patent number: 4555411
    Abstract: There is disclosed a process for producing a water-in-oil emulsion spread from a starting oil-in-water dairy cream which is substantially free from added emulsifiers. By shearing and cooling the dairy cream in the absence of a cream/air interface using an apparatus means internally coated with a hydrophobic material, an inversion occurs to produce the final water-in-oil emulsion spread.
    Type: Grant
    Filed: July 7, 1983
    Date of Patent: November 26, 1985
    Assignee: Lever Brothers Company
    Inventors: David P. J. Moran, John J. Hepburn, David G. Sharp
  • Extrusion process for shrimp or crabmeat analog products in a series of non-boiling gelling baths
    Patent number: 4554166
    Abstract: Fibrous proteinaceous material useful in the formation of shrimp or crabmeat analog products is prepared by extruding an aqueous solution containing both protein and alginate into a series of two gelling baths, in the first of which gelling baths a high gelling agent cation concentration is maintained which is adapted to readily form a stable surface film on the extrudate, and in the second of such gelling baths, a gelling agent cation concentration lower than that employed in the first gelling bath is employed and for a time sufficient to permit diffusion of the gelling agent cation throughout the extrudate, and recovering, freezing and thawing the extrudate.
    Type: Grant
    Filed: March 15, 1984
    Date of Patent: November 19, 1985
    Assignee: General Foods Corporation
    Inventor: Keisuke Morimoto
  • Dough improver
    Patent number: 4551334
    Abstract: A dough improver containing sodium thiosulphate and a method of manufacture of bread using the dough improver are disclosed. The sodium thiosulphate exerts a conditioning effect on dough gradually during yeast fermentation, in contrast to cysteine which reacts almost immediately with wheat protein. The gradual conditioning effect occurs in the presence of yeast and has been found to be advantageous in producing a final bread product having improved properties.
    Type: Grant
    Filed: May 31, 1983
    Date of Patent: November 5, 1985
    Assignee: Mauri Brothers & Thomson (Aust.) Pty. Limited
    Inventor: Harry Zentner
  • Method of producing an edible fat emulsion and food product produced thereof
    Patent number: 4551346
    Abstract: A food product formed from edible fat, particularly a spreadable, refrigerated product of butter fat, by preparing a premix of casein and/or a casein derivative, an aqueous carrier and a peptizing agent and forming a sol by agitating and heating the premix to at least 80.degree. C. to peptize all the casein. The fat is then mixed with the sol. The product formed may be used as such for mixing with other products or spraying or even spray dried, but it is unstable and may be stabilized by crystallizing the fat followed by mixing with further peptizing agent and heating to at least 80.degree. C. The stabilized product is then packaged hot, chilled to recrystallize the fat and may be rewarmed to about 20.degree. C. before the product is stored at 5.degree. C.
    Type: Grant
    Filed: June 30, 1983
    Date of Patent: November 5, 1985
    Assignee: Alpen Dairy Foods Pty. Limited
    Inventor: Stanley A. R. Kilroy
  • Process for producing meat block-like protein material
    Patent number: 4551351
    Abstract: A process for producing a meat block-like protein material which comprises preparing a slurry containing a raw protein material, heating the slurry under pressure to force the slurry to flow through a flow path, and continuously releasing the flowing slurry from the downstream end of the flow path into a hollow piece connected to the flow path at one end of the hollow piece and having an inner surface extending across the releasing direction of the slurry and an outlet opening provided at the other end of the hollow piece thereby forming a fibrous protein material and allowing the fibrous material to accumulate and coagulate on the inner surface to form a block or lump of the fibrous protein material so that it continuously or intermittently discharges from the hollow piece through its outlet opening to give the meat block-like protein material.
    Type: Grant
    Filed: February 9, 1984
    Date of Patent: November 5, 1985
    Assignee: Fuji Oil Company, Limited
    Inventors: Yoichi Kawasaki, Tsutomu Katayama
  • Extrusion process for shrimp or crabmeat analog products using boiling gelling bath
    Patent number: 4548823
    Abstract: Fibrous proteinaceous material useful in the formation of shrimp or crabmeat analog products is prepared by extruding an aqueous solution containing both protein and alginate into a gelling bath wherein the extrudate is subject to boiling conditions in the gelling bath.
    Type: Grant
    Filed: March 15, 1984
    Date of Patent: October 22, 1985
    Assignee: General Foods Corporation
    Inventor: Keisuke Morimoto
  • Acid and alkali insoluble food component from leguminous plants
    Patent number: 4548831
    Abstract: A health food comprising acid- and alkali-insoluble substances obtained as an unextractable residue on extracting defatted seeds of leguminous plants with acid and alkali. Said health food is useful in prophylactic and therapeutic treatment of obesity.
    Type: Grant
    Filed: October 26, 1983
    Date of Patent: October 22, 1985
    Assignee: Tokiwa Kanpo Pharmaceutical Co., Ltd.
    Inventor: Junichi Iwamura
  • Edible emulsions containing Amadori rearrangement products
    Patent number: 4547387
    Abstract: A process for producing a stabilized, edible water- and oil-containing emulsion, particularly a margarine with a low level of salt with a reduced tendency to spatter during frying, comprising dispersing or dissolving in either the aqueous or the fatty phase an Amadori rearrangement product derived from phosphatidyl ethanolamine and a reducing sugar.
    Type: Grant
    Filed: June 6, 1983
    Date of Patent: October 15, 1985
    Assignee: Lever Brothers Company
    Inventors: Klaus H. Todt, Wilhelmus A. M. Castenmiller
  • Stabilized solid compositions
    Patent number: 4547377
    Abstract: A solid composition containing a monosaccharide or/and a disaccharide and an amino acid is stabilized by incorporating therein at least 40%, based on said amino acid, of a polysaccharide with a water content of not more than 3%.
    Type: Grant
    Filed: March 17, 1983
    Date of Patent: October 15, 1985
    Assignee: Takeda Chemical Industries, Ltd.
    Inventors: Hiroe Ogawa, Yoshisuke Imamura
  • Method of producing low-gossypol cottonseed protein material
    Patent number: 4546004
    Abstract: There is disclosed a method of producing a substantially gossypol-free protein food product by boiling a press-cake or solvent extracted gossypol-containing cottonseed metal in the presence of a hydrochloric acid solution. A neutralized protein hydrolyzate can be obtained which is suitable as a food additive.
    Type: Grant
    Filed: February 27, 1984
    Date of Patent: October 8, 1985
    Assignee: The Texas A&M University System
    Inventors: Khee C. Rhee, E. W. Lusas