Adhesion Of Foods By A Base Supplied Constituent Other Than A Dry Product Patents (Class 426/272)
  • Patent number: 10375975
    Abstract: 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: Grant
    Filed: April 9, 2018
    Date of Patent: August 13, 2019
    Assignee: Purina Animal Nutrition LLC
    Inventor: Michael S. Burr
  • Patent number: 9723862
    Abstract: 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: Grant
    Filed: July 31, 2012
    Date of Patent: August 8, 2017
    Assignee: Nissin Foods Holdings Co., Ltd.
    Inventors: Yukio Hirano, Kunihiko Yoshida, Takeshi Asahina, Mitsuru Tanaka
  • Publication number: 20150147440
    Abstract: 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: Application
    Filed: December 13, 2013
    Publication date: May 28, 2015
    Inventors: Bianca van der Kolk, Wilhelmus Johannes Gerardus Michiels, Keith Graham Pickford
  • Patent number: 8968808
    Abstract: 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: Grant
    Filed: May 4, 2009
    Date of Patent: March 3, 2015
    Assignee: Hormel Foods Corporation
    Inventors: Gale F. Kunert, Steven C. Wobschall, John K. Buckles
  • Publication number: 20140272009
    Abstract: 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: Application
    Filed: March 14, 2013
    Publication date: September 18, 2014
    Applicant: PepsiCo, Inc.
    Inventors: Danielle Barbaro, John Behrens, Yang Kou
  • Publication number: 20140272034
    Abstract: 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: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Inventors: Hanny KANAFANI, Bernadette J. Domingo, Jack William Maegli, Destanie Amber Schneider
  • Publication number: 20140017361
    Abstract: 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: Application
    Filed: September 12, 2013
    Publication date: January 16, 2014
    Inventor: Scott Messervey
  • Publication number: 20140010923
    Abstract: 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: Application
    Filed: March 22, 2012
    Publication date: January 9, 2014
    Inventors: Fatima Gomez Arroyo, Juan Ramon Duran Vila
  • Publication number: 20130209616
    Abstract: The present invention concerns die formed lollipops filled with chocolate and method of manufacture thereof.
    Type: Application
    Filed: July 12, 2011
    Publication date: August 15, 2013
    Applicant: PERFETTI VAN MELLE S.P.A.
    Inventors: Alessandro Bottini, Jorge Hernandez Tantina
  • Publication number: 20130040023
    Abstract: 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: Application
    Filed: October 15, 2012
    Publication date: February 14, 2013
    Inventor: Michael R. Thomas
  • Publication number: 20120263840
    Abstract: 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: Application
    Filed: April 19, 2012
    Publication date: October 18, 2012
    Inventor: Ian Young
  • Patent number: 8287935
    Abstract: 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: Grant
    Filed: April 20, 2007
    Date of Patent: October 16, 2012
    Inventor: William Gabriel Dough
  • Publication number: 20120219668
    Abstract: 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: Application
    Filed: January 6, 2012
    Publication date: August 30, 2012
    Inventors: Aurelie Laberdure-Nedder, Jean-Philippe Rapp, Philippe Houssemand
  • Publication number: 20120183656
    Abstract: 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: Application
    Filed: July 27, 2010
    Publication date: July 19, 2012
    Inventors: Joachim N.C. Baur, Kenneth S. Darley, Luke P. Hazlett, John J. Prisciak, Jasna Turulja
  • Patent number: 8156859
    Abstract: 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: Grant
    Filed: December 29, 2007
    Date of Patent: April 17, 2012
    Assignee: S'More Ventures LLC
    Inventors: Melanie Leason, David Leason
  • Patent number: 8124161
    Abstract: 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: Grant
    Filed: September 6, 2007
    Date of Patent: February 28, 2012
    Assignee: Nederlandse Organisatie voor Toegepast-Natuurwetenschappelijk Onderzoek TNO
    Inventors: Henk-Jan Meijer, Rudy Mathias Henricus Heijmans
  • Publication number: 20120015074
    Abstract: Disclosed herein is a process for making a dried meat snack and the product produced by said process.
    Type: Application
    Filed: July 15, 2011
    Publication date: January 19, 2012
    Inventor: Andrew Draganski
  • Publication number: 20110244086
    Abstract: 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: Application
    Filed: February 3, 2011
    Publication date: October 6, 2011
    Inventor: Janet Vale Heath
  • Patent number: 8029840
    Abstract: 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: Grant
    Filed: July 25, 2008
    Date of Patent: October 4, 2011
    Assignee: Stork Townsend, B.V.
    Inventor: Jacques Le Paih
  • Publication number: 20110217433
    Abstract: The present invention provides a foodstuff and methods and systems of making the same.
    Type: Application
    Filed: March 4, 2010
    Publication date: September 8, 2011
    Inventor: XIANMIN GUAN
  • Publication number: 20110070338
    Abstract: 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: Application
    Filed: September 21, 2010
    Publication date: March 24, 2011
    Inventor: Joshua S. Carlson
  • Publication number: 20110033581
    Abstract: 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: Application
    Filed: January 7, 2010
    Publication date: February 10, 2011
    Inventor: Shigeo Yasuno
  • Publication number: 20110014325
    Abstract: 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: Application
    Filed: July 17, 2009
    Publication date: January 20, 2011
    Inventor: Michael J. Ure
  • Publication number: 20100183771
    Abstract: 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: Application
    Filed: April 1, 2009
    Publication date: July 22, 2010
    Inventors: Peter H. Mattson, Marianne Paloncy, Gregory Gorang
  • Publication number: 20100047409
    Abstract: 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: Application
    Filed: August 7, 2009
    Publication date: February 25, 2010
    Inventors: Takashi Hosogane, Atsushi Numabe
  • Publication number: 20100034931
    Abstract: 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: Application
    Filed: October 13, 2009
    Publication date: February 11, 2010
    Applicant: Nestec S.A.
    Inventor: Holger Werner Justi
  • Publication number: 20100028498
    Abstract: 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: Application
    Filed: December 13, 2007
    Publication date: February 4, 2010
    Inventors: Anthony Benjamin Van Der Drift, Ian John Young
  • Publication number: 20100028497
    Abstract: 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: Application
    Filed: August 29, 2008
    Publication date: February 4, 2010
    Inventors: Mohamed Erraji, Veronique Venet, Edouard Page
  • Publication number: 20090311385
    Abstract: 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: Application
    Filed: June 15, 2009
    Publication date: December 17, 2009
    Inventor: Douglas P. DuFaux
  • Publication number: 20090269452
    Abstract: 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: Application
    Filed: July 6, 2009
    Publication date: October 29, 2009
    Applicant: NESTEC S.A.
    Inventor: Christian Dufort
  • Publication number: 20090252843
    Abstract: 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: Application
    Filed: April 2, 2009
    Publication date: October 8, 2009
    Applicant: AMISH NATURALS, INC.
    Inventor: David C. Skinner
  • Publication number: 20090220656
    Abstract: 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: Application
    Filed: April 30, 2007
    Publication date: September 3, 2009
    Applicant: WM. WRIGLEY JR. COMPANY
    Inventors: Juan Fabre, Pedro Michelena, Luis Bordera, Juan Jose Del Rio, Albert Xambo
  • Publication number: 20090214727
    Abstract: 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: Application
    Filed: May 11, 2009
    Publication date: August 27, 2009
    Inventor: Edwin Gerns
  • Publication number: 20090214718
    Abstract: 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: Application
    Filed: June 19, 2006
    Publication date: August 27, 2009
    Inventor: Steve Leusner
  • Publication number: 20080193607
    Abstract: 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: Application
    Filed: October 10, 2007
    Publication date: August 14, 2008
    Inventors: Jacob Tepper, Steven Mendal, Dean Triandafellos
  • Publication number: 20080145485
    Abstract: 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: Application
    Filed: October 10, 2007
    Publication date: June 19, 2008
    Inventors: Jacob Tepper, Steven Mendal, Dean Triandafellos
  • Publication number: 20080118606
    Abstract: 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: Application
    Filed: November 21, 2006
    Publication date: May 22, 2008
    Inventor: Mark Stern
  • Publication number: 20080038418
    Abstract: 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: Application
    Filed: August 9, 2007
    Publication date: February 14, 2008
    Inventor: Paul Michael Doehren
  • Patent number: 7147881
    Abstract: 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: Grant
    Filed: April 17, 2003
    Date of Patent: December 12, 2006
    Assignee: Nestec S.A.
    Inventors: Erik Hedemann Andersen, Anders Ekberg, Luis Roberto King
  • Patent number: 7033625
    Abstract: 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: Grant
    Filed: September 10, 1998
    Date of Patent: April 25, 2006
    Assignee: General Mills, Inc.
    Inventors: Gary S. Bachand, Soumya Roy, Jeffrey A. Taylor, Craig E. Zimmermann
  • Patent number: 7022360
    Abstract: 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: Grant
    Filed: February 26, 2003
    Date of Patent: April 4, 2006
    Assignee: Winterlab Limited
    Inventors: Barnet Louis Liberman, Peter H. Glidden
  • Patent number: 6676986
    Abstract: 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: Grant
    Filed: May 10, 2000
    Date of Patent: January 13, 2004
    Inventor: Samuel P. Huttenbauer, Jr.
  • Patent number: 6410067
    Abstract: 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: Grant
    Filed: November 8, 2000
    Date of Patent: June 25, 2002
    Inventors: Morton Jay Kanter, Lynn E. Taylor
  • Patent number: 6403132
    Abstract: 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: Grant
    Filed: May 25, 2000
    Date of Patent: June 11, 2002
    Assignee: Mars, Incorporated
    Inventor: Roberto A. Capodieci
  • Publication number: 20020048623
    Abstract: 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: Application
    Filed: February 12, 2001
    Publication date: April 25, 2002
    Inventors: Konrad Baarda, Henry Fehr
  • Publication number: 20020048622
    Abstract: 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: Application
    Filed: January 31, 2001
    Publication date: April 25, 2002
    Inventors: Konrad Baarda, Henry Fehr
  • Patent number: 6267998
    Abstract: 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: Grant
    Filed: April 2, 1999
    Date of Patent: July 31, 2001
    Assignees: Kellogg Company of W. K. Kellogg Institute, Keebler Company
    Inventors: Michael Bauman, Mark Steven Lippi, Nancy Ann Esterline, Rosemary Julia Sikora, Glenn Roy Quinlan, Hillis O. Kauffman, Harold G. Gobble
  • Patent number: 6248381
    Abstract: An improved method of reconstituting meat from trims of fish, poultry, pork or beef comprises the steps of freezing the trims, configuring the frozen trims and compressing the frozen trims with an external force to form purge on the outer surface thereof. The method does not require the trims to be defrosted and the use of any artificial binding agent for holding the reconstituted meat together, even during normal cooking conditions.
    Type: Grant
    Filed: August 11, 1999
    Date of Patent: June 19, 2001
    Assignee: Winterlab Limited
    Inventors: Barnet L. Liberman, Peter H. Glidden, Sr.
  • Patent number: 6224927
    Abstract: Bacon chips, bacon patties and bacon pizza topping products are provided from meat sources which include ends and pieces of cured bacon bellies which are bound together by an uncooked meat trimmings binder which has the brine flavor of the bacon ends and pieces and which is preferably porcine. These coarsely ground meat components are shaped and placed into condition for slicing. When sliced to between about 12 and about 16 slices per inch and suitably cooked to a cooking yield of about 25 to about 30 weight percent, cooked bacon chips are provided. When sliced to about 6 to about 10 slices per inch and cooked to a suitable cook yield of between about 35 weight percent and less than about 40 weight percent, bacon patties are provided.
    Type: Grant
    Filed: June 22, 1999
    Date of Patent: May 1, 2001
    Assignee: Kraft Foods, Inc.
    Inventors: William T. Paulos, Gregory K. Choate
  • Patent number: 6165520
    Abstract: A hollow cylindrical food product includes a plurality of cylindrical food layers oriented concentrically one within the other and including at least a radially innermost food layer that is cylindrical and a radially outermost cylindrical food layer. Each of the food layers is formed from a rectangular food sheet that has opposite first and second edges, with such rectangular food sheet being formed into a cylindrical shape with such opposite edges in abutment.
    Type: Grant
    Filed: October 29, 1998
    Date of Patent: December 26, 2000
    Assignee: Kabushikikaisha Kibun Shokuhin
    Inventors: Masaru Harada, Koji Masuda, Masayuki Imai