|
Match
|
Document |
Document Title |
|
|
4007936 |
Novelty closure
A novelty closure consists of a container cover, such as that used in connection with soft drink cups, and a puzzle means coupled with said cover at the central portion thereof. The puzzle means...
|
|
|
4001441 |
Meat analog
A process of making meat analogs which comprises forming a dry protein mix, adjusting the moisture content of the dry mix to form a dough-like protein wet mix, sheeting the protein wet mix to form...
|
|
|
4001440 |
Freezable confection package
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...
|
|
|
3999474 |
Apparatus for producing a meat analog
An improved apparatus is provided for economically producing meat analog products. According to the invention, at least one slurry comprising oil, water and coagulable protein is continuously mixed...
|
|
|
3988485 |
Meat-like protein food and method of making
Meat-like foods having a perceptible fiber bundle structure resembling that of natural muscle meat are prepared by mechanically interlocking edible protein fibers, such as spun vegetable protein...
|
|
|
3984576 |
Meatless marbled, semi-moist pet food
A semi-moist pet food having a marbled, meat-like texture and appearance yet entirely meatless, is described. The pet food having an appearance of meat being marbled throughout with fat is produced...
|
|
|
3974296 |
Simulated egg and meat pet food
A simulated egg and meat pet food comprising an egg portion and a meat portion, the egg portion having specified amounts of egg solids, edible water absorbing hydrocolloid, high protein binding...
|
|
|
3973044 |
Proteinaceous food product
The present invention is a proteinaceous food product and a method of its production. A mixture of protein and water is formed into a thin film between successive parallel rolls rotating in...
|
|
|
3969539 |
Process for preparing synthetic food products
Food products, such as meat, poultry and fish analogs, are prepared from plant protein concentrate by formulating an aqueous dispersion of the protein with or without the addition of an edible oil,...
|
|
|
3968269 |
Protein food product and method of making
A novel protein food product having a porous expanded structure with the texture and organoleptic properties of meat, is produced by a process which comprises: forming a mixture of a vegetable...
|
|
|
3968262 |
Combined confection and bubble-forming device
This disclosure is directed to improved plastic shaped supports for an edible member such as ice cream or candy. The support or stick has an elongated slit therein which improves adherence of the...
|
|
|
3968268 |
Process for producing hydratable, translucent to glassy, proteinaceous products, and the resulting products
Process for preparing hydratable, proteinaceous food products involving: subjecting moist (e.g., crumbly to free-flowing), hydratable, proteinaceous food material having suitable moisture to...
|
|
|
3962335 |
Textured protein product and process
A textured protein product is obtained by precipitating vegetable or animal protein from a protein slurry, shaping the recovered protein and heating the shaped protein in a liquid hydrophobic medium.
|
|
|
3962481 |
Meat-like textured protein product and process
A textured protein product is formed from a slurry by solubilizing vegetable or animal protein in alkaline aqueous medium, precipitating the protein by adjusting pH and temperature from the slurry,...
|
|
|
3961089 |
Method of manufacture of hollow chocolate articles
A hollow chocolate article such as an Easter egg is formed by inverting a molded chocolate shell upon another shell in respective molds, the lower shell having been previously formed with an inner...
|
|
|
3959500 |
Process for blended food product
A process for the production of a uniformly blended textured vegetable protein food product including a mixture of dehydrated food granules containing specifically sized granules of a flavored...
|
|
|
3957202 |
Novelty drinking straw
A novelty drinking straw has a layer of liquid crystalline material disposed thereon. As liquid is drawn through the straw, the color of said liquid crystalline material changes.
|
|
|
3958018 |
Process for manufacturing confections
Apparatus for manufacturing confections includes a moving endless belt defining a surface onto which a hardenable, liquid confectionary material, such as molten sugar, is distributed. The molten...
|
|
|
3953612 |
Process for preparing a fibrous protein product and the product thereof
A semi-unitary protein product consisting essentially of a bundle of intermittently fused parallel protein fibers which closely resembles the fibrous structure of natural meat can be prepared by...
|
|
|
3953611 |
Shaped textured protein food product
A shaped protein food product comprising edible textured protein particles bound together by heat-set 7S soybean protein isolate.
|
|
|
3946116 |
Preformed potato products
Potatoes are converted into convenience food products, using techniques which provide advantages over customary operations. Example: Potatoes are cooked and mashed. The mash is shaped into strips...
|
|
|
3946123 |
Canned pet food
There is disclosed a pet food containing a significant proportion of synthetic cheese or meat chunks which are formed from cereal products. The pet food is a canned product and the cereal chunks...
|
|
|
3941892 |
Low-cholesterol egg product and process
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...
|
|
|
3940495 |
Protein product and method for forming same
A method of producing an expanded product which resembles meat, directly from soybean meal itself, including the steps of utilizing soybean meal that has substantially all the fat removed to an...
|
|
|
3935319 |
Protein food product
A protein food product comprising a mixture of edible protein fibers, and a stabilized fat consisting of 85-95% by weight edible triglyceride and 5-15% by weight ethyl cellulose.
|
|
|
3930034 |
Simulated strawberry slices and method of preparing the same
Simulated strawberry slices suitable for use in food systems are made by infusing fresh apple pieces with an infusion solution consisting of soluble, edible water binders, a food acid and coloring,...
|
|
|
3930033 |
Simulated bacon product and process therefor
A simulated bacon can be produced by forming and stacking alternate red and white vegetable protein -containing layers to simulate lean meat and fat and then cooking the stacked layers to form a...
|
|
|
3925561 |
Method for imparting color to texturized vegetable protein
Extruded texturized vegetable protein products that are obtained by extruding protein-containing vegetable material, e.g. soya meal, are given a brown color component by adding to the mixture fed...
|
|
|
3924011 |
Process of texturizing meat material
A process of texturising of meat not possessing the naturally fiberous surface texture of natural muscular tissue, mixtures of such meat and/or offal, and other meat substances intended for animal...
|
|
|
3920853 |
Protein food product
A structured food product is made by specially processing an aqueous slurry of animal and/or vegetable protein material. The slurry is prepared by finely comminuting vegetable protein material,...
|
|
|
3912824 |
High-protein quick cooking meat-like food made from plant protein materials
A method is disclosed for preparing quick-cooking food products which are palatable, bland, light colored, meat-like in texture, chewable chunks when hydrated. Plant protein material such as,...
|
|
|
3904769 |
Structured products having controlled gas-generated cells therein and methods of making them
Methods suitable for use in making expanded products, including improved, structured proteinaceous food products, involving pressing or urging a hot viscous mass (e.g., proteinaceous melt) having a...
|
|
|
3900573 |
Process for making retort stable simulated meat products
An improved process for preparing simulated meat products is disclosed. The improvement comprises the inclusion in the product of an inhibited starch material whereby the appearance and texture of...
|
|
|
3899480 |
Shaped polysaccharide articles and a method for producing them
The present invention relates to the production of shaped polysaccharide articles by the treatment of specific thermally gelable polysaccharides with specific solubilizing agents and subsequent...
|
|
|
3898345 |
Method for preparing meat-like protein food
A meat-like protein food having the appearance and chewing properties of natural muscle meat is made by impregnating bundles of artificial protein fibres with an emulsion containing a heat...
|
|
|
3897572 |
Formed meat product
A method for making a simulated fat-marbled formed meat chunk by comminuting meat and meat by-products and admixing the same with from about 5 to about 50 percent by weight of a moisture binding...
|
|
|
3891774 |
Soft textured dry protein product and method for forming same
A method of preparing an expanded food product having a very low moisture content is disclosed. The product may be prepared from a secondary protein source at its ambient moisture content by...
|
|
|
3886299 |
Process for preparing meatlike fibers
Dense, substantially unpuffed, fibrous products simulating the muscle of animals or the flesh of fish are prepared by feeding a proteinaceous dough through a heated channel of decreasing volume to...
|
|
|
3886298 |
Method for preparing meatlike fibers
Expanded texturized protein products are prepared which are less spongy, have decreased water hydration characteristics and a more fibrous aligned meatlike appearance by feeding a proteinaceous...
|
|
|
3878305 |
FORTIFICATION OF FOODSTUFFS WITH N-ACYL DERIVATIVES OF SULPHUR-CONTAINING L-AMINO ACIDS
A method of fortifying certain proteinaceous foodstuffs which are characterized by a nutritionally limiting content of sulphur-containing amino acids with selected N-acyl derivatives of the L...
|
|
|
3872229 |
FOOD COMPOSITION HAVING A NUT-LIKE TEXTURE AND METHOD FOR PRODUCING THE SAME
Simulated nutmeat products and other products having a nut-like texture are prepared by forming a homogeneous dispersion composed of minute droplets of fat or oil suspended in a continuous phase...
|
|
|
3871334 |
PET TOY
There is disclosed a chewing toy item for animals, typically for household pets such as dogs, which has permanent flavor and odor components. The flavor and odor components are thoroughly...
|
|
|
3870812 |
PROTEIN GEL MODIFICATION
The viscosity of a vegetable protein dispersion is decreased and controlled by treatment with an agent that acts to break the disulfide bonds of the protein. The protein dispersion is gelled to a...
|
|
|
3870805 |
Process for preparing texturized protein compositions and the resulting product
Texturized protein compositions of improved textural and organoleptic properties are prepared by longitudinally rupturing the structure of hydrated, water-insoluble protein pieces. Dry expanded...
|
|
|
3862336 |
ANIMAL FOOD AND METHOD OF MAKING THE SAME
A microbiologically stable, substantially neutral, nutritionally balanced semi-plastic non-pasteurized, uncooked animal food composition which consists essentially of (1) a dried proteinaceous food...
|
|
|
3852484 |
METHOD OF PRODUCING VEGETABLE PROTEIN SEAFOOD SUBSTITUTES
A method of producing high protein soybean seafood substitutes -- such as shrimp, scallops, etc. -- wherein a soybean protein curd is first precipitated from a protein solution and then dispersed....
|
|
|
3852494 |
METHODS AND APPARATUS FOR DECORATING CONFECTIONERY ITEMS
A method of decorating a confectionery item includes the steps of applying a lining material to a design stamp, applying and removing the stamp from a surface of the confectionery item thereby...
|
|
|
3812267 |
EXTRUDED PROTEINACEOUS MATERIALS
Meat substitute food products comprising extruded protein materials containing a mixture of solvent-extracted oil seed material (e.g. soy protein) and fish protein concentrate.
|
|
|
3772035 |
METHOD OF MAKING A SIMULATED MEAT PRODUCT
Method of preparing a simulated meat product wherein bundles of spun protein fibers are impregnated with an edible serum containing a heat coagulable binder, heat-setting the surfaces of these...
|
|
|
3770278 |
COOKIE GAME
A cookie game including a plurality of cookies packaged as a set with a fortune-like strip of paper baked inside each cookie. Each strip of paper contains a segment of a written composition which...
|