Applying Diverse Edible Particulate Solid To Coat Or Impregnate A Solid Core, I.e., Surface Coating Or Impregnation Patents (Class 426/289)
-
Patent number: 6588363Abstract: An improved seasoning system 10,11,13 uniformly coats a food product with the desired amount of seasoning, with the seasoning rate preferably being controlled as a function of the product volume signals from the sensors 26, 34, 108 and 110. The seasoning system preferably utilizes linear motion conveyors and either a rotating drum 36 or a deflector 98 and a second seasoning unit 112,114 between linear conveyors 94, 96. Oil may be sprayed onto food products and tumbled in a drum 16 which both rotates and moves in a reciprocating manner with the conveyor tray 14. An improved seasoning tray 123, 144, 148 has a planar floor 122, 138, 162 with an angled discharge edge 124, 137, 182 for uniformly distributing seasoning on the product. The seasoning system minimizes damage to the food product and uniformly coats the product with a desired amount of seasoning.Type: GrantFiled: August 17, 2000Date of Patent: July 8, 2003Inventors: David L. Burke, Jonny Fitzgerald, Thomas G. Knodell, Jr., Kenneth C. Petri, P. Blake Svejkovsky, Paul A. Svejkovsky
-
Publication number: 20030113420Abstract: An apparatus and method for depositing flowable solids onto articles located on a moving conveyor. A flowable solid is placed on a vibrating trough and dispensed to an article on the moving conveyor through a slot in the trough. A third planar surface placed beneath the slot receives the flowable solid from the slot and provides an even dispersing pattern of the flowable solid onto the articles.Type: ApplicationFiled: November 27, 2002Publication date: June 19, 2003Inventors: Jeffrey Wes Martin, Mark Joseph Fiteny
-
Patent number: 6562385Abstract: A food products that can be reconstituted for consumption includes flavoring toppings and/or flavoring inclusions that closely simulate commercially available flavored table syrups and flavored toppings in appearance, flavor, and texture. By applying these flavorings, such as flavored syrups, flavored toppings, and/or flavored inclusions, to chemically leavened food products, yeast leavened food products, and unleavened food products, including waffles, pancakes, corn breads, wafers, pastries, cookies, and the like, prior to freezing, the reconstituted food product closely simulates food products comprising commercially available flavored syrups or flavored toppings.Type: GrantFiled: December 28, 2000Date of Patent: May 13, 2003Assignee: C.H. Guenther & Son, Inc.Inventor: Paul Eugene Neumann
-
Patent number: 6558721Abstract: An apparatus and method for distributing a charge falling onto an article. The apparatus includes a baffle to present a continuous deflection surface to the falling charge, the deflection surface deflecting at least a portion of the charge radially outwardly, and a guide arranged downstream of the baffle to deflect at least a portion of the charge radially inwardly to cause the charge to fall onto the article with a required distribution. The baffle and the guide may be adjustably mounted such that the relative positions of the guide and the baffle can be adjusted to achieve a desired distribution of the charge.Type: GrantFiled: April 5, 1999Date of Patent: May 6, 2003Assignee: Ishida Co., Ltd.Inventors: Michael Parsons, John Thomas Rowley
-
Patent number: 6558722Abstract: A coating process for coating a plurality of centers comprising the steps of: (a) tumbling a plurality of centers in a rotating pan; (b) wetting said plurality of centers with a grossing syrup; (c) distributing said grossing syrup amongst individual centers by rotating said pan for a period of time after wetting; (d) applying a dry charge comprising a gum base and a powdered bulk sweetener on said plurality of centers to absorb said grossing syrup, thereby forming a plurality of powder-coated centers; (e) repeating steps (b) through (d) a predetermined number of times to obtain a plurality of grossed centers; and (f) drying said plurality of grossed centers.Type: GrantFiled: July 18, 2001Date of Patent: May 6, 2003Assignee: Wm. Wrigley Jr. CompanyInventors: Christine L. Corriveau, Gwendolyn Graff
-
Patent number: 6551643Abstract: The present invention provides an apparatus and method for forming confectionery products into desired shapes. In an embodiment, the ingredients of a confectionery product, such as a bubble gum, are blended together. The ingredients are mixed, cooled and then formed into traditional center pieces. Next, the center pieces are fed into an underwater pelletizer. The underwater pelletizer cuts the extruded confectionery pieces into miniature products. A recirculating supply of water immediately sweeps away the miniature products from the pelletizer, cools the products and transport the products to a centrifugal dryer. The centrifugal dryer separates the miniature products from the circulating water. The separated miniature products are immediately dusted with an anti-agglomerating compound. Finally, the product is coated or otherwise packaged for consumption.Type: GrantFiled: May 22, 2001Date of Patent: April 22, 2003Assignee: Wm. Wrigley Jr. CompanyInventors: Kevin J. Bernatz, Enrique M. Valdez, Lindell C. Richey
-
Patent number: 6551634Abstract: The present invention is a method of producing a chewing or bubble gum piece and a chewing or bubble gum piece. A gum piece in accordance with the invention has a core (1) which may contain flavoring, a mixture of flavoring and medicine or all medicine. The core is encapsulated with an intermediate layer (2) which is free from gummy mass. The intermediate layer is encapsulated with an outer layer (3) which is an outer layer of a gum piece that is placed in the mouth of a person chewing the gum which contains gummy mass. The intermediate layer separates the core from contact with outer layer.Type: GrantFiled: May 30, 2001Date of Patent: April 22, 2003Inventor: Hans Boerge Joergensen
-
Patent number: 6537599Abstract: A method is disclosed for preparing bakery goods having a plurality of edible particles on a top surface having substantially one hundred percent show and a home-made appearance. Also disclosed are novel baked goods prepared by the method and a novel cookie dough that has a transverse dimensional spread of at least 1.75 times after baking.Type: GrantFiled: November 6, 1998Date of Patent: March 25, 2003Assignee: Mars, IncorporatedInventors: Jana D. Taylor, Valertine Brown, III, Jay A. McConn, Suzy J. Stonehill
-
Patent number: 6531170Abstract: A method of applying and distributing a charge of a particulate edible material onto a top surface of a substrate made of an edible dough product includes the steps of: (1) providing a charge of particulate edible material from an overhead hopper; (2) delivering the charge onto a movable vibrational surface having an area exceeding the area of the substrate, the surface being positioned above and in registration with the substrate; (3) keeping the charge on the vibrational surface within a specific area corresponding to the area of the substrate by the use of an encircling guide defining the specific area and having a lower end with a flexible skirt for contacting and sealing against the vibrational surface; (4) vibrating the vibrational surface for causing the charge received on the vibrational surface and kept within the specific area to be evenly and randomly distributed within the specific area; and (5) transferring the charge from the vibrational surface onto the substrate by moving the vibrational surfaType: GrantFiled: April 3, 2001Date of Patent: March 11, 2003Assignee: Cabinplant International A/SInventor: Henning Ingemann Hansen
-
Publication number: 20030026878Abstract: A coating process for coating a plurality of centers comprising the steps of: (a) tumbling a plurality of centers in a rotating pan; (b) wetting said plurality of centers with a grossing syrup; (c) distributing said grossing syrup amongst individual centers by rotating said pan for a period of time after wetting; (d) applying a dry charge comprising a gum base and a powdered bulk sweetener on said plurality of centers to absorb said grossing syrup, thereby forming a plurality of powder-coated centers; (e) repeating steps (b) through (d) a predetermined number of times to obtain a plurality of grossed centers; and (f) drying said plurality of grossed centers.Type: ApplicationFiled: July 18, 2001Publication date: February 6, 2003Inventors: Christine L. Corriveau, Gwendolyn Graff
-
Patent number: 6513450Abstract: A method and apparatus for coating hams is provided. Sugar is uniformly dispensed on an inclined plate that is heated to melt the sugar. The sugar flows into a reservoir from which it is poured onto hams passing below the reservoir on a conveyor. Spices are poured onto the melted sugar that sticks to the ham to form a glaze. Jets of water can cool the glaze to increase retention on the ham. The process can be repeated.Type: GrantFiled: August 21, 2000Date of Patent: February 4, 2003Inventors: Richard E. Gore, Allen Mottershead
-
Publication number: 20030017240Abstract: An improved seasoning system 10, 11, 13 uniformly coats a food product with the desired amount of seasoning, with the seasoning rate preferably being controlled as a function of the product volume signals from the sensors 26, 34, 108 and 110. The seasoning system preferably utilizes linear motion conveyors and either a rotating drum 36 or a deflector 98 and a second seasoning unit 112, 114 between linear conveyors 94, 96. Oil may be sprayed onto food products and tumbled in a drum 16 which both rotates and moves in a reciprocating manner with the conveyor tray 14. An improved seasoning tray 123, 144, 148 has a planar floor 122, 138, 162 with an angled discharge edge 124, 137, 182 for uniformly distributing seasoning on the product. The seasoning system minimizes damage to the food product and uniformly coats the product with a desired amount of seasoning.Type: ApplicationFiled: September 3, 2002Publication date: January 23, 2003Inventors: David L. Burke, Jonny Fitzgerald, Thomas G. Knodell, Kenneth C. Petri, P. Blake Svejkovsky, Paul S. Svejkovsky
-
Patent number: 6500474Abstract: A multi-textured food product having a substantially continuous chunky coating. The food product has a central food piece, a thick solid or semi-solid fat-based coating covering the central food piece, and an exterior coating of particles having sizes in the range ⅛ inch through ¼ inch.Type: GrantFiled: January 11, 2001Date of Patent: December 31, 2002Assignee: Kerry, Inc.Inventors: James C. Cross, Andy Oxley
-
Patent number: 6495179Abstract: Aerated confections in the form of pieces having a body color and a body exterior surface importantly characterized by at least a portion of which has been modified to provide an appearance disparate to the body. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; and about 1 to 8% moisture. The aerated food products have a density of about 0.1 to 1.0 g/cc. The products are additionally characterized by having an external surface, and wherein at least a portion of the external surface has a distinguishing feature differing from the body in color, texture or structure.Type: GrantFiled: April 23, 1999Date of Patent: December 17, 2002Assignee: General Mills, Inc.Inventors: Philip K. Zietlow, Dean Franssell, S. Ganesh Ganesan, Mathew F. Langenfeld, Philip E. Palkert, James L. Stinson, Bernhard van Lengerich
-
Patent number: 6491958Abstract: An edible novelty including an edible core mounted on a stick at one end of the core. The core having another end opposite the one end and the core having an edible coverture layer. A layer of an edible viscous material covering the coverture layer of the core from the other end of the core to, at the most, adjacent the one end of the core. The material being viscous at ambient temperature and remaining substantially unfrozen at a temperature which maintains the core frozen and also at a temperature at which the novelty is eaten. The coverture layer providing an adhesive surface for the edible viscous material. An outer layer over the edible viscous material and at least substantially all of the coverture layer. The outer layer being anchored with respect to the coverture layer.Type: GrantFiled: October 27, 1999Date of Patent: December 10, 2002Assignee: Tip Top InvestmentsInventors: John Vincent Tucker, Selma Elizabeth Morcom
-
Patent number: 6444244Abstract: A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage hurdle strategies, resulting in a uniformly browned, topically salted soft pretzel uniquely possessing a relatively low surface pH and long shelf life.Type: GrantFiled: June 18, 1999Date of Patent: September 3, 2002Assignee: Recot, Inc.Inventors: Gregory Thomas West, Christopher John Cornwell
-
Publication number: 20020119226Abstract: The present invention relates to healthy bread crumbs and particularly bread crumbs made from whole wheat flour, rye flour, whole grain flour; low fat and/or baked blue tortilla chips, potato chips and tortilla chips; any type of nuts; pretzels made from whole grain and any type of oat or bran product.Type: ApplicationFiled: April 29, 2002Publication date: August 29, 2002Inventors: George Conforti, Eugene Turner
-
Publication number: 20020114871Abstract: An apparatus and method for distributing seasoning on lanes of stackable chip product using a series of vibrating funnel fingers. A narrowed discharge end for each funnel finger is positioned over a lane of chips, thereby directing the seasoning on each chip and limiting the amount of seasoning that must be recycled or discarded. Oscillation of the funnel fingers insures even seasoning distribution on the chips and precludes accumulation of the seasoning on the distribution apparatus.Type: ApplicationFiled: February 20, 2001Publication date: August 22, 2002Inventors: Lawrence Alan Graham, Larry Douglas Martin, Todd Charles McNeel
-
Patent number: 6419969Abstract: A method and device for manufacturing confectionery bars in the form of a three dimensional core at least partially covered with at least one layer of boiled sugar confectionery material. The method involves dimensioning at least one continuous band of boiled sugar confectionery material on a roller, cooling the band of boiled confectionery material, detaching the band from the roller, depositing the band on a core by bringing the band substantially into contact with the core on a plane that is adjacent to the most elevated surface or point of the core, and allowing the band to bend under its own weight to cover the sides of the core. The band is deposited in a viscoplastic state such that the band is capable of bending under its own weight.Type: GrantFiled: January 17, 2001Date of Patent: July 16, 2002Assignee: Nestec SAInventor: René Lefebvre
-
Patent number: 6406729Abstract: A method of producing a milk replacer product that includes creating a pattern of air flow in a mixing zone of a mixer, gravity feeding a powdered nutritional composition into the mixing zone, applying an agglomerating aid to the particles of the powdered nutritional composition in the mixing zone, where the agglomerating aid, in combination with the pattern of air flow, is effective to cause particles of the powdered nutritional composition to stick together and form agglomerates, and drying the agglomerates to form the milk replacer product.Type: GrantFiled: April 14, 2000Date of Patent: June 18, 2002Assignee: Land O′Lakes, Inc.Inventors: Bill L. Miller, Mary R. Higgins, Paul Casey
-
Publication number: 20020022071Abstract: A method of applying and distributing a charge of a particulate material onto a top surface of a substrate (80), such as a pizza batter, includes the steps of providing said charge from an overhead hopper (12); delivering said charge onto a movable vibrational surface (82) having an area exceeding the area of said substrate (80), said surface being positioned above and in registration with said substrate (80); keeping said charge on said vibrational surface within a specific area corresponding to the area of said substrate by means of an encircling guide (50) defining said specific area and having at its lower end a flexible skirt (52) for contacting and sealing against said vibrational surface (82); vibrating said vibrational surface (82) for causing said charge received on said vibrational surface (82) and kept within said specific area to be evenly and randomly distributed within said area; and transferring said charge from said vibrational surface (82) onto said substrate by moving said vibrational surfacType: ApplicationFiled: April 3, 2001Publication date: February 21, 2002Inventor: Henning Ingemann Hansen
-
Patent number: 6338863Abstract: An iced-confectionary article coated with a layer of cooked batter, in particular in the form of a popsicle. This article is prepared by dipping a precooled iced confection center, fitted with a stick, into an aerated meringue-like liquid frying batter, cooking the batter and then hardening and freezing of the article.Type: GrantFiled: December 17, 1998Date of Patent: January 15, 2002Assignee: Nestec S.A.Inventors: Olivier Amiel, Charles-Austin Sunderland
-
Patent number: 6329004Abstract: An improved container is provided for cooking eggs and the like in a microwave oven. The container includes a bottom cup having a top opening and a top cap configured to fit over the top opening. The container can also include a unique separator fitted within the bottom cup. The separator can include a cracker plate for cracking egg shells and/or at least one depending leg extending along an inside surface of the bottom cup to facilitate separation of cooked eggs. The container can also include a unique scrambler fitted within the top cap. Preferably, the scrambler is formed as a grid through which egg contents can pass when the container is shaken. In addition, a novel cradle can be provided to facilitate carrying and handling of a plurality of like containers. The preferred embodiments of the present invention enable a variety of egg dishes—e.g., poached eggs, scrambled eggs, omelets, etc.—to be easily and conveniently cooked in microwave and the like ovens with added health benefits, e.g.Type: GrantFiled: June 29, 2000Date of Patent: December 11, 2001Assignee: Products of TomorrowInventor: Juan Fernandez
-
Patent number: 6312740Abstract: A method and apparatus, for applying electrostatically charged particles of an edible coating material to a surface of a food product to be coated, incorporates a fluidizing hopper for containing the material. The hopper includes an agitating system including an agitator blade and lifting blades to stir and lift the material while air is forced through a microporous fluidizing plate into the material. The fluidized material is withdrawn from the hopper through a venturi pump and supplied to an application gun. The application gun includes a corona discharge through which the fluidized material is forced to create charged particles of the fluidized material. The fluidized particles are directed to a food product item to be coated. The quantity of coating material is predetermined and is precisely controlled by shutting off the air pressure supply to the venturi pump to avoid excessive overspray of the particles.Type: GrantFiled: November 23, 1999Date of Patent: November 6, 2001Inventor: James K. Roberts
-
Patent number: 6303163Abstract: A method for preparing a hand-held snack item, said method comprising: (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-held food item, wherein said second edible food material is applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35° C. to about 350° C. for a period of time in the range of from about 10 hours to about 30 seconds.Type: GrantFiled: July 17, 2000Date of Patent: October 16, 2001Assignee: The Quaker Oats CompanyInventor: Rei-Young Amos Wu
-
Publication number: 20010024671Abstract: The invention is an apparatus for producing pizza by a mechanical, automated system without using baking tins for the dough bases and without using pre-prepared or pre-shaped bases. Dough bases are individually prepared from fresh pre-proportioned dough ingredients by a kneading and extrusion device. The dough base is then passed through a series of processing stations, such as a shaping press, a metering and distribution device for tomato purees or sauces, at least one metering and distribution station for garnishing (topping) ingredients and a baking station. The dough bases pass through the series of stations on a preheated or continuously heated transportation sheet. No pre-produced or pre-cooked, semi-finished products are used in the method. Each dough base is prepared and provided with toppings according to individual orders selected from a list.Type: ApplicationFiled: April 11, 2001Publication date: September 27, 2001Inventors: Marco Pilati, Pierluigi Malfatti, Claudio Torghele
-
Patent number: 6288179Abstract: A food product having the crisp texture, golden brown appearance and fresh fried taste of conventionally-fried foods, comprising a food substrate coated with a cereal-based batter containing sodium caseinate and no egg albumen in which the batter has a solids level of at least 30 percent by weight and provides at least about 0.2 percent by weight of sodium caseinate.Type: GrantFiled: April 24, 2000Date of Patent: September 11, 2001Assignee: Griffith Laboratories International, Inc.Inventors: Joachim Baur, Kenneth S. Darley, Joseph J. Janda, James R. Martin, Donald B. Bernacchi, Irene Greener Donhowe
-
Publication number: 20010016220Abstract: The invention relates to a multifunctional encapsulated biologically active food component consisting of a core which comprises at least one dietary fiber, which core is surrounded by at least one biologically active substance, in which the core and the biologically active substance(s) is (are) surrounded by one or more shell-forming substance(s).Type: ApplicationFiled: December 21, 2000Publication date: August 23, 2001Applicant: Nutrinova Nutrition Specialties & Food Ingredients GmbHInventors: Martin Jager, Bernd Haber, Benno Kunz, Stephanie Strater, Jenny Weissbrodt, Hartmut Bollinger, Hans-Georg Brendle, Georg Bache
-
Patent number: 6270817Abstract: A crumb coating composition formed by agglomeration which includes (a) an insoluble powdered first protein at least 80% of which has a particle size of greater than 0.5 mm; and (b) a soluble second protein or a polysaccharide capable of being heat set during crumb manufacture, the final agglomerated crumb coating having an average particle size of about 4 to 15 times the size of the first protein; which is used for coating food products and has beneficial crispness qualities, particularly where the food product is prepared for consumption via microwave heating.Type: GrantFiled: September 25, 1997Date of Patent: August 7, 2001Assignee: Thomas J. Lipton Co., division of Conopco, Inc.Inventors: Douglas James Barnes, Brian Charles Fletcher, Mervyn Roy Goddard, Jamie Carl Martin, Malcolm John McBride, William John Stewart
-
Patent number: 6268002Abstract: The present invention pertains to an apparatus for making grape leaves with meat. The apparatus comprises a mechanism for rolling a grape leaf about the meat. Additionally, the apparatus comprises a mechanism for positioning the grape leaf and meat so the rolling mechanism can roll the grape leaf about the meat.Type: GrantFiled: March 25, 1999Date of Patent: July 31, 2001Inventor: Patrick T. Michael
-
Patent number: 6245370Abstract: A method for mechanically and automatically producing flat, round, dough and/or pizza bases without the use of baking tins for the dough bases and without using pre-prepared bases. Toppings and/or sauce are applied to the dough bases through at least one topping station. The dough bases are prepared from dough ingredients in a kneading and extrusion device, and then passed through a series of processing stations such as a shaping press, a metering and distribution station for tomato puree or sauce, or several metering stations for the topping, and the baking station, on a preheated transport plate. Each dough base is prepared and provided with a topping according to individual orders from a list.Type: GrantFiled: April 19, 1999Date of Patent: June 12, 2001Assignee: Carpos, S.A.Inventors: Marco Pilati, Pierluigi Malfatti, Claudio Torghele
-
Patent number: 6231900Abstract: A confectionery product, suitable for the relief of cough and cold like symptoms, includes from about 0.5% to about 80%, by weight, of a coolant composition and from about 20% to about 99.5%, by weight, of a flavour composition in separate, distinct and discrete regions thereof. The coolant and flavour compositions are adapted to provide different release profiles.Type: GrantFiled: October 2, 1998Date of Patent: May 15, 2001Assignee: The Procter & Gamble CompanyInventor: Bernhard Hanke
-
Patent number: 6231895Abstract: This invention provides a ruminant feedstock with a content of non-protein nitrogen supplement which yields a safe controlled-release generation of ammonia under rumen incubation conditions. In another embodiment, this invention provides a ruminant feedstock supplement for controlled-release of non-protein nitrogen which comprises urea particles encapsulated with a rumen-degradable polymeric coating.Type: GrantFiled: March 1, 2000Date of Patent: May 15, 2001Assignee: Agway, INCInventors: Stephen M. Emanuele, Douglas Merrill, Robert J. Petcavich, Robert H. Stock, Xiaoming Yang
-
Patent number: 6207207Abstract: A coated confectionery having a crispy starch based center with a thin continuous rigid outer, coating is disclosed. The integrity of the thin continuous rigid outer coating is maintained even after prolonged storage. Also disclosed is a method for preparing such coated confectionery.Type: GrantFiled: May 1, 1998Date of Patent: March 27, 2001Assignee: Mars, IncorporatedInventors: Marla D. Belzowski, David W. Bauman, Keith Schafer, Jennifer L. Reff, Carolyn Peucker
-
Patent number: 6203834Abstract: An apparatus, and method for cooking and smoking food items and a smoked product produced by the inventive method. The inventive apparatus preferably comprises (a) an oven including a belt-type conveyor, for continuously conveying food items through the oven, and a circulation system for circulating a cooking medium in the oven such that the cooking medium contacts and cooks the food items and (b) a smoke generation and delivery system for delivering smoke to the circulating system such that the smoke contacts the food items along with the cooking medium. The inventive method preferably comprises the steps of (a) continuously conveying food items through an oven and (b) delivering smoke into the oven such that the smoke contacts the food items. The oven used in the inventive apparatus and inventive method is preferably an indirect-fired oven. The smoke most preferably contacts the food items in an impinging manner.Type: GrantFiled: February 23, 2000Date of Patent: March 20, 2001Assignee: Tyson Foods, Inc.Inventors: Gary H. Anders, Joseph F. Bott, Jr.
-
Patent number: 6203829Abstract: The present invention is directed to rumen-bypass preparations for ruminants composed of a core preparation and a coating layer applied thereonto, characterized in that the core preparation contains from 50 to 90% by weight, based on the core preparation, of a biologically-active substance, that the active substance has been dispersed in from 10 to 50% by weight of a protective substance, and that the coating layer applied onto the core preparation is made of from at least one material selected among linear and branched, saturated and unsaturated aliphatic C12-24 monocarboxylates, polymers insoluble in the neutral region but soluble in the acidic region, and zein. Use of protective substances originating in natural substances and being harmless to the ecological system makes it possible to obtain rumen-bypass preparations which contain biologically-active substances at a high concentration and are advantageous economically.Type: GrantFiled: June 4, 1999Date of Patent: March 20, 2001Assignee: Nippon Soda Co., Ltd.Inventors: Takao Morikawa, Seiji Sasaoka, Shigeru Saito, Masato Sugawara, Kaoru Muto, Shigenori Yabuta
-
Patent number: 6200617Abstract: A food item and method of fabrication is disclosed wherein the food item is packaged in a manner promoting marketability. The food item includes a fruit-based strip having a predetermined length defined by a leading end and a trailing end. The strip is rolled around its leading end into a roll having multiple rotations with an outer layer in contact with an inner layer. Further, a region of the outer layer proximate to the trailing end is attached to the inner layer of the roll.Type: GrantFiled: February 11, 2000Date of Patent: March 13, 2001Assignee: Van Melle USA Inc.Inventors: David E. Babiarz, Ronald T. Cappadocia, William E. Lundgren, Jr.
-
Patent number: 6197355Abstract: A method for processing at least one rope of aerated confectionery foam. The method includes extruding at least one rope of aerated confectionery foam from an extruder. The rope is conveyed from the extruder to a rotary cutter. An anti-sticking agent, such as powdered starch, is applied to the rope as the rope is conveyed from the extruder to the rotary cutter. Finally, the rope is cut into pieces with the rotary cutter. In one preferred embodiment, the rotary cutter is operated to perform at least 5,000 cuts per minute.Type: GrantFiled: September 9, 1999Date of Patent: March 6, 2001Assignee: General Mills, Inc.Inventors: Philip K. Zietlow, James N. Weinstein, Michael P. Waldherr
-
Patent number: 6183792Abstract: A food product breading machine comprising a breading material reservoir, a breading station, a food product loading location, a discharge location from which breaded food products are discharged from the machine, and a perforate conveyor belt extending through the reservoir, the loading location, the breading station, and the discharge location. Breading material exiting the breading station falls through the conveyor and a reservoir intake opening below the conveyor belt between the breading station and the discharge location. Breaded food products remain on the belt and are conveyed to the discharge location. A breading support member is movable to a position beneath the conveyor belt between the breading station and the discharge location for preventing breading material from falling from the conveyor through the reservoir intake opening so that breading material is conveyed to the discharge location and the reservoir is emptied.Type: GrantFiled: March 22, 1999Date of Patent: February 6, 2001Assignee: Bettcher Industries, Inc.Inventors: Lane Bettcher, Jeffrey A. Whited
-
Patent number: 6156352Abstract: A method and means for enhancing, encouraging and facilitating the growth of various species of marine life in an aqueous environment uses a nutrient mix derived from chemicals such as calcium carbonate and refined lanolin. When placed upon organic substrate support materials such as corn cobs and/or oyster shells and submerged in the presence of certain temperate zone climatic conditions, resulting marine life may be harvested for further commercial utilization or it may be allowed to remain in situ for "natural" utilization such as, for example, attracting ducks, geese and/or other species of waterfowl to a marine habitat.Type: GrantFiled: May 21, 1999Date of Patent: December 5, 2000Inventor: Edward S. Stolarz
-
Patent number: 6156361Abstract: A method for treating a food product, especially nuts, for increased shelf life includes soaking the food product in a solution of anti-oxidant substance and oil, water, or an aqueous oil solution, mixing the nuts with a coating mixture in a reduced pressure air environment, replacing the air with nitrogen gas. The nuts may then be removed from the nitrogen and allowed to dry.Type: GrantFiled: September 17, 1993Date of Patent: December 5, 2000Assignee: Remac, Inc.Inventor: John F. Gilgen
-
Patent number: 6153233Abstract: Topical applications are provided to the support material (16) before the deposit of the food (14) thereon or to the food (14) after the deposit of the food (14) on the support material (16). Thus, although the food (14) is continuously deposited on the support material (16), the characteristics of the food is varied by contact with the topical application. In the preferred form, the topical applications are in the form of flavors, colorants and/or fortification ingredients and especially temperature sensitive ingredients.Type: GrantFiled: August 12, 1998Date of Patent: November 28, 2000Assignee: General Mills, Inc.Inventors: Daniel L. Gordon, Paul D. Nordling, Soumya Roy
-
Patent number: 6149953Abstract: Microcapsules comprising a core surrounded by a shell having seeding agents disposed therein for the purpose of imparting enhanced or unique structural and/or functional characteristics to the microcapsules is disclosed. The seeding agents may be completely imbedded within the shell material or may protrude through the shell's surface to afford the microcapsule with diverse strength, thermal stability, weight, balance, buoyancy and dissolution characteristics as well as enhanced fluid dynamic properties. In another embodiment of the invention both imbedded and protruding seeding agents are employed. An example of a seeding microcapsule of the present invention is disclosed comprising an encapsulated salt composition having ascorbic acid seeds dispersed within an inert, thermoplastic shell for use in baking bromate-free bakery products such as bread.Type: GrantFiled: July 8, 1998Date of Patent: November 21, 2000Assignee: Delta Food Group, Inc.Inventor: Bruce K. Redding, Jr.
-
Patent number: 6129037Abstract: A bakery dough flour applicator 10 for applying flour 12 to a dough piece 22 as the dough piece 22 travels along a processing path 134 includes a hopper 32 for supplying flour 12 and a transfer assembly 54 for providing flour 12 from the hopper 32 to an aerator 34 which creates an airborne flow of flour 40. The airborne flow of flour 40 is delivered to the interior of an enclosure 130 disposed about the dough processing path 134 through a plurality of spray nozzles 44 which direct the airborne flow of flour 40 to a dough piece 22 travelling through the enclosure 130 along the processing path 134 so that flour 12 from the airborne flow 40 adheres to the exterior surface of the dough piece 22. Flour 12 that does not adhere to a dough piece 22 is collected and filtered and provided back to the hopper 32 for later use.Type: GrantFiled: February 10, 1998Date of Patent: October 10, 2000Assignee: Camtech, L.L.C.Inventors: James L. Watts, Sterrett P. Campbell
-
Patent number: 6117463Abstract: The present invention provides a commercial process for preparing battered foods. The process produces a fully cooked food product coated with par-fry batter and includes the steps of: providing a quantity of raw food product; providing a conveying means to convey the raw food product through the various steps of the present invention; steam and heat-cooking the raw food product; chilling the food after the step of steam and heat-cooking, which chilling step both chills the product so that it does not continue to cook, and cools the product before it enters the following battering step; battering the food; par-frying the battered food; and lastly, and freezing the food for shipment.Type: GrantFiled: November 25, 1998Date of Patent: September 12, 2000Inventors: Grace Alexander, Ruben Alexander
-
Patent number: 6113960Abstract: A method for coating food pieces with powder material. The apparatus includes a drum having a pair of opposing side openings, and engaging members mounted on a cylindrical inner surface thereof. Powder material is sifted by the engaging members as the drum is rotated. An inlet member extends through one of the openings and deposits food pieces into the drum such that one food piece is deposited onto the powder material located between each adjacent pair of engaging members at a bottom portion of the drum. Rotation of the drum causes the food piece to roll on the powder material, thereby completely coating the food piece, and causes the engaging members to lift the coated food pieces to an upper portion of the drum until the coated food pieces roll or slide off of the engaging members. An outlet member is positioned to receive the coated food pieces as they roll or slide from the engaging members.Type: GrantFiled: March 2, 1999Date of Patent: September 5, 2000Assignee: Rheon Automatic Machinery Co., Ltd.Inventors: Yasunori Tashiro, Kazuyoshi Kurasawa, Masaki Hosoya
-
Patent number: 6113959Abstract: Meat products such as poultry parts are injected with a base marinade or a base marinade massaged into the meat, the base marinade contains less than the total amount of seasoning desired in the meat product. The injected meat product is then placed upon a packaging material such as a tray previously coated with a seasoning layer and the meat product is then coated with another seasoning layer before being sealed in the packaging material so that the balance of the seasoning is supplied from the seasoning layers.Type: GrantFiled: September 25, 1998Date of Patent: September 5, 2000Assignee: WTI, Inc.Inventor: Wolfgang Ludwig
-
Patent number: 6099874Abstract: An edible novelty including an edible core mounted on a stick at one end of the core. The core having another end opposite the one end and the core having an edible coverture layer. A layer of an edible viscous material covering the coverture layer of the core from the other end of the core to, at the most, adjacent the one end of the core. The material being viscous at ambient temperature and remaining substantially unfrozen at a temperature which maintains the core frozen and also at a temperature at which the novelty is eaten. The coverture layer providing an adhesive surface for the edible viscous material. An outer layer over the edible viscous material and at least substantially all of the coverture layer. The outer layer being anchored with respect to the coverture layer.Type: GrantFiled: January 16, 1998Date of Patent: August 8, 2000Assignee: Tip Top InvestmentsInventors: John Vincent Tucker, Selma Elizabeth Morcom
-
Patent number: 6099879Abstract: A method comprising the step of treating meat and meat products, including fish, poultry, fish products, and poultry products, with a stabilizing amount of rosemary extract or rosemary extract in combination singly or collectively with tocopherols, ascorbic acid, citric acid, or sodium tripolyphosphate, prior to exposure of the meat or meat products to ionizing radiation, enhances the flavor and shelf life thereof. In addition, the active antioxidant ingredients of rosemary extract may be used individually or collectively as a replacement for rosemary extract, these being carnosic acid, carnosol, and rosmarinic acid, which have been found equivalent to or superior to rosemary extract itself for purposes of the present invention when used in the concentrations set forth herein.Type: GrantFiled: November 12, 1998Date of Patent: August 8, 2000Assignee: Kalamazoo Holdings, Inc.Inventor: Paul H. Todd, Jr.
-
Patent number: 6086928Abstract: A food product includes an edible base and an outer coating that contains a whitener such that the resulting food product has a white light color. The whitener includes titanium dioxide, white dye, or other substance that imparts a white color. A process for making the food product includes incorporating a whitener into the process by such means as addition of the whitener into a dry batter mix, addition of the whitener to the water used to hydrate the dry batter mix, passing the edible base through an aqueous solution of the whitener, addition of the whitener after a batter coating has been applied to the edible base, or a combination of the above.Type: GrantFiled: February 5, 1998Date of Patent: July 11, 2000Assignee: Newly Weds Foods, Inc.Inventors: John F. Stevens, Emmett L. Cook, C. Lynn Theiss