Liquid Surface Coating Subsequent To Application Of Particulate Solid Patents (Class 426/291)
  • Publication number: 20150118364
    Abstract: Provided is a frozen pasta retaining an original flavor of the pasta. A frozen pasta attached with a ground pasta product and/or durum wheat flour. A process for producing a frozen pasta, comprising cooling a boiled pasta and attaching, to the surface of the pasta, a ground product of a pasta, followed by freezing.
    Type: Application
    Filed: May 11, 2012
    Publication date: April 30, 2015
    Applicant: NISSHIN FOODS INC.
    Inventors: Youichirou Miya, Hitomi Yamaguchi, Fusaki Kajio
  • Patent number: 8999417
    Abstract: The disclosure relates to a method for preparation of a food product. The method comprises the following steps: applying on the food product a batter composition; applying on the food product a coating composition; applying oil on the food product, wherein said batter composition, said coating composition and said oil form a coating of the food product; subjecting the food product and the coating to a hot air cooking treatment in an impingement oven at such a temperature and for such a period of time that the coating is cooked while the food product remains substantially untreated by the hot air cooking treatment, wherein the temperature of the hot air cooking treatment is in the range of 230° C. to 290° C. and wherein the hot air in the hot air cooking treatment is applied on both the top and the bottom of the food product.
    Type: Grant
    Filed: September 27, 2011
    Date of Patent: April 7, 2015
    Assignee: John Bean Technologies AB
    Inventors: Ian George Burns, Nigel Gary Brunyee
  • Publication number: 20140363540
    Abstract: A microwave cookable or reheatable foodstuff coating composition comprises 55 to 80 wt % water and 20 to 45 wt % by dry weight of an ingredient mixture including: a. 35 to 60 wt % of a flour component comprising rice flour, but no wheat flour; b. 15 to 35 wt % of non-modified starch; c. 0.1 to 5 wt % of a gelling agent; d. 0 to 15 wt % of modified starch; and e. 0 to 35 wt % of other edible ingredients.
    Type: Application
    Filed: August 12, 2014
    Publication date: December 11, 2014
    Inventor: Keith Graham Pickford
  • Publication number: 20140322404
    Abstract: The present invention is directed to a powder spray apparatus for preparing a food product having an edible pearlescent coating, comprising: a spray zone having a spray device positioned proximate to at least one food product located in the spray zone for application of an edible pearlescent powder to the food product; a chamber for holding the edible pearlescent powder that is in fluid communication with the spray device; and a vibrator and/or a continuous forced air supply that assists in fluidizing the edible pearlescent powder in the chamber for delivery to the spray device. A method of using this apparatus and an edible pearlescent powder composition adapted for use in this apparatus are also disclosed.
    Type: Application
    Filed: July 9, 2014
    Publication date: October 30, 2014
    Inventors: Lucille M. Scudieri, Kirk Hisashi Fujioka, Rodger Dale Ellis, Michael S. Wozniak, Alfred V. Camporini
  • Publication number: 20140295033
    Abstract: Food comprising at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain, wherein: • a) the first melted cheese has an initial moisture content of less than 35%, or alternatively, • b) the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product. Further described is a method for producing said food.
    Type: Application
    Filed: November 20, 2012
    Publication date: October 2, 2014
    Applicant: SAN LUCIO S.R.L.
    Inventor: Francesca Sangiacomo
  • 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: 20140199447
    Abstract: Disclosed is a system for continuously coating individual pieces of confectionary product, the system including a product feed device, at least one drum coating arrangement configured to continuously receive the individual pieces of confectionary product from the product feed device, the drum coating arrangement including a first rotating drum rotatable about a first drum axis and a second rotating drum rotatable about a second drum axis, a first drum volume defined by the first rotating drum, and a second drum volume defined by the second rotating drum, the first drum volume being communicable with the second drum volume, wherein the drum coating arrangement is configured such that the confectionary product has a longer residence time in the second drum volume than the first drum volume.
    Type: Application
    Filed: May 30, 2012
    Publication date: July 17, 2014
    Applicant: INTERCONTINENTAL GREAT BRANDS LLC
    Inventors: Cesar C. Elejalde, Miles Van Niekerk, Gerald B. Cotten
  • Publication number: 20140193546
    Abstract: A chocolate confection has a coated surface that has a coarse sugar coating formed from one or more layers of a first solution having a first sugar to water ratio and a finish sugar coating applied over the coarse sugar coating and formed from one or more layers of a second solution having a second sugar to water ratio. The first sugar to water ratio is less than half water by weight and the second sugar to water ratio is more than half water by weight. There is at least one edible dye marking adapted for application to the finish sugar coating.
    Type: Application
    Filed: January 8, 2014
    Publication date: July 10, 2014
    Inventor: Alexander Vigneri
  • Patent number: 8765202
    Abstract: A method of manufacture and a microwave or thermally cookable or reheatable food product comprises a substrate coated with an aqueous coating composition and a fine crumb to form a layer of fine crumb encasing the substrate. This is coated with a batter composition to form a batter coating and optionally a layer of outer crumb. Application of the aqueous coating allows formation of a complete coating on the substrate allowing adhesion of the fine crumb to the entire surface forming an integral shell of the fine crumb.
    Type: Grant
    Filed: April 21, 2010
    Date of Patent: July 1, 2014
    Assignee: Crisp Sensation Holding S.A.
    Inventor: Keith Graham Pickford
  • Patent number: 8728554
    Abstract: A method of manufacture and a food product with a substrate impregnated with a stabilizer composition, the impregnated substrate coated with an aqueous or gel coating. The impregnation of the core with the stabilizer contributes to the moisture content of the core during subsequent cooking or reheating. The coating exhibits good adhesion to the impregnated substrate, and can facilitate adhesion of subsequently applied crumb or other fine particles and serve as an additional barrier to loss of moisture from the substrate during the subsequent cooking or reheating.
    Type: Grant
    Filed: April 21, 2010
    Date of Patent: May 20, 2014
    Assignee: Crisp Sensation Holding S.A.
    Inventor: Keith Graham Pickford
  • Publication number: 20130259988
    Abstract: The disclosure relates to a method for preparation of a food product. The method comprises the following steps: applying on the food product a batter composition; applying on the food product a coating composition; applying oil on the food product, wherein said batter composition, said coating composition and said oil form a coating of the food product; subjecting the food product and the coating to a hot air cooking treatment in an impingement oven at such a temperature and for such a period of time that the coating is cooked while the food product remains substantially untreated by the hot air cooking treatment, wherein the temperature of the hot air cooking treatment is in the range of 230° C. to 290° C. and wherein the hot air in the hot air cooking treatment is applied on both the top and the bottom of the food product.
    Type: Application
    Filed: September 27, 2011
    Publication date: October 3, 2013
    Applicant: JOHN BEAN TECHNOLOGIES AB
    Inventors: Ian George Burns, Nigel Gary Brunyee
  • Publication number: 20130216668
    Abstract: The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.
    Type: Application
    Filed: October 22, 2012
    Publication date: August 22, 2013
    Applicant: ConAgra Foods RDM, Inc.
    Inventor: ConAgra Foods RDM, Inc.
  • Publication number: 20130115337
    Abstract: The present disclosure relates to a food product comprising, a filling substrate, prepared using a cooking step that reaches a safe cooking temperature for one or more substrate ingredients; and a batter layer containing starches and surrounding the substrate, with a breading layer applied over the batter layer before cooking, said batter and breading layer being cooked at a temperature sufficient to gelatinize the starches in a crust, wherein the food product is substantially cylindrically shaped, and wherein the food product maintains its shape for point of sale heating and when the food product is held.
    Type: Application
    Filed: December 27, 2012
    Publication date: May 9, 2013
    Applicant: Bellisio Foods, Inc.
    Inventors: Pauline Sheets, Naomi Marie Sundalius, Catherine Proper
  • Publication number: 20130101706
    Abstract: A confectionary product has a confectionery center coated with a hard and crunchy confectionary coating formed from rapid crystallizing saccharide, a viscosity increasing agent, and a film forming agent.
    Type: Application
    Filed: December 22, 2010
    Publication date: April 25, 2013
    Inventors: Andrea Haseleu, David G. Barkalow, Ulesses Orr, Miguel A. Soto
  • Publication number: 20130064930
    Abstract: The invention concerns a multilayer food product and a method for obtaining a multilayer food product which includes at least one lower layer and one upper layer of thermally stable food components, wherein the lower layer has a low viscosity and the upper layer has a uniform distribution.
    Type: Application
    Filed: October 4, 2012
    Publication date: March 14, 2013
    Applicant: NESTEC S.A.
    Inventor: NESTEC S.A.
  • Publication number: 20130052307
    Abstract: Disclosed are particulate coating compositions containing powdered gum arabic. Also disclosed are particulate coated confectionery and methods of preparing the coated confectionery.
    Type: Application
    Filed: December 21, 2010
    Publication date: February 28, 2013
    Inventors: Cesar Carlos Elejalde, Edip Tahincioglu, Albert Levi, Burcu Birecik Bakkal
  • Publication number: 20130040017
    Abstract: The present invention relates to edible batter compositions which reduce fat uptake by absorption during cooking whilst maintaining characteristics of taste and texture, and to precursor compositions, methods of preparing food products and food products comprising the batter compositions of the present invention.
    Type: Application
    Filed: February 15, 2011
    Publication date: February 14, 2013
    Inventors: David White, Peter Luker
  • Patent number: 8323710
    Abstract: A method of frying a shrimp to maintain an original shape includes a first process of forming a plurality of slits in a lower portion of the body part of the shrimp close to a tail part thereof; a second process of removing a back shell of the body; a third process of coating the head part, the body part, plurality of leg parts, and the tail part of the shrimp from which the back shell thereof has been removed, with a powder form of primary batter; a fourth process of coating the shrimp coated with the powder form of primary batter, with a liquid type of secondary batter; and a process operation of introducing the shrimp into a fry container from an end portion of the head part by acute angle when the shrimp coated with the liquid type of secondary batter is put into the fry container.
    Type: Grant
    Filed: November 1, 2011
    Date of Patent: December 4, 2012
    Inventor: Eun Ah Jung
  • Publication number: 20120288597
    Abstract: A method of frying a shrimp to maintain an original shape includes a first process of forming a plurality of slits in a lower portion of the body part of the shrimp close to a tail part thereof; a second process of removing a back shell of the body; a third process of coating the head part, the body part, plurality of leg parts, and the tail part of the shrimp from which the back shell thereof has been removed, with a powder form of primary batter; a fourth process of coating the shrimp coated with the powder form of primary batter, with a liquid type of secondary batter; and a process operation of introducing the shrimp into a fry container from an end portion of the head part by acute angle when the shrimp coated with the liquid type of secondary batter is put into the fry container.
    Type: Application
    Filed: November 1, 2011
    Publication date: November 15, 2012
    Inventor: Eun Ah JUNG
  • Publication number: 20120288598
    Abstract: The disclosure relates to a method of fortifying a processed cereal piece with external fiber comprising: providing said processed cereal piece; using coating means, accritively coating said processed cereal piece with between 5.0% and about 50% w/w of the coated cereal piece with said fiber, wherein the step of coating comprise adding said processed cereal pieces into a coating means; separately adding fiber and an adhesive liquid to said coating means; and accritively increasing fiber content on the surface of the processed cereal piece in the coating means, wherein 30 grams of the coated processed cereal piece have less than or equal to 100 calories and shows substantially no clouding in 250 ml. cold water after 10 seconds.
    Type: Application
    Filed: June 29, 2012
    Publication date: November 15, 2012
    Inventor: Steve Leusner
  • Publication number: 20120196004
    Abstract: A frozen, microwaveable, coated food product comprising: a core of cooked edible material having a weight equal to 15-95 wt. % of the food product; a fried coating that envelops the core of edible material and has a weight equal to 5-85 wt. % of the total weight of the food product, said coating comprising at least three coating layers, including an inner crumb layer, an outer crumb layer and a batter layer that separates the inner crumb layer from the outer crumb layer; wherein both the inner crumb layer and the outer crumb layer comprise a milled farinaceous dough extrudate containing 0.05-5 wt. % of added hydrocolloid.
    Type: Application
    Filed: January 27, 2011
    Publication date: August 2, 2012
    Applicant: CRISP SENSATION HOLDING S.A.
    Inventor: Keith Graham Pickford
  • Publication number: 20120196005
    Abstract: A method of producing a frozen, microwaveable, coated food product, said method comprising the steps of: providing a portion of a solid or solidified substrate; coating the portion with an aqueous precoating liquid to form a precoated portion; applying a coating of bonding crumb to the precoated portion to form a crumb coated portion; applying a batter to the crumb coated portion to form a batter coated portion; applying a coating of coating crumb to the batter coated portion to form a breaded portion; frying the breaded portion by contacting said breaded portion for at least 100 seconds with hot oil having a temperature of at least 150° C., thereby producing a fried coated portion having a core temperature in excess of 70° C.; and freezing the fried coated portion by introducing said fried portion into a freezer; wherein the core temperature of the fried coated portion is not less than 50° C., preferably not less than 60° C.
    Type: Application
    Filed: January 27, 2011
    Publication date: August 2, 2012
    Applicant: CRISP SENSATION HOLDING S.A.
    Inventor: Keith Graham Pickford
  • Publication number: 20120082770
    Abstract: Cooked meat servings have puffed, crunchy skins surrounding tender and succulent flesh portions. Entire meat pieces including the flesh portions and the skin portions covering or encasing the flesh portions are cooked in a manner that leaves neither portion under- or over-cooked.
    Type: Application
    Filed: October 4, 2010
    Publication date: April 5, 2012
    Inventors: Maxime Jean Jerome Bilet, Grant Lee Crilly, Nathan P. Myhrvold, Christopher Charles Young, M.G. Johnny Zhu
  • Publication number: 20110311686
    Abstract: A food product and method including a portion of cheese configured in a single serving size. The portion of cheese is configured to melt at a temperature of less than about 110° F. A batter and bread coating encases the portion of cheese and the coating further includes a wheat flour which has been heat treated. The coating comprises less than 25%, by weight, of the food product. In one embodiment, the coating further comprises a plurality of ingredients suitable for heating longer than five minutes without a cheese blowout.
    Type: Application
    Filed: June 18, 2010
    Publication date: December 22, 2011
    Inventors: Guy Beardsmore, Ken Lightfield, Bridget Bartel
  • Publication number: 20110305802
    Abstract: Breading and batter systems and methods to prepare and use the same. In at least one embodiment of a breading and batter system of the present disclosure, the system comprises at least one first package containing a known quantity of a breading, at least one second package containing a known quantity of a batter mix, wherein the known quantity of a breading and the known quantity of a batter mix are intended for consumption at a corresponding rate, and a third package sized and shaped to receive the at least one first package and the at least one second package, the third package configured to be transported commercially without damage to the at least one first package or the at least one second package.
    Type: Application
    Filed: June 15, 2011
    Publication date: December 15, 2011
    Inventors: Gerry A. Hays, Geff A. Hays
  • Patent number: 8071145
    Abstract: The present invention provides a food product comprising: a formed reduced glycemic response cereal component; and a non-sticky reduced glycemic response sweetener coating over the formed cereal component, the sweetener coating comprising: a first sticky layer comprising at least about 30% fructose (of the total sweetener coating); a second less sticky layer having a DE value of about 60 or less and comprising up to about 17% fructose and at least about 1% non-fructose carbohydrates (of the total sweetener coating); and third layer comprising crystalline fructose. The present invention also provides a process for forming the sweetener coating over the formed cereal component comprising the following steps: (a) providing a formed cereal component having thereon a first sticky layer comprising fructose; (b) forming over the first sticky layer a less stick second layer comprising non-fructose carbohydrates and optionally fructose; and (c) applying crystalline fructose over the second layer.
    Type: Grant
    Filed: September 7, 2007
    Date of Patent: December 6, 2011
    Assignee: Abbott Laboratories
    Inventors: Normanella T. DeWille, Judith R Atkinson, Neile K. Edens, Terrence B. Mazer, Kelley J. Lowe, Douglas J. Wearly, Allison Ogilvie
  • Publication number: 20110177211
    Abstract: A method of manufacture of a microwave or thermally cookable or reheatable food product wherein the product comprises a substrate comprising pieces of poultry fish, red meat, dairy or processed food; the method comprising the steps of: applying a coating of an aqueous coating composition to the substrate; wherein the aqueous coating composition comprises water and 0.1 to 5% of a mixture comprising by dry weight: cellulose gum 15-35% modified starch 15-50% hydrocolloid 20-30% proteinaceous component 10-20% wherein the percentages of the ingredients are by dry weight and are selected from the ranges quoted to total 100%; and and optional further ingredients applying a first coating of fine crumb to the aqueous coating to form a layer of fine crumb encasing the substrate; applying a batter composition to the first coating to form a batter coating; and optionally applying a layer of outer crumb to the batter coating.
    Type: Application
    Filed: April 21, 2010
    Publication date: July 21, 2011
    Applicant: CRISP SENSATION HOLDING S.A.
    Inventor: Keith Graham Pickford
  • Publication number: 20110003029
    Abstract: Coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.
    Type: Application
    Filed: February 7, 2009
    Publication date: January 6, 2011
    Inventors: Bernd Hasslinger, Jorg Kowalczyk, Ingrid Willibald-Ettle, Siegfried Peters
  • Patent number: 7820217
    Abstract: The present invention relates to a quality improver for a deep-fried food, characterized in that the quality improver comprises a polysaccharide powder having an average particle size of 20 ?m or less; a frying powder and a frying food comprising the quality improver; and a deep-fried food prepared by cooking using the quality improver or the frying powder.
    Type: Grant
    Filed: July 24, 2003
    Date of Patent: October 26, 2010
    Assignee: Taiyo Kagaku Co., Ltd.
    Inventors: Takanori Kawai, Keiichi Miyamoto, Hiromichi Kouno, Takashi Hagi
  • Publication number: 20100015297
    Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.
    Type: Application
    Filed: May 28, 2009
    Publication date: January 21, 2010
    Inventors: Janet Olson Wheeler, Deborah Dihel, Kevin Mellor, Jeffrey Schneider, Kristin Mills, Roger Samoray, Moses Sanchez
  • Publication number: 20100015298
    Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.
    Type: Application
    Filed: May 28, 2009
    Publication date: January 21, 2010
    Inventors: Janet Olson Wheeler, Deborah Dihel, Kevin Mellor, Jeffrey Schneider, Kristin Mills, Roger Samoray, Moses Sanchez
  • Publication number: 20100015284
    Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.
    Type: Application
    Filed: May 28, 2009
    Publication date: January 21, 2010
    Inventors: Janet Olson Wheeler, Deborah Dihel, Kevin Mellor, Jeffrey Schneider, Kristin Mills, Roger Samoray, Moses Sanchez
  • Publication number: 20090317520
    Abstract: A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable containing food product and half product can be easily inserted into the supply chain of a quick service restaurant for efficient delivery to the consumer.
    Type: Application
    Filed: June 18, 2008
    Publication date: December 24, 2009
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Dimitris LYKOMITROS, David Wallice GRAHAM, Brian Peter JACOBY
  • 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
    Applicant: HENRY H OTTENS MANUFACTURING COMPANY, INC
    Inventor: Steve Leusner
  • Publication number: 20090208609
    Abstract: A food producing method used in panning for delivering enhanced nutrition benefits and for decoupling adhesion and texture and the resulting product. First a plurality of center portions are obtained and introduced into a mixer. Then primary slurry is added followed by a dry mix which adheres to said center portions. Next, a secondary slurry is prepared which provides the adhesiveness required to adhere inclusions to the center portion. The use of a secondary slurry allows the decoupling of adhesion and texture whereby a softer product is produced which does not yield a hard, glassy texture.
    Type: Application
    Filed: February 19, 2008
    Publication date: August 20, 2009
    Inventors: GENEVIEVE BARNARD LAWSON, Dimitris Lykomitros, Richard Todd Smith
  • Publication number: 20090196958
    Abstract: A breading and breading mix comprising a crunchy corn-flavored ingredient, food products created therewith, and methods related thereto, wherein a unique visual experience results from variation in particle size and arrangement, wherein a unique smell and taste experience results from breading flavoring, and from preferred marination processes, and wherein virtually any meat, vegetable or food based product can be adapted into a shelf stable, refrigerated, or frozen Mexican taco-related organoleptic experience.
    Type: Application
    Filed: June 27, 2007
    Publication date: August 6, 2009
    Inventor: Mark Sosebee
  • Publication number: 20090142444
    Abstract: The present invention relates to coating of confectionery or chewing gum compositions, products containing the same and methods for preparing. More specifically, the coating compositions of the present invention may include an acid blend. In some embodiments, the coating compositions may be in particulate form.
    Type: Application
    Filed: November 25, 2008
    Publication date: June 4, 2009
    Applicant: CADBURY ADAMS USA LLC
    Inventors: Mark Jarrard, JR., Gerald Cotten, Cesar Elejalde, Thomas Kuncewitch, Frank Luzniak
  • Patent number: 7537792
    Abstract: A system and process for coating pieces or cores of confectionery material, such as chewing gum, with a sugar-based coating or a sugarless-based coating. The solid content of the sugar or sugarless material in the syrup solution is increased, thus reducing the water content and allowing the successive coating layers to be dried more quickly. The syrup solution is maintained at an elevated temperature in order to prevent the syrup solids from precipitating or crystallizing out of solution.
    Type: Grant
    Filed: December 4, 2001
    Date of Patent: May 26, 2009
    Assignee: Cadbury Adams USA LLC
    Inventors: Miles Van Niekerk, Francois Pierre Errandonea, Kenneth Paul Bilka
  • Publication number: 20090074924
    Abstract: The present invention is directed to a powder spray apparatus for preparing a food product having an edible pearlescent coating, comprising: a spray zone having a spray device positioned proximate to at least one food product located in the spray zone for application of an edible pearlescent powder to the food product; a chamber for holding the edible pearlescent powder that is in fluid communication with the spray device; and a vibrator and/or a continuous forced air supply that assists in fluidizing the edible pearlescent powder in the chamber for delivery to the spray device. A method of using this apparatus and an edible pearlescent powder composition adapted for use in this apparatus are also disclosed.
    Type: Application
    Filed: August 22, 2008
    Publication date: March 19, 2009
    Applicant: MARS, INCORPORATED
    Inventors: Lucille M. Scudieri, Kirk Hisashi Fujioka, Rodger Dale Ellis, Michael S. Wozniak, Alfred V. Camporini, JR.
  • Publication number: 20090035227
    Abstract: Confectionery products comprising a tooth-friendly sweetener, bioactive glass particles and at least one product additive, as well as processes for obtaining the products and various applications thereof.
    Type: Application
    Filed: July 31, 2007
    Publication date: February 5, 2009
    Inventors: Stephan HAUSMANNS, Tillmann DORR, Jorg KOWALCZYK, Rainer KLISS, Tilo POTH, Badr NFISSI, Andre SCHIRLITZ
  • Publication number: 20090035426
    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: Application
    Filed: August 1, 2008
    Publication date: February 5, 2009
    Inventors: Andrew P. Verrall, Solomon E. Brown
  • Patent number: 7452560
    Abstract: A method for preparing a hand-held snack item is disclosed. The method includes the steps of (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-held food item, wherein said second edible food material is applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35° C. to about 350° C.
    Type: Grant
    Filed: November 15, 2004
    Date of Patent: November 18, 2008
    Assignee: The Quaker Oats Company
    Inventor: Rei-Young Amos Wu
  • Publication number: 20080187630
    Abstract: A system and method of coating a food product and the product coated by the method is disclosed. The method includes the steps of transporting a food product on a conveyor; applying a first coating to the top and bottom surfaces of the food product while the food product is on the conveyor; and subsequently applying a second coating while the food product is on the conveyor. The first coating can include a plurality of crumbs having a mean particle size of between about 2 mm and about 4 mm and provide a rough texture on the food product. The second coating can include a flour based flavoring and or seasoning.
    Type: Application
    Filed: February 5, 2008
    Publication date: August 7, 2008
    Applicant: Perdue Holdings, Inc.
    Inventors: Robert J. Vimini, David Gorby, Sonya Whited, Greg McCann
  • Publication number: 20080050476
    Abstract: Disclosed is a process for stabilizing an omega-3 fatty acid containing powder onto a food product. The food product is coated with a coating oil and then the powder containing at least one powdered omega-3 fatty acid comprising at least one of docosahexaenoic fatty acid, eicosapentaenoic fatty acid, or a mixture thereof is applied onto the food product. The coated food product is then packaged and is stable for at least 12 weeks of storage at 70° F. 50% relative humidity as defined by the absence of development of a fishy aroma or taste. The process is widely applicable to a variety of food products including ready to eat cereals, quick cooking oatmeal, cereal bars, granola bars, potato chips, nacho chips, corn chips, cookies, crackers, pretzels, baked cheese curls, fried cheese curls and other food products.
    Type: Application
    Filed: August 23, 2007
    Publication date: February 28, 2008
    Inventors: Mark Holdridge, Anthony Bello, Terry Engle
  • Patent number: 6932996
    Abstract: An apparatus and method of preparing solid flakes of fats and emulsifiers having a Solid Content index or a Solids Fat Index which is below the Agglomeration Boundary is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier and a method which allows the application of a coating to the flake to assist in avoiding loss of flake separation and to maintain pourability of the flaked product.
    Type: Grant
    Filed: January 15, 2002
    Date of Patent: August 23, 2005
    Assignee: Cargill, Inc.
    Inventor: Edward T. Huxel
  • Patent number: 6908635
    Abstract: An apparatus and method of preparing solid flakes of fats and emulsifiers is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier.
    Type: Grant
    Filed: September 26, 2002
    Date of Patent: June 21, 2005
    Assignee: Cargill, Inc.
    Inventor: Edward T. Huxel
  • Patent number: 6821537
    Abstract: A method for preparing a hand-held snack item is disclosed. The method includes the steps of (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-held food item, wherein said second edible food material is applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35° C. to about 350° C.
    Type: Grant
    Filed: August 13, 2001
    Date of Patent: November 23, 2004
    Assignee: The Quaker Oats Company
    Inventor: Rei-Young Amos Wu
  • Patent number: 6780449
    Abstract: Processes for preparing a food product and products produced by such processes comprise vacuum tumbling a food product with an aqueous flavor solution and/or with a dispersion of a lipid in an aqueous starch solution. Optionally, the processes may further comprise freezing the vacuum tumbled food product in a liquid freeze bath.
    Type: Grant
    Filed: November 7, 2001
    Date of Patent: August 24, 2004
    Assignee: Azure Waves Seafood, Inc.
    Inventor: Harith A. Razaa
  • Patent number: 6716463
    Abstract: A coming layer agent is provided which can substantially avoid water from transferring from a food substrate to a “coatings”, such as a sheet and a coating, even when the food has been freeze-preserved, and which can prevent a decrease in crispness of the “coatings” after the food has been cooked by a microwave oven. A coating layer agent composition for frozen foods to be microwave-heated, each of the foods comprising a food substrate and a “coatings”, is featured in containing an emulsifier, preferably acetylated monoglycerides and/or protein, and/or oil and fat. The composition can be used in the form of powder mixed with and adhered to silicon dioxide. In this case, the composition can contain a coating layer agent preferably in the range of 100-250 weight % for silicon dioxide, and also can contain thermo-coagulating protein.
    Type: Grant
    Filed: July 31, 2000
    Date of Patent: April 6, 2004
    Assignee: Nippon Suisan Kaisha, Ltd
    Inventors: Tsuyoshi Koriyama, Satoshi Nakamura
  • Patent number: 6663904
    Abstract: A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage hurdle strategies, resulting in a uniformly browned, topically salted soft pretzel uniquely possessing a relatively low surface pH and long shelf life.
    Type: Grant
    Filed: October 22, 2001
    Date of Patent: December 16, 2003
    Assignee: Recot, Inc.
    Inventors: Christopher John Cornwell, Gregory Thomas West