Imitated, Simulated, Ornamental, Three-dimensional Product Or Confectionary Product Having Child-oriented Utility Patents (Class 426/104)
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Patent number: 4647470Abstract: Blends of low-acetyl gellan gum with xanthan gum and locust bean gum are described. The combination of xanthan gum/locust bean gum modifies the brittleness of the gellan gum gel and provides a useful range and diversity of gel textures which find particular utility in gelled food formulations. In place of locust bean gum, konjak, tara, or Cassia gums may be used.Type: GrantFiled: November 27, 1985Date of Patent: March 3, 1987Assignee: Merck & Co., Inc.Inventors: George R. Sanderson, Ross C. Clark, Ken Clare, David J. Pettitt
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Patent number: 4643906Abstract: A lactose-free synthetic ice cream product comprising from about 45% by weight of a liquid non-dairy emulsion containing vegetable fat, from about 25% of a stable foamed non-dairy emulsion including hydrogenated vegetable fat, approximately 15% by weight of sucrose, and approximately 15% by weight of raw eggs.Type: GrantFiled: September 27, 1985Date of Patent: February 17, 1987Inventor: Doris E. Pitz
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Patent number: 4642251Abstract: An ornamental device is provided and consists of a clear plastic block that has a crescent moon shaped hollow chamber within and honey liquid placed in the chamber so as to be sealed therein.Type: GrantFiled: February 5, 1986Date of Patent: February 10, 1987Inventor: Susanne M. Quinn
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Patent number: 4619831Abstract: A dietary fiber composition is prepared by coating an insoluble fiber with a soluble fiber. The insoluble fiber is preferably derived from cereal bran by enzymatically and chemically purifying the bran. The soluble fiber is preferably pectin or an alginate. The dietary fiber composition can be used to prepare low calorie, high fiber content dietary food products.The process of preparing the dietary food composition and the food products made therefrom is also disclosed.Type: GrantFiled: June 4, 1984Date of Patent: October 28, 1986Assignee: Warner-Lambert CompanyInventor: Shri C. Sharma
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Patent number: 4615899Abstract: This invention relates to a shelf-stable sauce containing acidified texture protein. Protein extrudate is acidified and the acid is then removed to minimize added anion levels in the protein without materially, affecting its lowered pH. The acidified extrudate is then mixed with a binder and heatset to form an analog, the analog is mixed with sauce and the pH of sauce and meat analog equilibrated to less than 4.6 within 48 hours.Type: GrantFiled: December 10, 1984Date of Patent: October 7, 1986Assignee: The Procter & Gamble Co.Inventors: John E. Hunter, Albert M. Ehrman
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Patent number: 4612203Abstract: This invention relates to acidified sauce products, specifically, to products containing textured protein or analog simulating loose, cooked ground meat. This invention further relates to an acidification process for the preparation of such products. This acidification process minimizes the necessary pH equilibration time and generates a shelf-stable product with optimum texture and flavor, and low fat content.Type: GrantFiled: October 31, 1984Date of Patent: September 16, 1986Assignee: The Procter & Gamble CompanyInventors: Vincent Y. Wong, David A. Volker, Lydia A. Jury, David J. Bruno, Jr.
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Patent number: 4600592Abstract: A comestible product includes a molded base piece having a series of narrow, slit-like grooves formed therein and configured in a decorative design. A preferably confectionery decorative material is heated until it becomes flowable with a stiff consistency. A tool (such as a toothpick) with a narrow rigid blade is used to scoop the flowable decorative material and insert it into the grooves on the molded base comestible piece. The decorated base piece is then cooled for a short period of time to cause the confectionery material to solidify and become fused with the base piece to form a unitary one-piece construction. A kit used to carry out the foregoing decorating method includes a mold for forming the base comestible piece, and a tool for applying the flowable decorative material to the molded base piece. A plurality of individually associated receptacles hold different colors of the flowable confectionery material during the decorative steps.Type: GrantFiled: February 1, 1985Date of Patent: July 15, 1986Inventor: Arlene Dobis
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Patent number: 4599235Abstract: A method for producing a decorated ovoid figurine consists of the steps of bonding the small end of a truncated cone made of decorative sheet material to the surface of an ovoid shape, such as an egg or egg-shaped object, whereby the larger end of the cone forms a stable support base for the ovoid; and bonding cut shapes of decorative sheet material representing caricatures of body parts to the surface of the ovoid, whereby it becomes a figurine.Type: GrantFiled: March 15, 1985Date of Patent: July 8, 1986Inventors: Jack V. Miller, Ruth E. Miller
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Patent number: 4592913Abstract: This disclosure relates to a method of producing an artificial truffle and to a composition forming an artificial truffle. The method includes the steps of mixing quantities of alginic acid, protein and starch with water, kneading the mixture, forming the kneaded mixture into one or more balls resembling the shape of a natural truffle, immersing the ball or balls in a solution of calcium salt until the balls have hardened, removing the balls from the solution, forming a seasoning liquid containing seasoning and flavor, and immersing the balls in the liquid.Type: GrantFiled: November 28, 1984Date of Patent: June 3, 1986Assignee: Sun Food Co., Ltd.Inventor: Tatsuro Hara
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Patent number: 4582710Abstract: A process for manufacturing an edible food product includes making a mixture of sodium alginate, sodium caseinate and carrageenan, and adding this mixture to water at a temperature high enough to bring about substantially complete dissolution. The resultant slurry is spread as a film on a surface, and heated to cause partial drying. The film is then contacted by a solution of calcium chloride so that sodium atoms in the film are replaced by calcium atoms, thus adding strength to the film.Type: GrantFiled: March 7, 1985Date of Patent: April 15, 1986Assignee: The Governors of the University of AlbertaInventors: Buncha Ooraikul, Nathan Y. Aboagye
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Patent number: 4579741Abstract: Disclosed are fabricated seafoods, such as analogue shrimp meats, and their methods of preparation. A fish paste is provided comprising about 60% to 95% surimi, 0% to 5% starch, 0% to 25% water and 0% to 4% vegetable or marine oil. The paste is blended without aeration and kept at less than 10.degree. C. The paste is extruded as a rope to a first heating zone to heat set the exterior to form a skin. The rope is then fed to an in-line static mixture, preferably free floating, to texturize the still soft rope core. The textured rope is then heated again to firm the texturized core. The rope is then shaped into pieces of predetermined size and shape and then coagulated by heat application thereto. The fabricated seafoods so prepared are characterized by the "bite," an aligned or braided fibrous interior, and the skin of real shrimp.Type: GrantFiled: July 23, 1984Date of Patent: April 1, 1986Assignee: General Mills, Inc.Inventors: Marc C. Hanson, Bennie L. Legaux, Thomas A. Renshaw, Sidney F. Sapakie
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Patent number: 4578273Abstract: A method of forming a printed food or baked product, and the product itself comprises forming a hard, non-porous icing surface by drying an icing mixture and printing one or more edible inks on the hard surface of the icing using a printing pad having an edible silicone oil therein. The icing may be in the form of a coating on a hard baked product. The specific gravity of the icing mixture before drying is between about 1.0 and 2.5 and, preferably, between about 1.05 and 1.5. The hard baked product has a finished moisture of between about 2-10% by weight of the finished baked product and, preferably, between about 2-8% by weight.Type: GrantFiled: April 7, 1981Date of Patent: March 25, 1986Assignee: Keebler CompanyInventor: George J. Krubert
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Patent number: 4564525Abstract: Confections produced from flavor powders obtained from powdered roasted syrup of dahlia tubers. These dahlia flavored powders can be used to replace cocoa powder. When milled with a confectioner fat, the dahlia flavored powders produce a confection similar to chocolate. The powders can also be blended with protein, milk solids, fiber, carbohydrates such as starches, bland flours and sugars to produce flavor mixes which may be used as a direct replacement for cocoa powder and which can be ground with cocoa butter or a confection fat to produce chocolate-like confections. Foods incorporating these confections such as beverages, baked goods, desserts, icings, coatings, candies, syrups or ice cream are similar to analogous products made with natural cocoa or chocolate.Type: GrantFiled: March 30, 1984Date of Patent: January 14, 1986Inventors: Cheryl R. Mitchell, Pat R. Mitchell, William A. Mitchell
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Patent number: 4563362Abstract: A meat analog is provided having a protein-gum-starch matrix providing desirable textural properties approaching all-meat products.Type: GrantFiled: March 26, 1984Date of Patent: January 7, 1986Assignee: General Foods CorporationInventors: Michael E. Thomas, Rita W. Brander, Teresa A. Raap, Marshall M. Rankowitz
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Patent number: 4563360Abstract: Methods and compositions are disclosed relating to fibers formed from xanthan gum and various protein sources such as soy protein, egg protein and casein, as well as simulated meat compositions utilizing such fibers.Type: GrantFiled: December 30, 1983Date of Patent: January 7, 1986Assignee: Kraft, Inc.Inventors: William G. Soucie, Wen-Sherng Chen
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Patent number: 4562082Abstract: 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: GrantFiled: March 15, 1984Date of Patent: December 31, 1985Assignee: General Foods CorporationInventor: Keisuke Morimoto
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Patent number: 4560564Abstract: An edible shelf-stable tomato sauce product of optimal color containing textured protein or a mixture of textured protein and meat has been developed. Upon separation of the textured protein, the screened sauce has a color at 70.degree. F. (21.degree. C.) of from about 20.5 to about 25 Hunter "L" units, from about 18.5 to about 25 Hunter "a" units, and from about 11.5 to about 15 Hunter "b" units. A preferred process for the preparation of this product employs a combination of high-temperature-short-time commercial sterilization and hot-fill-hold processing.Type: GrantFiled: September 19, 1984Date of Patent: December 24, 1985Assignee: The Procter & Gamble CompanyInventors: David J. Bruno, Jr., Michael J. Dodds, Debra L. Fuqua, John E. Hunter
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Patent number: 4560562Abstract: A combination of a thin sheet of marshmallow, or the like, that is enclosed and sealed in plastic-like film. The film may be suitably frosted to allow creative markings thereon to serve as patterns on the marshmallow sheet for making cutouts from the sheet. Such cutouts may be used in decorating a food stuff, creating edible crafts, substituting for heavy sugar substances and creating other confectionary ideas.Type: GrantFiled: November 7, 1984Date of Patent: December 24, 1985Inventor: John E. Schroeder
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Patent number: 4559233Abstract: Methods and compositions relating to dairy whey protein-xanthan gum fibers and simulated meat products are disclosed.Type: GrantFiled: December 30, 1983Date of Patent: December 17, 1985Assignee: Kraft, Inc.Inventors: Wen-Sherng Chen, William G. Soucie
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Patent number: 4557936Abstract: 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: GrantFiled: October 19, 1982Date of Patent: December 10, 1985Assignees: Asahi-matsu Foods Inc., Takeda Chemical Industries, Ltd.Inventors: Shiro Kudo, Kunihisa Akaba
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Patent number: 4556569Abstract: 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: GrantFiled: March 19, 1984Date of Patent: December 3, 1985Assignee: General Foods CorporationInventors: Rita W. Brander, Teresa A. Raap, Joseph F. Gessler
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Patent number: 4556570Abstract: 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: GrantFiled: March 26, 1984Date of Patent: December 3, 1985Assignee: General Foods CorporationInventors: Rita W. Brander, Teresa A. Raap, Marshall M. Rankowitz
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Patent number: 4548823Abstract: 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: GrantFiled: March 15, 1984Date of Patent: October 22, 1985Assignee: General Foods CorporationInventor: Keisuke Morimoto
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Patent number: 4544560Abstract: A structured meat product which may resemble a natural cut of meat comprises a lean portion formed by extrusion of multiple lean meat chunks bonded by a protein exudate and a fat cap or rim formed by simultaneous extrusion of a fat emulsion. The product is made by preparing chunks of lean meat substantially free of fat, gristle and sinew. The muscle scaffold network is slackened e.g., by multiple severing of the connective tissue of the lean meat chunks. These chunks then are massaged under reduced pressure to produce the protein exudate, while sufficient water is added to obtain a desired protein-to-moisture ratio. Fat trimmings are ground and blended into an emulsion which is simultaneously extruded with the lean meat chunks through separate but adjacent extrusion heads which may be shaped to produce a product resembling a steak, roast or other conventional cut of natural meat.Type: GrantFiled: October 19, 1979Date of Patent: October 1, 1985Assignee: Peter M. O'ConnellInventor: Peter M. O'Connell
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Patent number: 4544561Abstract: A material mainly composed of ground fish meat is molded into the form of a strip, which is then set by heating. After the material has been solidified, it is then cut into the form of filaments. A plurality of these filaments are bundled and integrated without use of any binder but by applying a combination of a predetermined uniform peripheral pressure and local extra pressure to form peripheral circular recesses on cylindrically compacted material at a constant interval. Under this pressed state, the material is heated by boiling to obtain a cylindrical material. The cylindrical material is then cut along the center of each peripheral annular recess to obtain a food product resembling the scallop meat and having round opposite end corners.Type: GrantFiled: April 16, 1984Date of Patent: October 1, 1985Assignee: Hachinohe Kanzume Co., Ltd.Inventor: Chogo Komukai
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Patent number: 4539210Abstract: A structured meat product which may resemble a natural cut of meat comprises a lean portion formed by extrusion of multiple lean meat chunks bonded by a protein exudate and a fat cap or rim formed by simultaneous extrusion of a fat emulsion. The product is made by preparing chunks of lean meat substantially free of fat, gristle and sinew. The muscle scaffold network is slackened e.g., by multiple severing of the connective tissue of the lean meat chunks. These chunks then are massaged under reduced pressure to produce the protein exudate, while sufficient water is added to obtain a desired protein-to-moisture ratio. Fat trimmings are ground and blended into an emulsion which is simultaneously extruded with the lean meat chunks through separate but adjacent extrusion heads which may be shaped to produce a product resembling a steak, roast or other conventional cut of natural meat.Type: GrantFiled: August 7, 1978Date of Patent: September 3, 1985Assignee: Peter M. O'ConnellInventors: Peter O'Connell, Michael A. Gibbs
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Patent number: 4536406Abstract: Soy isolate based red meat analog products are colored red with laccaic acid and paprika.Type: GrantFiled: March 8, 1984Date of Patent: August 20, 1985Assignee: General Foods CorporationInventors: Rita W. Brander, John E. Hammond, John H. Pasch
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Patent number: 4526790Abstract: An extrudable chewing gum packaged in a deformable container having a capped extrusion orifice, said gum being readily extrudable from said container at ambient temperatures, being resistant to syneresis over long storage periods, and exhibiting minimal filamenting tendencies. The process involves admixing with a gum formulation including gum base and sweetener, the base preferably including poly vinyl acetate, a solution of thermo reversible gelling agent the solution being heat activated, and in sufficient quantity to raise the free water content of the gum composition to at least about 11%, and extruding the formulated gum composition into the deformable container while the gum admixture is at a temperature above the thermal reversal temperature of the gel.Type: GrantFiled: July 29, 1983Date of Patent: July 2, 1985Assignee: Topps Chewing Gum, IncorporatedInventor: Fred Samala
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Patent number: 4524081Abstract: A method and apparatus continuously making a marbled semi-moist or dry pet food, said method comprising the steps of:(a) merging a red pet food stream with a white pet food stream by advancing the red pet food stream under a first pressure into a conduit having a substantially circular cross-section and advancing the white pet food stream into a plurality of medial locations within said conduit,(b) partially mixing the merged pet food stream by advancing the merged pet food stream through the conduit and through at least one stationary mixing element therein,(c) expressing the partially mixed pet food stream through a shaping die at a second pressure above about 40 psig, and(d) cutting the expressed pet food stream into pet food pieces.Type: GrantFiled: November 8, 1983Date of Patent: June 18, 1985Assignee: The Quaker Oats CompanyInventor: Arun K. Bansal
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Patent number: 4521436Abstract: A composition useful for the production of a rehydratable rice product and a method of making such product. The composition includes ungelatinized 90.0 to 99.5 by weight rice flour, 0.2 to 5.0 percent of an aeration agent, 0.1 to 3.5 percent of an emulsifier, and, optionally, up to 1.5 percent by weight of an edible gum. The composition is mixed with water and extruded at temperatures not in excess of 220.degree. F. and dried to make a rehydratable rice product. The extrudate is sized, preferably after drying, into lengths simulating the lengths of rice grains. The product is rehydratable in boiling hot water in 1 to 4 minutes and is particularly suitable for making a rice pudding, in 3-6 minutes.Type: GrantFiled: July 27, 1983Date of Patent: June 4, 1985Assignee: General Foods CorporationInventors: Wen C. Lou, Charles V. Fulger
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Patent number: 4517218Abstract: Vegetable protein extrudates substantially free from internal voids with a densely compacted stratum of laminae may be used to prepare imitation products which simulate the tender, succulent textural properties of freshly cooked natural products such as cooked mushrooms and shellfish products. The extrudates are prepared by the thermoplastic extrusion of proteinaceous feed material slurry containing more than 50% by weight water under conditions which prevent internal void formation and provide a highly laminated extrudate structure. The textural properties are imparted to the extrudate by retorting in the presence of pH 5.5-6.5 saline solutions.Type: GrantFiled: September 21, 1983Date of Patent: May 14, 1985Assignee: A. E. Staley Manufacturing CompanyInventors: Walter C. Yackel, Jr., William E. Hebenstreit
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Patent number: 4504514Abstract: A soybean-based fibrous or granular food material having improved texture can be produced by incorporating edible organic acid having 2 to 6 carbon atoms and/or metal cations in a form of edible salt into fibrous or granular food material. The thus obtained food material is useful as an ingredient of meat products, fish products and son on. The fibrous or granular food material is prepared by grinding soybean material between two grindstone plates of a colloid mill.Type: GrantFiled: October 19, 1982Date of Patent: March 12, 1985Assignees: Asahi-matsu Foods Inc., Takeda Chemical Industries, Ltd.Inventors: Shiro Kudo, Megumi Mukaiyama
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Patent number: 4495205Abstract: The present invention teaches a novel process for preparing a meat analog product, having a texture more closely resembling that of meat, wherein a TVP is heated followed by freezing and thawing. The thawed TVP is combined with a binder composition, formed into a loaf and frozen once again. The frozen product is thawed and cooked.Type: GrantFiled: October 3, 1983Date of Patent: January 22, 1985Assignee: General Foods CorporationInventors: Rita W. Brander, Teresa A. Raap
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Patent number: 4461790Abstract: A simulated layer cake, including at least one layer of container structure, which includes a base plate on which is detachably mounted a cylindrical container side wall member to provide a container for holding a plurality of food items. A circular container top wall member is detachably mounted on the upper end of the cylindrical side wall container member to enclose the same. The cake layer container structure is adapted to have its outer surface coated with real decorative icing. A multiple layer cake may be formed with a plurality of the layer container structures.Type: GrantFiled: December 2, 1982Date of Patent: July 24, 1984Inventor: William Snider
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Patent number: 4459313Abstract: A natural cheese analog is produced by coagulating a cheese-like curd from a mixture of conditioned liquid cheese whey and a dry casein material to form a substantially fat-free cheese analog. The fat-free cheese analog is comminuted; further processed by adding a selected fat, preferably in the form of vegetable oils, and adding emulsifiers and other ingredients; and then heated to a temperature in the range of 155.degree.-205.degree. F. until it forms a fluent mass which is subsequently cast into any desired shape. The resultant product is a process cheese analog having any desired flavor, texture and fat content.Type: GrantFiled: November 20, 1981Date of Patent: July 10, 1984Assignee: A. M. Swanson & Associates, Inc.Inventors: Arthur M. Swanson, Edwin E. Wohlt, Robert J. Swanson
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Patent number: 4455320Abstract: A chocolate candy having its upper surface sculpted as the image of a person's face and a method for sculpting a person's face from a photograph onto a chocolate candy by adapting a photographic image of a person's face, converting the adapted image onto a transfer medium or die, and then embossing such adapted image onto chocolate candy.Type: GrantFiled: September 30, 1982Date of Patent: June 19, 1984Assignee: Chocolate PhotosInventor: Victor Syrmis
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Patent number: 4455318Abstract: Simulated adipose tissue is provided by heat coagulation of an aqueous emulsion of lipid material having protein fibres dispersed therein, formed using at least one emulsifying protein isolate, egg white and gelatin in defined proportions as the emulsifying and coagulating agents. The heat coagulated material has good oil release on cooking and in the mouth and may be flavored for any desired end use. A bacon analog utilizing the simulated adipose tissue as the white (fat) phase thereof is described.Type: GrantFiled: February 7, 1983Date of Patent: June 19, 1984Assignee: General Foods Inc.Inventors: Terrence J. Maurice, Edward D. Murray, Jennifer M. Agnes
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Patent number: 4447461Abstract: Vegetable protein particle-containing sauces, such as spaghetti sauces, which are organoleptically superior to the same sauces containing real meat can be prepared by providing protein particles having a specified particle size distribution. This is preferably accomplished by agglomerating finely comminuted protein particles with binder in a heating step.Type: GrantFiled: March 30, 1983Date of Patent: May 8, 1984Assignee: The Procter & Gamble CompanyInventors: Patricia J. Loos, Debra L. Fuqua, Paul J. Drzewiecki
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Patent number: 4432114Abstract: A dental care device for insertion within the mouth includes a flat, triangular support body, bristles extending from one side, and a pliable, resilient projection extending from the same side substantially parallel to the bristles. The projection is at a corner of the body and the bristles adjacent the projection are shorter than the projection, the height of the bristles increasing with distance from the projection.Type: GrantFiled: August 27, 1982Date of Patent: February 21, 1984Inventor: Johan H. Goudsmit
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Patent number: 4431395Abstract: A group of molds, or baking tins, for placement of dough therein and in which the dough is baked. Each mold includes a bottom element surrounded by an upturned rim. The dough thus baked, in each mold, forms a rigid panel, and those panels are fitted together to form a gingerbread house, the molds including one for each of the walls, and the roof. The panels are fitted together and secured by placing icing in the junctures between the panels. The apparatus also includes a plurality of inserts or cookie cutters that are pressed into the fresh dough when it is put in the molds, and each cuts and isolates a piece of the dough from the main mass, that piece also being baked, and after the dough is baked, the inserts are removed, and the pieces are also removed, either by adhering to the inserts and being lifted out, or by being knocked out. This leaves openings in the panels which form windows and doors, and the pieces, or knockouts, are used to form a chimney to the house.Type: GrantFiled: April 7, 1980Date of Patent: February 14, 1984Inventor: George B. Babos
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Patent number: 4427702Abstract: An ice cream cone assembly comprising a cone with a pre-formed seating area whereby the male portion of a pre-formed ice cream scoop interlocks with the cone, the said ice cream scoop being stackable on other scoops in a cavity of the same shape as the male guide of the ice cream scoop.Type: GrantFiled: May 10, 1982Date of Patent: January 24, 1984Inventor: John L. Andrews
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Patent number: 4427704Abstract: What are disclosed are edible materials containing a thickened or gelled phase comprising a mixture or a reaction product of at least one carrageenan and at least one glucomannan, wherein the gelled phase may be either a thermo-irreversible gel or a thermo-reversible gel and the pH of the edible material is below 8.Type: GrantFiled: January 20, 1982Date of Patent: January 24, 1984Assignee: Mars LimitedInventors: Peter A. Cheney, John Stares, Alan J. Vernon
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Patent number: 4419372Abstract: A chewable, digestible, high protein product for canine pets which has physical properties and appearance resembling rawhide is prepared by extruding a mixture of an oil seed protein, a polyol plasticizer, lecithin and water, and impacting the surface of the extrudate with a stream of particles until the leather-like appearance is obtained.Type: GrantFiled: March 19, 1982Date of Patent: December 6, 1983Assignee: Zoecon CorporationInventors: C. Lawrence Greene, David C. Creech, Donald W. Kelley
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Patent number: 4415595Abstract: A marshmallow frozen confection in which the marshmallow encloses a core material, such as ice cream or sherbert and which retains its solidity at the temperature below about -15.degree. C. A water content of the marshmallow is in the range of about 20 to 35%.Type: GrantFiled: November 24, 1981Date of Patent: November 15, 1983Assignee: Lotte Co., Ltd.Inventors: Toshio Takemori, Masateru Kato, Fumio Masuda
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Patent number: 4411917Abstract: A fabricated seafood product is prepared by shaping a blend of seafood meat and as a binding agent therefor a combination comprising a whey protein concentrate composition having at least 30% protein wherein at least 50% of the protein in the whey protein concentrate composition is whey protein, and either (a) from about 1.25% to about 3% sodium tripolyphosphate or (b) from about 0.4 to about 1.25% sodium tripolyphosphate in combination with a food grade, nonphosphorus-containing alkalizing agent, the pH of said fabricated seafood product being within the range of from about 7.0 to about 7.75.Type: GrantFiled: November 23, 1981Date of Patent: October 25, 1983Assignee: Nutrisearch CompanyInventor: Pei K. Chang
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Patent number: 4399153Abstract: A frozen dessert such as ice cream or ices with chewing gum supporting the frozen dessert is provided. The stick chewing gum is prepared using anhydrous glucose as a sweetener without use of sucrose and subjected to two separate aging steps, especially to a second aging at -10.degree. to -5.degree. C.Type: GrantFiled: August 27, 1981Date of Patent: August 16, 1983Assignee: Lotte Co., Ltd.Inventors: Shichigoro Tezuka, Yoshinori Sato, Masaki Shibata, Nobuyuki Harikae
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Patent number: 4397871Abstract: A amusement device for transmitting secret messages includes a central, generally flat, elongated core member for receiving the imprinting of messages thereon. A pressure sensitive sheet-like transfer element is wrapped around or placed adjacent a portion of the core material. The transfer element is coated on the side adjacent the core member with a substance which will transfer to the core upon pressure being applied to the outer side. The amusement device further includes an inner and outer wrapper, wrapped around the core member and pressure sensitive transfer element to disguise the nature of the device. A message may be written on the core material by using a stylus or other non-marking item to apply pressure to the outside wrapper. The pressure sensitive transfer element will imprint the message onto the core material such that when the core member is unwrapped, the message may be read.Type: GrantFiled: September 21, 1981Date of Patent: August 9, 1983Assignee: Marvin Glass & AssociatesInventors: Burton C. Meyer, Beth E. Luecke
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Patent number: 4396634Abstract: A shrimp analog product with the taste, texture and appearance of real shrimp is prepared by: extracting from a fish the myofibrillar proteins; solubilizing the myofibrillar proteins with salt; adding to the solubilized protein a starch, flavor and an organic acid to form a paste; heat setting the paste to set the paste and denature the protein; shredding the heat set paste into filaments; mixing the filaments with a protein based binder followed by molding the mixture into shrimp-like pieces; and setting the filament-binder matrix to provide a cohesive shrimp analog product.Type: GrantFiled: August 3, 1982Date of Patent: August 2, 1983Assignee: General Foods CorporationInventors: Soliman Y. K. Shenouda, Dreena A. Calabrese, Earl J. Benjamin
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Patent number: 4394395Abstract: The invention relates to a process for producing a food product in the form of an individual article, particularly a bar, by sintering a powder-form starting material.To carry out the process, the powder is introduced into the cells of a mould, lightly compacted in the cells, heat-treated in a furnace for a period and at a temperature such that the individual particles melt at their surface and adhere to one another, after which the articles are removed from their moulds and cooled.The process is applicable to culinary products and to articles of confectionery or chocolate. The articles obtained may be coated.Type: GrantFiled: October 13, 1981Date of Patent: July 19, 1983Assignee: Societe d'Assistance Technique pour Produits Nestle S.A.Inventors: Walter Rostagno, Alfred Morand
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Patent number: D274859Type: GrantFiled: March 8, 1982Date of Patent: July 31, 1984Assignee: Ross and Harris, Inc.Inventors: Linda A. Harris, Christopher S. Ross