Company Filing History:
Years Active: 1981-1983
Title: Innovations of William J Hoover
Introduction
William J Hoover is a notable inventor based in Manhattan, Kansas, recognized for his contributions to food technology. He holds two patents that showcase his innovative approaches to food processing and baking.
Latest Patents
One of Hoover's latest patents is for a soymilk process. This invention relates to a method for creating a soybean-based milk analog or soymilk, along with food products derived from it. The process involves comminuting whole soybeans with their hulls, forming a slurry, and simultaneously inactivating trypsin inhibitors and lipoxygenase without significantly denaturing the soybean protein. The heated slurry is confined until the desired reduction in trypsin inhibitor activity is achieved, followed by cooling and hull separation to recover the final product. The resulting soymilk maintains essential amino acids, enhances nutritional value, and improves flavor and storage life through optimal processing techniques.
Another significant patent by Hoover involves the preparation of high-ratio cakes using untreated wheat flour. This innovation provides improved batter formulations that eliminate the need for treated wheat flour while preserving desirable qualities in the final products. The batters consist of untreated wheat flour, selected proteins, and unmodified starches, allowing for reductions in shortening and egg ingredients without compromising cake quality.
Career Highlights
Throughout his career, Hoover has worked with various organizations, including the Edlong Corporation and the American Institute of Baking. His experience in these companies has contributed to his expertise in food technology and innovation.
Collaborations
Hoover has collaborated with notable individuals in his field, including Lawrence A Johnson and Charles W Deyoe. These partnerships have likely enriched his work and expanded his impact on food processing technologies.
Conclusion
William J Hoover's innovative patents in soymilk processing and cake preparation highlight his significant contributions to the food industry. His work continues to influence food technology and improve product quality.