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3982025 |
Soy cheese spread and process for preparing same
A soy cheese spread having excellent spreadability, oral melting and flavor characteristics is made by admixing a soy cheese, prepared by fermenting soy milk with a lactic acid-forming cheese...
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3978236 |
Process for producing puffed proteinaceous food products
Preparation of a puffed textured, proteinaceous food product involving subjecting water-moistened proteinaceous material to pressure and heat sufficient to cause the mix to convert to a hot, moist,...
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3978244 |
Puffed proteinaceous food products and methods of producing same
Process of preparing a puffed, proteinaceous food product by subjecting moist, hydrophilic proteinaceous or protein material having a controlled amount of moisture to elevated mechanical pressure,...
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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...
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3966982 |
Process and apparatus for treating oleaginous seed material
There is described a process and apparatus for treating oleaginous seed materials, such as soybean flakes with an extraction solvent, which includes an extraction zone, a desolventizing zone, and a...
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3966992 |
Treatment of soya
A process for treating soya to improve the nutritional value thereof by destroying or eliminating the trypsin inhibitor activity of the soya. The process comprises mixing soya with whey, adjusting...
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3966998 |
Feed supplements for ruminants
A novel feed supplement for ruminants containing lipids which are dispersed within a protective protein-aldehyde complex is provided. The protective protein-aldehyde complex which is substantially...
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3965268 |
Expanded protein product comprising sulfur-containing organic compound
An expanded edible protein product is made by extruding, preferably following heating and working of, a mix containing a proteinaceous material, a sulfur-containing organic compound, and water from...
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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...
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3958032 |
Method of puffing moist food products using both inert non-condensible gas and vaporized moisture
The improvement in the method of controlling the restricted puffing of moist, puffable food products, usually proteinaceous, so as to avoid the significant rupturing or disruptive puffing...
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3952115 |
Fortification of foodstuffs with N-acyl derivatives of sulfur-containing L-amino acid esters
A proteinaceous foodstuff comprising an edible sulfur-containing amino acid deficient protein and a nutritionally supplemental amount of a sulfur-containing amino acid derivative selected from the...
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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...
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3939284 |
Process for the production of meat, poultry and fish analogs and the products thereof
Single-cell protein is combined with plant protein and/or animal protein and texturized to produce analogs which can be used as extenders or replacers for meat, poultry and fish in food products.
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3930055 |
Very low carbohydrate baked product
Ingredients and process for producing baked products having a very low carbohydrate content yet with satisfactory density, texture, color, toastability, aroma and other properties found desirable...
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3925562 |
Texturizing process for single cell protein containing protein mixtures
Protein-containing single-cell microorganisms, combined with vegetable protein, are texturized by a process in which a paste consisting of the said single-cell and vegetable protein is heated under...
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3925568 |
Process for fortifying food and feed products with amino acids
Vegetable protein containing foods, food products and/or feeds may be fortified with amino acids according to a process which includes tempering the foods, food products and/or feeds in an alkaline...
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3925569 |
Wet process for making blander high-protein soybean products
Soybeans are soaked in alcohol-water mixtures (a) to arrest the formation of undesirable off-flavors, (b) to minimize the losses of proteins, and (c) when compared to similar products available...
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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,...
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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,...
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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...
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3900576 |
Meat emulsion extender process
Meat emulsions, such as those suitable for the production of frankfurters and poultry or fish products, can be extended by the addition of an aqueous mixture of vegetable protein fiber, vegetable...
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3897565 |
Method of feeding silkworms an artificial expanded feed
There is provided a method for feeding silkworms which comprises administering to silkworms, a dry porous artificial silkworm feed which comprises: A blend consisting essentially of dry...
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3895003 |
Process for producing protein concentrate using air classification
A process for producing a protein concentrate which comprises the steps of fine grinding an oilseed meal, making a first air classification of the meal and removing a 60 to 90% by weight fines...
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3892866 |
Process for the preparation of feed for cultivating macrura
A process for the preparation of feed for cultivating macrura which comprises kneading raw meat of aquatic animals with a substance selected from the group consisting of salt and salt-containing...
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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...
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3890055 |
Concrete laying machine
A machine for laying a continuous run of concrete of constant section such as roadway kerbing. The machine includes a body portion having a chamber adapted to receive concrete and discharge it...
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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...
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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...
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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...
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3876807 |
Process for increasing digestibility of legume seeds
Legume seeds are held in an aqueous medium for 24-48 hours at a temperature of 45°-55°C., the pH of the medium preferably being 5.0-5.5. The treated seeds exhibit increased digestibility, and...
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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...
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3869556 |
Process for preparing quick-cooking garbanzo and red kidney beans
Process for treating garbanzo and red kidney beans to make them quick-cooking while retaining the color and integrity of the beans and the seed coats thereof. In accordance with the process, the...
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3865956 |
Process for producing soybean food paste and the resulting product
Soybean food paste free from soybean smell is produced by roasting soybeans or defatted soybeans under an atmospheric pressure; or heating the soybeans or defatted soybeans under a high pressure in...
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3852492 |
PREPARATION OF HIGH PROTEIN EXPANDED FOOD PRODUCT
This disclosure describes a novel process of producing a high protein food product from oilseed meal, fish meal, meat meal, poultry by-product meal, and microbial protein, by mixing into the...
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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.
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3794735 |
EXTRACTION OF PROTEIN FROM SEED
A process of making foodstuffs (e.g., simulated meats) by the steps of mixing a coprecipitate of protein and lipid in the presence of water with an edible water-soluble salt, then heat-setting this...
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3753728 |
PROCESS FOR PRODUCTION OF SOY-CONTAINING BREAKFAST CEREALS
Process for making ready-to-eat breakfast cereal containing soy protein. Soy protein is made more palatable by subjecting it to a partial hydrolysis reaction in the presence of a specific mixture...
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3738848 |
PROCESS FOR PRODUCING A DRIED SPLIT PEA OR DRIED LENTIL PRODUCT
A crisp nutrient food product is obtained from dried split peas or lentils by soaking the split peas or lentils in water without cooking to soften and evenly partially expand the cellular structure...
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3660111 |
PROCESS FOR AFFECTING TASTE AND ODOR IN LEGUMINOSAE AND IN PARTICULAR PEANUTS AND SOYA BEANS
The method for improving the taste and smell of legumins wherein the legumins are treated with an aqueous solution of a mixture of at least two acids selected from a group consisting of malic,...
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3650763 |
HIGH PRESSURE PROCESS FOR MAKING PUFFED FOOD PRODUCT AND PRODUCT
The process for producing a puffed food product from raw material such as legumes and cereal grains by subject the raw food product to high pressures and temperatures to cement and puff individual...
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3642494 |
METHOD OF COMMINUTING LEGUMES
Processes for preparing bean-milk, purees, and other food products of improved flavor from edible legume seeds, which include the feature that raw legume seeds are comminuted in the presence of...
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3635728 |
QUICK-COOKING SOYBEAN PRODUCTS
Process for treating soybeans to remove bitterness and other undesirable taste qualities, and to tenderize the beans so that they can be cooked in a short time, all the while retaining the...
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3620755 |
HIGH-PROTEIN FOOD
A foodstuff of improved taste and consistency is prepared by impregnating soybean meal with an edible oleaginous material and cooking the resulting material in boiling water. 10 Claims, No Drawings
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3615658 |
PREPARATION OF BREAD-LIKE BAKERY PRODUCTS
Honeycomblike bakery products, for example, crustless bread, are prepared by mixing a starch and oil seed protein and water to form a dough mixture, heating said dough mixture with live steam, with...
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3543823 |
PROCESSING OF ENDOSPERM SPLITS
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3531294 |
PREPARATION OF A BAKING AGENT FOR USE IN YEAST-LEAVENED PRODUCTS
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3510313 |
METHOD OF PRE-COOKING DRY BEANS
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3496858 |
METHOD FOR PREPARING A PROTEIN PRODUCT
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3489570 |
PROCESS FOR MAKING TEMPA
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3489571 |
METHOD OF MAKING BEAN CHIPS
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