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公开(公告)号：US3906900A
公开(公告)日：1975-09-23
申请号：US28605172
申请日：1972-09-05
申请人： RALSTON PURINA CO
发明人： HIRONO YOSUKE , SWEAT DONALD E
IPC分类号： A01K61/00
CPC分类号： A01K61/59 , Y02A40/824
摘要： A method of spawning, collecting, shipping and hatching shrimp eggs by controlling the selection of spawned eggs to obtain only the most desirable, placing the desired eggs into a container for shipment and controlling the temperature of the eggs during shipment within a predetermined range to control the hatching thereof such that the shrimp do not progress beyond the beginning of the protozoeal stage of growth during the shipment thereof.
摘要翻译： 通过控制产卵卵的选择以获得最理想的产卵，收集，运输和孵化虾卵的方法，将所需的鸡蛋放入容器中进行装运，并在运送期间将蛋的温度控制在预定范围内以控制 其孵化使得虾在其装运期间不会超过原生动物生长阶段的开始进展。
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公开(公告)号：US3891778A
公开(公告)日：1975-06-24
申请号：US9083970
申请日：1970-11-18
申请人： RALSTON PURINA CO
发明人： BOYER ROBERT ALLAN
CPC分类号： A23C20/005 , A23C20/025
摘要： This invention relates to novel protein food products specifically spreadable protein food products and methods of producing these products from a vegetable proteinaceous material. The food products which may be produced may be of a smooth, spreadable texture resembling a process-type cheese spread as well as other dairy products which are spreadable in nature such as for example, a butter or margarine. The method of producing these food products with a vegetable proteinaceous material as the major ingredient generally comprises acidifying an aqueous slurry of the vegetable proteinaceous material to yield the damp, viscous curd of the proteinaceous material followed by treatment of the curd in combination with various flavorings and ingredients such as fats, salts, and starches including heat setting in order that a highly desirable, smooth, spreadable texture may be imparted to the food product and make it closely resemble a natural dairy spread.
摘要翻译： 本发明涉及新型蛋白质食品专用可铺展蛋白质食品以及从植物蛋白质材料生产这些产品的方法。 可以生产的食品可以是类似于加工型奶酪散布的光滑，可铺展的质地以及可自然扩散的其它乳制品，例如黄油或人造黄油。 用植物蛋白质材料作为主要成分制造这些食品的方法通常包括将植物蛋白质材料的含水浆液酸化以产生蛋白质材料的潮湿粘稠的凝乳，然后与各种调味剂结合治疗凝乳， 诸如脂肪，盐和淀粉的成分，包括热定型，以便将高度期望的，光滑的，可铺展的质地赋予食品并使其与天然乳品传播密切相似。
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公开(公告)号：US3891774A
公开(公告)日：1975-06-24
申请号：US40737073
申请日：1973-10-17
申请人： RALSTON PURINA CO
发明人： BAKER RICHARD J , MILLER TIMOTHY A , ERLINGER GARY K , LOEPIKTIE STEPHANUS F , HANSELMAN LARRY R
CPC分类号： A23J3/26 , Y10S426/802
摘要： 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 reacting the protein source under heat, pressure, and mechanical working in the presence of an organic solvent such as glycerol. The worked material is extruded through an orifice into a medium of lower pressure where the water content flashes off as steam causing the reacted material to expand into a meat-like cellular product. The organic solvent is retained in the cellular structure to produce a product having a soft dry resilient texture resembling the properties of natural meat.
摘要翻译： 公开了一种制备具有非常低水分含量的膨胀食品的方法。 通过在有机溶剂如甘油的存在下，在热，压力和机械加工下使蛋白质源反应，可以通过在其环境水分含量下从次级蛋白质源制备产物。 加工的材料通过孔口挤出到较低压力的介质中，其中水含量作为蒸汽闪蒸，导致反应的材料膨胀成肉状细胞产品。 有机溶剂保留在细胞结构中以产生具有类似天然肉性质的柔软干燥弹性质地的产品。
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公开(公告)号：US3844805A
公开(公告)日：1974-10-29
申请号：US27198072
申请日：1972-07-14
申请人： RALSTON PURINA CO
IPC分类号： C09J189/00 , C09D1/04 , C09H5/00 , C09H11/00
CPC分类号： C09H11/00 , C09J189/00
摘要： This invention is directed to a new compound for preparing ''''cold cutting'''' or uncooked protein glues and to the method of using the compound to prepare glues. The compound contains a new preservative system of barium metaborate, and a silicate alkalizing agent to provide the pH necessary to produce a ''''cold cutting'''' adhesive. A buffering system is used after dispersing the protein to prevent damage to the protein and consequent degradation of adhesive properties.
摘要翻译： 本发明涉及一种用于制备“冷切”或未煮过的蛋白胶的新化合物以及使用该化合物制备胶的方法。 该化合物含有偏硼酸钡的新型防腐剂体系，以及提供产生“冷切割”粘合剂所需的pH的硅酸盐碱化剂。 在分散蛋白质之后使用缓冲系统以防止蛋白质的损伤和随之而来的粘合剂性能降低。
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公开(公告)号：US3830942A
公开(公告)日：1974-08-20
申请号：US6363170
申请日：1970-08-13
申请人： RALSTON PURINA CO
发明人： HAWLEY R
摘要： A SOLUBLE PROTEIN PRODUCT FOR USE IN FOODSTUFFS AND PARTICULARLY FOR USE IN HGHLY ACID FOODS IS PRODUCED FROM OLEAGINOUS SEED MATERIALS. IN ADDITION, AN INSOLUBLE PROTEIN PRODUCT FOR USE IN FOODSTUFFS IS OBTAINED FROM THE SAME PROCESS. THE PROPERTIES OF THESE PRODUCTS ARE OBTAINED BY PLACING PROTEIN CONTAINING MATERIALS IN A SOLUTION HAVING A SPECIFIED PH AT OR ABOUT THE ISOELECTRIC POINT AND UNDER CONTROLLED CONDITIONS EFFECTING ENZYME DIGESTION OF THE PROTEIN. THE MATERIAL IS THEN HEATED TO INACTIVATE THE ENZYME AND THE DIGESTED AND UNDIGESTED PROTEIN PORTIONS SEPARATELY DRIED. THESE TWO DRIED FRACTIONS PRODUCE THE DESIRED PRODUCTS OF THE INVENTION. THE SOLUBLE PROTEIN PRODUCT MAY BE USED TO PRODUCE PROTEIN ENRICHED FOOD PRODUCTS AND IS PARTICULARLY DESIRABLE FOR USE IN DRINKS AT ACIDITY LEVELS BELOW APPROXIMATELY PH 4.6 SINCE SAID PROTEIN PRODUCT IS VARY SOLUBLE, HAS GOOD STABILITY IN HIGH ACID FOODS AND DOES NOT TEND TO GEL OR CURDLE. THE INSOLUBLE PROTEIN PRODUCT MAY BE USED TO PRODUCE PROTEIN ENRICHED FOOD PRODUCTS AND IS PARTIICULARLY DESIRABLE FOR USE IN BAKERY GOODS SINCE THE PRODUCT IS IN THE FORM OF INERT PROTEIN WHICH DOES NOT REACT OR UNDESIRABLY BIND THE WATER OF SUCH PRODUCTS.
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公开(公告)号：US3830798A
公开(公告)日：1974-08-20
申请号：US5789570
申请日：1970-06-18
申请人： RALSTON PURINA CO
发明人： HERNDON B , SCHNEIDER E
CPC分类号： C07H1/08 , A23K10/10 , A23K20/153 , A23L27/23 , Y10S426/805
摘要： DOG FOOD COMPOSITIONS WHICH EXHIBIT ENHANCES FLAVOUR AND ACCEPTABILITY WHEN FED TO DOGS CONTAIN SMALL AMOUNTS, ON THE ORDER OF 4 PARTS PER MILLION AND UP, OF A RIBONUCLESOIDE, SUCH AS ADENOSINE, A 2'',3''-RIBONUCLEOTIDE, A SUCH AS 2,3''-URIDYLIC ACID, A POLY-2'',3''-RIBONUCLEOTIDE, A CHEMICALLY HYDROLYZED RIBONUCLEIC ACID-CONTAINING MATERIAL AND/OR CERTAIN OTHER STRUCTURALLY RELATED COMPOUNDS SUCH AS URIC ACID ,URACIL, PYRIMIDINE AND PURINE, AND SALTS AND MIXTURES OF SUCH MATERIALS AND THE LIKE. ENHANCEMENT OF THE FLAVOUR AND ACCEPTABILITY OF SUCH DOG FOOD COMPOSITIONS MAY BE FURTHER IMPROVED BY INCUDING A GLUTAMIC ACID SALT, SUCH AS MONOSODIUM GLUTAMATE. THE COMPOSITIONS MAY BE STABILIZED AGAINST DETERIORATIONS OF THE ENBILIZNG AGENT SUCH AS SODIUM TRIPOLYPHOSPHATE OR A SALT BILIZING AGENT SUCH AS SODIUM TRIPOLYPHOSPHATE OR A SALT OF ETHYLENEDIAMINETETRAACETIC ACID. THE FLAVOR ENHANCING MATERIALS MAY BE ADDED TO CONVENTIONAL DOG RATIONS IN AN AQUEOUS MEDIUM AT THE TIME OF FEEDING OR MAY BE SPRAYED ONTO OR OTHERWISE ADDED TO DOG RATIONS DURING PROCESSING THEREOF. RIBONUCLEIC ACID-CONTAINING MATERIALS, SUCH AS YEASTT MATERIALS, MAY BE SUBJECTED TO CHEMICAL HYDROLYSIS AT A PH ABOVE 12 AND A TEMPERATURE OF 25-55* C. FOR PERIODS OF THREE OR MORE HOURS TO PRODUCE HYDROLYZATE MATERIALS USEFUL FOR ENHANCING THE FLAVOUR AND ACCEPTABILITY OF DOG FOODS.
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公开(公告)号：US3759721A
公开(公告)日：1973-09-18
申请号：US3759721D
申请日：1971-09-30
申请人： RALSTON PURINA CO
发明人： HAWLEY R
CPC分类号： B65D81/3492 , B65D2581/3416
摘要： NON-METALLIC, SORBENT MATERIAL IS UTILIZED IN FORMING AN ENVELOPE SURROUNDING A PREPARED FOOD PRODUCT WHICH IS TO BE HEATED BEFORE CONSUMPTION. THE PACKAGE MAY BE MOISTENED WITH WATER, AND PLACED IN A TOASTER WHICH WILL PERMIT HEATING OR RECONSTITUTION OF THE FOOD PRODUCT WITHOUT INCINERATION OF THE SORBENT MATERIAL.
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公开(公告)号：US3749586A
公开(公告)日：1973-07-31
申请号：US3749586D
申请日：1971-03-15
申请人： RALSTON PURINA CO
发明人： NAHM L
CPC分类号： A23B5/043 , A23B5/0057 , A23L15/10
摘要： A METHOD FOR SUBSTANTIALLY SURROUNDING A DISCRETE INTERIOR BODY PORTION WITH A COAGULABLE MATERIAL IS DISCLOSED. A PREDETERMINED QUANTITY OF THE COAGULABLE MATERIAL IS PLACED INTO A CONTAINER AND THE CONTAINER IS HEATED FOR A SUFFICIENT PERIOD OF TIME TO PARTIALLY COAGULATE THE COAGULABLE MATERIAL ABOUT THE INNER PERIPHERY OF THE CONTAINER. THE DISCRETE BODY PORTION IS THEN INSERTED INTO THE LIQUID CENTER OF THE PARITIALLY COAGULATED MATERIAL AND THEREAFTER THE CONTAINER IS HEATED TO COMPLETELY COAGULATE THE COAGULABLE MATERIAL AND SUBSTANTIALLY CENTER THE DISCRETE BODY THEREIN.
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公开(公告)号：US3748147A
公开(公告)日：1973-07-24
申请号：US3748147D
申请日：1971-12-16
申请人： RALSTON PURINA CO
摘要： AN IMPROVED PROCESS FOR PIGMENTING POULTRY BY A DIRECT DYEING TECHNIQUE IS PROVIDED FOR BY CAREFULLY CONTROLLING THE TEMPERATURE AND THE TIME OF SCALDING DURING PROCESSING OF THE POULTRY TO ALLOW THE UNIFORM APPLICATION OF A MIXED DYE SOLUTION RO RHE SURFACE OF THE PROCESSED POULTRY AN IMPART A LEVEL OF PIGMENTATION WHICH CORRELATES TO A COMMERCIALLY ACCEPTED SCALE OF SKIN PIGMENTATION.
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公开(公告)号：US3709142A
公开(公告)日：1973-01-09
申请号：US3709142D
申请日：1970-09-18
申请人： RALSTON PURINA CO
发明人： PETERSON E
摘要： A method of preparing fish for canning and apparatus for use in the method which prevents dehydration and retards enzymatic and oxidative deterioration of the fish from the time of evisceration through precooking and cooling. The apparatus comprises a chamber having suitable means for refrigerated holding, precooking and cooling of fish. After the fish are eviscerated, they are placed in the chamber under refrigerated conditions to retard deterioration and to attain a substantially uniform temperature throughout the fish. The fish are then subjected to the precooking operation which due to the initial uniform temperature of the fish are precooked, they are cooled either by recirculating water saturated refrigerated air through the chamber or by initially utilizing evaporative cooling and thereafter recirculating water saturated refrigerated air through the chamber to cool the fish to a desired temperature.
摘要翻译： 一种制罐用鱼的方法及其用途，其通过预煮和冷却来防止脱水，并且通过预煮和冷却来除去内脏的酶和氧化变质。 该装置包括具有用于冷藏保持，预煮和冷却鱼的合适装置的室。 在鱼被剔除之后，将它们放置在冷藏条件下的室中以延缓变质并且在整个鱼中达到基本均匀的温度。 然后对鱼进行预烹饪操作，由于鱼的初始均匀温度被预煮，它们通过将水饱和的冷冻空气循环通过室来冷却，或者通过最初利用蒸发冷却，然后再循环水饱和的冷藏空气通过 室以将鱼冷却至所需温度。
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