Edible Casing Or Container Patents (Class 426/138)
  • Patent number: 10092119
    Abstract: A sea salt cup, made from a single block of unrefined sea salt, having an inner lining to significantly minimize or prevent the intermixing of the salt with any liquid or food item contained therein, and also having a salty lip for enhancing the flavor of the liquid or food item contained therein. The sea salt cup comprises a uniform exterior portion, a uniform hollow interior receptacle, a flat bottom, a flat rim, and an inner lining. The inner lining is made of plastic or other durable material and serves as a barrier between the salt and any liquid or food item contained in the sea salt cup.
    Type: Grant
    Filed: April 15, 2015
    Date of Patent: October 9, 2018
    Inventor: Allen B. Cramer
  • Patent number: 10022015
    Abstract: An automated, on-demand baking system including a computer controllable injector configured to be operative to programmably inject liquid baking ingredients through a wall of and into a mixing, baking and dispensing container, a computer controllable rotator configured to be operative to programmably rotate the mixing, baking and dispensing container containing baking ingredients, thereby mixing the baking ingredients into a dough, a heating generator operative to cause baking of the dough in the mixing, baking and dispensing container and a controller operative to govern the operation of the computer controllable injector, the computer controllable rotator and the heating generator.
    Type: Grant
    Filed: March 13, 2014
    Date of Patent: July 17, 2018
    Assignee: Genie Enterprise Ltd.
    Inventors: Doron Marco, Ayelet Carasso
  • Patent number: 9796833
    Abstract: An edible film useful for applying a flavoring additive to a food item is disclosed. The edible film generally includes an edible carboxymethyl cellulose film-forming resin and an edible plasticizer. The carboxymethyl cellulose film-forming resin is preferably a blend of two different carboxymethyl celluloses having different molecular weights. The edible film preferably includes additional additives, for example an edible surfactant and an edible tackifier. The edible film can suitably accept a food flavoring ingredient to form a flavored film that can be used to apply a flavor to a food item.
    Type: Grant
    Filed: August 1, 2008
    Date of Patent: October 24, 2017
    Assignee: MONOSOL, LLC
    Inventors: Andrew P. Verrall, Solomon E. Brown
  • Patent number: 9764503
    Abstract: The present disclosure provides an apparatus for making edible containers which includes a hollow female mold for holding a flowable food product and a male mold insertable into the hollow female mold. The two molds when assembled define a gap of preselected thickness so that when assembled with the food product in the female mold, the gap is filled with the food product in the shape of the final edible container produced once the food product is cooked or baked. An alignment and positioning mechanism is provide that keeps the two mold sections aligned but allows them to move with respect to each other during heating so that when the food product expands, the two molds can move with respect to each other while still keeping the two mold sections aligned with each other so the final edible container keeps its same general shape before and after cooking.
    Type: Grant
    Filed: October 15, 2013
    Date of Patent: September 19, 2017
    Inventor: Rex Seto
  • Patent number: 9635877
    Abstract: The present invention relates to a method for using the by-products of coffee in the production of proteins, polyphenols, vitamins and minerals, through methods of concentrating and conserving the mucilage and the pulp (husk) in order to obtain industrially processed coffee honey and/or pulp meal (husk), which is/are suitable for use in products for human or animal consumption, drugs, cosmetics or as raw materials for the production of alcohol for fuel (ethanol), wherein said process makes it possible to reduce the pollution of the environment by avoiding the waste of coffee by-products and to exploit the properties and advantages of same for producing the aforementioned products.
    Type: Grant
    Filed: December 14, 2011
    Date of Patent: May 2, 2017
    Inventors: Andres Ramirez Velez, Juan Carlos Jaramillo Lopez
  • Publication number: 20150086682
    Abstract: The invention relates to a method for producing a food material essentially consisting of isomalt, characterised in that it includes the steps of extruding and melting the material by raising the temperature to 80° C. to 160° C., preferably 150° C. to 160° C., tempering so as to obtain the material in the stable crystalline form thereof and to eliminate bubbles in the material, and pouring or injecting into moulds. Application of the material obtained as a container.
    Type: Application
    Filed: August 28, 2012
    Publication date: March 26, 2015
    Inventor: Hassouna Bouaziz
  • Patent number: 8980356
    Abstract: An improved method of making a baked pastry, particularly, a shell or wrap for a samosa from a pastry dough in a convection baking oven having a convection atmosphere, the method comprising baking the dough in the oven at a baking temperature for a baking period of time, the improvement having the convection atmosphere with a sufficiently moist atmosphere for the duration of the baking time to prevent the pastry from becoming dry.
    Type: Grant
    Filed: September 18, 2006
    Date of Patent: March 17, 2015
    Inventor: Reza Mecklai
  • Patent number: 8980349
    Abstract: The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product, and contacting the co-extruded product with a solution comprising calcium ions, thereby causing the alginate to gel.
    Type: Grant
    Filed: June 19, 2009
    Date of Patent: March 17, 2015
    Assignee: FMC Corporation
    Inventors: Helge Henrik Nielsen, Nicola Jane Wells
  • Publication number: 20150056337
    Abstract: An improved system and method for the production of a bread product is disclosed. The method may comprise the steps of (a) mixing a first set of ingredients into a first dough component; (b) forming the first dough component into a dough base in a fixture in a molding operation; (c) forming a distinct cavity in the base with a cavity-forming operation; (d) finishing the bread product. The system may comprise (a) a mixing station for mixing a first set of ingredients into a first dough component; (b) a forming station for forming the first dough component into a dough base having a form and a distinct cavity formed by a cavity-forming operation; and (c) a dough finishing station for finishing the bread product into a finished bread product. The bread product when finished by baking comprises a crumb provided by the dough base and the distinct cavity formed by the cavity-forming operation.
    Type: Application
    Filed: August 23, 2013
    Publication date: February 26, 2015
    Inventors: SAMUEL J. FAHEY-BURKE, NATHAN P. MYHRVOLD, HUAN LARISSA ZHOU
  • Patent number: 8940349
    Abstract: In a process for producing half-shells (2) which are made from a dough for bakery products and are characterized by an annular orifice rim (6) with a finished surface, by producing a wafer sheet (1) comprising a plurality of half-shells (2) connected to one another by an interconnecting wall (4), by forming and baking said dough in a mold with the use of a mold formed by two complementary plates (12, 14) having respective front surfaces which, as a result of the fitting together of the two plates, can define a forming cavity having a shape generally corresponding to that of said wafer sheet (1), a mold is used wherein the front forming surface of at least one of said plates has shaped portions (26) which project towards the front surface of the other plate (12) and which can define, in the dough that is subjected to baking in the forming cavity, a notch (24) in the interconnecting wall (4) adjacent each half-shell (2), wherein the plates can be fitted together in an initial position in which the forming cavit
    Type: Grant
    Filed: December 2, 2010
    Date of Patent: January 27, 2015
    Assignee: Soremartec S.A.
    Inventors: Enrico Bartolucci, Rino Durio
  • Patent number: 8919245
    Abstract: A method of producing an edible food product includes the step of forming a vessel core with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core in an in situ casting process to form a clad cooking vessel having a cooking surface. An uncooked food product is then disposed on the cooking surface of the clad cooking vessel and heated to produce the edible food product by subjecting the vessel core to a magnetic field.
    Type: Grant
    Filed: June 17, 2011
    Date of Patent: December 30, 2014
    Assignee: Kellogg Company
    Inventor: Charles Gambino
  • Patent number: 8906437
    Abstract: An open-ended edible container for foodstuffs is provided. The open-ended container is composed of cereals and/or fruits in a sheet formed of a binder wherein the inner surface of the container is very lightly patterned while the outer surface has a smooth texture with embedded flakes. A process for manufacturing edible containers for foodstuffs is also provided and includes the steps of: pouring a liquid batter on baking plates, partially cooking the batter for providing a sheet, depositing cereals and/or fruit flakes as a layer onto the sheet, cooking the sheet, and giving the desired shape to the container. The inner surface of the container is very lightly patterned while the outer surface of the container has a rough texture with embedded flakes.
    Type: Grant
    Filed: March 21, 2013
    Date of Patent: December 9, 2014
    Assignee: Nestec S.A.
    Inventors: John Green, Wolfgang Gaeng
  • Publication number: 20140356490
    Abstract: The present invention relates to an edible container made of liquid, sugar, and one or more hydrocolloids. The edible container may hold hot or cold liquids for extended periods of time.
    Type: Application
    Filed: August 20, 2014
    Publication date: December 4, 2014
    Inventors: Chelsea BRIGANTI, Leigh Ann TUCKER, Ingrid ZWEIFEL, Monica BHATIA, Kevin STANTON
  • Patent number: 8870003
    Abstract: A container includes a body, a liner attached to the interior of the body, a lid dimensioned to attached to the top of the liner, and a perimeter seal attached to the lid. The lid includes a hole and the perimeter seal includes a region dimensioned to create a friction fit when disposed in the hole. Each of the body, the liner, and the lid may include a paper pulp coated with a biodegradable, organically derived, plastic resin. Methods of constructing the container are also disclosed.
    Type: Grant
    Filed: March 31, 2010
    Date of Patent: October 28, 2014
    Assignee: Greater Good, Inc.
    Inventors: Douglas C. Dayton, Sung K. Park
  • Patent number: 8859024
    Abstract: A container has first and second sections with an opening into hollow interiors. They mate together to form a sealed enclosure, and to form a ridge having a cross-sectionally curved outer surface. An appendage is connected to the ridge including an aperture for receiving a hook. A coating of edible material is on the outer surface of at least a portion of at least one of the first and second sections. An external flange extends around the periphery of the opening of the first section, an internal flange extends around the periphery of the opening of the second section, wherein the internal flange is sized to contact and fit inside the external flange during mating. An aperture passes through the internal flange, wherein mating the first and second sections causes the external flange to cover and seal the internal flange aperture.
    Type: Grant
    Filed: May 6, 2010
    Date of Patent: October 14, 2014
    Assignee: Candy Treasure, LLC
    Inventor: Kevin M. Gass
  • Patent number: 8840943
    Abstract: The present invention relates to a multi-colored baked cake cone typically for holding ice cream or other confection novelties. This cone is made of a dough bi-layer that includes at least a first layer of a conventional cake dough that contains sugar and a second layer of a modified cake dough that imparts at least one color other than brown to the cone after baking. The cone is typically associated with a sleeve that is at least partially transparent to display the multicolor cone.
    Type: Grant
    Filed: April 6, 2007
    Date of Patent: September 23, 2014
    Assignee: Nestec S.A.
    Inventor: Thomas Amend
  • Publication number: 20140272010
    Abstract: A composition and method for producing edible utensils is disclosed, more specifically to replace frozen dessert utensils currently used for confections.
    Type: Application
    Filed: March 12, 2013
    Publication date: September 18, 2014
    Inventor: Laurie L. DeLaprym
  • Patent number: 8802176
    Abstract: An edible baking liner is formed from an edible paper made with large-granule vegetable starch. The liner may be baked with a baking product, and can be consumed without removing the liner from the baking product. The edible baking liner can replace the use of an inedible baking liner. In one aspect, a method of making an edible baking liner may include placing pieces of shredded edible paper into a recess of a mold, pressing an insert into the recess, and removing the formed edible baking liner from the mold.
    Type: Grant
    Filed: August 3, 2012
    Date of Patent: August 12, 2014
    Inventor: Scott A. Lange
  • Publication number: 20140212550
    Abstract: A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.
    Type: Application
    Filed: March 28, 2014
    Publication date: July 31, 2014
    Applicant: The Hillshire Brands Company
    Inventors: Timothy A. Stubbs, Kent M. Bearson, Paul H. Bernthal, Dejing Fu, John Dow Harris, JR., Kristina J. Phipps, Barbara K. Schmitt, Glenn Wille
  • Publication number: 20140161943
    Abstract: Eatable Tubes for the purpose of being filled with eatable food comprising a hollow tubular body. The tubular body is made of eatable ingredients.
    Type: Application
    Filed: November 29, 2013
    Publication date: June 12, 2014
    Inventor: Simeon Sordjan, JR.
  • Publication number: 20140161944
    Abstract: The present invention relates to an edible container made of agar, cane sugar, water, light corn syrup, fruit or vegetable juice, a flavoring agent, and a coloring agent. The edible container may hold hot or cold liquids for extended periods of time.
    Type: Application
    Filed: February 12, 2014
    Publication date: June 12, 2014
    Applicant: The Way We See The World, LLC
    Inventors: Chelsea BRIGANTI, Leigh Ann TUCKER, Ingrid ZWEIFEL, Monica BHATIA, Kevin STANTON
  • Patent number: 8715763
    Abstract: The present invention is directed to monolayer, bilayer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables. The films are useful for wrapping around a multiplicity of foods, and can be used to provide wrapped foods, including for example fruit and vegetable wrapped sushi and onigiri.
    Type: Grant
    Filed: October 28, 2011
    Date of Patent: May 6, 2014
    Assignee: The United States of America as Represented by the Secretary of the Department of Agriculture
    Inventors: Tara H. McHugh, Matthew D. de Bord, Carl W. Olsen
  • Publication number: 20140112982
    Abstract: The present invention relates to a chewable soft capsule shell and a chewable soft capsule, and to a filled jelly sweet and a process for preparing a chewable soft capsule shell or filled jelly sweet, wherein the chewable soft capsule shell comprises gelatin 10%-50%, water retention agent 10%-40%, thickening agent 2%-20%, water 6%-20%, and said soft capsule shell has a thickness of 0.3-1.2 mm.
    Type: Application
    Filed: August 7, 2012
    Publication date: April 24, 2014
    Applicants: Hangzhou Yangshengtang Healthcare Products Co., Ltd., Natural Medicine Institute of Zhejiang Yangshengtang Co., Ltd., Hainan Yangshegtang Pharmaceutical Co., Ltd.
    Inventors: Cuifeng Cao, Xuesi Zhu, Weiwei Wang
  • Publication number: 20140106037
    Abstract: A foodstuff treat maker operable to shape a foodstuff material into a shaped foodstuff treat. The foodstuff treat maker includes a pair of opposed forming plates shiftably attached relative to one another and presenting respective forming surfaces. One of the forming surfaces defines a protrusion and the other forming surface defines a cavity. The protrusion is at least partly received in the cavity in a forming position so that the pair of forming plates are mated with one another, with the mated forming surfaces cooperatively shaping foodstuff material applied thereto.
    Type: Application
    Filed: March 1, 2013
    Publication date: April 17, 2014
    Applicant: SELECT BRANDS, INC.
    Inventors: William S. Endres, Blaise Wooderson, Mark T. Krasne
  • Patent number: 8691257
    Abstract: A water soluble bag for containing soiled textiles, said bag having an open end, a closed end, and sides extending therebetween, said bag made of a plastic film having a thickness of at least 1.3 mils, wherein said bag dissolves in water at a temperature of 165° F. in less than about 250 seconds and does not dissolve in water at a temperature of 85° F. in 7 days, and said bag being capable of containing at least 175 lbs. of soiled textiles and having a capacity of at least 50 gallons. Also disclosed is a receptacle for collecting soiled textiles comprising a container and a water soluble bag. Also disclosed is a receptacle for collecting soiled textiles comprising a container, a sling, and a water soluble bag.
    Type: Grant
    Filed: November 30, 2010
    Date of Patent: April 8, 2014
    Assignee: Cintas Corporation
    Inventors: Keith Hartman, David Mesko, Tim Magee, Richard Gerlach
  • Publication number: 20140093625
    Abstract: An edible, biodegradable container that includes an edible or biodegradable sealant preventing liquids or moisture from foods or beverages stored therein from being absorbed into the container is disclosed. The sealant allows the edible container to contain liquids, even when the liquids are stored for extended periods of time within the container. The sealant may be applied to the interior of the container only, or may be applied to the entire container. The edible container may be configured in any size and shape to hold a plurality of different foods or beverages such as cups, mugs, shot glasses, bowls, or bottles. The edible container may be formed with high side walls, allowing it to hold a beverage and used like a traditional drinking cup or mug. The edible container is configured to be eaten during or after consumption of the food or liquid stored therein.
    Type: Application
    Filed: October 2, 2013
    Publication date: April 3, 2014
    Inventors: Alec A. BECK, Allicen MAIER
  • Publication number: 20140093624
    Abstract: The present invention relates to a method of making a controlled-break tostada or taco and the actual controlled-break tostada or taco. The method of making a controlled-break tostada comprises sheeting tostada dough onto a flat surface in a machine, directing the tostada dough on the flat surface in the machine to a cutting device, cutting break-points throughout surface of the tostada dough with the cutting device, and heating the tostada dough.
    Type: Application
    Filed: September 30, 2012
    Publication date: April 3, 2014
    Inventor: Guillermo Trevino
  • Publication number: 20140057024
    Abstract: The present invention relates to an edible container made of liquid, sugar, and one or more hydrocolloids. The edible container may hold hot or cold liquids for extended periods of time.
    Type: Application
    Filed: July 9, 2013
    Publication date: February 27, 2014
    Applicant: The Way We See The World, LLC
    Inventors: Chelsea BRIGANTI, Leigh Ann Tucker, Ingrid Zweifel, Monica Bhatia, Kevin Stanton
  • Patent number: 8616122
    Abstract: Food preparation systems and methods for quickly and conveniently preparing filled food items. The system may comprise a pan having at least one formed pocket, perimeter track(s), one or more dividing ribs, and dividing track(s). A dough cutting tool may be inserted into and guided along the perimeter track(s) and dividing track(s) to slice excess dough away from the filled food item. The present invention may further comprise a roller tool that simultaneously cuts through the dough as well as flutes or crimps the dough along both sides of the cutting edge. One or more tactile indicators may also be provided on the underside of the pan to allow a user to easily locate the perimeter track(s) and dividing track(s) when the pan is covered with dough. Filled food items may then either be baked within the inventive pan or moved to a conventional baking pan or sheet.
    Type: Grant
    Filed: August 1, 2011
    Date of Patent: December 31, 2013
    Assignee: Ezaspie, LLC
    Inventor: Jon Smallegan
  • Publication number: 20130309366
    Abstract: The invention pertains to softgel capsules that have an iridescent appearance and contain one or more dietary supplements and to their methods of manufacture. The softgel capsule comprises a shell for containing one or more dietary supplements, the shell comprised of a gelatinized gelatin and an iridescent mica-based mineral pigment that imparts an iridescent appearance to the shell; and one or more dietary supplements contained within the shell. Iridescent mica-based pigments are incorporated into a gelatin softgel capsule in a unique formulation.
    Type: Application
    Filed: May 16, 2013
    Publication date: November 21, 2013
    Applicant: Lang Pharma Nutrition, Inc.
    Inventor: David P. Lang
  • Publication number: 20130216660
    Abstract: An open-ended edible container for foodstuffs is provided. The open-ended container is composed of cereals and/or fruits in a sheet formed of a binder wherein the inner surface of the container is very lightly patterned while the outer surface has a smooth texture with embedded flakes. A process for manufacturing edible containers for foodstuffs is also provided and includes the steps of: pouring a liquid batter on baking plates, partially cooking the batter for providing a sheet, depositing cereals and/or fruit flakes as a layer onto the sheet, cooking the sheet, and giving the desired shape to the container. The inner surface of the container is very lightly patterned while the outer surface of the container has a rough texture with embedded flakes.
    Type: Application
    Filed: March 21, 2013
    Publication date: August 22, 2013
    Applicant: Nestec S.A.
    Inventor: Nestec S.A.
  • Patent number: 8505445
    Abstract: The present invention provides a device for performing multiple folding on a pastry case enclosing a stuffing so as to made stuffed foods with pastry cases, such as Chinese spring rolls and Mexican tacos. The device is characterized in that a stuffing feeder, a pastry case front folding plate, a pastry case front pressing stand, a pastry case two-sided folding plate, a pastry case flanging and pressing stand, and a consecutive folding and pressing stand are disposed on a conveyor belt of an apparatus in sequence, for performing the steps of: upon entry of the pastry case onto the conveyor belt, feeding a stuffing automatically and continuously, and then performing single folding, two-sided folding, and secondary bending-pressing, to thereby form stuffed foods with pastry cases by multiple folding.
    Type: Grant
    Filed: December 20, 2010
    Date of Patent: August 13, 2013
    Inventor: Ou-Young Robert
  • Publication number: 20130183414
    Abstract: An edible food wrap for a variety of comestible is described. A peeling device is employed to produce a thin, elongated strip of a suitable edible material. The precisely cut strip can then be efficiently and completely deodorized and decolorized by soaking in a PH controlled alkaline water solution. Adding color to the strip is done preferentially with naturally occurring colors added directly to the alkaline water solution. White vinegar added at this time protects the intensity of the color added to the strip. The food wrap is then ready for use, particularly well suited for the outer covering of sushi.
    Type: Application
    Filed: January 12, 2012
    Publication date: July 18, 2013
    Inventors: SUNG YONG SONG, NANA SONG
  • Publication number: 20130149418
    Abstract: An edible gift-wrap system for pets is provided. The system includes an edible gift box made from a heavy weight edible paper and a sheet of gift-wrap made from a lightweight edible paper. Optional components include a lid and decorative items such as bows or stickers. Each component of the system will come in a variety of flavors and will be composed of materials that are digestible and safe for consumption by particular species/breeds of pets. Patterns and photos may be printed on the box and paper using edible inks, in order to create an attractive presentation. Pet owners will be able to mentally and physically stimulate their pet by providing an edible puzzle that the pet must chew through in order to reach the hidden gift surprise. In this way the system gives pets a varied chewing experience in both texture and flavor.
    Type: Application
    Filed: December 10, 2012
    Publication date: June 13, 2013
    Inventor: Susan Lea Carlson
  • Publication number: 20130142922
    Abstract: A hotdog or bratwurst bun having a three section open faced design is described. The middle face holds the hotdog or bratwurst and the two side faces fold upward and around the hotdog and toppings. The three faces are a connected, continuous piece of bread with the creases between the sections being flattened portions of the bread.
    Type: Application
    Filed: January 11, 2012
    Publication date: June 6, 2013
    Inventors: Anthony Scott Daniels, Susanne Marie Daniels
  • Patent number: 8383176
    Abstract: A method of preparing a han-burger includes the steps of: providing a dough of the han-burger; shaping a first portion of the dough to form a burger shell having a filling compartment and a top opening, and a second portion of the dough to form a burger cover having a size and shape geographically matching the top opening of the burger shell; applying heat to the burger shell and the burger cover to retain the shapes thereof; preparing a filling with predetermined ingredients and nutrition, wherein the filling is disposed in the filling compartment of the burger shell; and covering the burger cover at the top opening of the burger shell to enclose the filling within the filling compartment.
    Type: Grant
    Filed: April 17, 2009
    Date of Patent: February 26, 2013
    Inventor: Guang Hui Guan
  • Publication number: 20130040022
    Abstract: The inventions uses preferably dried fruits, makes them ready to use, by chopping, mixing with other fruits and/or produce, fortifying them, forming them into bites and/or bars, wrapping and packing them to make them easy to transport, store, shelf, label, purchase, carry, keep at home, carry in pocket, hold in hand, eat, with little waste or disposal, little or no need for refrigeration, etc. Also a method of moistening dried fruits to make them taste similar to fresh fruit, and fortification to increase nutritional value and other treatments are introduced. A substance laced fruit is introduced to promote fruit and enhance nutrition.
    Type: Application
    Filed: October 4, 2011
    Publication date: February 14, 2013
    Inventor: AHMAD AMIRI
  • Patent number: 8367130
    Abstract: A pet treat is manufactured of mostly or entirely of a compressed food material or similar substance. The treat has a semi-rigid or flexible outer shell, skin, film or membrane formed of an edible paper products such as a food paper or rice paper of a type capable of being made from white rice flour, tapioca flour, salt, and water, or from a planar sheet of edible material made from, for example, ground yellow corn, or, with any material, may be used separately or together with poultry by-products, fish meal, catnip or fish oil. Catnip, alfalfa, or any other olfactory or gustative attractive material may be provided in a liquid or flake form, and may be applied integrally in the manufacture of the edible sheet, or included in a central core that is encased by the outer sheets. A method and means of packaging is also provided.
    Type: Grant
    Filed: August 19, 2011
    Date of Patent: February 5, 2013
    Assignee: OurPet's Company
    Inventor: Steven Tsengas
  • Publication number: 20130029015
    Abstract: Food composition for making sausages or hamburgers comprising a vegetable, selected from among Swiss chard, spinach, mushroom, sweetcom or another, a proteinaceous material, salt and water and, optionally, antioxidants and flavourings, both thereof in particular of natural origin. The proteinaceous material used comprises a combination of proteins isolated from soya and proteins isolated from whey. The method of preparation of the composition comprises mixing the proteinaceous material with water, adding ice in flakes and forming an emulsion, to which are added the vegetable and the salt and, in an optional manner, antioxidants and/or flavourings.
    Type: Application
    Filed: February 24, 2011
    Publication date: January 31, 2013
    Inventor: Alberto Susbielles Repetto
  • Publication number: 20130029014
    Abstract: A hollow body is made from a flat baked wafer cake by first juxtaposing the wafer cake with a cavity of a deep-drawing mold and then forming edge regions of the cake with a plurality of deformations out of a plane of the cake at a uniformly spacing around a periphery of the cake. Then the cake is pushed by a deep-drawing punch into the cavity to it into a hollow body and to form each of the deformations into a multilayer fold.
    Type: Application
    Filed: July 24, 2012
    Publication date: January 31, 2013
    Inventors: Johannes HAAS, Josef Haas, Stefan Jiraschek, Fritz Obermaier
  • Patent number: 8357415
    Abstract: In pressure bonding edible layers having irregular surfaces due to the presence of aggregated substance so that the irregular surfaces face each other, an edible layer substantially free of any aggregated substance is interposed therebetween. This allows an orally administrable edible agent of aggregated substance-containing laminate film form having a multilayer structure including laminated extremely thin layers to be produced. The multilayer structure by such a pressure bonding technique can satisfy quantitative accuracy required for pharmaceutical preparations, and prevents time constraint in a drying step or the like, thereby providing a producing method with high productivity.
    Type: Grant
    Filed: May 25, 2005
    Date of Patent: January 22, 2013
    Assignee: Kyukyu Pharmaceutical Co., Ltd.
    Inventor: Kayo Furusawa
  • Patent number: 8349384
    Abstract: A method and apparatus are provided for forming and baking an edible cone-shaped container, the container being of a bread dough provided with a light, flaky texture by the inclusion of solid flaked fat pieces in the dough mixture and the cone formed by an initial forming and cooking step followed by multiple baking steps.
    Type: Grant
    Filed: December 21, 2009
    Date of Patent: January 8, 2013
    Assignee: Conics Foods, Inc.
    Inventors: Edward T. Huxel, Thomas A. Lehmann
  • Publication number: 20120315362
    Abstract: A method for the production of a bio-degradable, weather resistant container for solidified livestock feed supplement blocks is disclosed. The method includes forming a wax container around the supplement block with liquid wax that has a high melting point. A biodegradable, edible, weather resistant container for a solidified feed supplement block is also disclosed. The container comprises a wax container formed around the supplement block. The wax container may be a solidified liquid wax having a high melting point. A feed supplement for an animal is also disclosed which comprises a solidified feed supplement block packaged within a biodegradable, edible, weather resistant container.
    Type: Application
    Filed: November 10, 2011
    Publication date: December 13, 2012
    Applicant: Golden Nutrition, LLC.
    Inventors: Ross Dean Dale, Paul Gene Summer, Dwayne Lyndon Jantz
  • Publication number: 20120294985
    Abstract: A baked dough food product includes a body having a free-rise side and an opposite bottom side and first and second opposite ends. The body forms a curved construction. In one example, the baked dough food product is a bun for holding a sausage product that is in a curved shape that generally matches the curved construction of the bun. A method of making a baked dough food product includes providing a dough composition; forming, from the dough composition, an elongate dough body; arranging the dough body on a baking pan and then curving the dough body to form a non-overlapping curved construction; proofing the dough body; and then baking the dough body.
    Type: Application
    Filed: May 18, 2011
    Publication date: November 22, 2012
    Inventors: Sydney M. Claxton, Ralph R. Couey
  • Patent number: 8309075
    Abstract: One aspect of the present invention relates to an edible product containing: • probiotic bacteria in an amount of at least 103 bacteria per gram; and • at least 0.5 mg/g of ginseng polysaccharides containing at least 2 monosaccharide units, preferably at least 4 monosaccharide units. Another aspect of the invention relates to the use of the aforementioned product in therapeutic and prophylactic treatments. The present invention further provides a method of producing a packaged liquid edible product containing probiotic bacteria and ginseng polysaccharides in the aforementioned amounts.
    Type: Grant
    Filed: October 26, 2006
    Date of Patent: November 13, 2012
    Assignee: Nutrileads
    Inventors: Ruud Albers, Wilhelmina Martina Blom, Adrianus Marinus Ledeboer, Ingrid Celestina Mohede, Jan Willem Sanders
  • Publication number: 20120121758
    Abstract: The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours, dough, and batters overcome the various problems associated with allergen-free baking by appropriate adjustment of the relative amounts of various components that contribute moisture, alkalinity, texture, etc., to the final product. Baked products produced using the allergen-free flours thus have a moistness, springiness, rise, texture, and flavor comparable to products containing major food allergens. Baked products according to the disclosure include, but are not limited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g., cupcakes), muffins, pancakes, waffles, pizza crust, pie crust, and bread products.
    Type: Application
    Filed: November 14, 2011
    Publication date: May 17, 2012
    Inventor: Laura Lane BECKER
  • Patent number: 8124151
    Abstract: A method for producing edibles comprising an outer shell from a mass which is fed into a mold. A tempered male die is dipped into the mold, a process during which an excess amount of the mass overflows an edge of the mold. The excess mass is separated form the shell at the edge of the mold by the male die.
    Type: Grant
    Filed: May 8, 2003
    Date of Patent: February 28, 2012
    Assignee: KMB Produktions AG
    Inventor: Guido Knobel
  • Patent number: 8110233
    Abstract: A product packaging for a solid product comprises a base, a lid, and a seal. The base has a top, sides, and a bottom forming a cavity configured and arranged to receive a solid product, and the base has an exterior surface. A texture is on the exterior surface of the base, whereby the texture enhances a user's ability to grip the base when the base is inverted. The seal interconnects the top of the base and the lid and allows the lid to be peeled away from the top of the base.
    Type: Grant
    Filed: July 14, 2006
    Date of Patent: February 7, 2012
    Assignee: Ecolab USA Inc.
    Inventors: Amie L Beavers Blanks, Kristine Jeanette Williams, Nicole M Balamucki
  • Patent number: RE43136
    Abstract: The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consumption by an individual. The process involves the initial step of acquisition of liquid eggs which may be scrambled. The liquid eggs are cooked whereupon the cooked liquid eggs are combined with other ingredients. The temperature of the combined ingredients is regulated and/or controlled during processing. The combined and mixed food product may then be inserted into a mold to provide a desired shape. After cooking the consumable food product may be separated from the mold whereupon the consumable food article may be refrigerated and/or frozen for future reheating as a portion of a breakfast or other consumable food article.
    Type: Grant
    Filed: October 31, 2007
    Date of Patent: January 24, 2012
    Assignee: Michael Foods of Delaware, Inc.
    Inventor: Jason Mathews
  • Patent number: RE44810
    Abstract: The invention relates to a process for making shaped bread snacks comprising the steps of grinding baked dough material having a water activity of 0.85 to 0.99 into crumbs, optionally mixing the crumbs with small amounts of common food ingredients, heating the crumbs or the crumb mixture to a temperature in the range of about 70° C. to 80° C. and readjusting the water activity to about the value of the original baked dough material, hot moulding the crumbs or crumb mixture to a snack carrier of any desired shape, filling the snack carrier with a sweet, savory or any other filling, and packaging the obtained shaped bread snack and to the shaped bread snacks obtainable by this process.
    Type: Grant
    Filed: February 22, 2012
    Date of Patent: March 18, 2014
    Assignee: Kraft Foods R&D, Inc.
    Inventor: Olaf Kortum