Including Step Of Shaping In Mold To Form Final Desired Configuration Patents (Class 426/245)
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Publication number: 20140227404Abstract: This invention pertains to dental bones made from one, or several of, fresh or dried: beef skin, pork skin, lamb skin, poultry skin, rabbit skin, or fish skin as raw material; washing said raw material; turning said raw materials into skin paste; turning said skin paste into gelatin; adding additional ingredients to said gelatin; mixing said additional ingredients in said gelatin; cooling said mixed gelatin; cutting said mixed gelatin; drying said cut gelatin; and injecting said dried cut gelatin into a mold. The finished product has a longer expiration date, tastes better, and is healthier for pets.Type: ApplicationFiled: March 20, 2014Publication date: August 14, 2014Applicant: VITAL SOURCE GROUP LLCInventor: Hong-Li Gao
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Publication number: 20140113035Abstract: An edible receptacle suitable for containing a frozen confection the receptacle comprising at most 15 wt % binder and at least 50 wt % of particles of nuts wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising at most 15 wt % binder and at least 50 wt % of particles of nuts by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.Type: ApplicationFiled: May 22, 2012Publication date: April 24, 2014Inventors: Beata Bartkowska, Natalie Ann Brooks, Richard Henry Luck, Lina Sun, Deborah Jane Noble nee Towell
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Patent number: 8613966Abstract: A rippled wafer (90) formed of a convoluted wafer ribbon (80), the rippled wafer (90) having an average of at least 12 turns/cm2, wherein a turn is a change in direction of the wafer ribbon (80) of at least 45°, and a confectionery product comprising such a wafer. Also a confectionery product comprising a rippled wafer (90) formed of a convoluted wafer ribbon (80), wherein the turns are substantially uniformly distributed across the cross section of the rippled wafer, where a turn is a change in direction of the wafer ribbon of at least 45°, and a confectionery product comprising a three-dimensional rippled wafer (90) formed in a single step.Type: GrantFiled: January 7, 2004Date of Patent: December 24, 2013Assignee: Mars, IncorporatedInventors: Garry Dean Moppett, Nicos Charalambous, Will Robert MacKay Taylor, Peter Andrew Clarke
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Publication number: 20120244262Abstract: A method and apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit portions which are then pressed into shaped portions with a preferred, or other, press. One preferred press linearly reciprocates unit portions into the press. This or another preferred press imparts three dimension exterior shape to the pressed food products.Type: ApplicationFiled: June 11, 2012Publication date: September 27, 2012Inventors: James E. Mauer, Benedict DiGerlando
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Patent number: 8268374Abstract: A method for manufacturing pet food with an ultrasonic horn and an anvil, using human grade ingredients without the use of additives, including but not limited to preservatives, plasticizers, binders and fluidizers.Type: GrantFiled: August 18, 2008Date of Patent: September 18, 2012Assignee: Creative Resonance, Inc.Inventor: Roberto Capodieci
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Patent number: 8153176Abstract: The present invention relates to biodegradable protein based thermoset compositions formulated from a powder of a dry and finely ground protein material, from which the water has been thoroughly removed, an anhydrous and liquid alcohol and other optional additives. The inventions also relates to the method for obtaining these compositions in which the components are homogeneously mixed, under controlled conditions of temperature and moisture, to obtain a homogenous and shelf-cohesive mass, that can be shaped in any predetermined form by diverse molding methods, being readily set through the application of a certain amount of heat during a short period of time, which enables it to turn into a solid shaped body or article through a very simple process.Type: GrantFiled: March 13, 2006Date of Patent: April 10, 2012Assignee: Naturin GmbH & Co.Inventors: Vicente Etayo Garralda, Ion Iñaki Garcia Martinez
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Patent number: 8119177Abstract: Method for the preparation of a crumbly, and expanded dairy product, comprising the steps of subjecting a hard cheese with a humidity content lower than or equal to 45% to a microwave treatment until a crumbly and expanded product with a humidity content lower than 15% is obtained, which is subjected to immediate cooling with dry air at 4-10° C., wherein the starting hard cheese is finely divided.Type: GrantFiled: October 14, 2004Date of Patent: February 21, 2012Assignee: San Lucio S.r.l.Inventor: Luigi Prestini
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Patent number: 7582319Abstract: The invention relates to a method for the production of a shell-like formed consumable item from a fatty mass, more particularly a fatty mass containing cocoa or chocolate, wherein a cell is initially filled with the fatty mass in flowable temperature state in a dosed manner in a mold, whereupon a cooling body with a temperature below melting temperature of the tempered fatty mass is dipped into the liquid fatty mass so that the flowable fatty mass can be distributed in the intermediate space defined by the cell and the cooling body. The cooling body is maintained in dipped position inside the fatty mass for a given space of time until the fatty mass located in the intermediate space hardens. According to the invention, the flowable tempered fatty mass is vibrated for a given space of time after filling the cell and before dipping the cooling body.Type: GrantFiled: March 6, 2002Date of Patent: September 1, 2009Assignee: Buehler Bindler GmbHInventor: Dirk Klaes
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Publication number: 20090041907Abstract: The present invention relates to biodegradable protein based thermoset compositions formulated from a powder of a dry and finely ground protein material, from which the water has been thoroughly removed, an anhydrous and liquid alcohol and other optional additives. The inventions also relates to the method for obtaining these compositions in which the components are homogeneously mixed, under controlled conditions of temperature and moisture, to obtain a homogenous and shelf-cohesive mass, that can be shaped in any predetermined form by diverse molding methods, being readily set through the application of a certain amount of heat during a short period of time, which enables it to turn into a solid shaped body or article through a very simple process.Type: ApplicationFiled: March 13, 2006Publication date: February 12, 2009Inventors: Vicente Etayo Garralda, Ion Inaki Garcia Martinez
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Patent number: 6861082Abstract: The invention is a frozen, microwavable dessert that includes a frozen confectionery core, a coating of semi-fluid composition having an insulating character with respect to microwaves, partially or completely surrounding the core, a layer of biscuit serving as support for the core-coating combination, the coating and the biscuit being arranged such that the core is completely surrounded, and a layer of sauce having microwave-absorbing character.Type: GrantFiled: June 25, 2001Date of Patent: March 1, 2005Assignee: Nestec S.A.Inventors: Jérôme Laffont, Alain Gueroult
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Patent number: 6491964Abstract: The invention relates to a process to make (com)pressed products of salt comprising iron ammonium hydroxypolycarboxylic acid complexes as anti-caking additive, as well as to the obtained pressed products and the use of these pressed products, for example as salt licks and/or water softener salt products.Type: GrantFiled: May 26, 2000Date of Patent: December 10, 2002Assignee: Akzo Nobel N.V.Inventors: Gerhardus Johannes Alfonsus Maria Setz, Willem Pries
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Patent number: 6063422Abstract: Using a metal mold (8) having an insulating section provided with vapor release sections, pressure outside the metal mold (8) is reduced, and heating is performed while releasing vapor produced thereby through the vapor release sections. This can prevent insulation breakdown caused by condensation of large amounts of vapor produced by ingredients during molding and heating of molded baked snacks by means of resistance heating, dielectric heating, etc.Type: GrantFiled: July 15, 1998Date of Patent: May 16, 2000Assignee: Nissei Kabushiki KaishaInventors: Sadamasa Ando, Taizo Karasawa, Toshitaka Haruta, Akio Ozasa, Takayuki Kurisaka, Tsutomu Oowada, Shinji Tanaka
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Patent number: 5639518Abstract: A raw material formed by a mixture of, for example, soybean protein and water, is extruded by an extruder. Then, high-frequency electroconductive heating is performed by placing the material between a pair of electrodes and applying a voltage between the electrodes. As a result, a biodegradable molded article is obtained. In this method, biodegradable molded articles having a uniform structure are manufactured in a short period of time without increasing the cost of equipment or adversely affecting the working environment.Type: GrantFiled: July 11, 1995Date of Patent: June 17, 1997Assignee: Nissei Kabushiki KaishaInventors: Sadamasa Ando, Taizo Karasawa, Akio Ozasa, Takayuki Kurisaka, Yoshiyuki Otani
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Patent number: 5591491Abstract: A mixture in the form of slurry obtained from mixing a soybean protein, sugar and water is placed between a pair of electrodes. Then, an electroconductive heating process is applied to the mixture under an applied voltage between the electrodes for a predetermined time period, thereby obtaining the sheet-like biodegradable molded article. In this method, the biodegradable molded articles have a homogeneous structure and can be prepared in a short period of time without increasing the cost of equipment of creating unfavorable working conditions.Type: GrantFiled: February 2, 1995Date of Patent: January 7, 1997Assignee: Nissei Kabushiki KaishaInventors: Sadamasa Ando, Taizo Karasawa, Akio Ozasa
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Patent number: 4675194Abstract: A continuous steady state flow process for converting proteinaceous materials by reacting the proteinaceous materials with coagulants or other precipitants in situ. Streams of proteinaceous materials and coagulants are fed into an introduction chamber under a predetermined pressure and are directed through an orifice as a high velocity jet stream into a resonance chamber to impinge against a vibratile element. The energy from the jet stream is transferred to the vibratile element to cause it to vibrate at high sonic or ultrasonic frequencies. The high sonic or ultrasonic energies are transferred to the mixture of proteinaceous materials and coagulants to produce a cavitational effect and cause instantaneous reaction and homogenization of the proteinaceous materials and coagulants to thereby form a protein matrix.Type: GrantFiled: March 3, 1986Date of Patent: June 23, 1987Assignee: Reaction Technology, Inc.Inventor: Bernard J. Gaffney
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Patent number: 4642847Abstract: A sausage mold comprises a non-conductive, heat-resistant tube having opposed conductive pistons slidably mounted therein and connected as electrodes to a dual frequency power supply. Meat paste is extruded into a mold cavity defined between the pistons through a supply line having a valve mounted in the face of one of the pistons. The meat paste is cured within the mold and a coagulated skin is formed thereon by the application of electrical currents of 60 hertz and 4,000 to 10,000 hertz, respectively. A plurality of molds are arranged in a cluster to form a configuration resembling the shape of the package into which the sausages are to be placed.Type: GrantFiled: October 8, 1985Date of Patent: February 17, 1987Inventor: Henry M. Ross
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Patent number: 4018906Abstract: The instant process describes a process for production of a protein food product by placing an aqueous proteinaceous slurry in a magnetic field and freezing the slurry to align the ice crystal layers generally in a manner which corresponds to the lines of force around the magnetic poles of the magnet. The ice crystal layers formed in this manner mold the protein layers in corresponding fashion and produce a protein structure upon heat setting which is highly simulative of a number of desirable food products. Alignment of the ice crystal layers of the magnetic field is remarkably uniform and consistently reproducible.Type: GrantFiled: April 21, 1976Date of Patent: April 19, 1977Assignee: Ralston Purina CompanyInventor: James John Ostendorf