Patents Examined by Erik Kashnikow
  • Patent number: 10813370
    Abstract: A method of preparation and composition of frozen sorbet type products containing 12-40% by volume of alcoholic beverages is presented. The ice cream type products include sherbets and sorbets. When such products are prepared according to the method herein described their texture and structure remain stable and homogeneous and no separation of alcoholic beverage occurs after freezing and during storage of the frozen products with a freezer shelf life in excess of 12 months.
    Type: Grant
    Filed: October 26, 2016
    Date of Patent: October 27, 2020
    Assignee: Buzz Pop Cocktails Corporation
    Inventors: Joseph Isaacs, Jason Mark Isaacs, Eric Kroeker
  • Patent number: 10815018
    Abstract: A method for deep vacuum packaging of a food product and a system for implementing this method. The food product and at least one additive are placed in a mixing device. The mixing device is evacuated and its contents are mixed to ensure a penetration of the additive(s) in the food product and to outgas the mixture until an absolute pressure is less than or equal to 30 mbar. The temperature of the food product is less than the boiling temperature of the liquid and the additives contained therein at a particular pressure. At least a portion of the mixture cold blanched is packaged in a tight container. The container is optionally pasteurised/sterilized in a short time by controlling the pressure and temperature conditions such that the container does not open or become crushed under the effect of a pressure difference between the inside of the container and the autoclave.
    Type: Grant
    Filed: June 26, 2016
    Date of Patent: October 27, 2020
    Assignee: SODETECH
    Inventors: Jean Larroche, Brigitte Larroche
  • Patent number: 10813374
    Abstract: A method of forming a low moisture block with cold flow resistance proceeds by subjecting a feed mixture containing molasses-like liquids to mixing to form a homogenous mixture; dehydrating the molasses-like mixture to less than about 2.0% moisture using heating; adding to the dehydrated molasses-like liquid mixture one or more feed ingredients in dry ingredient form, comprising 10% to 50% by weight of the resulting mixture; and adding to the dehydrated molasses-like mixture a composition comprising CaO or reactive MgO or combinations thereof, with the composition comprising 0.1% to 10% by weight of the resulting mixture. The composition is mixed in to form a homogenous mixture.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: October 27, 2020
    Assignee: Ridley USA Inc.
    Inventors: Chunjiang Fu, Dan Dhuyvetter
  • Patent number: 10807791
    Abstract: A nut butter spread is described to include nut portions blended in a nut butter base. The nut portions are derived from nuts having been finished (e.g., prior to introduction to the nut butter base) via a slicing operation.
    Type: Grant
    Filed: March 8, 2016
    Date of Patent: October 20, 2020
    Assignee: Conagra Foods RDM, Inc.
    Inventors: Ashlee Schlange, Cara Tabor, Rodney Green, Travis Campbell
  • Patent number: 10806154
    Abstract: In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudinal axis with at least one cut formed generally parallel to the longitudinal axis. The fat-containing composition is disposed in a region above the lobster tail. The microwaveable package has first and second resilient layers. The first resilient layer is disposed under the lobster tail and contacts the lobster tail. The second resilient layer is disposed above the lobster tail and contacts the lobster tail and the fat-containing composition.
    Type: Grant
    Filed: November 14, 2013
    Date of Patent: October 20, 2020
    Assignee: Absolutely Lobster
    Inventor: Alison W Barshak
  • Patent number: 10800592
    Abstract: This container comprises: an outer receptacle containing a lower vessel carrying calcium oxide, a water bag and a striker to break the bag and mix the water with the calcium oxide causing an exothermic reaction; and an upper vessel carrying the pre-cooked food and fixed on the lower vessel. The outer receptacle has on its side surface: recessed sectors and projecting sectors forming hollow side chambers between the lower container and the side surface of the outer receptacle and, in correspondence with the upper end of the mentioned vertical sectors, a perimetral step for the linear support of a projecting rim defined in the upper opening of the lower vessel. The upper vessel comprises a perimetral step in an area close to its upper end for its support and fixing by means of an adhesive on the projecting upper rim of the lower vessel.
    Type: Grant
    Filed: March 15, 2012
    Date of Patent: October 13, 2020
    Inventor: Nicky Sevim
  • Patent number: 10791753
    Abstract: A feedback and feedforward as well as a statistical predictive control system and method for continuously controlling texture of a food snack in a manufacturing process. The feedback system includes a quantitative texture measuring tool that is positioned downstream of a food processing unit. The texture measuring tool continuously measures a texture attribute of food snack from the food processing unit and feeds back texture attribute information to a controller that controls input parameters to food processing unit such that the texture attribute of a resultant food snack falls within an acceptable limit. The texture measuring tool comprises an excitation tool that strikes the food snack and produces an acoustic signal that is processed by a data processing unit. The data processing unit identifies relevant frequencies in the acoustic signal and quantitatively measures a texture attribute based on a correlated model that includes the relevant frequencies.
    Type: Grant
    Filed: April 7, 2016
    Date of Patent: October 6, 2020
    Assignee: Frito-Lay North America, Inc.
    Inventors: Ou Bai, Wilfred Marcellien Bourg, Jr., Scott Fagan, Enrique Michel-Sanchez, Shahmeer Ali Mirza
  • Patent number: 10786112
    Abstract: A coffee machine with a leak preventing device includes a main body, a chamber for containing liquid and coffee particles, a grinding assembly for grinding coffee particles, and a driving mechanism for driving the grinding assembly. The chamber is provided in the main body and the grinding assembly is provided in the chamber. The driving mechanism is provided with a driving shaft. A driving shaft hole is provided in a bottom of the chamber. The driving shaft is detachably connected to the grinding assembly through the driving shaft hole. The leak preventing device is provided at a position corresponding to the driving shaft hole and the leak preventing device is arranged to close the driving shaft hole when the driving shaft is detached from the driving shaft hole. In addition, a working method for the coffee machine with the leak preventing device is also provided.
    Type: Grant
    Filed: April 28, 2016
    Date of Patent: September 29, 2020
    Assignee: CONWIDE TECHNOLOGY CO., LTD.
    Inventors: Linbin Zhou, Xuebin Wang
  • Patent number: 10785953
    Abstract: A method and device for handling cheese blocks, which in particular can be assigned to a so-called cassette press with round or cornered cheese moulds. A rapid reloading of cheese blocks can be achieved. Compressed cheese curd is released from the inner wall of a mould and after a turning operation is evacuated from the mould, with the mould rotated, lowered and shaken or blown. Before the shaking or blowing, a pick-up plunger retracts into the mould up to the cheese block; the mould is then raised, rotated and guided back into the cheese press. The pick-up plunger with the cheese block is then lowered and the cheese block is fixed in position on the pick-up plunger by a clamping unit, is swivelled through 180° towards a secondary mould and is guided, i.e. pushed into the latter; the clamping unit is then opened and the pick-up plunger retracts.
    Type: Grant
    Filed: November 7, 2016
    Date of Patent: September 29, 2020
    Assignee: Kalt Maschinenbau AG
    Inventor: Siegfried Grüninger
  • Patent number: 10750756
    Abstract: A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice creams, whipped cream, yogurt and the like comprises a container for a basic product of the consumer food product, a feed and treatment circuit for the basic product, comprising a feed pump, dispensing means positioned at an outfeed end of the feed and treatment circuit, and a device for checking the bacterial load of the product during production/dispensing; an electronic control unit controlling and regulating the various steps for measuring the bacterial load.
    Type: Grant
    Filed: March 24, 2014
    Date of Patent: August 25, 2020
    Assignee: ALI GROUP S.R.L.—CARPIGIANI
    Inventors: Gino Cocchi, Roberto Lazzarini, Gianni Zaniboni
  • Patent number: 10750901
    Abstract: The present invention provides a method of dispensing a beverage comprising: a) inserting a beverage ingredient tablet (20) into a beverage preparation machine (30); b) measuring a surface finish of at least a portion of the beverage ingredient tablet (20) to identify the beverage ingredient tablet; c) configuring one or more dispense parameters of the beverage preparation machine (30) based on the identification of the beverage ingredient tablet (20); and d) operating the beverage preparation machine (30) to dispense a beverage by contacting the beverage ingredient tablet (20) with an aqueous fluid.
    Type: Grant
    Filed: December 6, 2013
    Date of Patent: August 25, 2020
    Assignee: Koninklijke Douwe Egberts B.V.
    Inventors: Nick Andrew Hansen, Simon Carr, Geoff York, Andrew Halliday, Egidijus Bartkus
  • Patent number: 10750759
    Abstract: The invention relates to a process for the manufacture of an edible water-in-oil emulsion comprising 10 to 85 wt. % of liquid oil, 0.5 to 50 wt. % of hardstock fat, 10 to 85 wt. % of a dispersed water-phase; comprising the steps of: a) providing a first water-in-oil emulsion; b) providing a second water-in-oil emulsion; and c) mixing said first and second emulsion to provide a finished edible water-in-oil emulsion. The invention further relates to water-in-oil emulsions having a distinct water-phase release profile.
    Type: Grant
    Filed: September 3, 2013
    Date of Patent: August 25, 2020
    Assignee: UPFIELD EUROPE B.V.
    Inventors: Teunis de Man, Henelyta Santos Ribeiro
  • Patent number: 10730681
    Abstract: The present disclosure provides a food package. In an embodiment, the food package includes a microcapillary sheet having a first end and a second end and opposing surfaces. The microcapillary sheet includes a matrix composed of a polymeric material and a plurality of channels. The channels are disposed in parallel in the matrix and between the opposing surfaces. The channels extend from the first end to the second end of the microcapillary sheet. The microcapillary sheet includes a perforation traversing at least two channels. The perforation extends from a surface of the microcapillary sheet and through a wall of the at least two channels.
    Type: Grant
    Filed: March 1, 2016
    Date of Patent: August 4, 2020
    Assignee: Dow Global Technologies LLC
    Inventors: Marcos P. Franca, Bruno R. Pereira, Wenyi Huang, Susan L. Jordan, Jaime L. Curtis-Fisk
  • Patent number: 10730692
    Abstract: A drip bag with hook members adhered to the outer surfaces of two opposing-face sheets of a bag body is configured to increase the area of an opening of the bag body and stabilize the shape of the opening. A drip bag has a body formed of a water-permeable filtering sheet, an upper end to be opened, and hook members formed of a thin plate-shaped material and provided on outer surfaces of two opposing-face sheets of the bag body. The hook member includes: an upper-stuck part adhered to the bag body along the opening; a center part below the upper-stuck part at the center in the width direction thereof and formed so as not to be pulled out from the bag body; and a hook part not adhered to the bag body. First oblique folding lines and second oblique holding lines are formed on the upper-stuck part by respective angles.
    Type: Grant
    Filed: December 11, 2013
    Date of Patent: August 4, 2020
    Assignee: OHKI CO., LTD.
    Inventors: Akiko Miyawaki, Mitsunori Saitoh
  • Patent number: 10716319
    Abstract: An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provide with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.
    Type: Grant
    Filed: May 10, 2012
    Date of Patent: July 21, 2020
    Assignee: Ojah B.V.
    Inventors: Franciscus Egenius Giezen, Wouter Wilhelmus Johannes Theodorus Jansen, Jeroen Harold Anton Willemsen
  • Patent number: 10717956
    Abstract: There is disclosed a system and method for processing wine and/or a containing barrel, while keeping a volume of most of the wine in the barrel. The disclosed system and method can provide reduced mixing of different layers of wine in the barrel. An optional scrubbing mechanism cleans an interior surface of the barrel from encrusted matter, and an optional UV sterilization light source sanitizes an interior surface of the barrel that is alongside a cavity in the barrel empty of wine. In some embodiments a pumping and filtering system preserves non-mixing flow of wine in the barrel while effectively filtering wine optionally without the use of a filter cartridge or other interposing medium.
    Type: Grant
    Filed: August 18, 2016
    Date of Patent: July 21, 2020
    Assignee: Ariel-University Research and Development Company Ltd.
    Inventor: Elyashiv Drori
  • Patent number: 10716435
    Abstract: Methods and systems for processing foods includes providing a flexible package. A pre-processed food product (e.g., raw food) is provided and is processed by rapidly heating the food product. This processed food product is delivered into the flexible package for consumption by a user. Additionally, in other embodiments, methods and systems for processing frozen food products to shelf stable or refrigerated products are provided. A frozen food product is provided, converted to a pumpable state, and then processed by rapidly heating the food product. This processed food product is then delivered into a package.
    Type: Grant
    Filed: December 7, 2011
    Date of Patent: July 21, 2020
    Assignee: HBC Holding Company, LLC
    Inventors: James Michael Drozd, Michael Druga
  • Patent number: 10716315
    Abstract: A composition for colouring cheese curd comprising a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caseinate. The composition selectively colours the cheese curd while leaving the whey fraction uncoloured.
    Type: Grant
    Filed: April 30, 2018
    Date of Patent: July 21, 2020
    Assignee: Cybercolors Ltd.
    Inventors: Noel Sexton, Frank O'Sullivan, John Langton, Kieran Dwane, Aine Curtin
  • Patent number: 10717955
    Abstract: The disclosure provides a method for selectively removing sulfites, for example bisulfite anionic species, from a beverage comprising free sulfite by providing an effective amount of a non-ionic, solid phase material and contacting the beverage with the solid phase material thereby sequestering the free sulfite on the non-ionic, solid phase material and providing a beverage having a reduced amount of free sulfite that otherwise maintains the general chemical composition with which it started. The disclosure further provides a device for selectively removing sulfite from a beverage comprising a container for receiving a beverage comprising free sulfite, said container enclosing a non-ionic, solid phase material capable of sequestering free sulfite, and a modular apparatus comprising a sulfite capture module and optionally a sediment filter module or an aeration module. Optionally, the non-ionic solid phase material is food-safe.
    Type: Grant
    Filed: October 2, 2014
    Date of Patent: July 21, 2020
    Inventor: James Richard Kornacki
  • Patent number: 10694765
    Abstract: A method of making a water-dispersible composition comprises coprocessing a microcrystalline cellulose wetcake and at least one starch by co-attrition to form an admixture comprising colloidal microcrystalline cellulose and said at least one starch. The admixture is subsequently dried. Optionally, the admixture may be combined with an additional hydrocolloid, such as a galactomannan, before or after drying. A dried colloidal microcrystalline cellulose composition may then be dispersed in an aqueous media to form the food/beverage product. In particular, the composition may be dispersed in an aqueous media containing, for example, a protein to form a low pH beverage composition.
    Type: Grant
    Filed: December 21, 2010
    Date of Patent: June 30, 2020
    Assignee: DUPONT NUTRITION USA, INC.
    Inventors: Domingo Tuason, Michael Cammarata, Gregory Krawczyk, Zheng Tan