Method of making food from spent grains
Patent 4632833 Issued on December 30, 1986. Estimated Expiration Date: 
July 31, 2004. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
July 31, 2004. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 2263608 3212902 3528179 3545093 3615655 3682651 Process for manufacturing a high protein food material Patent #: 4464402 InventorApplicationNo. 06/623593 filed on 07/31/1984US Classes:426/242, Product dry in final form426/31, Of bran, husk, or by-product, e.g., distillers residue, etc.426/417, Preparing or treating triglyceridic fat or oil, or processes of separating triglyceridic fat or oil from a starting material, e.g., rendering, etc.426/459, Of isolated cereal seed or bean material426/465, Including heating or dehydration426/482Outer covering, e.g., shell, husk, etc.ExaminersPrimary: Alvo, SteveAttorney, Agent or FirmInternational ClassesA23B 9/00 (20060101)A23B 9/04 (20060101) A23J 1/00 (20060101) A23J 1/12 (20060101) A23L 1/10 (20060101) A23L 1/025 (20060101) A23L 1/185 (20060101) A21D 2/00 (20060101) A21D 2/36 (20060101) B02B 3/00 (20060101) B02B 3/04 (20060101) AbstractA process for making a food product having a high protein content of good nutritional profile and substantially without fiber, fats, or oils from grain that has been malted and subjected to a mashing operation to remove fermentable sugars. The grain so treated is dried by microwave heating and is subjected to liquid nitrogen to reduce the temperature of the grain greatly while subjecting the grain to mechanical action to remove the husks. The fats and oils are removed by a solvent, after which the remaining granular material may be ground to a flour.Field of SearchPreparation of beverage, beverage mash, or beverage wortOf bran, husk, or by-product, e.g., distillers residue, etc. Heating by electromagnetic wave Product dry in final form Of isolated cereal seed or bean material Cereal material, e.g., flour, meal, bran, etc. Including heating or dehydration Preparing or treating triglyceridic fat or oil, or processes of separating triglyceridic fat or oil from a starting material, e.g., rendering, etc. Distiller's or brewer's residue From plant material | |
