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...Daniel Webster invented a "bull plow" to pull out tree stumps. It didn't catch on because it was huge and required four oxen to pull it!
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| Number | Title | Issue Date |
| 4113892 | Method of processing fermented soybeans and food products prepared therefrom A method of processing fermented soybeans by freeze-drying the fermented soybeans in a vacuum and separating the dried soybeans into an outer layer portion and an inner layer portion, and a method of preparing instant fermented soybeans or instant rice co... | 09/12/1978 |
| 4113716 | Process for preparing improved soy protein materials A process particularly designed to further improve soy protein previously denatured by superheating treatment or alcohol extraction comprises heating an aqueous slurry of the denatured, defatted soybean flake material under prescribed conditions. Nitrogen... | 09/12/1978 |
| 4108987 | Cyclic hexapeptides Synthetic novel cyclic hexapeptides having the structure: Cyclo[(N-alkylamino acid)-X-(N-alkylamino acid)'-X-(N-alkylamino acid)"-X] wherein (N-alkylamino acid), (N-alkylamino acid)' and (N-alkylamino acid)" have the structure: ##STR1## wherein R1 | 08/22/1978 |
| 4105803 | Soybean-cheese whey food product A soybean-cheese whey curd-type food product is made by coagulation of a soybean and cheese whey protein mixture with selected precipitants. Preferred precipitants include glucono-delta-lactone (GDL) and combinations of the latter with calcium sulfate or ... | 08/08/1978 |
| 4096283 | Method of compacting freeze-dried particulate foods Method of compacting freeze-dried particulate foods comprising partially freeze-vacuum-dehydrating a food in particulate form to an average moisture content of about 10-35 percent, irradiating the frozen partially freeze-vacuum-dehydrated food with microw... | 06/20/1978 |
| 4088795 | Low carbohydrate oilseed lipid-protein comestible An oilseed lipid-protein product adapted for food use is prepared by aqueous extraction of fat containing oilseed materials including the ground raw oilseed or full-fat oilseed flour or flake at a pH in excess of the isoelectric range of the protein for t... | 05/09/1978 |
| 4088790 | Reducing reconstitution time of dehydrated vegetables with phytate Dried vegetable materials can be rendered quick cooking if the vegetable is reconstituted in the presence of phytate ions. The phytate can be applied for example as a sodium salt of phytic acid to the vegetable either by impregnation before the vegetable ... | 05/09/1978 |
| 4084016 | Preparation of legume chips Legume chips for use as a snack food are prepared by first mixing an acidified legume powder with regular legume powder. Water is added to the mixture to form a paste, which is extruded into thin sheets. Bite-size pieces are cut from the thin sheet and ar... | 04/11/1978 |
| 4079155 | Method of treating soybeans and product thereof A bland, nutritive, water-retentive soybean flour, concentrate, or other food product is produced by a process involving heating soybean material under superatmospheric pressure and in contact with alcohol and water and/or their vapors while permitting co... | 03/14/1978 |
| 4075361 | Process for preparing stable full fat oilseed extract A full fat, stable food material derived from oilseeds is prepared by comminuting oilseeds in the presence of a hot alkaline extraction solution, and then allowing the comminuted seeds to soak in the solution. After neutralizing the solution, the extract ... | 02/21/1978 |
| 4072671 | Method for extracting phenols and oligosaccharides from vegetable tissues A method for stripping phenols and fermentable oligosaccharides from vegetable materials is disclosed, which consists in using a mixed solvent composed of a polar organic solvent formed by an alcohol, a ketone or an ester combined with an aqueous solution... | 02/07/1978 |
| 4072764 | Egg yolk extender The present invention relates to a composition which can be used to extend egg yolks up to about a 75% replacement on a per weight basis of the yolk replaced depending on the area of use of the yolk without the need of modifying the final recipe by the us... | 02/07/1978 |
| 4064277 | Method for processing soybeans Soybean milk, isolated soybean protein, concentrated soybean protein or the like soybean protein free from throat-catching sensation can be obtained when whole soybeans are processed by water soaking treatment in the presence of a competitive inhibitor fo... | 12/20/1977 |
| 4057656 | 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, solvent-extracted soybean meal or flakes, or peanuts, sesame se... | 11/08/1977 |
| 4049840 | Process for preparing an expanded soy product Soy products having a reduced soy flavor are produced by blending, heating and puffing a mixture of a soy product, semolina, water and a sulfur compound.... | 09/20/1977 |
| 4044157 | Process for preparing expanded soybean granules A protein food product having an expanded, elongated cellular structure similar to meat is prepared by forming a dough of about 15-45% water and undenatured oil seed flour of less than 3% fat. The dough is heated under pressure over a period of less than ... | 08/23/1977 |
| 4041187 | Soybean beverage and process A process for preparing a bland, stable, aqueous dispersion of soybeans comprising: I. providing enzyme active soybean cotyledons, either intact or subdivided, while maintaining the moisture level thereof within prescribed limits; Ii. heating said soybean coty... | 08/09/1977 |
| 4035194 | Process of treating soybeans to produce soybean extract, soybean oil, and soybean meal therefrom A method of obtaining a plurality of products from soybeans comprising the steps of adding a quantity of water to soybeans in a predetermined ratio to provide a water-soybean mixture and soaking said soybeans for a predetermined period of time, cooking sa... | 07/12/1977 |
| 4022919 | Removal of bitter flavor from pea flour A method of removing bitter flavor and pea flavor from a pea flour for addition to food systems comprising the steps of contacting the flour with steam for a time duration sufficient to debitter the pea flavor and cause the steam to take up volatiles and ... | 05/10/1977 |
| 4004037 | Peanut butter manufacture Peanut butter is prepared that has an improved flavor and an increased shelf life. The peanuts are ground in the presence of solid carbon dioxide to reduce oxidation of the peanut oil during grinding and also to reduce the amount of oxygen that is dissolv... | 01/18/1977 |
| 3988480 | Acetic acid-protein compositions with decreased rumen digentibility A proteinaceous feedstuff for ruminants comprising the reaction product of a protein containing meal and from 2 to about 8 percent, based on the weight of the meal, of acetic acid, the meal thereby being rendered resistant to microbial breakdown in the ru... | 10/26/1976 |
| 3988511 | Preparation of water dispersible protein products Proteins such as seed meal proteins, casein and caseinates are converted to readily water dispersible end products by providing a dry substrate which is the protein or a carbohydrate sweetening agent and is a small fraction of the weight of the end produc... | 10/26/1976 |
| 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 starter culture to form a curd, with an edible oil or fat, a ch... | 09/21/1976 |
| 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, recovering the product and puffing the recovered product.... | 08/31/1976 |
| 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, plastic, extrudable, translucent to glassy mass and extru... | 08/31/1976 |
| 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 protein containing material and a meat source in an amount of ... | 07/06/1976 |
| 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 the pH of the mixture so that it is at a pH other than the... | 06/29/1976 |
| 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 miscella treating zone. In the extraction zone, the oleag... | 06/29/1976 |
| 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 insoluble in the rumen but soluble in the abomasum and low... | 06/29/1976 |
| 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 a high pressure zone to a low pressure zone. The resultan... | 06/22/1976 |
| 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 textured soy protein. The dehydrated food particles including ... | 05/25/1976 |
| 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 characteristics associated with so-called explosion-puffed extrudat... | 05/18/1976 |
| 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 group consisting of N-acyl L-methionine ester, N,N'-diacyl... | 04/20/1976 |
| 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 amount of about 5% or less, and preferably 2% or less, moiste... | 02/24/1976 |
| 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.... | 02/17/1976 |
