Embedding, Rolling Or Tumbling Of Particulate Solid In Core Patents (Class 426/295)
  • Patent number: 11503832
    Abstract: The invention relates to inactivating mold spores in a beverage using pasteurization in the presence of natamycin and to a beverage comprising natamycin and mycosamine.
    Type: Grant
    Filed: November 1, 2018
    Date of Patent: November 22, 2022
    Assignee: DSM IP ASSETS B.V.
    Inventors: Ben Rudolf De Haan, Angelina Dekker
  • Patent number: 9226523
    Abstract: A method and means is provided for extending the shelf life of a food product by successively subjecting the food product to UV germicidal irradiation and an ozone/water or ozone/air treatment. The UV unit and the ozone unit may be reversed so that the food product is first treated with the ozone and then subjected to the UV germicidal irradiation treatment.
    Type: Grant
    Filed: July 19, 2013
    Date of Patent: January 5, 2016
    Assignee: FREMONT BEEF COMPANY
    Inventors: Leslie D. Leech, Shawn M. Palandri
  • Publication number: 20150017279
    Abstract: The invention relates to a confectionery product comprising a plurality of beads, each bead comprising an aqueous core, a hydrophobic first coating layer surrounding the aqueous core, and a hydrophilic second coating layer surrounding the first coating layer; to a confectionery product comprising these beads. The invention also relates to a method of production thereof.
    Type: Application
    Filed: September 30, 2014
    Publication date: January 15, 2015
    Inventor: Malcolm Kearsley
  • Publication number: 20140335247
    Abstract: Provided herein is a continuous production line for a dressed proteinaceous patties with a solid food grade particulate using a coordinated volumetric toothed dispensing cylinder and variable speed conveyor for precisely controlled introduction of the particulate to a stream of proteinaceous material which is then formed into a patty.
    Type: Application
    Filed: May 5, 2014
    Publication date: November 13, 2014
    Applicant: Cardinal Meat Specialists Limited
    Inventors: Brent J. M. Cator, John Pound, Frank Florindo, Kelly Moriyama, Carlos DaSilva
  • Patent number: 8881642
    Abstract: A beverage brewer having a water flow control system for controlling the flow water through the system during a brewing cycle. The water flow control system is related to the spray head used in the brewer. The system can be calibrated based on the spray head used with the system and the calibration information can be used during the brewing process. An information device may be provided on the spray head to communication information to the brewer to control the brewing process. The brewer may be provided with a reader to read the information from the spray head. A system which can be used with a brewer, including all of the aforementioned information associated with the spray head for use in controlling the water flow during a brewing cycle. The system can be provided with the brewer or retrofitted with an existing brewer.
    Type: Grant
    Filed: October 14, 2005
    Date of Patent: November 11, 2014
    Assignee: Bunn-O-Matic Corporation
    Inventor: Burton L. Hart
  • Publication number: 20140302200
    Abstract: A packaged food product comprising a package housing and a nutritional composition having reduced stickiness on its surface, comprising a plurality of solid particles on at least one surface of the nutritional composition and a carbohydrate, wherein the solid particles have a diameter between about 1 mm and about 10 mm, and wherein the at least one surface of the nutritional composition is an external surface.
    Type: Application
    Filed: April 19, 2012
    Publication date: October 9, 2014
    Applicant: NESTEC S.A.
    Inventors: Marie-Louise Mateus, Yves Michael Tthonney
  • Publication number: 20140178542
    Abstract: The present invention relates to a process for the manufacture of an infusible beverage ingredient comprising dried fruit pieces, the process comprising the steps of: (a) providing fruit pieces and coating particles; (b) mixing the fruit pieces and the coating particles to provide coated fruit pieces; and then (c) drying the coated fruit pieces to a moisture content of less than 30 wt %, preferably to a moisture content of 0.1 to 10 wt % wherein the coating particles comprise particles of fruit peel which are less than 1.5 mm in diameter.
    Type: Application
    Filed: August 21, 2012
    Publication date: June 26, 2014
    Inventors: Christiaan Michael Beindorff, Jonathan George Collett, Lionel Jublot, Seddik Khalloufi
  • Publication number: 20140141137
    Abstract: The present invention provides an antimicrobial material in an encapsulated form, comprising (i) a core comprising an antimicrobial material and (ii) a shell of encapsulating material, wherein the shell of encapsulating material is impermeable to the antimicrobial material. The invention further provides a process for introducing an antimicrobial material, into a foodstuff comprising (i) providing the antimicrobial material in an encapsulated form comprising a core of antimicrobial material and shell of encapsulating material, and (ii) introducing encapsulated antimicrobial material into or onto the foodstuff.
    Type: Application
    Filed: November 16, 2012
    Publication date: May 22, 2014
    Applicant: Danisco A/S
    Inventors: Bob Coyne, John Faragher, Sébastien Gouin, Carsten Bjorn Hansen, Richard Ingram, Torben Isak, Linda Valerie Thomas, Kathryn Louise Tse
  • Publication number: 20140113041
    Abstract: The present invention is in the field of processing and treating meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention both during storage and cooking by administering a composition containing sodium carbonate and other ingredients.
    Type: Application
    Filed: August 1, 2013
    Publication date: April 24, 2014
    Applicant: QST Ingredients and Packaging, Inc.
    Inventor: Chris J. Topps
  • Publication number: 20130243915
    Abstract: An apparatus for processing a food product includes an ingredient station for providing ingredients into the food product; an impingement freezer downstream from the ingredient station for reducing a temperature of a surface of the food product to provide a frozen crust at said surface to retain the ingredients in the food product and adapt the food product to retain deformation to a select shape; and a press excluding a cutter disposed downstream of the impingement freezer for pressing the food product to the select shape, wherein the frozen crust retains the select shape of and the ingredients in the food product. A method for processing the food product is also provided.
    Type: Application
    Filed: September 13, 2012
    Publication date: September 19, 2013
    Inventors: Ralph C. Obert, John Christopher Kline, Simon Shamoun
  • Publication number: 20130084372
    Abstract: An automated method for producing whole-muscle jerky slices using bulk form processing, and further provides jerky slices of novel composition resulting from the practice of such a method. The automated method forms a chilled bulk form of meat from multiple pieces of meat having intact muscle fiber and slices the chilled bulk form. This bulk form processing reduces raw material and labor costs relative to conventional methods for producing whole-muscle jerky slices that require large slabs of meat as input to the production process and substantial human intervention in the production process (e.g., hand-loading and placement). The jerky slices comprise integrated portions of dried meat having intact muscle fiber sourced from multiple animals and cut from a single bulk form.
    Type: Application
    Filed: September 28, 2012
    Publication date: April 4, 2013
    Inventor: Roger Kenneth Lipinski
  • Publication number: 20130078338
    Abstract: A method for preparing a custom flavored snack food includes the provision of a quantity of a snack food that is at least partially cooked and at least one seasoning powder. The snack food is placed in a coating container with the at least one seasoning powder. The snack food is then coated with the at least one seasoning powder. The snack food coated with the at least one seasoning powder is subsequently heated to a predetermined temperature for a predetermined time to form the custom flavored snack food. The method may be practiced with a kit having the snack food, the at least one seasoning powder, the coating container, and the heating container. The heating container may have a removable panel that, when removed, provides access to a heating cavity for receiving and heating the coated snack food to form the custom flavored snack food.
    Type: Application
    Filed: March 19, 2012
    Publication date: March 28, 2013
    Inventor: Haley Thomas
  • Publication number: 20120328743
    Abstract: The present invention relates to a composition comprising a powder coated particulate ice cream product, wherein the particulate ice cream product is cryogenically formed. The particulate ice cream product may further comprise a plurality of coatings including one or more powder coatings. The present invention further relates to methods for coating these cryogenically frozen ice cream particles.
    Type: Application
    Filed: June 27, 2011
    Publication date: December 27, 2012
    Inventors: Andy Head, Brian Shoop, Stan Jones
  • Publication number: 20120276259
    Abstract: Methods and formulations for forming a rolled cookie dough configuration for shipment, display and storage. The rolled configuration can be frozen and/or refrigerated and be subsequently unrolled prior to use. The cookie dough can be formulated so as to unroll into a flat sheet configuration without cracking, breaking and/or sticking together. When unrolled, the flat sheet configuration can be sliced/cut with cookie cutters to create specially shaped cookie units for baking. Excess dough can be trimmed and rerolled for further cutting with a cookie cutter.
    Type: Application
    Filed: July 6, 2012
    Publication date: November 1, 2012
    Inventors: Christine O'Connor, James Fischer, Michael D. Engesser
  • Publication number: 20120244264
    Abstract: An apparatus and method for coating products is disclosed herein. An exemplary method includes receiving coating at an inlet end of a pan assembly for application to a product, vibrating the pan assembly using a vibratory frame assembly connected thereto, positioning the product at the inlet end of the pan assembly, removing excess coating from at least a portion of the pan assembly, receiving the product at the discharge end of the pan assembly, and receiving the excess coating at the discharge end of the pan assembly and transporting it to the inlet end of the pan assembly.
    Type: Application
    Filed: May 4, 2012
    Publication date: September 27, 2012
    Inventors: James Karpinsky, James Bakos, Scott Rose, Travis Renkly
  • Publication number: 20120082763
    Abstract: A ready-to-eat food product includes a fruit core and a barrier coating covering the fruit core. The barrier coating can be a solid or semi-solid up to substantially 41 degrees Celsius. The ready-to-eat food product further includes an outer protective coating distributed around the barrier coating. The outer protective coating can include a plurality of dry particles separating an outer surface of the outer protective coating and an outer surface of the barrier coating.
    Type: Application
    Filed: September 30, 2010
    Publication date: April 5, 2012
    Inventors: Amy C. Ireland Laukli, Bjorn A. Laukli
  • Patent number: 8142828
    Abstract: Tumble breading assemblies, systems, and methods for applying breading material to food are described herein. In accordance with one embodiment of the present disclosure, a rotary tumbling breading assembly for applying a breading material to a food generally includes a first rotary tumbler having a first channel for accepting the food and breading material and for rotating the food with the breading material, a second rotary tumbler offset beneath the first tumbler and having a second channel arranged to accept the food and the breading material from the first channel of the first rotary tumbler.
    Type: Grant
    Filed: May 6, 2010
    Date of Patent: March 27, 2012
    Assignee: John Bean Technologies Corporation
    Inventors: Dennis Dean Brady, Sr., Quentin Duane Pendergrass
  • Publication number: 20120034348
    Abstract: A pet food product and method which utilizes meaty, whole, otherwise unaltered raw animal source ingredients which are coated, bonded and sealed with concentrated dried/dehydrated/and/or freeze dried vegetables, fruits, seeds, or other plant based nutrient powders, flakes, or other particle forms of dry shelf-stable vegetables or fruits. The raw animal-sourced ingredients could be the flesh or muscle meats, organ meats, or connective tissue from beef cattle, bison, elk, venison, lamb, mutton, other mammalian sources, or any form of poultry, or any fish or other marine protein ingredients. Sources could include, but would not be limited to liver, hearts, muscle meats, kidneys, tripe, spleen, lungs, and tendons, or any animal based protein source.
    Type: Application
    Filed: August 4, 2010
    Publication date: February 9, 2012
    Inventor: Anthony L. Bennie, JR.
  • Patent number: 8043643
    Abstract: Cereal pieces at least partially coated with a composition typically containing a starch component, generally a wheat starch or a dextrin component, are provided. The coating composition provides the cereal pieces with enhanced resistance to breakage and superior ability to retain their texture and strength in milk or other liquids compared to traditional cereal pieces.
    Type: Grant
    Filed: October 31, 2007
    Date of Patent: October 25, 2011
    Assignee: Advanced Food Technologies, Inc.
    Inventors: Cheree L. B. Stevens, John F. Stevens
  • Publication number: 20110236536
    Abstract: A flavor gradient capsule having concentric shells with flavor increasing from outside to inside, to balance desensitization of flavor receptors during a slow dissolution in the mouth. The capsule has a core with a concentrated flavorant, an inner shell substantially surrounding the core with the same flavorant at a lower concentration, and an outer shell substantially surrounding the inner shell, with the same flavorant at a yet lower concentration. Also disclosed are methods of making such flavor gradient capsules and orally-enjoyable products incorporating the same.
    Type: Application
    Filed: March 25, 2011
    Publication date: September 29, 2011
    Applicant: Philip Morris USA Inc.
    Inventor: Gagan Mongia
  • Publication number: 20110217429
    Abstract: A confectionery composition is provided which comprises a chocolate shell and a continuous filling. The chocolate shell comprises convoluted chocolate sheet. Also provided is a confectionery composition comprising a tubular shell defining a tubular cavity therein, and a filling located in the cavity. Again, the shell comprises a convoluted chocolate sheet. Methods of making confectionery compositions comprising a convoluted chocolate sheet and a filling are also described.
    Type: Application
    Filed: October 30, 2009
    Publication date: September 8, 2011
    Applicant: CADBURY HOLDINGS LIMITED
    Inventors: Adam Harris, Billie Ball
  • Patent number: 7955643
    Abstract: Continuously coating cores by a dragee-making apparatus including at least one rotatably driven drum in which the product is coated with one or several coating materials or is subjected to other treatment processes. The charge of the product to be processed divided into small individual charges at the inlet end of the drum is conveyed through the drum in a clocked manner and treated in individual treatment chambers separated from each other. The longitudinal conveyor that conveys the individual charges through the drum embodies the individual treatment chambers in connection with the inner wall of the drum. The products to be treated constantly rotate in the revolving drum without being conveyed in the longitudinal direction, the longitudinal conveyor located in the drum conveying the product from one treatment station to the next as required. A passage is formed from one chamber to the adjacent, other chamber if necessary.
    Type: Grant
    Filed: July 30, 2004
    Date of Patent: June 7, 2011
    Assignee: Driam Anlagenbau GmbH
    Inventors: Rudolf Dunajtschik, Oliver Nohynek
  • Publication number: 20110104346
    Abstract: The systems and methods described herein relate to automatically seasoning meat. In particular, the systems include a seasoning dispenser positioned over a moving conveyor. The conveyor is coupled to a partially perforated drum having agitator structures. The rotatable drum is coupled with a seasoning collector and a return conveyor, which in turn is coupled back to the seasoning dispenser. During operation, the seasoning dispenser dispenses seasoning into the cavities of meat that are disposed along the conveyor. The seasoning-filled meat falls into the rotatable drum and tumbles about while striking the agitator structures and the walls of the drum, thereby distributing the seasoning across interior and exterior surfaces of the meat. Excess seasoning is collected through the perforations in the drum by the seasoning collector and returned to the seasoning dispenser by the return conveyor for re-use.
    Type: Application
    Filed: November 4, 2009
    Publication date: May 5, 2011
    Inventors: Cloyd D. Bowsman, Israel Weiss
  • Publication number: 20110027434
    Abstract: An apparatus for cooking, mixing, and dispensing candy popcorn, and various methods of manufacture and use are disclosed. A vessel with a copper interior surface includes an agitator positioned at the bottom of the vessel. The agitator comprises a member that rotates around the bottom of the vessel to move the contents of the vessel. An auger with a helical surface is positioned in the vessel and is configured to rotate to mix popped popcorn with a candy mixture that has been cooked in the vessel. The vessel can be tilted manually or automatically to dispense the contents of the vessel.
    Type: Application
    Filed: August 3, 2010
    Publication date: February 3, 2011
    Inventor: Charles D. Cretors
  • Patent number: 7867537
    Abstract: A savory or sweet snack having an expanded, crispy, chip-like textured, substantially uniform, homogeneous, cellular coating is obtained by tumbling an edible core material, such as nuts or dried fruit, and alternately applying an aqueous component and a preblended dry mixture on the tumbling edible core material to form a dough coating on the edible core material. The dough-coated core material may be heated by frying or baking to substantially reduce the moisture content of the dough, and to substantially expand the dough. The thick, expanded coating has a substantial amount of wheat yet it possesses a crispy, crunchy texture of a chip, rather than a leavened, mealy or flaky texture. Use of a pregelatinized waxy starch, which is not chemically modified, provides crispness and a high degree of expansion Use of a pure, raw potato starch which is not chemically modified promotes crunchiness and a chip-like texture and reduces oil pick-up or absorption during frying.
    Type: Grant
    Filed: October 4, 2002
    Date of Patent: January 11, 2011
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Jan Karwowski, C. Y. (Eric) Wang, Randy G. Young
  • Publication number: 20100215817
    Abstract: Tumble breading assemblies, systems, and methods for applying breading material to food are described herein. In accordance with one embodiment of the present disclosure, a rotary tumbling breading assembly for applying a breading material to a food generally includes a first rotary tumbler having a first channel for accepting the food and breading material and for rotating the food with the breading material, a second rotary tumbler offset beneath the first tumbler and having a second channel arranged to accept the food and the breading material from the first channel of the first rotary tumbler.
    Type: Application
    Filed: May 6, 2010
    Publication date: August 26, 2010
    Applicant: JOHN BEAN TECHNOLOGIES CORPORATION
    Inventors: Dennis Dean Brady, SR., Quentin Duane Pendergrass
  • Publication number: 20100183784
    Abstract: The present invention relates to a method and device for arranging sprinkling material, such as seed, on a dough piece, comprising means for arranging the sprinkling material on a surface for dough pieces and means for placing the dough piece on the surface provided with the sprinkling material, and also further comprising in an advantageous embodiment means for applying an adhesive such as water to at least a part of the dough piece to be provided with the sprinkling material, wherein the means for placing the dough piece are adapted to place the dough piece with the part provided with the adhesive facing toward the surface.
    Type: Application
    Filed: December 14, 2009
    Publication date: July 22, 2010
    Applicant: RADEMAKER B.V.
    Inventor: Johannes Josephus Antonius Van Blokland
  • Publication number: 20100092620
    Abstract: A compound coating has a very high level of dietary fiber from about 35% to about 75% by weight, and a particle size of about 35 microns or less. The compound coating is formed by mixing a fat portion and the dietary fiber, and then micro-grinding the compound coating to the fine particle size. The compound coating can include soluble fiber, insoluble fiber, or combinations thereof, such as polydextrose and short chain fructo-oligosaccharides. The compound coating can be applied to a wide variety of food forms including wafers, cereals, crackers, and other foods. The compound coating can be applied by spraying the coating onto the food form or pumping the coating through depositing spindles and onto the food form.
    Type: Application
    Filed: October 13, 2009
    Publication date: April 15, 2010
    Inventors: Edith Salinas Bravo, Richard Norris Flaget
  • Publication number: 20090246333
    Abstract: A device for producing shaped meat portions, the device including a sorting device for sorting meat into a first set of pieces having a weight which is below a desired weight, a second set of pieces having a weight which corresponds to a desired weight, and a third set of pieces having a weight which is above a desired weight. The device further includes a cutting device which cuts each of the third set of pieces to a desired weight so that the cut pieces having a desired weight define a set of selected meat pieces. A transport device transports the set of selected meat pieces and a freezing facility through which the transport device conveys the set of selected meat pieces and which freezes the set of selected meat pieces.
    Type: Application
    Filed: February 20, 2007
    Publication date: October 1, 2009
    Inventors: Petra Groneberg-Nienstedt, Michael Gutmann
  • Publication number: 20090214728
    Abstract: The present invention relates to a mixture comprising or consisting of: (a) one or more inorganic salts which are suitable for nutrition and are not sodium chloride, (b) one or more mono- or polyvalent salts of polybasic food acids, (c) one or more amino acids, or salts thereof, which are suitable for nutrition.
    Type: Application
    Filed: October 6, 2006
    Publication date: August 27, 2009
    Applicant: SYMRISE GmbH & Co. KG
    Inventors: Jakob Ley, Guenter Kindel, Sylvia Muche, Kathrin Freiherr, Stefan Brennecke, Gerhard Krammer
  • Patent number: 7537792
    Abstract: A system and process for coating pieces or cores of confectionery material, such as chewing gum, with a sugar-based coating or a sugarless-based coating. The solid content of the sugar or sugarless material in the syrup solution is increased, thus reducing the water content and allowing the successive coating layers to be dried more quickly. The syrup solution is maintained at an elevated temperature in order to prevent the syrup solids from precipitating or crystallizing out of solution.
    Type: Grant
    Filed: December 4, 2001
    Date of Patent: May 26, 2009
    Assignee: Cadbury Adams USA LLC
    Inventors: Miles Van Niekerk, Francois Pierre Errandonea, Kenneth Paul Bilka
  • Publication number: 20090130269
    Abstract: A sugar coating is formed on a solution multiplicity of items (5) such as confectionery, using a suspension of crystal nuclei in a solution of sugar. This suspension is created by ultrasonic irradiation of a supersaturated solution. For example a saturated solution is cooled, and stored in a tank (16) connected to a recirculation (10) loop (18) containing a pump (24) and an ultrasonic irradiation module (26). Treated suspension (20) is withdrawn to coat items (11), and new supersaturated solution (14) is introduced. The sugar solution is sufficiently viscous to suppress crystal growth.
    Type: Application
    Filed: July 6, 2005
    Publication date: May 21, 2009
    Applicant: ACCENTUS PLC
    Inventors: Linda Jane McCausland, Neil Maxted, Anthony James Brown, Ian Humphrey Smith
  • Patent number: 7464661
    Abstract: An apparatus and method for providing a layered seasoning to snack food products such as potato chips or tortilla chips using a vibratory scarf plate that is divided into two or more sections by one or more walls. A different seasoning is placed in each section. The scarf plate is placed into a rotating drum having snack food product. A seasoning from each section falls off the scarf plate to form a curtain. Each curtain provides a layer of seasoning on the snack food product.
    Type: Grant
    Filed: July 16, 2004
    Date of Patent: December 16, 2008
    Assignee: Frito-Lay North America, Inc.
    Inventors: Ian Andries Baas, Michael Rajendra Kalika Singh
  • Publication number: 20080305224
    Abstract: A tumble breading system for applying a breading material to a food includes a housing designating an internal clean area, and an infeed belt for conveying the breading material and the food, arranged across the infeed belt in an infeed order, into the clean area. A rotary assembly with a plurality of vertically offset, rotating tumblers accepts and tumbles the food with the breading material as the tumblers rotate, to bread the food. An output belt accepts the breaded food from the tumblers and conveys the breaded foods from the clean area and the housing. The food arrives at the output belt in substantially the infeed order.
    Type: Application
    Filed: November 28, 2007
    Publication date: December 11, 2008
    Applicant: Quality Food Control, Inc.
    Inventors: Dennis Dean Brandy, SR., Quentin Duane Pendergrass
  • Publication number: 20080181995
    Abstract: The disclosed method relates to processing high moisture content vegetables, such as onions. The method involves slicing the onions, applying a dry coating to the sliced onions without using a moisture-based batter, frying the dry coated onions to a moisture percentage of about 8%, and then drying the fried onions to a moisture percentage of 1% to 1-2% The slicing step is ideally accomplished with a corrugated blade in order to provide each onion slice with an enhanced surface area for enhanced retention of a dry coating, and for shortening the frying and drying time even more than is possible by eliminating the use of a moisture-based batter.
    Type: Application
    Filed: May 3, 2007
    Publication date: July 31, 2008
    Applicant: Warnock Food Products, Inc.
    Inventor: Kraig Rawls
  • Patent number: 7384658
    Abstract: Seasoning for use with snack chips can be recovered and recycled. A seasoning permeable conveyor transports snack chips through a seasoning application. The seasoning applicator deposits seasoning onto the snack chips. The conveyor allows the seasoning not adhered to the moving snack chips to substantially pass through and by toward a seasoning recoverer. The seasoning recoverer, which is positioned beneath the conveyor, collects the seasoning for purification and blending with fresh seasoning. After blending, the seasoning mixture is transported to the seasoning application for use.
    Type: Grant
    Filed: September 13, 2005
    Date of Patent: June 10, 2008
    Assignee: Frito-Lay North America, Inc.
    Inventors: Kathryn Melissa Dove, Joseph H. Gold, Ponnattu Kurian Joseph, Ali Reza Peyrovi, Donald Joe Tatsch, Mehrnaz Vafaie, Tim Wilding
  • Patent number: 7153533
    Abstract: 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: Grant
    Filed: July 23, 2002
    Date of Patent: December 26, 2006
    Inventors: David L. Burke, Jonny Fitzgerald, Thomas G. Knodell, Jr., Kenneth C. Petri, P. Blake Svejkovsky, Paul A. Svejkovsky
  • Patent number: 7108878
    Abstract: A microwavable crinkle-cut French fry potato includes deep groves and coatings of oil and encapsulated salt. Crinkle-cut potato pieces are prepared with a solids content of 40–50% by weight, frozen, sprayed with oil and coated with encapsulated salt. A carton for the potato pieces is formed from a single-piece blank provided with a pair of microwave susceptor surfaces and reinforced corners. A removable lid contacts the potato pieces during microwave reconstitution.
    Type: Grant
    Filed: August 18, 2003
    Date of Patent: September 19, 2006
    Assignee: ProMark Brands Inc.
    Inventors: Linda E. Tiffany, Patricia A. Mason, Gary Neff
  • Patent number: 6969534
    Abstract: A frozen French fried potato product possessing unique taste characteristics is manufactured by producing potato pieces having a desired shape, frying the potato pieces, freezing the potato pieces, and applying a topical addition to the frozen potato pieces. The topical addition is preferably an encapsulated topical addition in which a water soluble ingredient other than salt is encapsulated in an encapsulation material. To impart sweet taste characteristics to the frozen French fried potato product, the topical addition is an encapsulated sugar. The resulting frozen French fried potato product is constituted by potato pieces that have been fried and frozen, with the topical addition such as encapsulated sugar applied to the outer surface of the frozen French fried potato pieces.
    Type: Grant
    Filed: March 18, 2002
    Date of Patent: November 29, 2005
    Assignee: H. J. Heinz Company
    Inventors: Dwane B. Benson, Susan Farnsworth, Joseph DeStephano
  • Patent number: 6953004
    Abstract: Seasoning for use with snack chips can be recovered and recycled. A seasoning permeable conveyor transports snack chips through a seasoning application. The seasoning applicator deposits seasoning onto the snack chips. The conveyor allows the seasoning not adhered to the moving snack chips to substantially pass through and by toward a seasoning recoverer. The seasoning recoverer, which is positioned beneath the conveyor, collects the seasoning for purification and blending with fresh seasoning. After blending, the seasoning mixture is transported to the seasoning application for use.
    Type: Grant
    Filed: November 1, 2002
    Date of Patent: October 11, 2005
    Assignee: Frito-Lay North America, Inc.
    Inventors: Kathryn Melissa Dove, Ponnattu Kurian Joseph, Donald Joe Tatsch, Mehrnaz Vafaie
  • Patent number: 6800311
    Abstract: The present invention provides a process for preparing a potato product with a film-like coating on the outer surface according to the steps of: cutting the potatoes; blanching the potatoes; and coating the potatoes with a dry coating composition comprising at least 50% by weight dextrin and from 5% to 25% by weight of a hydrolyzed starch characterized by a DE of from 0.2 to 5. The method provides coated potato products (french fries) characterized by desirable textural properties at low coating weights.
    Type: Grant
    Filed: January 30, 2002
    Date of Patent: October 5, 2004
    Assignee: Penford Corporation
    Inventor: Victor K. Villwock
  • Patent number: 6769381
    Abstract: 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: Grant
    Filed: July 23, 2002
    Date of Patent: August 3, 2004
    Inventors: David L. Burke, Jonny Fitzgerald, Thomas G. Knodell, Jr., Kenneth C. Petri, P. Blake Svejkovsky, Paul A. Svejkovsky
  • Patent number: 6588363
    Abstract: 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: Grant
    Filed: August 17, 2000
    Date of Patent: July 8, 2003
    Inventors: David L. Burke, Jonny Fitzgerald, Thomas G. Knodell, Jr., Kenneth C. Petri, P. Blake Svejkovsky, Paul A. Svejkovsky
  • Patent number: 6558722
    Abstract: 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: Grant
    Filed: July 18, 2001
    Date of Patent: May 6, 2003
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Christine L. Corriveau, Gwendolyn Graff
  • Patent number: 6537599
    Abstract: 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: Grant
    Filed: November 6, 1998
    Date of Patent: March 25, 2003
    Assignee: Mars, Incorporated
    Inventors: Jana D. Taylor, Valertine Brown, III, Jay A. McConn, Suzy J. Stonehill
  • Publication number: 20030017240
    Abstract: 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: Application
    Filed: September 3, 2002
    Publication date: January 23, 2003
    Inventors: David L. Burke, Jonny Fitzgerald, Thomas G. Knodell, Kenneth C. Petri, P. Blake Svejkovsky, Paul S. Svejkovsky
  • Publication number: 20030000460
    Abstract: 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: Application
    Filed: September 3, 2002
    Publication date: January 2, 2003
    Inventors: David I. Burke, Jonny Fitzgerald, Thomas G. Knodell, Kenneth C. Petri, P. Blake Svejkovsky, Paul S. Svejkovsky
  • Patent number: 6500474
    Abstract: 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: Grant
    Filed: January 11, 2001
    Date of Patent: December 31, 2002
    Assignee: Kerry, Inc.
    Inventors: James C. Cross, Andy Oxley
  • Patent number: 6432462
    Abstract: The present invention relates to edible decorations which reproduce all types of patterns, including colored patterns. The purpose of these decorations is partially or totally to cover the cakes for which they are intended and with which they form a perfectly homogeneous whole. More precisely, the invention comprises in producing a printed decoration with five successive layers: a first layer of printed edible paper, and a second layer of a material for modifying the texture of the edible paper and sticking the first and third layers together. The third layer comprises of a material belonging to the group comprising almond paste and chocolate. The fourth layer is equivalent to the second layer, and the fifth layer is equivalent to the first layer. By virtue of this innovation, a printed decoration does not detract from the cake and remains supple and homogeneous.
    Type: Grant
    Filed: March 19, 2001
    Date of Patent: August 13, 2002
    Inventor: Genevieve Brissonneau
  • Patent number: 6352732
    Abstract: A process for preparing a coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches−1 (8.66 cm−1) to about 40 inches−1 (15.75 cm−1), a pH of about 8 or less, a digestible fat content of less than 3 g per 28 g serving, and a moisture content of from about 1% to about 4%. The large surface area to inner volume ratio permits the use of reduced concentrations of caustic solution and facilitates drying. Coated pretzels are prepared by: (1) applying a warm coating comprising a carbohydrate selected from modified starch, corn syrup solids, maltodextrins, dextrins, and mixtures thereof; water; and preferably flavoring to ready-to-eat pretzels while tumbling; (2) adding sugar and optionally salt to the tumbling pretzels; (3) removing the pretzels from the tumbling device; and (4) drying the pretzels with the products stationary. The pretzels have substantially improved texture, taste and flavor display.
    Type: Grant
    Filed: January 16, 2001
    Date of Patent: March 5, 2002
    Assignee: The Procter & Gamble Co.
    Inventors: David Arthur Lanner, Gerald C. McDonald, Yen-Ping Chin Hsieh, Michael Weber, Pamela Susan Wehner, Barbara Ann Anderson, Maria Dolores Martinez-Serna Villagran, Kenneth Bryan Williams, Jacqueline Conrad Heisey