Patents Examined by Jyoti Chawla
  • Patent number: 12016341
    Abstract: A pearl dorayaki structure includes a first internal layer formed of one or multiple pearls in a spherical form, a second internal layer formed of a sticky filling, and surface layers formed of patty in a soft and dense form and wrapping the second internal layer. The surface layers formed by subjecting the dorayaki patty raw material to steps of stirring and heating to be then shaped to form the dorayaki patty; the first internal layer is formed by subjecting the pearl raw material to steps of stirring and steaming so as to be shaped as the pearls; and the second internal layer is formed of the filling that is formed by subjecting fructose and edible shortening to stirring; and the second internal layer and the first internal layer are subjected to stuffing and shaping so as to be wrapped with the surface layers to thereby form the pearl dorayaki.
    Type: Grant
    Filed: December 14, 2023
    Date of Patent: June 25, 2024
    Assignee: SAN SHU GONG FOOD CO., LTD.
    Inventor: Mei-Yao Chen
  • Patent number: 12016348
    Abstract: A method for manufacturing the pearl daifuku characterized in that the surface layer is formed by subjecting the mochi skin raw material to steps of stirring and steaming to be then shaped to form the mochi skin; the first internal layer is formed by subjecting the pearl raw material to steps of stirring and steaming so as to be shaped into the pearls; and the second internal layer and the first internal layer are subjected to stuffing and shaping so as to be wrapped with the surface layer to thereby form the pearl daifuku.
    Type: Grant
    Filed: July 19, 2023
    Date of Patent: June 25, 2024
    Assignee: SAN SHU GONG FOOD CO. , LTD.
    Inventor: Mei-Yao Chen
  • Patent number: 12004552
    Abstract: A method of moulding products from a mass of food stuff. The method includes providing a pump, which pumps the mass towards a mould member, providing detection means, which detects unwanted objects in the mass, removing a portion of the mass via a valve in case an unwanted object is detected, moving a mould cavity, which is part of the mould member past a feed channel, wherein the feed channel is connected to a feed pump, filling the mass into the mould cavity to form a product until a predetermined filling pressure is reached, ejecting a gas through a porous sidewall and/or a porous bottom of the mould cavity to eject the product, wherein no ejection gas is provided when the predetermined filling pressure has not been reached.
    Type: Grant
    Filed: May 28, 2019
    Date of Patent: June 11, 2024
    Assignee: GEA FOOD SOLUTIONS BAKEL B.V.
    Inventors: Andreas Leonardus De Bijl, Paulus Johannes Verbruggen
  • Patent number: 12004521
    Abstract: A hydrolysis method for obtaining a hydrolysed dry food product in powder form by adding an acid solution to a material having a vegetable or animal origin for obtaining an acidified paste having a pH of less than 2.0; leaving the acidified paste to rest for the hydrolysis to take place; adding to the acidified paste obtained in the previous step a ground flour having a vegetable or animal origin having a granulometry such that, at least, 50% thereof has a size of less than 1 mm; adding an adsorbent excipient to the mix of acidified paste and ground vegetable/animal flour obtained in the previous step; and leaving the mix of acidified paste, ground vegetal/animal flour and adsorbent excipient to rest until the hydrolyzed dry food product in powder form is obtained.
    Type: Grant
    Filed: February 17, 2022
    Date of Patent: June 11, 2024
    Assignee: TECNIVET NUTRICION Y SERVICIOS VETERINARIOS, S.L.
    Inventor: Miguel Angel Romero Lopez
  • Patent number: 12004520
    Abstract: Provided is a filling for a food product including a viscous, essentially anhydrous fat cream and at least one hydrophilic additive embedded in the fat cream, wherein the fat cream includes at least one outer region adjacent to an outer surface of the fat cream, at least one inner region, and at least one transition region disposed between the outer region and the inner region, wherein a mass fraction C of the hydrophilic additive increases continuously along a gradient G from the inner region through the transition region to the outer region.
    Type: Grant
    Filed: June 8, 2021
    Date of Patent: June 11, 2024
    Assignee: GRIESSON—DE BEUKELAER GMBH & CO. KG
    Inventors: Jutta Dyks, Fuad Hajji, Tim-Arne Sidenstein, Christoph Koch
  • Patent number: 11998023
    Abstract: A moulded tea composition is provided. The moulded tea composition is prepared from microbial cellulose as a binder and dehydrated plant material. The microbial cellulose may be kombucha membrane and the dehydrated plant material may be tealeaves. The moulded tea composition may include other ingredients and such ingredients may include probiotics and extracts. A method for preparing the moulded tea composition is also provided.
    Type: Grant
    Filed: March 18, 2021
    Date of Patent: June 4, 2024
    Assignee: Ilola Inc.
    Inventors: Su-Mari Hill, Timothy Peter Hill
  • Patent number: 11980205
    Abstract: The present invention relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid, which are contained in the chocolate dough, have at least an intermediate state in which the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 100:0 to 70:30. The present invention also relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid are contained in the chocolate dough such that the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 70:30 to 25:75.
    Type: Grant
    Filed: December 17, 2019
    Date of Patent: May 14, 2024
    Assignee: THE NISSHIN OILLIO GROUP, LTD.
    Inventors: Kiyomi Oonishi, Iwao Hachiya, Wakako Kanamaru
  • Patent number: 11980903
    Abstract: The systems and methods described herein relate to basting food-related items. The food-related items may include baked goods, baking sheets, cake pans, cupcake pans, and the like. The food items may include pastries, baked good, pies, etc. The item to be basted, glazed, or otherwise deposited with a fluid is placed in a target area. A movable head is then able to move along a track and distribute a fluid over the fluid-related item. The item is stationary during the process.
    Type: Grant
    Filed: April 13, 2021
    Date of Patent: May 14, 2024
    Inventors: Rogelio J. Anguiano, Monica Lopez
  • Patent number: 11974587
    Abstract: The present invention provides a water-containing foam-containing chocolate containing 16 wt % or more and 55 wt % or less of water, the water-containing foam-containing chocolate having new texture that is smooth, fluffy, and soft even in a freezing temperature range and having processability at room temperature and an excellent shape retention property at room temperature and in the freezing temperature range.
    Type: Grant
    Filed: April 24, 2019
    Date of Patent: May 7, 2024
    Assignee: LOTTE CO., LTD.
    Inventors: Hiroyuki Takamatsu, Yoko Ichimasa, Shoko Ando, Etsumi Abe
  • Patent number: 11974586
    Abstract: The present invention relates to agricultural marc, and food compositions incorporating such agricultural marc to improve the texture, flavor, aroma, mouthfeel, nutritional content, or shelf life of the food composition. In one example, the agricultural marc may be obtained from Chardonnay grapes, which when incorporated into chocolate can give the resulting composition an altered flavor and/or aromatic profile.
    Type: Grant
    Filed: October 3, 2023
    Date of Patent: May 7, 2024
    Assignee: Sonomaceuticals, LLC
    Inventors: Torey Arvik, Ralph Jerome
  • Patent number: 11969003
    Abstract: The technology disclosed in this specification pertains to a heat-moisture treated fava bean protein concentrates having between 50% and 73% and a denaturation enthalpy from about 5.5 and 6.5 J/g. This is limited degree of denaturation. The disclosed heat-moisture treated fava bean protein concentrates are useful as emulsifiers, and good solubility in water, and reduced flavor.
    Type: Grant
    Filed: August 17, 2022
    Date of Patent: April 30, 2024
    Assignee: Corn Products Development, Inc.
    Inventors: Sharon Bender, Oyelayo Jegede, Caterina Loduca, Nagul Naguleswaran, Xavier O'Connell, Canan Ozer, Brandon Roa, Roxanna Shariff, Delong Song, Dilek Uzunalioglu, Bicheng Wu, Meng Xue, Xin Yang, Erhan Yildiz
  • Patent number: 11957143
    Abstract: The purpose of the present invention is to provide a crystal of rebaudioside D that exhibits high solubility in water. In one embodiment, the present invention provides a rebaudioside D crystal having a crystalline form ? that shows peaks in X-ray diffraction (CuK?: ?=1.5405 ?) at two or more positions selected from the group consisting of 2?=6.7±0.2 deg, 10.8±0.2 deg, 12.9±0.15 deg, and 22.2±0.2 deg.
    Type: Grant
    Filed: February 28, 2019
    Date of Patent: April 16, 2024
    Assignee: SUNTORY HOLDINGS LIMITED
    Inventors: Soichiro Urai, Yoshiaki Yokoo, Koji Nagao, Hiroshi Takiyama, Shoji Kudo
  • Patent number: 11950610
    Abstract: The invention provides a process of preparing glucosyl Rebaudioside C composition. The glucosyl rebaudioside C composition is useful as in combination with other caloric and non-caloric sweeteners as well as non caloric sweetener in edible and chewable consumables such as various foods and beverages, confectionaries, bakery products, cookies, chewing gums, and the like.
    Type: Grant
    Filed: December 23, 2020
    Date of Patent: April 9, 2024
    Assignee: PURECIRCLE SDN BHD
    Inventor: Avetik Markosyan
  • Patent number: 11937617
    Abstract: A product conveying and coating system includes multiple, sequentially arranged conveyor units, with at least one conveyor unit being an open belt type. A carrier sheet is placed on a first of the conveyor units, a web of coating material in liquid form is deposited on the carrier sheet and spaced ropes of soft and sticky material are deposited on and settle into the web. The carrier sheet, web and ropes are transferred to a second conveyor unit after the coating material of the web solidifies, whereupon the ropes are cut into bar-length pieces. Thereafter, the carrier sheet is removed while the web and pieces are transferred to the open belt conveyor unit and exposed to an enrober. The enrober coats the pieces while melting portions of the web between the pieces in order to form full coated or encapsulated food products with soft and sticky cores.
    Type: Grant
    Filed: September 13, 2022
    Date of Patent: March 26, 2024
    Assignee: General Mills, Inc.
    Inventors: James Andrew Moss, Sorin Stingaciu
  • Patent number: 11925189
    Abstract: A raw material for a gummy composition, and a gummy candy composed of the gummy composition, contain pyroglutamic acid, preferably in an amount of 0.08 mass % to 1.5 mass %. By adding pyroglutamic acid, the gummy candy has an improved melt-in-the-mouth feeling, while also being non-adhesive and soft, and having improved flavor release during chewing.
    Type: Grant
    Filed: February 1, 2022
    Date of Patent: March 12, 2024
    Assignee: TAIYO KAGAKU CO., LTD.
    Inventor: Makoto Ozeki
  • Patent number: 11910813
    Abstract: This invention provides for a nanocomposite comprising a Vigna subterranea starch component and a Vigna subterranea soluble dietary fibre (SDF) component. Vigna subterranea is otherwise none as Bambara groundnut (BGN). In particular, this invention relates to a graft copolymer nanocomposite comprising starch derived from BGN and soluble dietary fibre derived from BGN. The nanocomposite of the invention is useful in several food applications, including as a replacement of other starches and the stabilisation of emulsions.
    Type: Grant
    Filed: October 13, 2021
    Date of Patent: February 27, 2024
    Assignee: Cape Peninsula University of Technology
    Inventors: Victoria Adaora Ebele Jideani, Yvonne Maphosa, Nontobeko Benhilda Gulu, Daniel Imwansi Ogiemwanva Ikhu-Omoregbe
  • Patent number: 11903399
    Abstract: Compositions comprising polysaccharides and oligosaccharides are provided. Methods for the formation of the compositions, including the enzymatic production of the oligosaccharides, and the uses of the compositions in foodstuffs, cosmetics, and nutraceuticals are also provided.
    Type: Grant
    Filed: April 13, 2021
    Date of Patent: February 20, 2024
    Assignee: CAMBRIDGE GLYCOSCIENCE LTD
    Inventor: Thomas J. Simmons
  • Patent number: 11896016
    Abstract: Methods and products related to a cereal product having a water activity of about 0.4 or more and an SAG content of greater than about 15 g per 100 g of cereal product.
    Type: Grant
    Filed: October 3, 2014
    Date of Patent: February 13, 2024
    Assignee: GENERALE BISCUIT
    Inventors: Monika Okoniewska, Isabel Moreira De Almeida, Lélia Notardonato, Jérôme Clément, Edward C. Coleman, Pierre Berny, Pierre-Marie Faye, Didier Harichane
  • Patent number: 11896039
    Abstract: The present invention is directed to an extruded food product constituent composed of a gelling food product constituent extrudate and method of extruding a gelling food product constituent extrudate used as an ingredient of a food product normally using a gelling gum, like guar gum, xanthan gum or carrageenan as an ingredient. The gelling food product extrudate is composed of cold-water soluble gelling pregelatinized starch formed of starch in a starch-containing admixture modified by extrusion at extrusion pressures greater than 2000 PSI that gels when mixed with water, which preferably also modifies additional starch or starches in the admixture into a plurality of different molecular weight polymers of a cold-water soluble gellant that polymerize forming a gel when mixed with water, preferably forming a hydrocolloid gel, which more preferably is a self-gelling gel, which even more preferably is a thermo-reversible gel crosslinked by one or more proteins freed by or modified during extrusion.
    Type: Grant
    Filed: July 11, 2022
    Date of Patent: February 13, 2024
    Assignee: GHL Specialty Flours, LLC
    Inventors: John M. Lipscomb, Omar I. Rodriguez
  • Patent number: 11896044
    Abstract: Starch-based edible coating compositions for preserving food products are disclosed. The starch-based coatings comprise both a polymerized starch, comprising intertwined amylopectin chains and/or amylose chains, and native (unmodified) and/or modified starch granules dispersed in a liquid carrier. When the starch granules are heated to a temperature to induce swelling, the swollen starch granules become embedded in the intertwined amylopectin and/or amylose chains, improving physical properties of the coating needed to extend shelf-life of food products. Also disclosed are coatings made from the coating compositions, methods of making the coatings, and methods of applying the coatings to food products.
    Type: Grant
    Filed: November 10, 2022
    Date of Patent: February 13, 2024
    Assignee: Startchy Inc.
    Inventors: Richardos Simon Lebbos, Kayssar Hadi Eid, Seth Shumate