From Liquid State, E.g., Casting, Freezing, Etc. Patents (Class 426/515)
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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: 4291064Abstract: A method of pressing and draining whey from cheese curd. In particular, this method is made suitable for producing large blocks of cheese. A container mold having an internal drain screen is filled with cheese curd particles. Pressure is then applied to the cheese curd draining whey into the drain screen and out of the container mold. The container mold is then inverted and the internal drain screen is removed and another application of pressure is used to close any remaining voids within the cheese curd. The container mold is then sealed and prepared for shipping.Type: GrantFiled: April 16, 1979Date of Patent: September 22, 1981Assignee: L. D. Schreiber Cheese Co., Inc.Inventor: Wilfred F. Retzlaff
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Patent number: 4289793Abstract: Large blocks of cheese are formed in a container having a removable bottom, side walls, and an essentially open top. A plurality of upstanding perforated tapered posts extend from the removable bottom to essentially the desired final height of the cheese block. The posts are longitudinally and laterally spaced from one another so that the curd surrounds each post when the container is filled with curd. Pressure is then applied downward to the curd in the container which compacts the curd and causes draining of whey through the upstanding perforated posts. After the curd has been compacted to the desired height, and the whey has been drained through the upstanding perforated posts, the container is inverted and the tapered posts are withdrawn. Pressure is again applied to cause the curd surrounding each perforated post to knit together and aid in removal of any additional whey, thereby providing a cheese block of uniform texture.Type: GrantFiled: May 12, 1980Date of Patent: September 15, 1981Assignee: Land O'Lakes, Inc.Inventors: Leon D. Gustafson, Wayne C. Mielke
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Patent number: 4285490Abstract: A freezable, edible substance is placed in a forming cup mounted by the base upon a lid. A serving cup is invertedly mounted over the first cup and closed by the lid after which the substance is solidified. When final preparation of the beverage is desired, the two cups are inverted and the first cup and lid are removed, leaving a frozen mound in said serving cup into which a drinkable liquid is poured around the solid substance.Type: GrantFiled: December 21, 1979Date of Patent: August 25, 1981Inventor: Michael W. Hanley
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Patent number: 4277513Abstract: A process for the manufacturing of a meat-analog foodstuff using an aqueous protein paste as the starting material. In this process, the aqueous paste which is prepared by grinding meat, poultry or fish offals is cooled until it partly solidifies as a plastic mass whereafter it is subjected to mechanical forces which cause the protein fibrils of the mass to reorient themselves in a preferred direction thus imparting to the mass a texture resembling that of muscular fibers.Type: GrantFiled: December 5, 1979Date of Patent: July 7, 1981Assignee: Battelle Memorial InstituteInventors: Willy Rufer, Robert Menzi
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Patent number: 4273793Abstract: An injection molding arrangement and process for producing regularly shaped pieces of gasified candy which effect a pleasant sizzling sensation in the mouth. A confectionary solution, which may be a sugar melt, is subjected to a superatmospheric carbonating pressure in a carbonating vessel to cause absorption therein of carbon dioxide. An injection mold for forming the solution into suitably shaped pieces of candy is prepressurized at a superatmospheric carbonation pressure prior to the injection therein of the confectionary solution. The solution is then injected into the mold at a pressure substantially above the superatmospheric pressure in the carbonation vessel. The solution is then allowed to cool and solidify in the pressurized mold, producing regularly shaped pieces of carbonated candy.Type: GrantFiled: October 26, 1979Date of Patent: June 16, 1981Assignee: General Foods CorporationInventors: Harry F. Fariel, Marvin J. Rudolph, Richard B. Hynson, Pradip K. Roy, Fredric Kleiner
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Patent number: 4271206Abstract: Uniformly shaped pieces of gasified candy containing gas bubbles having a diameter below 150 microns produce a prolonged sizzling sensation when permitted to dissolve in the mouth. This confection is prepared by injection molding or deposit molding quantities of a gasified sugary melt under superatmospheric pressure.Type: GrantFiled: October 26, 1979Date of Patent: June 2, 1981Assignee: General Foods CorporationInventors: Harry F. Fariel, Marvin J. Rudolph, Richard B. Hynson, Pradip K. Roy, Fredric Kleiner
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Patent number: 4263330Abstract: A method of pressing and draining whey from cheese curd particles in manufacturing large sized blocks of cheese. Cheese curd is placed into a pressing container mold which has a removable internal draining means having dimple-like projections maintaining a space between the plates of the screen. In one embodiment of the invention, pressure is applied in a vertical direction on the curd particles uniformly draining the whey. The drain means is extracted, and a second application of pressure closes remaining interstitial voids. In a second embodiment of the invention, a first application of pressure is applied to the curd particles in two separate directions at the same time. A spreading spade is inserted between substantially vertical parallel foraminous plates thereby moving these plates further apart exerting a relatively horizontal force on the curd particles and, in conjunction, a press plate pushes down on the curd particles exerting a relatively vertical force on the curd particles.Type: GrantFiled: July 9, 1979Date of Patent: April 21, 1981Assignee: L. D. Schreiber Cheese Co., Inc.Inventors: Robert R. Streeter, Vincent J. Whitehorn, Earl C. Nicholas
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Patent number: 4251547Abstract: A process in which a liquid sodium alginate solution is prepared, passed through openings in a perforated sheet to form droplets which are permitted to fall into a body of liquid calcium ion solution such as calcium chloride where reaction between the sodium alginate and calcium chloride produces calcium alginate in the form of a tough shell on the outside of the droplets, and filtering the coated particles from the calcium solution. The invention embraces other ways of introducing the sodium alginate solution into the calcium ion solution to produce various shapes of coated particles such as shrimp, worms, etc. Our invention includes also the products which are produced having the character, the form and the chemical content as described.Type: GrantFiled: June 13, 1979Date of Patent: February 17, 1981Inventor: James J. Liggett
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Patent number: 4229484Abstract: Center-filled bars of confectionery are made by making successive deposits of shell and filling materials into adjoining cavities of moulds moved in succession beneath coaxial depositing nozzles. The cavities in each mould are separated by webs over which shell material overflows so that successive deposits join together to form in each mould a bar having a flat base.Type: GrantFiled: March 27, 1979Date of Patent: October 21, 1980Assignee: Baker Perkins Holdings LimitedInventors: Gordon Steels, Raymond G. Dacey
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Patent number: 4221818Abstract: There is disclosed a solid animal feed supplement block packaged in block form with structural members that subdivide the block. The block has a reduced consumption rate that results from the structural members within the block. The preferred members comprise partitions formed of corregated cardboard which subdivide the block into a plurality of cells. The animal feed supplement can contain a drug and the partitions can provide a convenient measure of the drug dosage, preferably by providing a plurality of solid blocks or cubes each of which provides a premeasured dosage, e.g., a daily dosage for a single animal.Type: GrantFiled: August 31, 1978Date of Patent: September 9, 1980Inventor: Jack J. Schroeder
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Patent number: 4200658Abstract: An inexpensive method and system for making chocolate candy having fine detailed designs. The method comprises creation of relatively inexpensive silicone molds and the use of these molds for making chocolate candy in detailed designs while allowing production of only small or moderate quantities at reasonable cost. The system includes a two-sectioned vat, a cooling tunnel and a belt for carrying the molds through the tunnel.Type: GrantFiled: December 18, 1978Date of Patent: April 29, 1980Inventors: Sandra J. Katzman, Ellen F. Katzman
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Patent number: 4197327Abstract: A process for manufacturing a meat-like block or sheet of protein fibers in which a coagulable protein slurry, having an optimum pH approximately equivalent to the specific isoelectric point thereof, is forced to flow in a heated condition and is subsequently sprayed in an atomized condition onto a travelling, water drainable receiver within a short period of time before a specific coagulation thereof is completed. By processing as mentioned above, meat-like blocks of protein fibers can be manufactured in one operation without acidifying the protein slurry or adding a binding agent.Type: GrantFiled: September 5, 1978Date of Patent: April 8, 1980Assignee: Fuji Oil Co., Ltd.Inventors: Yoichi Kawasaki, Yukiomi Yamato
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Patent number: 4150162Abstract: The present invention relates to a fish feeding block and method of making the block. The fish feeding block is comprised of a supporting block formed of a solidified mixture of plaster of Paris and a hygroscopic substance. A plurality of fish food pellets are interspersed substantially throughout the supporting block. A piece of freeze dried fish food is also disposed within the supporting block. The block is formed by mixing plaster of Paris with water and a hygroscopic substance to form a first mixture. A plurality of fish food pellets are mixed into the first mixture to form a second mixture. The second mixture is thereafter poured into a mold. The second mixture is allowed to set within the mold until it reaches a thickened state. A piece of freeze dried fish food is then injected into the second mixture. The second mixture is allowed to solidify and then removed from the mold.Type: GrantFiled: October 27, 1977Date of Patent: April 17, 1979Assignee: Aquarium Pharmaceuticals, Inc.Inventors: Joel Goldstein, Albert Abrevaya
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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: 4136210Abstract: A process for producing textural protein food material from krills which is characterized by adjusting the pH of the precipitate obtained by centrifuging the uniformly smashed flesh of the krills to not less than 10, returning the pH to near neutral and then freezing the precipitate to effect texturing.Type: GrantFiled: October 26, 1977Date of Patent: January 23, 1979Assignee: Director of National Food Research InstituteInventors: Akinori Noguchi, Susumu Kimura, Keiji Umeda
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Patent number: 4113890Abstract: A flowable food product or other substance is heated or chilled by pumping it through a long, slender tube on a continuous basis in one direction only while simultaneously subjecting it to a temperature differential. The body of product contained within and moving through the tube is segmented into a number of discrete, end-to-end but longitudinally spaced-apart sections by plugs that are periodically introduced into the tube and moved along with the product. The plugs continuously scrape the wall of the tube free of any accumulation of frost or cooked-on material without interrupting the continuous flow and without subjecting the product to deleterious shear stresses. The frequency of plug insertion can be varied without changing the rate of product flow along the wall of the tube so that the best combination of temperature, speed, and scraping frequency can be achieved for each product formulation on a custom basis.Type: GrantFiled: October 13, 1977Date of Patent: September 12, 1978Assignee: Marlen Research CorporationInventor: Marshall Long
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Patent number: 4107938Abstract: A method and apparatus for depositing a hot mass of a confectionery to be cooled in a thin sheet on consecutively associated cooling cylinders upon which the underside and top side of the sheet, travelling in a substantially S-shaped path, are alternately cooled to the temperature required for further processing.Type: GrantFiled: July 14, 1976Date of Patent: August 22, 1978Assignee: Sollich KGInventor: Helmut Sollich
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Patent number: 4104411Abstract: A method for producing frozen confections of re-entrant shape using moulds made of flexible, elastic material, comprising filling moulds made of said material with confection mix, inserting a handle into the mix, contacting the outside of the filled mould with a freezant so as to freeze the mix and anchor the handle, and withdrawing the handle, whereby the mould distorts and expands to release the frozen product. Distortion of the shape of the mould due to the pressure of liquid freezant is avoided by filling the mould with confection mix prior to its immersion in the freezant, partially immersing it until the exterior of the liquid mix has frozen, and then equalizing the levels of the mix and the freezant.Type: GrantFiled: February 2, 1977Date of Patent: August 1, 1978Assignee: Thomas J. Lipton, Inc.Inventor: John Dennis Pooler
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Patent number: 4100304Abstract: The disclosure embraces a method of and apparatus for processing or forming bodies of confections or desserts that become viscous or of paste-like consistency at reduced temperatures such as dairy ingredients including ice cream, ice milk or other edibles such as aerated marshmallow or the like, the bodies of confections being of disc-like configurations having central voids, providing a supply of a mixture embodying a viscous or paste-like edible and fragments of solid edible materials, successively severing metered quantities of the mixture from the supply by a sharp instrumentality, and moving the metered quantities of the mixture by the instrumentality into the central voids of the disc-like bodies.Type: GrantFiled: May 4, 1977Date of Patent: July 11, 1978Assignee: Vroman Foods, Inc.Inventor: Harlan R. Getman
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Patent number: 4084017Abstract: Disclosed is a method for producing fibrous protein materials useful for fish 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, then subjected to a temperature substantially different from that of the frozen mass, and the protein in the frozen mass is then stabilized effectively to preserve its structural integrity during subsequent heating to set the protein.Type: GrantFiled: June 16, 1976Date of Patent: April 11, 1978Assignee: General Foods CorporationInventors: Myung Ki Kim, Joaquin Castro Lugay
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Patent number: 4073962Abstract: A method of preparing a protein food product having an arrangement of helically aligned protein layers is disclosed wherein an aqueous slurry of a proteinaceous material is frozen by conveying said slurry through an extruder equipped to provide a freezing zone in order to form ice crystal layers in said slurry which mold the protein material of the slurry into striated layers arranged in the form of a helix. The frozen extruded product is then heat set at a temperature sufficiently high to allow the protein layers to heat set and melt the ice crystal layers to form a protein food product. The resultant product has an improved degree of toughness because of "cross structuring" of the protein layers which is an inherent effect of the helix arrangement of the protein layers in the product.Type: GrantFiled: June 1, 1976Date of Patent: February 14, 1978Assignee: Ralston Purina CompanyInventors: James M. Spata, Roger L. Diel
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Patent number: 4060998Abstract: The specification discloses a system and process for producing discrete chilled products having preselected weights from a semi-fluid mixture. The semi-fluid mixture is pumped along a distribution path to an extrusion manifold which extrudes a continuous sheet of the mixture. The continuous sheet is directed through a chilling station where it is chilled and firmed such that the sheet maintains its extruded cross-sectional configuration. A plurality of slicers continuously slice the continuous sheet of material into continuous lengths. A cutter periodically severs the continuous lengths at predetermined intervals to provide a plurality of discrete products having predetermined weights. The pumping rate, rate of travel through the freezer and periodic severing of the continuous lengths may be selectively varied in order to maintain any desired weight of the discrete products.Type: GrantFiled: November 19, 1975Date of Patent: December 6, 1977Assignee: The Jimmy Dean Meat Company, Inc.Inventor: Vincent E. Bernard
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Patent number: 4045583Abstract: A method of manufacturing an expanded temperature-resistant, chocolate product, comprises mixing intimately water, at least one edible fat, sugar and an emulsifier to produce an emulsion of said fat with an aqueous sugar solution. The solution is then evaporated to about 10% moisture content while maintaining the fat in emulsion. Finally, the mixture is dried, preferably under reduced pressure, with gasification to produce an expanded product containing 15-35% fat, at least 40% sugar and not more than 5%, preferably not more than 2%, water. The product contains individual fat particles which are separated from one another in a sugar glass so that fat seepage from the product at elevated ambient temperatures is obviated.Type: GrantFiled: July 14, 1976Date of Patent: August 30, 1977Assignee: Cadbury LimitedInventors: Maurice Stanley Jeffery, Paul Anthony Glynn, Mohammed Moiz Uddin Khan
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Patent number: 4018906Abstract: The instant process describes a process for production of a protein food product by placing an aqueous proteinaceous slurry in a magnetic field and freezing the slurry to align the ice crystal layers generally in a manner which corresponds to the lines of force around the magnetic poles of the magnet. The ice crystal layers formed in this manner mold the protein layers in corresponding fashion and produce a protein structure upon heat setting which is highly simulative of a number of desirable food products. Alignment of the ice crystal layers of the magnetic field is remarkably uniform and consistently reproducible.Type: GrantFiled: April 21, 1976Date of Patent: April 19, 1977Assignee: Ralston Purina CompanyInventor: James John Ostendorf
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Patent number: 4005139Abstract: This invention relates to the continuous rehydration of dehydrated potato solids and potato mixtures to form first an homogeneous slurry which sets to a dough and the forming or shaping of this slurry or dough into products which are suitable for deep frying. The process is characterized by the improved quality of the products produced by it, and by the novel methods by which the potato solids are rehydrated and shaped or formed into pieces suitable for deep frying. The dehydrated potato solids can be either flour, flakes or granules. The dehydrated potato mixtures can be any combination of additives, binders, fillers, gums, texturizing agents and potato solids, etc., in which the potato portion constitutes at least 50% of the mixture by weight, as either flour, flakes or granules. The products can be any type of potato product, but in particular, they are deep fried potato products such as chips or French-fries.Type: GrantFiled: November 19, 1973Date of Patent: January 25, 1977Assignee: Corporate Foods LimitedInventors: Cornelis Kortschot, James Joseph Miller
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Patent number: 4001440Abstract: A package for use in forming a stick-mounted frozen confection comprising a sealed chamber receiving the freezable confection liquid material, a stick handle projecting outwardly from the chamber and a wrapper defining the chamber and enclosing and properly orientating the handle relative to the confection material. The wrapper includes overlying sheets, one of which is formed to define the chamber in conjunction with a character or other simulation which will be three-dimensionally reproduced on the frozen confection. The stick handle, outward of the chamber, is offset and can be configured to complement the reproduced simulation or can incorporate indicia thereon. In addition, a rigidifying rib can be provided to strengthen the handle at the offset portion thereof.Type: GrantFiled: July 24, 1974Date of Patent: January 4, 1977Assignee: Welch Foods Inc.Inventor: Earl Hoyt
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Patent number: 3996760Abstract: A conveyor carries a plurality of frozen confection molds evenly spaced within rows. The molds incorporate a plurality of uniform spiral grooves to form spiral fins on the frozen confections. Ingredients are inserted into the molds and frozen with sticks embedded therein. An extractor arm is positioned above the row of frozen product and lowered to cause clamps to grip the sticks. When the extractor arm is raised, a cam pivots the clamps about a vertical axis to permit the fins to follow the spiral contour of the mold grooves as the frozen confections are withdrawn from the molds. The frozen confections are subsequently released from the clamp elements by a trip bar which simultaneously opens the jaws of the clamps.Type: GrantFiled: September 15, 1975Date of Patent: December 14, 1976Assignee: Merritt Foods CompanyInventor: Sydney L. Bair, Jr.
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Patent number: 3993794Abstract: A texturized protein is formed by a process wherein a cereal grain protein capable of forming microfibrillar aggregates is first dissolved in water, and the pH of the solution is adjusted to 5.0-6.0. Then, the ionic strength of the solution is adjusted to 0.004-0.010 to aggregate the protein molecules into microfibrils, which are subsequently aligned in a parallel arrangement by application of a unidirectional shear thereto. Finally, an oscillating shear is applied to the aligned microfibrils, causing them to collide and thereby become texturized.Type: GrantFiled: January 15, 1976Date of Patent: November 23, 1976Assignee: The United States of America as represented by the Secretary of AgricultureInventor: John Emile Bernardin
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Patent number: 3987213Abstract: Proteinaceous elements are produced by adding discrete portions, particularly drops of a coagulable protein solution, to a coagulating medium under conditions such that the material added is drawn out to form a product with a greatly increased surface area.Type: GrantFiled: May 20, 1975Date of Patent: October 19, 1976Assignee: Lever Brothers CompanyInventor: Arthur Ernest Hawkins
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Patent number: 3965271Abstract: This invention relates to an improvement in a process for producing a cheese product wherein a cheese curd is extruded through a nozzle into a flexible, tubular mold, solidified to form a cheese product, and then removed from the flexible mold and the resulting product. The improvement is the use in the process of a "duplex type" mold constructed ofAn outer film laminate comprising a first film ply of cellophane having bonded to its outer surface a gas impermeable film having a gas transmission rate of less than about 10 cc/100 in..sup.2 /24 hour-atm.;A second film ply of biaxially oriented polypropylene bonded to the inner surface of said cellophane; andAn inner film comprising a film ply of biaxially oriented polypropylene.Type: GrantFiled: August 19, 1974Date of Patent: June 22, 1976Assignee: Continental Can Company, Inc.Inventor: Frank C. Harrington
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Patent number: 3962473Abstract: A process of making crust liqueurs by producing a hot aqueous filling liquid, cooling and thereby supersaturating said liquid in the presence of stirring and friction by continuous sweeping an annular flow of said liquid on a cooled smooth surface, depositing the cooled liquid into preformed chocolate shells and closing said shells. The cooling step is conveniently performed by use of a conventional swept surface heat exchanger and the temperature of cooled liquid may range preferably from +5.degree. to -10.degree.C. Subjecting the green chocolate candies to a conditioning step, preferably between 10.degree. - 20.degree.C, most preferably around 15.degree.C improves the desirable properties of the crust.Type: GrantFiled: October 25, 1973Date of Patent: June 8, 1976Assignee: P. Ferrero & C. S.p.A.Inventor: Dimitre Lilov
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Patent number: 3961081Abstract: A high energy feed supplement for animals in the form of a block that is dense, non-porous, hard, and vitreous in nature, the block embodying molasses solids as a primary structural and nutritional constituent, and in general providing the ingredients and advantages of a liquid feed supplement in solid form.Type: GrantFiled: March 12, 1974Date of Patent: June 1, 1976Inventor: Carl O. McKenzie
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Patent number: 3956514Abstract: Wet spun proteinaceous filaments are prepared from pulverized, functional defatted leguminous materials having a protein content of about 45 to about 55 percent, by forming an aqueous slurry thereof to extract proteins and carbohydrates, precipitating the protein onto and into the insoluble portion of the leguminous material, separating the solids from the liquid portion of the slurry, forming an aqueous alkaline spinning dope with the separated solids and forcing the spinning dope through a spinneret into an acid and salt coagulating bath to form proteinaceous filaments.Type: GrantFiled: September 25, 1974Date of Patent: May 11, 1976Assignee: Miles Laboratories, Inc.Inventors: Moshe M. Sternberg, Chong Yol Kim
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Patent number: 3950561Abstract: Shortening chips composed, for example, of lard or hydrogenated vegetable oil are prepared by continuously depositing melted shortening on a moving endless chilling surface which is held at a temperature sufficiently low to congeal the shortening as a film on the chilling surface. After the shortening has congealed, it is removed continuously. At a suitable location between the removal point and the point at which the shortening is applied, water is applied to the surface of the chilling element to form a film which as the chilling element advances becomes interposed between the freshly applied shortening and the chilling surface.Type: GrantFiled: January 28, 1975Date of Patent: April 13, 1976Assignee: The Pillsbury CompanyInventor: Donald M. Collins
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Patent number: 3941892Abstract: A sunnyside up egg product which is low in cholesterol, preferably cholesterol-free, and relatively high in unsaturated fats is provided. It can be taken directly from the freezer and fried to give a product virtually identical to a natural egg fried sunnyside up. The egg product is made by molding a low cholesterol egg yolk portion of critical formulation together with an egg white portion consisting essentially of liquid egg white, and subjecting the molded egg to freezing. In the preferred embodiment of the invention, the mold employed in forming the egg product is employed as the package.Type: GrantFiled: July 1, 1974Date of Patent: March 2, 1976Assignee: General Foods CorporationInventors: George Marvin Glasser, Herbert Matos