Product Is Solid In Final Form Patents (Class 426/385)
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Patent number: 4397873Abstract: A dark-colored freeze dried coffee is produced by using a multi-step process to freeze the coffee extract. The coffee extract is chilled to a temperature at which an ice slush forms. The slushed extract is heated in order to melt some of the slush and subsequently re-chilled. This procedure may be repeated one or more times prior to chilling the extract below its eutectic point and freeze drying the frozen extract.Type: GrantFiled: March 1, 1982Date of Patent: August 9, 1983Assignee: General Foods CorporationInventor: Stephen F. Hudak
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Patent number: 4341803Abstract: A method for producing dry fruit chips in which starting fruit chips having an adjusted water soluble sugar concentration are freeze-dried to reduce the moisture content to a predetermined moisture content range, the freeze-dried fruit chips are microwave-dried to further reduce the moisture content to a second predetermined range and the microwave-dried fruit chips are vacuum-dried to still further reduce the moisture content to a range suitable for ready eating as snack fruit.Type: GrantFiled: February 5, 1981Date of Patent: July 27, 1982Inventors: Daikichi Koshida, Ko Sigisawa, Junji Majima, Ryuichi Hattori
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Patent number: 4336247Abstract: A whole body system nutrient material basically of lyophilized and dried mussel meats and body fluids with ascorbic acid (vitamin "C") added. The nutrient material is produced with a coating of ascorbic acid applied to substantially all surfaces of previously dried mussel material cells through immersion of the dried material in fluid containing ascorbic acid in solution in quantity such as to coat mussel material cells inside and out. One solution useful is a water based solution and another is an alcohol solution, both with ascorbic acid that remains as a coating on surfaces. The mussel particulate material, even though it is fine, consists of porous cell clusters having the nucleic components incorporated as part of the inner cell walls. The intercellular matrix ground substances generally are also permeable.Type: GrantFiled: July 14, 1980Date of Patent: June 22, 1982Inventor: Arthur E. Eriksen
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Patent number: 4324808Abstract: Freeze dried soluble coffee having a density of about 0.2 to 0.3 gm/cc is prepared from concentrated coffee extract by foaming the extract with inert gas, freezing the foam and freeze drying the particulated frozen foam. Other features of the invention appear in the following specification.Type: GrantFiled: September 26, 1979Date of Patent: April 13, 1982Assignee: Societe d'Assistance Technique pour Produits Nestle S.A.Inventors: John H. Wertheim, Abraham R. Mishkin
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Patent number: 4313265Abstract: A freeze-dried soluble coffee product in the form of particles or granules and having a microporous structure is prepared by prechilling a metal plate in a liquid refrigerant, immersing the plate in aqueous extract of coffee solids, reimmersing the plate in a liquid refrigerant, removing the frozen particles in the form of flakes from the plate, grinding and freeze-drying the flakes to produce frozen extract particles with reduced entrainment losses. The product so prepared has a unique porosity and is capable of sorbing, retaining and releasing volatile aromatic compounds.Type: GrantFiled: April 10, 1980Date of Patent: February 2, 1982Assignee: General Foods CorporationInventor: Daniel E. Dwyer, Jr.
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Patent number: 4305969Abstract: Dry chip-like discs of provisions or fine foods and a process for producing such discs. Raw food materials containing builder materials and soluble ingredients are converted into an essentially homogeneous pulp, and are brought into a composition which, as regards taste, is ready to be consumed. This pulp, having a consistency from flowable to pasty, is shaped into discs having a thickness of from 1 to 10 mm and is carefully dried, thereby substantially maintaining the builder structure and the thickness of the layer of the disc. The discs so produced are suitable for immediate consumption without previous mixing with liquids, and are converted back into a pulp by saliva in the mouth, the presence of the discs in the mouth stimulating the production of saliva.Type: GrantFiled: September 21, 1979Date of Patent: December 15, 1981Inventor: Werner G. Munk
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Patent number: 4303684Abstract: The present invention provides a rapidly-soluble sweetener, a process for preparing it, and improved dry beverage mixes employing it.The composition preferably comprises from 15 to 65% fructose, from 15 to 30% of low dextrose equivalence dextrinized starch, and from 30 to 65% sucrose, on a dry solids basis. By preparing it with a density of 0.4 or less, solubility is greatly enhanced over prior art sweeteners, especially sucrose.Because of the improved solubility, carbonation is not lost by requiring stirring of a sweetener when preparing a beverage from a dry carbonated beverage mix.Type: GrantFiled: March 17, 1980Date of Patent: December 1, 1981Assignee: General Foods CorporationInventors: Esra Pitchon, Marvin Schulman
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Patent number: 4297941Abstract: A sandwich oven comprising, a base plate having a first plurality of sandwich sized mold indentations therein, a top plate pivotally mounted to said base plate having a second plurality of sandwich sized mold indentations therein, corresponding to said first plurality of indentations in said base plate, and a heating device connected to said top and base plates. The first and second indentations define a plurality of sandwich molds when the top plate is pivoted into its closed position with the base plate. The heating device heats the plurality of sandwich molds causing a sandwich construction therein to be cooked. A timer is connected to the heat means for determining the duration of heating of the molds and a resistive heating element with a selected configuration is provided in the base of each indentation in at least one of the top and base plates. The resistance heating element is energized, causing a branding or marking of the sandwich with the selected configuration.Type: GrantFiled: May 4, 1979Date of Patent: November 3, 1981Inventor: Denise Gallina
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Patent number: 4281023Abstract: A flavorful soluble coffee is obtained by first evaporatively concentrating a coffee extract and condensing the bulk evaporate which is then vacuum stripped to obtain a condensate of from 5% to 15% by weight of the bulk evaporate. The condensed strippings are added to the concentrated extract which is then dried.Type: GrantFiled: February 19, 1980Date of Patent: July 28, 1981Assignee: General Foods LimitedInventor: Richard R. Pyves
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Patent number: 4234619Abstract: Decholesterolized and defatted egg powder is obtained by removing at least 95% of the cholesterol and neutral fat and retaining 30% or more of the phospholipids, based on the content thereof in the whole egg or yolk. Said powder is obtained by removing moisture from whole egg or yolk and extracting cholesterol and neutral fat from the dried whole egg or yolk with liquid dimethylether.Type: GrantFiled: November 3, 1978Date of Patent: November 18, 1980Assignee: Asahi Kasei Kogyo Kabushiki KaishaInventors: Nobumitsu Yano, Itaru Fukinbara, Koji Yoshida, Yutaka Wakiyama
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Patent number: 4221704Abstract: A process for the extraction of thaumatin from the fruit of T. daniellii, comprises the steps of skinning the fruit, drying the pulp and mechanically separating the arils from the remainder of the fruit, powdering or otherwise comminuting the dried aril and extracting the resultant powder with water in the absence of added salts while maintaining the pH in the range 2.0 to 4.5. The drying of the skinned fruit is advantageously a freeze-drying process.Type: GrantFiled: February 28, 1979Date of Patent: September 9, 1980Assignee: Talres Development (N.A.) N.V.Inventors: Michael J. Daniels, John D. Higginbotham
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Patent number: 4205132Abstract: Storage stable, lyophilized, acid producing bacteria, such as lactic acid bacteria, are prepared by lyophilizing the bacteria in the presence of at least 5% by weight of the bacteria of a basic organic or inorganic buffering agent, preferably an alkali metal salt of glycerophosphate, to provide lyophilized bacteria containing less than 5% by weight water, and sealing the lyophilized bacteria in a container while in a vacuum or surrounded by a gaseous atmosphere substantially free of oxygen, preferably argon which is essentially free of oxygen.Type: GrantFiled: July 17, 1978Date of Patent: May 27, 1980Assignee: Microlife Technics, Inc.Inventors: William E. Sandine, Ebenezer R. Vedamuthu
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Patent number: 4204004Abstract: An aqueous extract of a vegetable material is treated with a view to reducing its caffeine and/or chlorogenic acid content. The treatment is with a solid ligneous adsorbent of vegetable origin in divided form at a temperature of from 0.degree. to 100.degree. C. so as to absorb the caffeine and the chlorogenic acid. The combination of extract and ligneous adsorbent is dried by freeze-drying. The dried combination is thereafter introduced into infusing bags. On infusing the bags in hot water, an extract is obtained in partially decaffeinated and partially deacidified form.Type: GrantFiled: March 22, 1979Date of Patent: May 20, 1980Assignee: Societe d'Assistance Technique pour Produits Nestle S.A.Inventors: David R. Farr, Ian Horman
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Patent number: 4177296Abstract: A process for the preparation of peanut-curd with a roasted taste and flavor, which comprises roasting peanuts, pressing the roasted peanuts to partially remove oil therefrom, pulverizing the pressed peanuts at a temperature at or below -40.degree. C., dissolving the pulverized peanuts in water, boiling the resultant mixture, cooling the mixture and adding a coagulant to the mixture to solidify the mixture to obtain peanut-curd.Type: GrantFiled: July 17, 1978Date of Patent: December 4, 1979Assignee: Meiji Seika Co., Ltd.Inventors: Keizo Mochizuki, Iwao Hachiya
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Patent number: 4138502Abstract: The color of freeze dried coffee can be darkened by carefully controlling the pressure in the drying chamber during the first 1 to 5 hours of the drying cycle. By maintaining the pressure at between 350 to 650 microns of mercury for the specified time, a surface darkening is achieved without allowing the product to actually melt or puff. Thus, a high quality freeze dried coffee is obtained with a more desirable appearance.Type: GrantFiled: July 17, 1974Date of Patent: February 6, 1979Assignee: General Foods CorporationInventors: Charles W. Ehrgott, David C. Edwards
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Patent number: 4137339Abstract: A method of preparing a processed food material from soybean comprising soaking whole grains of soybean in water, heating the grains at 80 - 200.degree. C with superheated steam for less than a minute to deactivate the physiologically active substances in the soybean, crushing the grains thus treated with water followed by further subdividing into finer particles with a homogenizer to completely destroy the soybean cells, and adding a protein coagulating agent to precipitate the protein together with fat and fibrin.FIELD OF THE INVENTIONThe present invention relates to a method for preparing a processed food material from soybean which tastes good, has no soybean odor, and is smooth in mouth.BACKGROUND OF THE INVENTIONSoybean contains an enzyme which, on being activated, reacts with oil in the soybean grain. The reaction product causes the soybean odor.Soybean also contains tripsin-inhibiting substances and oligosaccharides, which may lead to a flatulence.Type: GrantFiled: August 29, 1977Date of Patent: January 30, 1979Assignee: Asahimatsu Koridofu Kabushiki KaishaInventors: Shiro Kudo, Keizo Ishino, Yoshinori Takashima
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Patent number: 4130669Abstract: A method of steam-stripping and recovering desirable volatiles from ground tea leaves by subjecting them to conditions which preserve the freshness of the tea volatiles as well as the freshness of the soluble solids remaining in the devolatilized tea. A bed of mechanically fluidized ground tea leaves is sprayed with 32.degree.-160.degree. F. water and contacted with steam in free space for devolatilization under an absolute pressure of 5-250 mm of Hg and a temperature of 32.degree.-160.degree. F. The resulting volatiles-laden steam is then freeze-condensed under an absolute pressure of about 0-80 mm Hg and under super-cold conditons to provide a frost. A tea volatiles-containing concentrate is prepared by contacting the frozen condensate, the frost, with an aqueous tea extract.Type: GrantFiled: June 22, 1977Date of Patent: December 19, 1978Assignee: The Procter & Gamble CompanyInventor: Richard Gregg
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Patent number: 4113892Abstract: A method of processing fermented soybeans by freeze-drying the fermented soybeans in a vacuum and separating the dried soybeans into an outer layer portion and an inner layer portion, and a method of preparing instant fermented soybeans or instant rice containing fermented soybeans by contacting the inner layer portion with water with or without precooked rice for reconstitution and adding a powder of the outer layer portion to the reconstituted mass.Type: GrantFiled: August 24, 1976Date of Patent: September 12, 1978Assignee: Otsuka Kagaku Yakuhin Kabushiki KaishaInventors: Junichi Shimizu, Takashi Hara, Tatsuya Iwakura, Yoshiro Itaya
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Patent number: 4104414Abstract: Process of making an instantly rehydratable, non-caking, storage-stable, dehydrated fruit juice product, especially orange juice, grapefruit juice, and pineapple juice, by removing a substantial portion of the supernatant liquid portion of the fruit juice separated from the sediment portion by centrifuging of the fruit juice, then dehydrating the sediment portion either alone or with a small portion of the supernatant liquid portion remaining with the sediment portion. Citric acid and sucrose may be added to the dehydrated sediment portion prior to hermetic packaging or at time of rehydration.Type: GrantFiled: June 21, 1974Date of Patent: August 1, 1978Assignee: The United States of America as represented by the Secretary of the ArmyInventors: Abdul R. Rahman, Wayne A. Deneke
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Patent number: 4100305Abstract: A method of steam-stripping and recovering desirable volatiles from roast and ground coffee particles by subjecting them to conditions which preserve the freshness of the coffee volatiles, as well as, the freshness of the soluble solids remaining in the devolatilized coffee. A semi-bed of mechanically fluidized roast and ground coffee is sprayed with 32.degree.-110.degree. F (0.degree.-43.3.degree. C) water and contacted with steam for devolatilization under an absolute pressure of 5-100 mm of Hg and a temperature of 32.degree.-110.degree. F. The resulting volatiles-laden steam is then condensed under an absolute pressure of about 0-80 mm Hg and under supercooling conditions to provide a frost. A coffee volatiles-containing concentrate is prepared by contacting the frost with an aqueous coffee extract.Type: GrantFiled: February 5, 1976Date of Patent: July 11, 1978Assignee: The Procter & Gamble CompanyInventor: Richard Gregg
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Patent number: 4096283Abstract: Method of compacting freeze-dried particulate foods comprising partially freeze-vacuum-dehydrating a food in particulate form to an average moisture content of about 10-35 percent, irradiating the frozen partially freeze-vacuum-dehydrated food with microwaves to rapidly distribute the remaining mositure from the frozen cores of the food particle throughout the food and thereby to uniformly plasticize the food, compressing the irradiated food to from about 5 to about 50 percent of its volume prior to compression, and thereafter redehydrating the compressed food to from about 1 to about 5 percent moisture content. The food particles may be either uncooked or cooked prior to partial freeze-vacuum-dehydration thereof, but will preferably be uncooked in the case of a vegetable and cooked in the case of a meat. The final redehydrated, compacted food mass may be hermetically sealed in moisture-impermeable containers to impart long-term storage stability thereto.Type: GrantFiled: November 8, 1976Date of Patent: June 20, 1978Assignee: The United States of America as represented by the Secretary of the ArmyInventor: Abdul R. Rahman
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Patent number: 4081561Abstract: A low-grade roasted coffee fraction is extracted with water in manner sufficient to remove at least 75% of the caffeine contained therein while retaining a major amount of the soluble solids. Volatiles are stripped from the resulting extract and condensed. Thereafter the low grade fraction is thoroughly extracted with an aqueous extraction medium and this extract is combined, either before or after drying, with a fully caffeinated water extract of a high-grade coffee fraction and with condensed volatiles from the stripping operation. A partially decaffeinated soluble coffee having desirable flavor and aroma may be obtained.Type: GrantFiled: April 13, 1976Date of Patent: March 28, 1978Assignee: General Foods CorporationInventors: Franklyn Wallace Meyer, Esra Pitchon, Ernest Lord Earle, Jr.
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Patent number: 4069351Abstract: Hydrophilic and lipophilic flavor and odor producing components of natural products are obtained by extraction with defined dimethyl either-water mixtures.Type: GrantFiled: February 5, 1976Date of Patent: January 17, 1978Assignee: Asahi Kasei Kogyo Kabushiki KaishaInventors: Nobumitsu Yano, Itaru Fukinbara, Mitsuo Takano
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Patent number: 4053640Abstract: This invention relates to a fish bait comprising a raw fish which has been ground and pulverized in micronized form, blended with a surface active agent, and the resulting mixture dried by a process which allows the pulverized bait to remain raw, such as by freeze-drying, pulverizing the dried bait again to a micronized form, and thereafter placing the dried and micronized bait into a water permeable container and sealing the same. When placed in the water, the bait thus manufactured, allows the taste and smell thereof to be dispersed throughout the water and thereby attracts a desired fish.Type: GrantFiled: June 30, 1975Date of Patent: October 11, 1977Inventor: Tadashi Takasugi
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Patent number: 4048344Abstract: A process for preparing a tea extract is disclosed in which a heated aqueous tea slurry is confined in a first zone separated from a second zone by a liquid-pervious barrier, a body of extraction liquid is maintained in said second zone to permit diffusion of tea solubles from the tea slurry into the extraction liquid, the volume of the slurry being 0.5 to 2.5 times the volume of the body of extraction liquid. After a suitable contact time, the extraction liquid and slurry are removed from the zones and the tea solubles diffused in the extraction liquid and present in the slurry ultimately are combined, intervening processing including, for example, stripping and removing of aromatic volatiles before a final extract product is provided.Type: GrantFiled: June 26, 1975Date of Patent: September 13, 1977Assignee: Societe d'Assistance Technique Pour Produits Nestle S.A.Inventors: Rupert Josef Gasser, Steven N. Watercutter
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Patent number: 4036619Abstract: The invention concerns direct contact freeze concentration wherein a cooling medium is injected into aqueous solution to form ice slurry therein which is then centrifuged out to leave a concentrated aqueous solution. In particular citrus juice is concentrated and then freeze dried.Type: GrantFiled: March 21, 1975Date of Patent: July 19, 1977Assignee: Struthers Patent CorporationInventor: Neophytos Ganiaris
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Patent number: 4034123Abstract: Compacted, freeze-dried cottage cheese which is readily rehydratable to form an acceptable reconstituted cottage cheese food product, and method of making the same involving blending a freeze-dried, low milk fat (dry curd) cottage cheese and a freeze-dried, high milk fat (creamed) cottage cheese, preferably in about equal proportions, and compressing the resulting blend to a compression ratio of from about 3:1 to about 4:1.Type: GrantFiled: February 13, 1976Date of Patent: July 5, 1977Assignee: The United States of America as represented by the Secretary of the ArmyInventors: Myer Glickstein, Justin M. Tuomy
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Patent number: 4002772Abstract: Cellular food materials have been found to possess a relatively soft texture when they are frozen while under a gas pressure of greater than about 50 psig. This pressure freezing treatment also renders the foodstuff more permeable and porous, resulting in a product that will cook faster, can be dehydrated and rehydrated more quickly, and is more responsive to infusion or extraction processes.Type: GrantFiled: June 22, 1970Date of Patent: January 11, 1977Assignee: General Foods CorporationInventor: Gerhard J. Haas
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Patent number: 4001459Abstract: Disclosed is a method for producing fibrous protein materials useful for meat analogs. According to this method, an aqueous mixture of a heat coagulable protein is frozen by cooling the mixture in a manner and at a rate effective to produce elongated ice crystals generally aligned perpendicular to the surface of cooling, freeze drying the frozen mass, and heat setting the dried protein material. The properties of a wide variety of meat products can be simulated.Type: GrantFiled: June 18, 1974Date of Patent: January 4, 1977Assignee: General Foods CorporationInventors: Myung Ki Kim, Joaquin Castro Lugay
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Patent number: 3985901Abstract: Powdered acidophil fermented milk products that can be readily reconstituted are prepared by spray drying milk which has been fermented with acidophil bacteria to produce a powdered product, agglomerating the powdered product, lyophilizing a culture of acidophil bacteria under specific conditions to insure maximum survival of the bacteria to produce a foamy dried mass containing live acidophil bacteria, grinding the foamy dried mass and mixing the resultant ground powdered product with the agglomerated powdered product to produce a powdered acidophil milk product that can be readily reconstituted to produce an acidophil milk containing about 200 million acidophil bacteria per cc.Type: GrantFiled: November 11, 1974Date of Patent: October 12, 1976Assignee: Instituto de Biologia Aplicada, S.A.Inventor: Carlos Gonzalez Barberan
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Patent number: 3984577Abstract: A method of producing a compacted, freeze-vacuum-dehydrated food product capable of rehydration to produce discrete particulate reconstituted food of good quality comprising applying pressure to the frozen particulate food while simultaneously freeze-vacuum-dehydrating the same to a moisture content below about 4.0 weight percent.Type: GrantFiled: October 8, 1974Date of Patent: October 5, 1976Assignee: The United States of America as represented by the Secretary of the ArmyInventor: Abdul R. Rahman
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Patent number: 3971854Abstract: Method of producing freeze-dried, cooked beef steak which is tender when ydrated and which rehydrates rapidly comprising, mechanically penetrating raw beef muscle with a plurality of cutting blades spaced apart a distance such that steaks obtained therefrom are mechanically tenderized, and pumping an aqueous solution of sodium tripolyphosphate and sodium chloride into the beef muscle prior to producing steaks therefrom, cooking the steaks, and freeze dehydrating the cooked steaks to a low moisture content.Type: GrantFiled: December 22, 1975Date of Patent: July 27, 1976Assignee: The United States of America as represented by the Secretary of the ArmyInventor: Larry C. Hinnergardt
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Patent number: 3966979Abstract: This invention involves applying a warm coffee extract onto a freezing surface in a plurality of layers until a desired thickness is obtained. Thus applied, there is continual melting and refreezing of the extract. This permits the formation of large ice crystals whereby the finished product is darker and more coffee-like in color. Overall efficiency of the freezing process is also increased allowing higher productivity rates.Type: GrantFiled: May 21, 1975Date of Patent: June 29, 1976Assignee: General Foods CorporationInventors: Saul N. Katz, Daniel E. Dwyer, Jr.
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Patent number: 3950892Abstract: The process of freeze-drying vegetable, farm-crop, and flower seeds to increase storage life and germination rate of the seeds.Type: GrantFiled: December 3, 1974Date of Patent: April 20, 1976Assignee: Pennwalt CorporationInventor: Joseph Simkin
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Patent number: 3950560Abstract: Method of producing compacted, dehydrated, vegetable products of increased density comprising predrying without freezing morsels of a vegetable, the moisture content of the vegetable being thereby reduced to from about 7 percent to about 18 percent, substantially immediately after the predrying step compressing the predried vegetable at a temperature of about 110.degree.F. to 120.degree.F. and at a pressure of about 200 psi to 4000 psi, thereafter redrying the compacted vegetable mass to a moisture content of about 1 to 5 percent.Type: GrantFiled: June 14, 1974Date of Patent: April 13, 1976Assignee: The United States of America as represented by the Secretary of the ArmyInventors: Abdul R. Rahman, Glenn R. Schafer