US PATENT SUBCLASS 426 / 508
.~.~.~ Cooking, blanching or gelatinizing

Current as of: June, 1999
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426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

665  DF  PROCESSES {25}
506  DF  .~ Treatment with aqueous material, e.g., hydration, etc. {3}
507  DF  .~.~ Of isolated whole seed or bean material {1}
508.~.~.~ Cooking, blanching or gelatinizing

DEFINITION

Classification: 426/508

(under subclass 507) Processes wherein whole isolated seeds or beans are contacted with water so as to effect a cooking, blanching, or gelatinizing of the seed or bean material.

SEE OR SEARCH THIS CLASS, SUBCLASS:

431+, for a process of blanching in the sense of color removing.

481+, for a process of blanching in the sense of removing the outer covering or skin of a plant material.