Cereal Or Treated Cereal Material Patents (Class 426/436)
  • Patent number: 10092016
    Abstract: A process for preparing an oat and milk beverage includes processing taking place under chilled conditions. Moreover, the oat product used in accordance with aspects of this invention is hydrolyzed oat flour.
    Type: Grant
    Filed: July 12, 2012
    Date of Patent: October 9, 2018
    Assignee: PepsiCo, Inc.
    Inventors: Cristina Avila, Laura Maria Pires Blasi, Juan Carlos Fernandez, Renee Hamaoui, Mayte Lee
  • Patent number: 9801402
    Abstract: A process used for the depth thermal treatment in maize for producing High Performance Integral Nixtamal, a process for treating maize under conditions different from known ones and by which a new product can be manufactured which has been called High Performance Integral Nixtamal.
    Type: Grant
    Filed: June 5, 2015
    Date of Patent: October 31, 2017
    Inventors: Roberto Leopoldo Castro Genera, Alicia Olga Lobo Iruegas
  • Patent number: 9092815
    Abstract: Techniques for keyword-based searching are described. Some embodiments provide a Merchant Information Search System (“MISS”) that allows a potential customer to search for information about proximately located merchants that provide goods and/or services that match one or more keywords provided by the customer. In some embodiments, multiple keywords are associated with individual goods and/or services provided by a merchant. By associating keywords with individual goods and/or services, rather than a category or type of goods, the MISS may provide fine-grained search results that identify merchants that would not have been otherwise identified by category-based approaches to searching. Some embodiments employ other or additional techniques, including proximity-based searching and keyword feedback to improve search performance.
    Type: Grant
    Filed: November 16, 2011
    Date of Patent: July 28, 2015
    Inventor: Markus Foerster
  • Publication number: 20150110947
    Abstract: A liquid extract is produced when obtaining a processed corn kernel product is obtained from an extraction process in which: an initial unprocessed whole corn kernel is mixed with water at solids levels of between 10% to 50% kernel/water to form a mixture; the mixture is maintained at a temperature of between 50? C. and 85° C., for at least 30 minutes to form a liquid extract; and the corn kernels are physically separated from a liquid extract, The ?5% extracted material may include, but is not limited to, soluble starches, carbohydrates, proteins, fats, oils, fibers, flavonoids, polyphenols, antioxidants, phenolic acids, dyes/pigments, and the like.
    Type: Application
    Filed: December 31, 2014
    Publication date: April 23, 2015
    Inventors: Regina Celia Bertoldo de Barros, Michele Ann Majeski, Frederic John Rigelhof, Lee Kent French
  • Publication number: 20150079237
    Abstract: The present invention describes methods for preparing instant food and snacks and the making of an instant liquid meal or snack. The invention teaches a technique of preparing single-serve instant liquid and solid meals or snacks to be cooked in same container using commercial brewers and preparation equipment. A kit that contains dry food components that get cooked in the same container resulting in a liquid meal with solid particulates is described.
    Type: Application
    Filed: September 8, 2014
    Publication date: March 19, 2015
    Inventors: ALY GAMAY, Chris Broadhurst
  • Patent number: 8927038
    Abstract: The present invention relates to preparations comprising (arabino)xylan oligosaccharides with average degree of polymerisation between 4 and 10 and average degree of arabinose substitution between 0.15 and 0.35, which beneficially modulate the intestinal flora, such preparation comprising both xylo- and arabinoxylo-oligosaccharides. Preferably, the arabinoxylooligosaccharides are substituted in part by hydroxycinnamic acids and exert antioxidant effects. Furthermore, it is preferred that the preparations according to the present invention have a nitrogen content below 0.16% (w/w) in order to ensure good organoleptic and color properties, particularly upon heating said preparations. In addition, food, beverage and nutritional supplement products comprising the preparations are provided as well as methods to prepare the said preparations.
    Type: Grant
    Filed: March 25, 2009
    Date of Patent: January 6, 2015
    Assignee: Cargill, Incorporated
    Inventors: Willem Broekaert, Christophe Courtin, Jan Delcour
  • Patent number: 8808778
    Abstract: In an embodiment of the described technology, a multi-chamber cup is used to brew coffee or other (hot) drink in a brewing machine. Such a device allows one to add any coffee, but use all the features of an automated single-cup or multi-cup brewing machine. The multi-chamber cup has an inner cup, an intermediate cup, and an outer cup each having sides with circular cross-sections between a top side and bottom side, defining an inner cavity there-between, each with a lip at a top side of the respective cup, extending outwards from a respective inner cavity of each cup. This allows water to enter and flow through multiple cups (at least three) before exiting the multi-chamber cup, such that the liquid becomes homogenized with dissolved particulate solid matter to produce a flavorful, high-quality drink.
    Type: Grant
    Filed: August 13, 2012
    Date of Patent: August 19, 2014
    Inventor: Louis Dakis
  • Patent number: 8647691
    Abstract: The invention proposes a brewing apparatus for extracting a portion capsule, having an accommodation element, which has a cavity for the portion capsule, and a closure element, it being possible for the closure element to move between a loading position, which is at a distance from the accommodation element, and an extraction position, which closes the cavity, and the brewing apparatus having a holding element for holding the portion capsule in the loading position, and furthermore the holding element being designed in such a way that the portion capsule is aligned substantially in the direction of the accommodation element by the holding element by virtue of the movement of the closure element from the loading position to the extraction position.
    Type: Grant
    Filed: October 19, 2010
    Date of Patent: February 11, 2014
    Assignee: Eugster Frismag AG Elektrohushaltgeraete
    Inventor: Marc Krüger
  • Patent number: 8586117
    Abstract: A liquid infusion and/or brewing process is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of liquid into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber, wherein said at least one cycle includes reducing pressure within said chamber to form at least a partial vacuum within said chamber and subsequently returning said chamber to about atmospheric pressure. Methods for separating the brewing media from the liquid after completion of the brewing process are also described.
    Type: Grant
    Filed: January 24, 2013
    Date of Patent: November 19, 2013
    Assignee: Bkon LLC
    Inventors: Dean J. Vastardis, Lou Vastardis
  • Publication number: 20130158133
    Abstract: The production of starch containing products such as rice for use in a low glycemic diet as a carbohydrate substitute in diet preparations is disclosed. The preparation may be readily adjusted in form and taste with respect to aroma, texture, consistency, and flavor for utilization in a number of food preparation techniques including baking and frying. The method provides digestible starches from native and commercial starches by controlled heating and/or enzymatic processing and filtration of carbohydrates.
    Type: Application
    Filed: December 20, 2011
    Publication date: June 20, 2013
    Inventor: Bashir A. Zirkia
  • Publication number: 20120189751
    Abstract: The invention is embodied in a low cost process for creating organoleptic meat analogs from unmodified potato starch and/or similar amylose/amylopectin containing tubers, roots and grains. The method involves thermo-irreversible gelatinization of starch, freeze-thawing, and incorporating extreme syneresis, to create starch gel nodules. Combining gel nodules with wheat gluten flour during the dough mixing formation of mass quantities of flavor absorbing, thin stranded, juicy, meat-like protein fibers. The product resulting from the method incorporates high quality plant protein, into a low carbohydrate, organoleptic juicy lean-meat analog.
    Type: Application
    Filed: January 24, 2012
    Publication date: July 26, 2012
    Inventors: Charles R. Beinecke, Vicki L. McFarland
  • Publication number: 20120114828
    Abstract: The present application relates to a method of preparing a beer or beer-like beverage by adding a Post Fermenting Optimizer (PFO) in form of an infusion of roasted malt or a distillate thereof after fermentation. This addition of PFO provides the beer or beer-like beverage with additional body, base flavour and/or top notes. The present invention relates also to the PFO infusion itself, its distillate, the methods for preparing them and their use for reducing staling during beer or beer-type product shelf-life.
    Type: Application
    Filed: October 13, 2008
    Publication date: May 10, 2012
    Applicant: CARGILL INCORPORATED
    Inventors: Patrick Accristo, Michel Aubanel, Cyril Denis, Dave Mawby, Matthew Servini, Nilabh Singh, John Terry
  • Publication number: 20120070535
    Abstract: The aim of the invention is firstly to dry the wort necessary for beer production and subsequently to re-dissolve the above for the further processing, in particular, the fermentation. According to the invention, the application of fluid bed technology is particularly suitable for the production of dried wort, in particular fluid-bed drying and fluid-bed coating. The advantage of said method for the production of granulates is that no loss of quality in the wort occurs during suitable temperature changes during the drying. The granulate can thus be coated with one or several further coatings, in particular with further flavourings. Above all flavourings can be encapsulated within the dried wort, such that the above is not lost on storage and possible transport.
    Type: Application
    Filed: November 29, 2011
    Publication date: March 22, 2012
    Inventor: Gerhard Kamil
  • Publication number: 20110293804
    Abstract: Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.
    Type: Application
    Filed: June 6, 2011
    Publication date: December 1, 2011
    Applicant: SPECIALTY PROTEIN PRODUCERS, INC.
    Inventor: Donald L. Crank
  • Patent number: 7875304
    Abstract: Typical current methods for producing large quantities of extracts from solid raw materials such as ground, roasted coffee are designed for exhaustive extraction. Such methods are not ideally suited to producing high quality coffee extracts that are rich in flavor and fragrance, and which maintain the varietal characteristics of the roasted coffee from which they are produced. The current invention provides methods for producing such high quality extracts. The invention provides methods that have sufficient flexibility and scalability to be used for a wide variety of applications, including for producing industrial-scale quantities of extracts for the food and beverage industry. The invention provides methods that can produce highly concentrated, “gourmet quality” extracts for use as flavoring agents, beverage concentrates, and fragrances.
    Type: Grant
    Filed: January 4, 2005
    Date of Patent: January 25, 2011
    Assignee: Xcafé LLC
    Inventor: Paul A. Kalenian
  • Publication number: 20100297332
    Abstract: Disclosed is a process for treating a grain to form a product that is high in dietary fiber on the basis of dry solids content relative to the grain. Generally, the process includes subjecting the grain product to a destarching step, typically via aqueous treatment in warm water, followed by screening. The intermediate product thus formed is subjected to steam, typically in a jet cooking step, to yield a product that is higher in dietary fiber on a dry solids basis than the intermediate product previously formed. The grain is typically wheat bran, but may be other grains such as rice or oats.
    Type: Application
    Filed: May 11, 2010
    Publication date: November 25, 2010
    Applicant: GRAIN PROCESSING CORPORATION
    Inventors: Roger E. McPherson, Jeff M. Underwood, Frank W. Barresi
  • Publication number: 20100189845
    Abstract: A method for encapsulating flavoring with a prolamin. A prolamin, such as zein, is dissolved in an appropriate solvent. Flavoring is mixed with the prolamin solution. The prolamin and flavoring solution is dried, thereby forming a flavoring encapsulated by a prolamin.
    Type: Application
    Filed: January 27, 2009
    Publication date: July 29, 2010
    Applicant: FRITO-LAY NORTH AMERICA INC.
    Inventors: Julie Anne GROVER, Kevin Arthur HEITFELD, James Dean OXLEY, Joseph Thomas PERSYN
  • Patent number: 7662418
    Abstract: This invention relates to methods for secondary processing of plant material and in particular for the recovery of valuable products such as fiber including beta-glucan, starch, and ethanol solubles from plant material containing starch and fiber. In particular, the invention relates to the preparation of high viscosity beta-glucan products through methods involving sonication/sonification and enzymes.
    Type: Grant
    Filed: March 27, 2003
    Date of Patent: February 16, 2010
    Assignee: The Governors of the University of Alberta
    Inventors: Thavaratnam Vasanthan, Feral Temelli, Zvonko Burkus
  • Publication number: 20100009032
    Abstract: A method for reducing oral cavity stimulating substance of a sprouted grain such as malt, in which oral cavity stimulating substance contained in a sprouted grain is hydrolyzed, removed by adsorption, degraded by an enzyme, or removed by separation, whereby the content thereof is reduced.
    Type: Application
    Filed: December 15, 2006
    Publication date: January 14, 2010
    Applicant: Suntory Limited
    Inventors: Norihiko Kageyama, Koichi Nakahara
  • Publication number: 20090311397
    Abstract: A process for extraction of edible protein from corn germ. The process includes providing a defatted corn germ with a fat concentration of less than about 5% by weight, milling the corn germ to a granulation of less than about 100 US mesh at less than 180° F., preparing a slurry from the milled corn germ, extracting a edible protein solution from the slurry, recovering the edible protein by precipitating agents (ethanol, acids), and drying the edible protein. The resulting food is 80% to 90% protein.
    Type: Application
    Filed: June 17, 2009
    Publication date: December 17, 2009
    Applicant: ICM, Inc.
    Inventors: Paul J. Whalen, Theron Cooper, Scott Lucas
  • Publication number: 20090285970
    Abstract: The present invention relates to a method of producing solubility-reduced, beta-glucan containing products and uses thereof as raw materials in aqueous fractionation to produce starch and beta-glucan concentrates. The present invention extends to foods containing the solubility-reduced, beta-glucan products, and the starch and beta-glucan concentrates obtained by the described method.
    Type: Application
    Filed: April 13, 2009
    Publication date: November 19, 2009
    Inventor: Thava Vasanthan
  • Patent number: 7569243
    Abstract: Percolating device, for example intended to equip a coffee machine, having a percolating chamber mounted in such a way that it can carry out a displacement in the vertical direction when a control handle is operated. A cap receiving a capsule of product to be infused is also displaced, when the handle is operated, towards the inside of the percolating chamber. A percolating head sliding freely inside the percolating chamber can occupy different relative positions inside the percolating chamber according to the size of the capsule loaded into the cap. A stop device makes it possible to lock the percolating head in a definite position in order to inject steam and/or water through the percolating head.
    Type: Grant
    Filed: December 22, 2006
    Date of Patent: August 4, 2009
    Assignee: Nestec S.A.
    Inventors: Alfred Yoakim, Petr Masek
  • Patent number: 7566470
    Abstract: The invention generally relates to a method for fractionating plant material into valuable components including beta-glucan. The method uses an organic solvent and water instead of water alone, acidified water and/or aqueous alkali as a solvent for the slurrying of a grain flour. In addition to concentrating beta-glucan, other product fractions produced by the method include starch concentrate, and organic solvent solubles. If enzyme treatments are used, other product fractions include dextrin, protein hydrolysates and organic solvent solubles. The process is particularly effective in concentrating beta-glucans in a state close to its native form from the endosperm of barley and oat grains.
    Type: Grant
    Filed: September 26, 2001
    Date of Patent: July 28, 2009
    Assignee: Governors of the University of Alberta, The
    Inventors: Thavaratnam Vasanthan, Feral Temelli
  • Patent number: 7320810
    Abstract: The present invention relates to food products comprising in percent by weight of dry matter, 0.5-5% of a viscous soluble fibre, 2-20% oat bran concentrate, and 7-35% cereal bran. The specific amount of these constituents provide for a high viscosity and are suitable to delay glucose absorption or appearance in blood and/or to maintain raised glucose levels while avoiding high glucose peaks. The high viscosity of a food product was shown to be a key factor in the appearance of glucose in the blood stream. Hence, the food products according to the present invention are also suitable for diabetic patients.
    Type: Grant
    Filed: December 20, 2002
    Date of Patent: January 22, 2008
    Assignee: Nestec S.A.
    Inventors: Piere Wuersch, Olivier Ballevre, Hubert Milon, Birgit Sievert
  • Patent number: 7300681
    Abstract: Shown is a method for producing protein preparations having essentially constant functional properties for technical applications within a broad pH range from about pH 3 to pH 10 by means of extraction from a starting product which contains protein, notably legumes, grains or oilseed. The invention is distinguished by the protein-containing starting product undergoing at least one liquid extraction step and that the raffinate and/or extract obtained thereby undergoes at least one membrane separation process in which a residue is obtained or undergoes thermal upgrading in which a concentrate is obtained and that the residue or the concentrate contain the protein preparations having the desired functional properties.
    Type: Grant
    Filed: November 29, 2000
    Date of Patent: November 27, 2007
    Assignee: Fraunhofer-Gesellschaft zur Forderung der Angewandten Forschung E.V.
    Inventors: Andreas Wäsche, Thomas Luck, Wolfgang Holley, Stefanie Dudek
  • Patent number: 6887506
    Abstract: Typical current methods for producing large quantities of extracts from solid raw materials such as ground, roasted coffee are designed for exhaustive extraction. Such methods are not ideally suited to producing high quality coffee extracts that are rich in flavor and fragrance, and which maintain the varietal characteristics of the roasted coffee from which they are produced. The current invention provides methods and apparatus for producing such high quality extracts. The invention provides methods that have sufficient flexibility and scalability to be used for a wide variety of applications, including for producing industrial-scale quantities of extracts for the food and beverage industry. The invention provides methods and apparatus that can produce highly concentrated, “gourmet quality” extracts for use as flavoring agents, beverage concentrates, and fragrances.
    Type: Grant
    Filed: February 3, 2003
    Date of Patent: May 3, 2005
    Assignee: X Cafe LLC
    Inventor: Paul A. Kalenian
  • Patent number: 6797304
    Abstract: A steeping apparatus is for steeping a solid food material in a liquid to impart a flavor of the solid food material to the liquid to produce a flavored beverage. A container is provided to hold the solid food material and the liquid. A plunger is movable with respect to the container between a first plunger position and a second plunger position. The plunger includes a filter element that, as the plunger moves from the first plunger position to the second plunger position, permits the flow of liquid therethrough but that substantially inhibits the passage of solid food material therethrough. A buffer element is selectable between a closed position and an open position. When the plunger is at the second plunger position and the buffer element is selected to be at the buffering position, the solid food material is substantially decoupled from the flavored beverage. When the buffer element is at the non-buffering position, the solid food material is not substantially decoupled from the flavored beverage.
    Type: Grant
    Filed: September 13, 2001
    Date of Patent: September 28, 2004
    Assignee: Bonjour, Incorporated
    Inventor: Gary McGonagle
  • Patent number: 6465028
    Abstract: A method of brewing a fluid extract using a filter pouch containing flavor extractable particles. One step is supporting a fully compliant, fluid-permeable filter pouch partially filled with flavor extractable particles such that the pouch is inclined at an angle to horizontal ranging from about 30° to about 90° so that the particles accumulate at a bottom end of the filter pouch. Another step is directing brew water to near an upper end of the filter pouch above the particles. The brew water enters the filter pouch without the need for an opening in the pouch, and drops to infiltrate the particles. The particles are partially fluidized by and suspended in the brew water and they rise with the brew water into an empty portion of the filter pouch without a need for opposing sides of the filter pouch to separate to generate internal space. A further step includes brewing a fluid extract from the particles in the filter pouch and discharging the fluid extract from the filter pouch.
    Type: Grant
    Filed: April 16, 2001
    Date of Patent: October 15, 2002
    Assignee: The Procter & Gamble Company
    Inventors: Roger William Gutwein, Amy Suzanne Dawson, Charles Thomas Howell
  • Patent number: 6458407
    Abstract: The present invention provides a novel process for producing an essential oil from a plant material. Concretely, the process produces an essential oil in a short time and by a simple procedure by treating a plant material with supercritical water or subcritical water to liberate essential oil components, which are contained in the plant material, as an ester-free essential oil, and separating and purifying this essential oil.
    Type: Grant
    Filed: January 10, 2000
    Date of Patent: October 1, 2002
    Assignee: Suntory Limited
    Inventors: Wataru Miki, Koichi Nakahara, Takahisa Fujii, Kenzoh Nagami, Kunio Arai
  • Patent number: 6316032
    Abstract: The present invention has for its object to provide a method for obtaining a barley malt oil abundantly containing ceramide derivatives of plant origin which is highly safe and gives a good image as a material in an efficient, simple and easy manner as well as to provide a barley malt oil which is obtained by such method above and is enriched in highly safe ceramide derivatives. The present invention provides a method for producing barley malt oil containing ceramide derivatives, comprising the steps of: dipping spent grains obtained in a process of beer production in a polar organic solvent as a dipping solution, separating an extract liquid from the dipping solution, and concentrating the extract liquid and also provides a barley malt oil containing ceramide derivatives obtainable by dipping spent grains obtained in a process of beer production in a polar organic solvent, separating an extract liquid from the resulting solution, and concentrating the extract liquid.
    Type: Grant
    Filed: August 23, 1999
    Date of Patent: November 13, 2001
    Assignee: Sapporo Breweries Limited
    Inventors: Hisao Kado, Fujio Kobayashi, Akira Hirota, Naoki Abe
  • Patent number: 6284290
    Abstract: There is provided a substance which was isolated from the germinated seed of a grass family plant and which contains proteins and insoluble dietary fibers. There are also provided a pharmaceutical composition comprising as an active ingredient said substance which was isolated from the germinated seed of a grass family plant and which contains proteins and insoluble dietary fibers, and a food composition comprising said substance which was isolated from the germinated seed of a grass family plant and which contains proteins and insoluble dietary fibers, as well as uses of said substance.
    Type: Grant
    Filed: September 9, 1999
    Date of Patent: September 4, 2001
    Assignee: Kirin Beer Kabushiki Kaisha
    Inventors: Osamu Kanauchi, Kazue Agata
  • Patent number: 6245371
    Abstract: A method of brewing a fluid extract using a filter pouch containing flavor extractable particles. One step is supporting a fully compliant, fluid-permeable filter pouch partially filled with flavor extractable particles such that the pouch is inclined at an angle to horizontal ranging from about 30° to about 90° so that the particles accumulate at a bottom end of the filter pouch. Another step is directing brew water to near an upper end of the filter pouch above the particles. The brew water enters the filter pouch without the need for an opening in the pouch, and drops to infiltrate the particles. The particles are partially fluidized by and suspended in the brew water and they rise with the brew water into an empty portion of the filter pouch without a need for opposing sides of the filter pouch to separate to generate internal space. A further step includes brewing a fluid extract from the particles in the filter pouch and discharging the fluid extract from the filter pouch.
    Type: Grant
    Filed: March 2, 1999
    Date of Patent: June 12, 2001
    Assignee: The Procter & Gamble Company
    Inventors: Roger William Gutwein, Amy Suzanne Dawson, Charles Thomas Howell
  • Patent number: 6203837
    Abstract: Typical current methods for producing large quantities of extracts from solid raw materials such as ground, roasted coffee are designed for exhaustive extraction. Such methods are not ideally suited to producing high quality coffee extracts that are rich in flavor and fragrance, and which maintain the varietal characteristics of the roasted coffee from which they are produced. The current invention provides methods and apparatus for producing such high quality extracts. The invention provides methods that have sufficient flexibility and scalability to be used for a wide variety of applications, including for producing industrial-scale quantities of extracts for the food and beverage industry. The invention provides methods and apparatus that can produce highly concentrated, “gourmet quality” extracts for use as flavoring agents, beverage concentrates, and fragrances.
    Type: Grant
    Filed: October 6, 1998
    Date of Patent: March 20, 2001
    Assignee: XCafe' LLC
    Inventor: Paul A. Kalenian
  • Patent number: 6106881
    Abstract: A food composition comprises gluten, a gliadin or glutenin and food stuff such as an additive for chewing gum, a batter for frying, a dough, a seafood paste and a livestock paste. A food quality such as taste is improved in the composition.
    Type: Grant
    Filed: March 17, 1997
    Date of Patent: August 22, 2000
    Assignee: Asama Chemical Co., Ltd.
    Inventors: Mizuo Yajima, Ryouta Katahira
  • Patent number: 5876779
    Abstract: Two cereal extracts are produced by the steps of milling cereal material, suspending the milled material in an aqueous liquid, treating the suspension with an alkali, acidifying and separating the solid and liquid in the resulting mixture. The liquid and solid may be further purified and are useful as ingredients in comestible products.
    Type: Grant
    Filed: January 15, 1997
    Date of Patent: March 2, 1999
    Assignee: CPC International Inc.
    Inventors: Roderick Norman Greenshields, Artis Llywelyn Rees
  • Patent number: 5863588
    Abstract: A food product or cereal is formed by a mixture of the ingredients spelt, almonds and pumpkin seeds. The ingredients are separately washed, blanched, dry roasted, and then subjected to a grind between a coarse and a medium grind. Thereafter, the ingredients are mixed together in specific proportions to produce the food product. A broth or brew is generated with the food product by the addition of water brought nearly to a boil. The broth or brew is generated by depositing the food product in a suitable receptacle, adding the water that has been brought nearly to a boil, the combination of food product and broth or brew then stirred. Favorable foods, sweeteners, etc., may be added, to the desire of the person consuming such combination. The combination provides a nutritious food for consumption.
    Type: Grant
    Filed: December 30, 1996
    Date of Patent: January 26, 1999
    Inventor: Harold R. Wittrock
  • Patent number: 5658606
    Abstract: Improved rye-derived bread improvers are provided which can be incorporated into otherwise conventional wheat-based doughs to give increases in loaf volume and crumb quality. The improvers include a water soluble alkaline proteinaceous specie derived from rye and having a pI of greater than about 7.5; the improvers are prepared by aqueous extraction from whole rye meal and subsequent separation of the alkaline proteinaceous species.
    Type: Grant
    Filed: September 19, 1994
    Date of Patent: August 19, 1997
    Assignee: Kansas State University Research Foundation
    Inventors: Jan A. Delcour, R. C. Hoseney
  • Patent number: 5633032
    Abstract: Two cereal extracts are produced by means of a process comprising the steps of milling cereal material, suspending the milled material in an aqueous liquid, treating the suspension with an alkali, acidifying and separating the solid and liquid in the resulting mixture. The liquid and solid may be further purified and are useful as ingredients in comestible products.
    Type: Grant
    Filed: February 10, 1995
    Date of Patent: May 27, 1997
    Assignee: CPC International Inc
    Inventors: Roderick N. Greenshields, Artis L. Rees
  • Patent number: 5512287
    Abstract: Cereal grains are ground, slurried in water below the starch gelatinization temperature. Bran, starch granules and protein are removed. .beta.-Glucan is precipitated and dehydrated with alcohol, screened and ground to become a white-colored product with a neutral flavor. The method recovers from 33 to 75 percent of the total natural occurring .beta.-glucan in cereal grains. The .beta.-glucan product is water soluble with purity ranging from 60-90 percent and exhibiting molecular weight of .beta.-glucan ranging from 4.times.10.sup.5 daltons to 2.times.10.sup.6 daltons.
    Type: Grant
    Filed: May 12, 1994
    Date of Patent: April 30, 1996
    Assignee: Centennial Foods, Inc.
    Inventors: Linji Wang, Ike E. Lynch, Kenneth Goering
  • Patent number: 5312636
    Abstract: A process for fractioning crops by using a combined dry and wet milling and extraction methods, whereby extruding or percussive devices and operating methods are used in the dry milling step, and a thermal treatment, solvent extraction and mechanical treatment, which destroy most of the enzymes, are combined in the first wet milling step.
    Type: Grant
    Filed: December 21, 1992
    Date of Patent: May 17, 1994
    Assignee: Valtion Teknillinen Tutkimuskeskus
    Inventors: Olavi Myllymaki, Yrjo Malkki, Karin Autio
  • Patent number: 5229117
    Abstract: Processes for sanitizing materials, especially psyllium, using superheated steam maintained at a relatively constant low level of superheat. These processes are very effective for sanitizing materials, and can produce commercially sterile materials. Furthermore, these processes can be used to produce highly pure, commercially sterile psyllium having substantially intact cell structure.
    Type: Grant
    Filed: September 30, 1991
    Date of Patent: July 20, 1993
    Assignee: The Procter & Gamble Company
    Inventors: Bernnie J. Leland, Keith J. Hanley, Paul D. Leis, Jr., Katherine L. Moore
  • Patent number: 5183677
    Abstract: The present invention relates to a beta-glucane enriched grain fiber, and to a process for the preparation of a cellulose-containing, beta-glucane enriched grain fiber, preferably of oats or barley, for use as food or as a raw material or additive in the food industry. In the process, a ground or unground grain such as oats or barley is slurried rapidly in cold water, which may contain an organic solvent. The slurry is homogenized rapidly and is then screened, whereby a beta-glucane containing fiber is obtained.
    Type: Grant
    Filed: September 25, 1991
    Date of Patent: February 2, 1993
    Assignee: Oy Alko AB
    Inventors: Ilkka Lehtomaki, Pertti Karinen, Risto Bergelin, Olavi Myllymaki
  • Patent number: 5169660
    Abstract: An aqueous steeping process for producing a relatively pure bran and flour products from cereal grains such as oats, wheat and rye without conventional dry milling techniques. The aqueous steeped grains are macerated with an ethyl alcohol solution and the bran and flour products recovered therefrom. The aqueous alcoholic waste solutions are further processed by ion-exchange techniques to recover small quantities of high value by-products.
    Type: Grant
    Filed: March 18, 1991
    Date of Patent: December 8, 1992
    Assignee: Her Majesty the Queen in right of Canada, as represented by the Minister of Agriculture
    Inventors: Frank W. Collins, David Paton
  • Patent number: 5156877
    Abstract: A protein-rich composition of brewer's spent grain origin is disclosed, which includes products separated from the husks of BSG and which contains 40 to 60% by weight of proteins, 12 to 18% by weight of lipids, 2 to 6% by weight of fibrous materials, and 1 to 4% by weight of ashes based on dry weight.
    Type: Grant
    Filed: February 19, 1991
    Date of Patent: October 20, 1992
    Assignees: Kirin Beer Kabushiki Kaisha, Chiyoda Corporation
    Inventors: Sohtaroh Kishi, Takashi Kimura, Takeshi Minami, Haruto Kobayashi
  • Patent number: 5135765
    Abstract: A process for producing a protein-rich product and/or a fibrous product is disclosed which includes the steps of pressing brewer's spent grain (BSG) in a wet state, and sieving the resulting pressed BSG in the presence of water to thereby separate it into a protein-containing fraction and a fibrous fraction.
    Type: Grant
    Filed: November 16, 1989
    Date of Patent: August 4, 1992
    Assignees: Kirin Beer Kabushiki Kaisha, Chiyoda Corporation
    Inventors: Sohtaroh Kishi, Takashi Kimura, Takeshi Minami, Haruto Kobayashi
  • Patent number: 5106640
    Abstract: The present invention relates to a beta-glucane enriched grain fiber, and to a process for the preparation of a cellulose-containing, beta-glucane enriched grain fiber, preferably of oats or barley, for use as food or as a raw material or additive in the food industry. In the process, a ground or unground grain such as oats or barley is slurried rapidly in cold water, which may contain an organic solvent. The slurry is homogenized rapidly and is then screened, whereby a beta-glucane containing fiber is obtained.
    Type: Grant
    Filed: January 5, 1990
    Date of Patent: April 21, 1992
    Assignee: Oy Alko AB
    Inventors: Ilkka Lehtomaki, Pertti Karinen, Risto Bergelin, Olavi Myllymaki
  • Patent number: 5068121
    Abstract: A plant fiber product for use in food products is prepared from straw by cutting and cooking in sodium hydroxide containing liquor, followed by a treatment with ClO.sub.2 in an acid medium, treatment with H.sub.2 O.sub.2 in a basic medium, and again treatment with ClO.sub.2 in an acid medium, said processing steps being carried out for such a period and with such an intensity that substantially all lignin is removed, that the final product is obtained with great whiteness and purity, thereby making the product suitable for the intended purpose.
    Type: Grant
    Filed: November 21, 1989
    Date of Patent: November 26, 1991
    Assignee: Fredericia Cellulose A/S
    Inventors: Sven K. Hansen, Anders H. Balle
  • Patent number: 5013561
    Abstract: Waxy barley grain is processed by a series of processing steps to produce beta-glucan solids, a bran residue, a protein concentrate, barley oil and a maltose syrup in uncontaminated form. The process involves steps of mixing a meal produced from waxy barley grain with water, separating barley solids and a water extract, heating the water extract and separating coagulated protein and beta-glucan solids, mixing the barley solids with water and separating a bran fraction and crude starch, forming a dough from the crude starch and separating gluten and waxy barley starch from the dough, mixing the bran fraction with water and enzymes to carry out starch conversion and produce a liquid mixture, separating solids from the liquid mixture, extracting the solids with alcohol to produce oil and recovering maltose syrup from liquid remaining after separating the solids.
    Type: Grant
    Filed: December 20, 1988
    Date of Patent: May 7, 1991
    Assignee: Barco, Inc.
    Inventors: Kenneth J. Goering, Robert F. Eslick
  • Patent number: 4938972
    Abstract: The invention provides a process for the microbial bioconversion of cereal milling by-products into proteinaceous material for human consumption. The by-products are aerobically fermented in a culture of the fungus Neurospora sitophila in the presence of suitable temperature, pH and nutrient conditions, for a time sufficient to grow microbial biomass protein.
    Type: Grant
    Filed: July 8, 1988
    Date of Patent: July 3, 1990
    Assignee: Robin Hood Multifoods Inc.
    Inventors: Murray Moo-Young, Robert E. Burrell, John Michaelides
  • Patent number: 4919952
    Abstract: Food grade protein and dietary fibre concentrates are prepared from wheat millfeed. The process utilizes an efficient alkali extraction to obtain in excess of 75% w/w of the protein present in the millfeed in a solution which is further treated to separate the suspended starch and fat. The clarified liquid containing the protein is passed over a semipermeable membrane during which it is further purified and concentrated. Hydrogen peroxide and heat are introduced to the liquid thereby reducing its color prior to spray drying. The resulting residue from the extraction is dried or further treated with hydrogen peroxide and heat to produce a light colored dietary fibre concentrate.
    Type: Grant
    Filed: February 8, 1989
    Date of Patent: April 24, 1990
    Assignee: Robin Hood Multifoods Inc.
    Inventors: Gobind T. Sadaranganey, Wendy Zellen, John Michaelides