Patent AT210051B successfully refreshed from Google Patents.
Patent US2726155A successfully refreshed from Google Patents.
US2726155A
Expired / Lapsed
US
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Treating vegetable oil-bearing materials to obtain meals of improved nutritive value
Assignee: Individual
•
Filing: 1954-04-16
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Granted: 1955-12-06
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Expires: 1974-04-16
Abstract
No abstract record available.
Inventors
- 👤 William H King
- 👤 Francis H Thurber
- 👤 Aaron M Altschul
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 12:56
CPC Classifications
A; A23; A23J; A23J3/00; A23J3/14; A23J3/16; A23J1/00; A23J1/14; A23L; A23L25/00; A23L25/30
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
149 words
A PROCESS COMPRISING ADJUSTING THE MOISTURE CONTENT OF VEGETABLE MEATS SELECTED FROM THE GROUP CONSISTING OF SOYBEAN MEATS AND COTTONSEED MEATS TO FROM ABOUT 20 TO 50% AND ADJUSTING THE PH OF THE MEATS, BY THE INCORPORATION OF A WATER SOLUBLE COMPOUND SELECTED FROM THE GROUP CONSISTING OF ACIDS AND BASES, TO A VALUE WHICH LIES BETWEEN ABOUT 4 AND 9.5 AND WHICH DIFFERS FROM THE NATURAL PH OF THE MATERIALS BY AT LEAST 0.5 PH UNITS AND, DEHYDRATIVELY HEATING THE MOISTURE AND PH ADJUSTED MEATS AT FROM ABOUT 60 TO 225* F. FOR FROM ABOUT 20 TO 40 MINUTES UNTIL THEIR MOISTURE CONTENT IS REDUCED TO FROM ABOUT 7 TO 13%, WITH THE TEMPERATURE BEING KEPT BELOW ABOUT 200* F. FOR FROM ABOUT 10 TO 20 MINUTES, AND WITH THE HEATING BEING CONDUCTED IN A DEHYDRATIVE ATMOSPHERE UNTIL THE MOISTURE CONTENT IS REDUCED TO AT LEAST ABOUT 13%.
Claim 2
Dependent Claim
149 words
A PROCESS COMPRISING ADJUSTING THE MOISTURE CONTENT OF VEGETABLE MEATS SELECTED FROM THE GROUP CONSISTING OF SOYBEAN MEATS AND COTTONSEED MEATS TO FROM ABOUT 20 TO 50% AND ADJUSTING THE PH OF THE MEATS, BY THE INCORPORATION OF A WATER SOLUBLE COMPOUND SELECTED FROM THE GROUP CONSISTING OF ACIDS AND BASES, TO A VALUE WHICH LIES BETWEEN ABOUT 4 AND 9.5 AND WHICH DIFFERS FROM THE NATURAL PH OF THE MATERIALS BY AT LEAST 0.5 PH UNITS AND, DEHYDRATIVELY HEATING THE MOISTURE AND PH ADJUSTED MEATS AT FROM ABOUT 60 TO 225* F. FOR FROM ABOUT 20 TO 40 MINUTES UNTIL THEIR MOISTURE CONTENT IS REDUCED TO FROM ABOUT 7 TO 13%, WITH THE TEMPERATURE BEING KEPT BELOW ABOUT 200* F. FOR FROM ABOUT 10 TO 20 MINUTES, AND WITH THE HEATING BEING CONDUCTED IN A DEHYDRATIVE ATMOSPHERE UNTIL THE MOISTURE CONTENT IS REDUCED TO AT LEAST ABOUT 13%.
References Cited (Backward Citations)
US1278075A
Cited
US1515947A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1958-12-05 | 1959-06-06 | 1959-12-06 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1962-12-05 | 1963-06-06 | 1963-12-06 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1966-12-05 | 1967-06-06 | 1967-12-06 | $7700.00 | Window Closed / Lapsed |