Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Reexamination Certificate
2003-03-25
2009-06-02
Weier, Anthony (Department: 1794)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
C426S456000, C426S459000
Reexamination Certificate
active
07541057
ABSTRACT:
A method for preparing multipurpose ready-to-use, high-protein soy granules from texturized vegetable protein having protein content in the range of 45-52% and moisture content in the range of 3 to 8% said process comprising the steps of partial hydration of the texturized vegetable protein pieces/chunks for a period of 15 min to 2 hour such that the moisture content is between 15-25%, equilibration of partially hydrated soy pieces/chunks for a period between 15 minutes and 4 hours, disintegration of the equilibrated soy chunks/pieces by using a shearing machine to obtain a granule size of 1 to 6 mm, and drying the disintegrated granules at a temperature between 40-80° C. for a period between 15 min to 3 hours by using a tray dryer to obtain the multipurpose ready-to-use, high-protein soy granules.
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Particle Size U.S. Sieve Series and Equivalents. Date unknown. http://www.azom.com/details.asp?ArticleID-1417.
Appu Rao Appu Rao Gopala Rao
Bhattacharya Suvendu
Latha Rangasamy Baby
Prakash Vishweshwariah
Ramesh Thotadamoole
Arent & Fox LLP
Council of Scientific and Industrial Research
Weier Anthony
LandOfFree
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