Adhesion Of Foods By A Base Supplied Constituent Other Than A Dry Product Patents (Class 426/272)
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Patent number: 12029233Abstract: A method for forming a marbled foodstuff (FM) product includes the steps of extruding a first foodstuff (F1) into a foodstuff conduit (26, 36) and injecting a second foodstuff (F2) into the first foodstuff (F1) within the foodstuff conduit (26, 36). The first foodstuff (F1) includes water, red dye #3, natural smoke flavor, bacon flavor, soy isolate, wheat gluten, native tapioca starch, wheat protein texturizer, and megacell-80 texturizer, in combination with other elements. The second foodstuff (F2) includes water, starch, egg whites, soy protein isolate, bacon flavor paste and bacon type flavor, and soy oil, in combination with other elements. The first foodstuff (F1) and the second foodstuff (F2) provided a non-homogenous, marbled appearance when the second foodstuff is injected into the first foodstuff to provide a vegetarian foodstuff having the appearance and flavor of natural bacon.Type: GrantFiled: May 14, 2019Date of Patent: July 9, 2024Assignee: KELLOGG COMPANYInventor: Xingjun James Chen
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Patent number: 12011007Abstract: The production of three-dimensional products from a mass of pumpable fibrous foodstuff material includes feeding the mass into a chamber via an inlet. A perforated plate is stationary arranged at an outlet side and has a multitude of perforations therein between an inlet face and an opposed outlet face. A flow channels assembly include multiple flow channels. Each flow channel receives therein strands of fibrous foodstuff material emerging at an outlet face from a subset of the multitude of perforations. The strands merge into a coherent bundle, in which the strands are arranged against one another in a generally parallel orientation. A production device is arranged at the discharge mouths of the flow channels assembly, which production device is configured and operated to produce three-dimensional products, each product out of a portion of a bundle that is discharged from one of the discharge mouths.Type: GrantFiled: March 10, 2021Date of Patent: June 18, 2024Assignee: MAREL FURTHER PROCESSING B.V.Inventors: Jacques Le Paih, Thomas Willem Dekker, Yohann Pierre, Johannes Martinus Meulendijks, Fabrice Le Pabic
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Patent number: 11968953Abstract: An apparatus for fusing curd and a method for fusing curd. The curd is fused in the apparatus, which is configured to form a curd stack in a container that has a temperature comprised within a temperature range that favors acidification of the cheese curd in the curd stack. The formation of the curd stack compresses the cheese curd in the curd stack, which causes the curd stack to express whey as the acidification of the curd takes place and as the syneresis process takes place. The curd stack is subjected to a vacuum, which assists in the removal of air from the curd stack. The curd stack has a continuous casein matrix, which allows for a cheese block obtained from the curd stack to be milled into cheese curds, which have substantially similar dimensions and very few fines.Type: GrantFiled: September 19, 2019Date of Patent: April 30, 2024Inventor: Michel Doré
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Patent number: 10375975Abstract: Animal feed blocks composed of feed pellets are formed by conditioning a meal of a particulated animal feed mixture through heating the meal using steam to cause at least one of the feed components in the feed mixture to bind the meal. The heated meal is mechanically forced through a die to compress the meal into heated pellets. The heated pellets are collected in a pre-formed mold and are compressed in their heated state resulting in the pellets combining to form the animal feed block in the shape of the mold. Systems may use a pellet mill and a hydraulic press where conditioning and pellet formation takes place in the pellet mill and formation of the animal feed block is through compressing a collection of heated pellets using the hydraulic press.Type: GrantFiled: April 9, 2018Date of Patent: August 13, 2019Assignee: Purina Animal Nutrition LLCInventor: Michael S. Burr
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Patent number: 9723862Abstract: A multilayer structure instant noodle which is manufactured through steps in which an inner layer noodle sheet is sandwiched between outer layer noodle sheets such that these noodle sheets are combined to form a single noodle sheet, the single noodle sheet is flat-rolled so as to form noodle lines, and the noodle lines are gelatinized and dried, and a blending amount of salt in the inner layer noodle sheet is higher than a blending amount of salt in the outer layer noodle sheet.Type: GrantFiled: July 31, 2012Date of Patent: August 8, 2017Assignee: Nissin Foods Holdings Co., Ltd.Inventors: Yukio Hirano, Kunihiko Yoshida, Takeshi Asahina, Mitsuru Tanaka
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Publication number: 20150147440Abstract: A method of producing a frozen microwaveable, coated food product, involves providing pieces of mozzarella cheese, the pieces having a maximum dimension of 1 cm, mixing the pieces of cheese with a stabilizing composition, mixing to form a homogenous cheese dough, forming the dough into portions, freezing the portions and maintaining the frozen portions for at least eight hours, applying a pre-coating to the frozen portions to produce pre-coated portions, applying a batter coating to the pre-coated portions to produce batter coated portions, applying one or more layers of crumb to the batter coated portions to provide a crumb coated portion, frying the crumb coated portions to produce fried portions, and cryogenically freezing the fried portions.Type: ApplicationFiled: December 13, 2013Publication date: May 28, 2015Inventors: Bianca van der Kolk, Wilhelmus Johannes Gerardus Michiels, Keith Graham Pickford
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Patent number: 8968808Abstract: A method of processing a belly for pre-cooked bacon includes injecting a belly with 1 to 3% by green weight of the belly of a solution comprising water, sodium nitrite, and sodium erythorbate to create an injected belly. The injected belly is tumbled under vacuum with dry ingredients comprising salt, sugar, and dextrose to create a tumbled belly. The tumbled belly is molded in a mold and then frozen in the mold to create a hardened belly. The hardened belly is removed from the mold to create a molded belly. The molded belly is sliced to create belly slices, and the belly slices are cooked.Type: GrantFiled: May 4, 2009Date of Patent: March 3, 2015Assignee: Hormel Foods CorporationInventors: Gale F. Kunert, Steven C. Wobschall, John K. Buckles
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Publication number: 20140272034Abstract: A method and apparatus for adhering large food flakes to a food substrate whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. A blend of the food flakes and the adhesive in its liquid form is applied to a food substrate. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate.Type: ApplicationFiled: March 15, 2013Publication date: September 18, 2014Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Hanny KANAFANI, Bernadette J. Domingo, Jack William Maegli, Destanie Amber Schneider
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Publication number: 20140272009Abstract: A chewy granola product and a method of cold form sheeting such chewy granola product from a combination of dry granola, binder, and a carbonated candy.Type: ApplicationFiled: March 14, 2013Publication date: September 18, 2014Applicant: PepsiCo, Inc.Inventors: Danielle Barbaro, John Behrens, Yang Kou
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Publication number: 20140017361Abstract: The disclosure relates to a foldable vegetable shred food sheet useful, for example, as a bread substitute and/or a food wrap. The food sheet comprises vegetable pieces and a gelling agent such as, potato shred and starch. The food sheet of the disclosure has the unique ability to be folded and used like a tortilla wrap. The disclosure also provides for a wrapped food product comprising a potato food wrap fully or partially wrapped around a filling and relates to a method for preparing a wrapped food product. The disclosure also relates to methods of forming a food wrap or pasta noodle.Type: ApplicationFiled: September 12, 2013Publication date: January 16, 2014Inventor: Scott Messervey
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Publication number: 20140010923Abstract: The method comprises the steps of: i) applying a portion of adhesive liquid on the unpopped kernels, comprising said adhesive liquid an aqueous based adhesive composition; ii) after step i), applying a portion of flavorant on said kernels, keeping said kernels under movement at a temperature from 50° C. to 70° C. for enough time in order to allow the evaporation of water from said adhesive liquid, iii) cyclically repeating steps i) and ii) until each of said steps is carried out at least two times while said kernels are kept at a temperature from 50° C. to 70° C., the repetition of said steps I) and ii) allowing the formation of a coating film over the kernel, said coating film comprising a plurality of layers of adhesive and flavorant. The product is characterized in that said kernels comprise at least 4.5% by weight of flavorant with respect to the total weight of the unpopped kernel.Type: ApplicationFiled: March 22, 2012Publication date: January 9, 2014Applicant: TANIO, S. A. (SOCIEDAD UNIPERSONAL)Inventors: Fatima Gomez Arroyo, Juan Ramon Duran Vila
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Publication number: 20130209616Abstract: The present invention concerns die formed lollipops filled with chocolate and method of manufacture thereof.Type: ApplicationFiled: July 12, 2011Publication date: August 15, 2013Applicant: PERFETTI VAN MELLE S.P.A.Inventors: Alessandro Bottini, Jorge Hernandez Tantina
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Publication number: 20130040023Abstract: A method for producing a high density compact livestock feed from a loose granular material may include feeding distiller grain into a loading zone and passing the distiller grain into a heating zoned comprising one or more heaters and a rotating screw. The method further includes rotating the screw to transfer the treated material through the heating zone while increasing the compressive force applied to the treated material. The method may further include pressing the treated material through a compression enclosure that simultaneously applies a transverse force and a parallel force onto the treated material to form a high density compact body. The method may then include a cooling process and an extraction process.Type: ApplicationFiled: October 15, 2012Publication date: February 14, 2013Inventor: Michael R. Thomas
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Publication number: 20120263840Abstract: A method for modifying the resilience of a flexible layer having a predetermined footprint and to be formed from a predetermined amount of edible material is described. The method includes increasing the thickness of the flexible layer whilst maintaining the predetermined amount of edible material and the footprint of the flexible layer. In one embodiment, increasing the thickness involves moulding in a flowable form the predetermined amount of edible material in a mould, the mould including a moulding region of substantially the same footprint as the flexible layer with the moulding region including at least one projection extending from the moulding region. The predetermined amount of edible material is then allowed to set.Type: ApplicationFiled: April 19, 2012Publication date: October 18, 2012Inventor: Ian Young
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Patent number: 8287935Abstract: Embodiments of the present invention relate to food products and methods and systems for producing such products. The food products of the present invention may include uncooked crab meat from species within Decopada Infrorders Anomura (i.e., King Crab and the like) and Brachyura (i.e., Swimming Crabs and the like) that has been treated with an agent to promote gelation without cooking the meat.Type: GrantFiled: April 20, 2007Date of Patent: October 16, 2012Inventor: William Gabriel Dough
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Publication number: 20120219668Abstract: A food product having at least one moulded body. The moulded body has a food mass and an array of baked items or a substantially centrally located baked item. At least one member of the array of baked items or the centrally located baked item form a consumable unit together with at least a portion of the moulded body. Further, at least one portion of at least one baked item is not covered with the first food mass and is visible from at least one side of the moulded body.Type: ApplicationFiled: January 6, 2012Publication date: August 30, 2012Inventors: Aurelie Laberdure-Nedder, Jean-Philippe Rapp, Philippe Houssemand
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Publication number: 20120183656Abstract: Agglomerates of cereals are held together by a binding matrix, rather than sugars, and are formed by providing a dry mix of cereals in particular form, such as flakes, and starch-based matrix-forming material, optionally along with other components. These are then mixed with water to hydrate the binding matrix and allow it to swell to form a paste and to bind the bulk materials together. The resulting blend is extruded to an outlet using a relatively open or no die so that any back pressure and heat generated is sufficient to permit the matrix material to set and bind the particular cereal without excess heat. The agglomerate extruded from the extruder are cut into pieces of the desired size and dried to final desired moisture content.Type: ApplicationFiled: July 27, 2010Publication date: July 19, 2012Inventors: Joachim N.C. Baur, Kenneth S. Darley, Luke P. Hazlett, John J. Prisciak, Jasna Turulja
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Patent number: 8156859Abstract: A machine for toasting a marshmallow loaded on a pick and concurrently melting at least a portion of a chocolate bar provided on a separate support. A housing has an internal heat source, a rotatable pick holder shaped to removably and securely receive a pick and support the marshmallow in proximity to the heat source, and a coupling to rotate a so engaged pick. The coupling can be a manual control gearingly coupled to the pick holder. A moveable cover can support the heat source and place it in proximity with a marshmallow-bearing portion of the pick when in a closed position yet move aside for loading and unloading ingredients. A method for making s'mores toasts marshmallows while actively melting chocolate and provides for selective rotation of the marshmallow within the housing during the toasting step by moving a control that is safely disposed exterior of the housing.Type: GrantFiled: December 29, 2007Date of Patent: April 17, 2012Assignee: S'More Ventures LLCInventors: Melanie Leason, David Leason
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Patent number: 8124161Abstract: The invention provides food product particles obtainable with a method for finish-frying food product particles in superheated steam having a flow rate in the range of from 1 to 20 m/s, at a temperature in the range of from 150-250° C. and for a period of time in the range of from 1 to 5 minutes, wherein more than 75% of the surface of the food product particles is contacted with the superheated steam.Type: GrantFiled: September 6, 2007Date of Patent: February 28, 2012Assignee: Nederlandse Organisatie voor Toegepast-Natuurwetenschappelijk Onderzoek TNOInventors: Henk-Jan Meijer, Rudy Mathias Henricus Heijmans
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Publication number: 20120015074Abstract: Disclosed herein is a process for making a dried meat snack and the product produced by said process.Type: ApplicationFiled: July 15, 2011Publication date: January 19, 2012Inventor: Andrew Draganski
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Publication number: 20110244086Abstract: A food transport system and edible food transfer base for producing a completed food product. The food transfer base allows a food preparer to easily, efficiently and quickly transfer one or more augmenting ingredients to one or more recipient ingredients so as to augment, change and improve the taste, aroma, appearance and character of the recipient ingredients and produce the completed food product. The food transfer base is made from a material that can be substantially tasteless or add to the taste of the completed food product, but which will be integrated into the recipient ingredients and/or the augmenting ingredients. A transformative step, which is provided by the recipient ingredients and/or an external source, applies heat, cold, liquid, steam, gas or other process to the food transfer base and augmenting ingredients to produce the completed food product and substantially change the character and/or consistency of the food transfer base.Type: ApplicationFiled: February 3, 2011Publication date: October 6, 2011Inventor: Janet Vale Heath
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Patent number: 8029840Abstract: According to this method, the products are produced by continuously co-extruding a bead coated with a starting base comprising hydrocolloids so as to form a skin by calcium gelation when the sausage passes into the elongated gelation bath, said bead then being shared out into portions placed in trays. Many beads are co-extruded by parallel co-extrusion heads, transit into a common gelation bath, are brought side by side so as to then be placed into portions by given means acting on all said beads so as to form batches of identical products perfectly grouped and aligned so as to be loaded into their packaging tray.Type: GrantFiled: July 25, 2008Date of Patent: October 4, 2011Assignee: Stork Townsend, B.V.Inventor: Jacques Le Paih
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Publication number: 20110217433Abstract: The present invention provides a foodstuff and methods and systems of making the same.Type: ApplicationFiled: March 4, 2010Publication date: September 8, 2011Inventor: XIANMIN GUAN
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Publication number: 20110070338Abstract: A food product includes a base component; one or more solid additive pieces, each solid additive piece comprising an additive and a binder; and a casing containing the base component and the one or more solid additive pieces; wherein the additive is a liquid at room temperature.Type: ApplicationFiled: September 21, 2010Publication date: March 24, 2011Inventor: Joshua S. Carlson
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Publication number: 20110033581Abstract: An object of the present invention is to provide a crab leg/crab claw-like fish paste product having an appearance and texture similar to the shelled leg of a relatively large crab such as a king crab, the shelled claw of a queen crab or the like, and preferably eaten directly, or used as the ingredient of one-pot dishes, fried or fried tempura-style, or cooked like a steak, and a method for producing the same. The method includes the steps of: providing a mold 1 where a concave recessed portion 2 having a shape corresponding to a product shape is formed; producing a fibrous core 5 from raw ground fish meat; placing the fibrous core 5 inside the concave recessed portion 2; coating the fibrous core 5 with raw ground fish meat inside the concave recessed portion 2 to form a coating 10; and steaming the fibrous core 5 on which the coating 10 has been formed with the fibrous core 5 in the concave recessed portion 2.Type: ApplicationFiled: January 7, 2010Publication date: February 10, 2011Inventor: Shigeo Yasuno
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Publication number: 20110014325Abstract: A chocolate bar or the like is configured to allow squares to be broken off. On the rear side of each of the squares, a centered indentation is provided. This allows a square to be skewered without breaking. Two or more squares are skewered between two marshmallows, and the assembly is roasted. In the course of roasting, the chocolate is heated but retains its form. The roasted combination is placed between two full graham crackers. The skewer may be worked back and forth a bit to distribute the melted chocolate. The result is an incomparably delicious and kid-friendly campfire smore.Type: ApplicationFiled: July 17, 2009Publication date: January 20, 2011Inventor: Michael J. Ure
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Publication number: 20100183771Abstract: An almond roasting process avoids a compound coating while being advantageously nutritionally low in calories and excellent in taste. The almonds are sprayed with a liquid starch blend in a drum, then coated with a dry blend of seasonings to adhere the seasonings to the almonds. The seasoning-coated almonds are continuously conveyed through a dry roast oven.Type: ApplicationFiled: April 1, 2009Publication date: July 22, 2010Inventors: Peter H. Mattson, Marianne Paloncy, Gregory Gorang
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Publication number: 20100047409Abstract: There is provided a cooked rice molding apparatus capable of efficiently making back rolled sushi in which sushi rice is arranged so as to be directed to the surface side. When both ends of a rolling-up bamboo plate 5 are brought close to each other, a gap G allowing some of sushi rice R to be pulled out to the outside is provided in the abutting portion of the rolling-up bamboo plate 5, whereby some of the sushi rice R is let to escape, and is rolled in a spiral form by being repositioned.Type: ApplicationFiled: August 7, 2009Publication date: February 25, 2010Applicant: KABUSHIKI KAISHA AUDIO-TECHNICAInventors: Takashi Hosogane, Atsushi Numabe
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Publication number: 20100034931Abstract: Crisp and crunchy reconstituted biscuit composed of fragments of baked biscuit, agglomerated within a binder comprising at least one carbohydrate and fat, the biscuit having the characteristic feature of preserving its crunchiness during storage at a negative temperature. Also, composite frozen confectioneries that include a biscuit and a frozen confectionery mass in contact therewith. The frozen confectionery thus obtained has the advantage of the contrast in texture between the creaminess of the frozen confectionery mass and the crunchiness of the biscuit, even after a long storage at freezing temperature. Finally, a process for preparing such a biscuit.Type: ApplicationFiled: October 13, 2009Publication date: February 11, 2010Applicant: Nestec S.A.Inventor: Holger Werner Justi
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Publication number: 20100028497Abstract: The invention provides a method of producing an extruded food product, wherein, in order to deposit inclusions on the surface, the method comprises, downstream from at least one extrusion die producing a ribbon of extruded and expanded dough: a) depositing on the surface at least one layer of a food quality adhesive that adheres instantly; b) depositing on the surface inclusions comprising at least one type of inclusion; c) pre-cutting the ribbon of dough; d) drying and toasting the ribbon of dough; e) breaking the dough into individual extruded pieces of bread; f) cooling the individual extruded pieces of bread; and the method further comprises, before a) and between b) and c), rolling the extruded ribbon of dough.Type: ApplicationFiled: August 29, 2008Publication date: February 4, 2010Inventors: Mohamed Erraji, Veronique Venet, Edouard Page
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Publication number: 20100028498Abstract: A method for manufacturing melt bodies for food articles such as bread rolls is disclosed. The method includes mixing one cheese component that is a flowable cheese with another food component such as a particulate bacon to form a homogeneous mixture. The mixture may also include another cheese component including shredded cheese which helps to give form and structure to the mixture. The mixture is then used to form melt bodies of reproducible size and shape in the form of disks that can be applied to a bread roll to be cooked. Each melt body could be in the form of a disk that can conveniently be applied to the bread roll to form a cheese and bacon roll. The melt body is mounted on an upper surface of a partially baked roll and then cooked together with the roll in a baking oven. The melt body melts but stays bound together on the roll. This helps to reduce wastage and also helps to facilitate portion control. It also enhances the aesthetics by providing a neat and consistent appearance.Type: ApplicationFiled: December 13, 2007Publication date: February 4, 2010Applicant: PUCK HOLDINGS PTY LTDInventors: Anthony Benjamin Van Der Drift, Ian John Young
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Publication number: 20090311385Abstract: This invention provides methods and devices for manufacturing candy using one or more molds and/or stencils, which comprises the steps of filling a measured amount of a first candy mass into a first mold or stencil portion and filling a measured amount of at least a second mixture comprising a candy mass into a second mold or stencil portion. The invention also discloses a product and process to manufacture candy by forming a candy billet and reducing the cross section of said moldable billet such that features in the candy billet appear in a similar arrangement in the resulting extruded product.Type: ApplicationFiled: June 15, 2009Publication date: December 17, 2009Inventor: Douglas P. DuFaux
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Publication number: 20090269452Abstract: A reconstituted biscuit extrudable at negative temperature, comprising: hard or soft type baked biscuit pieces which have been frozen beforehand, and a dispersion binder for the said biscuit pieces in the form of a meringue with overrun comprising an overrun-promoting protein chosen from egg white and egg white substitutes of milk origin and carbohydrates, frozen at about ?5° C. Composite ice confectionery article comprising an assembly of the extruded biscuit and a frozen confectionery mass in contact with this biscuit. Process for preparing such a biscuit.Type: ApplicationFiled: July 6, 2009Publication date: October 29, 2009Applicant: NESTEC S.A.Inventor: Christian Dufort
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Publication number: 20090252843Abstract: A method of preparing an all natural high fiber flour-based concentrate is provided. The method includes dry functionalizing a flour-based host/carrier to extract endogenous moisture, dry combining a low-moisture-content fiber source (LMFS) into the flour-based host/carrier in an amount which provides a substantially homogenous mixture throughout the flour-based host/carrier, and dry blending into the homogeneous mixture at least one grain-based binder having a moisture content greater than the LMFS.Type: ApplicationFiled: April 2, 2009Publication date: October 8, 2009Applicant: AMISH NATURALS, INC.Inventor: David C. Skinner
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Publication number: 20090220656Abstract: The present disclosure provides an apparatus and method for the production of center-filled confectionery pieces. The apparatus includes an extruder, a feedback system, and a forming device. The feedback system ensures that a strand of center-filled confectionery produced by the extruder has a substantially uniform size when the strand enters the forming device. The forming device forms the strand into center-filled confectionery pieces having 15%-25% by weight of a center-fill material without producing leakers.Type: ApplicationFiled: April 30, 2007Publication date: September 3, 2009Applicant: WM. WRIGLEY JR. COMPANYInventors: Juan Fabre, Pedro Michelena, Luis Bordera, Juan Jose Del Rio, Albert Xambo
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Publication number: 20090214718Abstract: This invention provides methods to allow the production of high fiber ready-to-eat breakfast cereals, cereal bars, fried snacks and cookies by coating these items with fiber, thereby increasing, their fiber content from 0 to about 50%, without adversely affecting flavor and texture of the items.Type: ApplicationFiled: June 19, 2006Publication date: August 27, 2009Applicant: HENRY H OTTENS MANUFACTURING COMPANY, INCInventor: Steve Leusner
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Publication number: 20090214727Abstract: Methods for producing meat products with a bone flavour, and the meat products so produced, are provided. In exemplary methods a cured bone is secured with a binding to a de-boned and cured leg of meat, such as a leg of ham. The bone can be the one removed from the de-boned leg, or can be a substitute bone. The de-boned leg and the bone can be cured together or cured separately with the same or different cures prior to being secured together. An exemplary meat product comprises a de-boned leg of ham having an exterior, a bone positioned against the exterior, and a binding that secures the bone to the exterior of the leg of ham.Type: ApplicationFiled: May 11, 2009Publication date: August 27, 2009Inventor: Edwin Gerns
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Publication number: 20080193607Abstract: A pet treat includes a top layer of meat and a bottom layer of rawhide that has been flavored with meat. An intermediate layer of glutin formed during the manufacturing process affixes the top layer of meat to the bottom layer of rawhide. During the dehydration step, the rawhide and the glutin are flavored by liquid seeped from the meat.Type: ApplicationFiled: October 10, 2007Publication date: August 14, 2008Inventors: Jacob Tepper, Steven Mendal, Dean Triandafellos
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Publication number: 20080145485Abstract: A pet treat includes an outer layer of meat and an inner layer of rawhide that has been flavored with meat. An intermediate layer of glutin is formed during the manufacturing process and affixes the outer layer of meat to the inner layer of rawhide. The manufacturing process involves freezing the meat and then adding slices of the frozen meat on a rawhide roll such that the frozen meat substantially covers the circumference of the rawhide roll. During the dehydration step that is performed for a long period of time, the rawhide and the glutin are flavored by liquid seeped from the meat.Type: ApplicationFiled: October 10, 2007Publication date: June 19, 2008Inventors: Jacob Tepper, Steven Mendal, Dean Triandafellos
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Publication number: 20080118606Abstract: An edible pet chew 114 has a first casing 10 of plant base material and a second protein 12 of flavored material for example jerky that is wrapped with the first sheet to form alternating layers in the edible pet chew.Type: ApplicationFiled: November 21, 2006Publication date: May 22, 2008Inventor: Mark Stern
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Publication number: 20080038418Abstract: Process for the manufacturing of frozen aerated products comprising; providing two forming elements, providing at least one open cavity on a surface of each forming element, providing filling means for filling said cavities with a frozen aerated material at a temperature higher than the temperature of the forming elements, filling two cavities, one on each forming element, with a frozen aerated material having an overrun of between 10% and 130%, allowing the frozen aerated material to expand outside, its cavity and moving the two cavities opposite one another so that the frozen aerated material in each cavity is pressed against the frozen aerated material in the other cavity, a stick is placed between the two filled cavities.Type: ApplicationFiled: August 9, 2007Publication date: February 14, 2008Inventor: Paul Michael Doehren
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Patent number: 7147881Abstract: A method for making a composite dough by preparing a wheat dough by mixing wheat flour, fat and water in a manner effective to form an homogeneous and cohesive gluten structure followed by sheeting the dough into a sheet; separately preparing a non-wheat dough by mixing a non-wheat flour and water to form a homogeneous mass of dough that is sufficiently cohesive to be subsequently handled; assembling the wheat dough with the non-wheat dough; and laminating the wheat and non-wheat doughs to form a composite dough.Type: GrantFiled: April 17, 2003Date of Patent: December 12, 2006Assignee: Nestec S.A.Inventors: Erik Hedemann Andersen, Anders Ekberg, Luis Roberto King
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Patent number: 7033625Abstract: A rolled food item (110) is fabricated by rolling a strip of support material (16) and food (14) about its leading end (136) into a roll. Prior to its rolling into the roll, a deposit (144) of water is sprayed onto the food (14) adjacent to the trailing end (138) to increase the tackiness of the food (14) sufficient to be adherable to the support material (16) in the roll to at least temporarily prevent unintentional unrolling of the roll during later fabrication operations. In the preferred form, the trailing end of the deposit (144) is coextensive with the trailing end (138) of the strip of support material (16) and food (14). In one form, the side edges of the deposit (144) are spaced inwardly from the side edges of the food (14) which are spaced inwardly from the side edges of the support material (16).Type: GrantFiled: September 10, 1998Date of Patent: April 25, 2006Assignee: General Mills, Inc.Inventors: Gary S. Bachand, Soumya Roy, Jeffrey A. Taylor, Craig E. Zimmermann
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Patent number: 7022360Abstract: An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and compressing the frozen trims to a sufficient pressure to lower the freezing point below the temperature of the frozen trims such that the marinade is diffused through the trims and purge is formed on the outer surface of the trims so as to hold the trims together.Type: GrantFiled: February 26, 2003Date of Patent: April 4, 2006Assignee: Winterlab LimitedInventors: Barnet Louis Liberman, Peter H. Glidden
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Patent number: 6676986Abstract: A method of making formed food products from food purees is disclosed. These products are ideal for use with children or adults who are unable to effectively chew their food due to age or illness. In this method, the food material is comminuted and mixed with relatively low levels of a lubricant/thickener and optionally flavoring or nutritional components (preferably after or while the food material is at a temperature of at least about 71° C.), transferred to a mold preferably in the shape of the original food product, and frozen. The food products made by this method are also disclosed.Type: GrantFiled: May 10, 2000Date of Patent: January 13, 2004Inventor: Samuel P. Huttenbauer, Jr.
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Patent number: 6410067Abstract: We describe a highly stable oat oil-conjugated linoleic acid isomeric mixture composition as an ingredient in an oral neutraceutical supplement and method of delivery to equine that meets the dietary needs of neonates, immuno-compromised, athletic horses, and geriatrics. The increased activity and/or stress levels exhibited by the above mentioned groups requires 2-4 times the daily digestible energy as well as additional vitamins and minerals. The neutraceutical supplement consists of at least 20% crude fat, which contains at least a 50% oat oil-6% CLA isomeric mixture composition; and which imparts a remarkable stability to the formulation.Type: GrantFiled: November 8, 2000Date of Patent: June 25, 2002Inventors: Morton Jay Kanter, Lynn E. Taylor
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Patent number: 6403132Abstract: A apparatus and method for infusing flavors into cereal grains and agglomerating the grains into a unitary food product. Grains of cereal, powdered soluble flavors and a moisturizing liquid are supplied to a mixer. The flavors, liquid and cereal grains are thoroughly mixed and the grains surface moisturized and then discharged into a product-forming chamber which is ultrasonically energized for a sufficient period of time so that the flavors are infused within the interiors of the grains which are agglomerated into a unitary product.Type: GrantFiled: May 25, 2000Date of Patent: June 11, 2002Assignee: Mars, IncorporatedInventor: Roberto A. Capodieci
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Publication number: 20020048622Abstract: Disclosed is a composite meat product with added fat wherein the meat and fat are bonded together with a cold set binder. As desired, the product has a natural marbled fat appearance and/or a natural fat cap. The product is bonded without the need for heat and the integrity of the bonding is maintained upon freezing, thawing, or cooking of the product. The product has the appearance, handling properties and bite of the full muscle cut of meat. The invention further discloses a method for the manufacture of a composite meat product with added fat in which meat pieces and fat are bound to each other with a cold set binder. To provide marbled fat, meat pieces and powdered fat are mixed together, followed by mixing with a cold set binder and forming of the product. Prior maceration of the meat pieces provides for a uniform distribution of marbled fat throughout the meat product by inclusion of powdered fat within cuts made in the macerated meat.Type: ApplicationFiled: January 31, 2001Publication date: April 25, 2002Inventors: Konrad Baarda, Henry Fehr
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Publication number: 20020048623Abstract: Disclosed is a composite meat product with added fat wherein the meat and fat are bonded together with a cold set binder. As desired, the product has a natural marbled fat appearance and/or a natural fat cap. The product is bonded without the need for heat and the integrity of the bonding is maintained upon freezing, thawing, or cooking of the product. The product has the appearance, handling properties and bite of the full muscle cut of meat. The invention further discloses a method for the manufacture of a composite meat product with added fat in which meat pieces and fat are bound to each other with a cold set binder. To provide marbled fat, meat pieces and powdered fat are mixed together, followed by mixing with a cold set binder and forming of the product. Prior maceration of the meat pieces provides for a uniform distribution of marbled fat throughout the meat product by inclusion of powdered fat within cuts made in the macerated meat.Type: ApplicationFiled: February 12, 2001Publication date: April 25, 2002Inventors: Konrad Baarda, Henry Fehr
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Patent number: 6267998Abstract: A fully baked or fried multi-layered toaster product comprises a first layer and a second layer wherein the first and second layers are constructed of dissimilar materials. The first layer provides the structural properties required for a toaster product while the second layer provides enhanced characteristics such as taste, texture, and other organoleptic properties. The multi-layered toaster product contains dissimilar dough or batter types and can further include filling and/or particulates and/or toppings.Type: GrantFiled: April 2, 1999Date of Patent: July 31, 2001Assignees: Kellogg Company of W. K. Kellogg Institute, Keebler CompanyInventors: Michael Bauman, Mark Steven Lippi, Nancy Ann Esterline, Rosemary Julia Sikora, Glenn Roy Quinlan, Hillis O. Kauffman, Harold G. Gobble