Patents by Inventor Philippe Monceaux

Philippe Monceaux has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Process of producing ethanol and various other by-products from cereals
    Patent number: 4810647
    Abstract: The present invention is related to a process of producing ethanol and gluten from cereals especially from wheat, which comprises the steps if:(a) crushing cereals and soaking the thus crushed cereals in water;(b) mechanically separating the mixture obtained in step (a) so as to obtain a sediment which contains a major part of the insoluble substances, and a suspension which contains at least 60% of the initially present nitrogen-containing substances;(c) subsequently separating the thus produced suspension of step (b), so as to isolate an insoluble fraction containing more than 50% of the initially present proteins and consisting of gluten of said cereals and of a supernatent fraction;(d) mixing the sediment obtained in step (b) with said supernatent fraction of step (c) so as to produce a final suspension containing at least 90% of the initial starch;(e) submitting the starch contained in said final suspension of step (d) to enzymatic hydrolysis;(f) fermenting the suspension as hydrolysed in step (e), while
    Type: Grant
    Filed: August 6, 1986
    Date of Patent: March 7, 1989
    Assignee: Valpi
    Inventors: Philippe Monceaux, Emile Segard
  • Process for producing protein aliments and various by products from cereals
    Patent number: 4636390
    Abstract: Protein foods are made from cereals by (a) milling the cereal and steeping the milled material in water; (b) mechanically separating the mixture from (a) to produce a sediment (I) containing the major proportion of the insoluble material and starch A, and a suspension (II) containing at least 60% of the nitrogeneous material initially present; (c) subsequently separating the suspension (II) to form an insoluble fraction (III) containing at least 60% of the proteins initially present and a supernatant fraction (IV); (d) mixing the sediment (I) with the supernatant fraction (IV) to form a suspension (V) containing at least 90% of the starch initially preset; (e) hydrolyzing the starch in the suspension (V) by addings thermally stable amylase; (f) separating the hydrolysis mixture from stase (e) to provide a supernatant hydrolysate (VI) and an insoluble fraction (VII); (g) fermenting the insoluble fraction (VII) after suspending it in water to cause an enrichment in yeast protein and (h) separating the fermented
    Type: Grant
    Filed: February 9, 1984
    Date of Patent: January 13, 1987
    Assignee: Chambre Regionale d'Agriculture de Picardie
    Inventors: Emile Segard, Philippe Monceaux