Patents Examined by Joseph Golian
  • Patent number: 5888549
    Abstract: Roasted coffee with an increased chlorogenic acid content of more than 2.8% by weight or instant coffee powder with an increased chlorogenic acid content of more than 8.5% by weight have a better compatibility. The increased chlorogenic acid content is achieved either by adding chlorogenic acid or by extracting raw coffee and adding the optionally concentrated extract to the roasted coffee.
    Type: Grant
    Filed: June 21, 1993
    Date of Patent: March 30, 1999
    Assignee: Code Kaffee-Handelsges, mbH
    Inventors: Klaus Buchholz, Claus F. Gosswein, Michael Ball, Peter Hubert, Reiner Kopsch, Henning Lutz
  • Patent number: 5492702
    Abstract: The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. The dough composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermentable by the yeast. Dough compositions made in accordance with the invention are capable of being leavened at elevated temperatures, yet stored in a sealed container at refrigeration temperatures for extended periods of time. In one embodiment, a maltose negative yeast is used and sucrose or the like is added to the dough to serve as a fermentable substrate for the dough; this dough is suitable for storage times of up to 30 days or so.
    Type: Grant
    Filed: July 2, 1993
    Date of Patent: February 20, 1996
    Assignee: The Pillsbury Company
    Inventor: David J. Domingues
  • Patent number: 5474792
    Abstract: A gasified coffee glass is disclosed which is prepared by forming a mixture containing 3% to 12% water and about 88 to 97% total coffee derived solids, heating the mixture, injecting a gas into the mixture and mixing to form a uniform mixture, forcing the mixture through an orifice, and cooling the mixture to form a gasified coffee glass resembling dry soluble coffee or roasted and ground coffee or other novel gasified coffee products.
    Type: Grant
    Filed: April 16, 1990
    Date of Patent: December 12, 1995
    Assignee: Kraft Foods, Inc.
    Inventors: Vijay K. Arora, Rudolf A. Vitti, Marshall M. Rankowitz
  • Patent number: 5466477
    Abstract: Sodium phosphate emulsifying agents can be prepared by contacting a liquid sodium phosphate with an effective amount of a source of alkalinity to give a liquid phosphate composition with a predetermined ratio of disodium phosphate and trisodium phosphate emulsifying agents. The liquid phosphate composition can then be combined with a dairy product precursor to produce a dairy product.
    Type: Grant
    Filed: November 8, 1993
    Date of Patent: November 14, 1995
    Assignee: Hawkins Chemical, Inc.
    Inventor: John R. Sevenich
  • Patent number: 5458893
    Abstract: The present invention relates to an improved process for producing a beta-glucanase treated water-soluble dietary fiber composition wherein an aqueous dispersion of a gelatinized, milled, beta-glucan containing grain-based substrate is treated with an alpha-amylase under conditions which will hydrolyze said substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction said water-soluble dietary fiber substantially free of water-insoluble fiber, wherein the improvement comprises treating beta-glucans released from the grain-based substrate with beta-glucanase, wherein the weight ratio of beta-glucanase to initial beta-glucan containing substrate is in the range of from about 4.times.10.sup.-6 :1 to about 2.times.10.sup.-2:1 (beta-glucanase:grain-based substrate), and wherein the treatment of the beta-glucans with the beta-glucanase is carried out at a temperature in the range of from about C.
    Type: Grant
    Filed: November 22, 1993
    Date of Patent: October 17, 1995
    Assignee: The Quaker Oats Company
    Inventor: John J. Smith
  • Patent number: 5455057
    Abstract: A soluble coffee product which has the appearance of roast and ground coffee particles. The product is produced by a process in which a coffee extract is frozen, comminuted into particles, freeze-dried, and darkened. During the process, the particles are separated into an oversize fraction of size greater than about 1.1 mm (16 US Standard mesh), a fines faction of size less than about 0.87 mm (20 US Standard mesh), and a middle fraction of size between the oversize fraction and the fines fraction. Then, the middle fraction is separated into a by-pass fraction and a major fraction, the by-pass fraction forming 2 to 20% by weight of the middle fraction. The major fraction and the fines fraction are then combined and the particles in the combination are darkened. The darkened particles and the by-pass fraction are then combined to provide the soluble coffee product.
    Type: Grant
    Filed: September 12, 1994
    Date of Patent: October 3, 1995
    Assignee: Nestec S.A.
    Inventors: William S. Symbolik, Sean P. Cotter, James E. Wimmers, Shirdan J. Grykiewicz
  • Patent number: 5447731
    Abstract: A process and an apparatus for the production of cheese on the basis of milk or milk products where after pasteurizing and partially cooling the material, said material is subjected to membrane filtration, further cooling, dosing of rennet and starter and optionally other additives, mixing and casting followed by after-treatment and curing, whereby the membrane filtration is carried out to obtain a retentate with a dry matter content of x % by weight, wherein x is between 38+1/3 (y-20) and 44+1/3 (y-20) and wherein y is the fat content in % by weight calculated in relation to the dry matter content, whereby the retentate is subjected to heat treatment, whereupon the material is cooled to a temperature not higher than C. before dosing the rennet and the starter and whereby the viscosity of the material is kept below 60,000 cP when starting the dosing. By the process an interesting new type of cheese having a high quality and being reasonably priced is obtained.
    Type: Grant
    Filed: November 22, 1993
    Date of Patent: September 5, 1995
    Assignee: APV Pasilac A/S
    Inventors: Poul J. Pedersen, Erik E. Pedersen, Niels K. Ottosen, Niels Osterland
  • Patent number: 5445836
    Abstract: A process for producing a tea extract which forms little or no haze when stored at refrigeration temperatures. The process comprises incubating a mixture of oxidase, tannase and tea extract, and then separating insoluble solids from the tea extract. The tea extract is preferably a concentrate which is subsequently diluted to provide a ready-to-drink beverage. Haze which develops on cold storage of the extract or of tea beverages prepared from the extract is significantly reduced.
    Type: Grant
    Filed: May 12, 1994
    Date of Patent: August 29, 1995
    Assignee: Kraft Foods, Inc.
    Inventors: Francis Agbo, Joseph E. Spradlin
  • Patent number: 5443858
    Abstract: A microwaveable mixture useable for preparing a microwaveable popcorn product with the sugar-base flavoring is provided. The mixture includes unpopped popcorn a sweetening blend and a glazing blend. The sweetening blend includes an oil component and a crystalline sugar component. The glazing blend includes oil and corn syrup. Preferred blends, mixtures and methods of use are provided.
    Type: Grant
    Filed: November 18, 1993
    Date of Patent: August 22, 1995
    Assignee: Golden Valley Microwave Foods, Inc.
    Inventors: Michael L. Jensen, Sara J. Risch
  • Patent number: 5441751
    Abstract: A precooked, partially risen, storage stable pan pizza dough, and a method for producing the same is described. The ingredients of the pizza dough, including at least flour, water, yeast and oil, are mixed, and the mixed dough is then cut into sections. The sectioned dough is then recombined and mixed and cut at least two additional times. After the dough as has been mixed and cut a plurality of times, it is allowed to rest for at least twenty minutes, during which time, the pizza dough partially rises. The partially risen pizza dough is then divided into portions, and precooked to a point at which the dough is not completely cooked, cooled, and packaged for storage in either the refrigerator, or by freezing.
    Type: Grant
    Filed: June 29, 1994
    Date of Patent: August 15, 1995
    Inventor: Osvaldo E. Vagani
  • Patent number: 5437886
    Abstract: A hard-frozen anisotropic foodstuff is subjected to a process of "veneer-peeling" at a core temperature of C. to C. In this "veneer-peeling" the hard-frozen foodstuff is for example cut in the manner of a lathe or like a pencil-sharpener. If the foodstuff is raw or uncooked meat, veneer-peeling weakens or fragments the strong connective tissue within the meat whilst retaining the essential fibrous character of the muscle fibers resulting in less tough meat. Thus lower quality meat can be upgraded. A wide array of morphologies of meat particles can be prepared. Other food materials cut in this way are ice cream, coconut, vegetables and hide material leading to offcut with new and useful morphologies.
    Type: Grant
    Filed: January 25, 1993
    Date of Patent: August 1, 1995
    Assignee: Unilever Patent Holdings B.V.
    Inventors: Anthony G. Atkins, Leonard D. Hughes, George Jeronimidis, Paul Jolley, Peter Purslow, Peter Wilding
  • Patent number: 5433962
    Abstract: The present invention relates to a flavored instant coffee product comprising a creamer base, a sweetener base, and a flavor base, wherein the creamer base is agglomerated to the sweetener base, and the flavor base is coated on the agglomerated creamer and sweetener bases, and wherein the flavor base comprises instant coffee and flavorings. The present invention further relates to a process for making such a flavored instant coffee product.
    Type: Grant
    Filed: August 25, 1994
    Date of Patent: July 18, 1995
    Assignee: The Procter & Gamble Company
    Inventor: Gordon K. Stipp
  • Patent number: 5431932
    Abstract: Process for the production of cheeses by standardizing, in the course of which milk is skimmed, the separated cream is treated, then the fat content of the kettle milk is adjusted by means of the treated cream, then it is cold-ripened, afterwards culturing, adding of additives, in certain cases curdling take place, then, it is coagulated, chopped, heated; the separation of whey, shaping, pressing, salting take place, then it is ripened; wherein the size of fat balls within milk the milk is reduced to below 2,5 micron by ultrasonic treatment or by treatment in Venturi-tube, in ball and tube mill, or in atomizer. The diameter of the fat balls is reduced to 0,6-1,3 micron. The ultrasonic treatment of the cream is carried out at a vawe length of 10,000-50,000 Hz. The duration of the ultrasonic treatment of the cream is up to 300 sec. The skimmed milk is pasteurized. The kettle milk is cold-ripened for 4-10 hours. Sterilized milk and cream are heated to a temperature of C. prior to culturing.
    Type: Grant
    Filed: November 18, 1993
    Date of Patent: July 11, 1995
    Inventor: Bela Viszlai
  • Patent number: 5429828
    Abstract: Soil microorganisms are obtained that produce a hemicellulase which is particularly useful in increasing the available energy content of hemicellulosic foodstuffs. These microorganisms can be cultured per se or can be used as sources of genetic information with which to engineer other microorganisms to produce the enzyme. Thus, commercially useful quantities of native or recombinant hemicellulase can be produced with cultures consisting essentially of microorganisms that produce the enzyme. The hemicellulase can then be employed in a feed composition containing complex carbohydrates which the enzyme degrades, enhancing the nutritional value of the composition.
    Type: Grant
    Filed: July 14, 1992
    Date of Patent: July 4, 1995
    Assignee: Chemgen Corporation
    Inventors: Douglas W. Fodge, David M. Anderson
  • Patent number: 5427806
    Abstract: A process for the production of green tea extracts is disclosed comprising the steps of (a) extracting tea materials with an acidified aqueous solution comprising erythorbic acid or ascorbic acid and citric acid and mixtures thereof at specified ratios, (b) separating extract from residual tea material (c) mixing the extract containing solution with gelatin, and (d) separating the precipitates formed under a nitrogen blanket. The resultant tea extracts are stable against precipitation, have reduced bitter and astringent flavors, low levels of polymerized or oxidized flavanols and resist browning. The extracts are especially suitable for use in beverages with added colorant where brown color is not desired.
    Type: Grant
    Filed: August 8, 1994
    Date of Patent: June 27, 1995
    Assignee: The Procter & Gamble Company
    Inventors: Athula Ekanayake, Sanford T. Kirksey, Edmund P. Pultinas, Jr.
  • Patent number: 5422127
    Abstract: The present invention is directed to nutritional compositions at an acidic to mid pH containing a vitamin D ester, an amino acid source, a carbohydrate source and a certain amount of a lipid source. The compositions have improved vitamin D stability upon storage.
    Type: Grant
    Filed: December 21, 1992
    Date of Patent: June 6, 1995
    Assignee: Bristol-Myers Squibb Company
    Inventors: David G. Dube, John R. Euber, James W. Hansen, Andrew C. Mosier, Jr., Joseph L. Napoli, Jr., Gwen G. Richardson
  • Patent number: 5417993
    Abstract: A method for producing a coffee aroma component is disclosed, which comprises the steps of feeding an aqueous solution containing from 10 to 80% by weight of ethanol and an inert gas into roasted and milled coffee beans heated to to C., contacting the mixture with the coffee beans, and then condensing and collecting a volatile aroma component evolving from the coffee beans. According to the present invention, the preferable aroma of fresh milled coffee beans after roasted can be perfectly collected. Further, the method of the present invention requires neither any complicated apparatus nor any special conditions. Namely, this method can be easily and inexpensively embodied. Further, it is an advantageous method from an industrial viewpoint. The coffee aroma component obtained by the method of the present invention suffers from little change in aroma during the processing and over prolonged storage.
    Type: Grant
    Filed: March 29, 1994
    Date of Patent: May 23, 1995
    Assignee: Takasago International Corporation
    Inventors: Masashi Takano, Hiroshi Matsuda
  • Patent number: 5417989
    Abstract: Applicants have devised a new and improved method of making bialys that reduces the cost of production by eliminating the relatively expensive step of shaping each piece of dough manually and also insures greater uniformity in the shape of the bialys. After each piece of dough is relaxed by first proofing, it is positioned under a heated die that is shaped to press the dough into a form which becomes the basis of the bialy shape, with a flat, relatively dense center portion completely surrounded by a softer outer rim portion. The heat and pressure applied to the flat center portion of the bialy kills all the yeast cells in that portion of the bialy, while permitting yeast growth to continue within the outer rim portion. The density of the flat center portion becomes sufficient to prevent the outer rim from shrinking back on to the center, as the outer rim expands due to the induced growth from the yeast.
    Type: Grant
    Filed: July 21, 1994
    Date of Patent: May 23, 1995
    Assignee: AM Manufacturing Company
    Inventors: Harold Atwood, Thomas A. Atwood
  • Patent number: 5417990
    Abstract: Multi-component (e.g., multi-layered) and multi-colored gelled products, such as gelatin dessert gels, are prepared using water-soluble colorants and complexing agents for the colorants which will prevent the colorant from migrating within the gelled layer. The complexing agents are polyamino acids and protein materials which fluoresce with ANS.
    Type: Grant
    Filed: March 29, 1994
    Date of Patent: May 23, 1995
    Assignee: Kraft Foods, Inc.
    Inventors: Helena S. Soedjak, Joseph E. Spradlin
  • Patent number: 5411751
    Abstract: Food products for nutrition of infants which contain no more than subirritant amounts of free long-chain (C.sub.16 -C.sub.22) fatty acids and triglycerides thereof are disclosed. Providing esters, such as ethyl esters, of such fatty acids in infant food products essentially eliminates the tendency of the fatty acid to damage the infant intestinal epithelium, but permits absorption and processing of the fatty acid moiety.
    Type: Grant
    Filed: January 26, 1994
    Date of Patent: May 2, 1995
    Assignee: Research Corporation Technologies, Inc.
    Inventors: Karen D. Crissinger, Patrick Tso