Embedding, Rolling Or Tumbling Of Particulate Solid In Core Patents (Class 426/295)
-
Publication number: 20020022072Abstract: An improved seasoning system 10, 11, 13 uniformly coats a food product with the desired amount of seasoning, with the seasoning rate preferably being controlled as a function of the product volume signals from the sensors 26, 34, 108 and 110. The seasoning system preferably utilizes linear motion conveyors and either a rotating drum 36 or a deflector 98 and a second seasoning unit 112, 114 between linear conveyors 94, 96. Oil may be sprayed onto food products and tumbled in a drum 16 which both rotates and moves in a reciprocating manner with the conveyor tray 14. An improved seasoning tray 123, 144, 148 has a planar floor 122, 138, 162 with an angled discharge edge 124, 137, 182 for uniformly distributing seasoning on the product. The seasoning system minimizes damage to the food product and uniformly coats the product with a desired amount of seasoning.Type: ApplicationFiled: January 9, 2001Publication date: February 21, 2002Inventors: David L. Burke, Jonny Fitzgerald, Thomas G, Knodell, Kenneth C. Petri, P. Blake Svejkovsky, Paul A. Svejkovsky
-
Patent number: 6284298Abstract: An improved method for preparing a frozen food product is provided. The food product comprises a variety of food pieces that have been precooked in the presence of water and subjected to a process in which substantially all of the free water present with the food pieces is removed. The food pieces are then passed through a continuous freezing unit which increases the rigidity of the food pieces and leaves an amount of water on the surfaces of the food pieces. The food pieces are placed into a heat sealable container that includes a porous end piece along with measured amounts of a freezing gas and an adjuvant. The container is then sealed across the porous end piece and placed on a tumbling mechanism that coats the food pieces with the adjuvant and completes the freezing process as the freezing gas escapes through the porous end piece on the container.Type: GrantFiled: December 1, 1999Date of Patent: September 4, 2001Inventor: Harold S. Montgomery
-
Patent number: 6270818Abstract: An animated food, containing a food animating product and method is disclosed. The animating food product is edible and animates the food by dispersing an outer mass in liquid and revealing an inner mass of the animating food portion that is different in appearance from the appearance of the animating mass prior to dispersion.Type: GrantFiled: December 22, 1999Date of Patent: August 7, 2001Assignee: The Quaker Oats CompanyInventors: Paula M. Manoski, Michelle Salazar, John J. Smith, Robert F. Boutin, Thomas J. Hinkemeyer
-
Patent number: 6210731Abstract: The present invention relates to a method of making edible decorations which reproduce all types of patterns, including colored patterns. The purpose of these decorations is partially or totally to cover the cakes for which they are intended and with which they form a perfectly homogeneous whole. More precisely, the invention consists in producing a printed decoration with five successive layers: a first layer of printed edible paper, and a second layer of a material for modifying the texture of the edible paper and sticking the first and third layers together. The third layer consists of a material belonging to the group comprising almond paste and chocolate. The fourth layer is equivalent to the second layer, and the fifth layer is equivalent to the first layer. By virtue of this innovation, a printed decoration does not detract from the cake and remains supple and homogeneous.Type: GrantFiled: December 18, 1998Date of Patent: April 3, 2001Inventor: Genevieve Socurro Brissonneau
-
Patent number: 6149953Abstract: Microcapsules comprising a core surrounded by a shell having seeding agents disposed therein for the purpose of imparting enhanced or unique structural and/or functional characteristics to the microcapsules is disclosed. The seeding agents may be completely imbedded within the shell material or may protrude through the shell's surface to afford the microcapsule with diverse strength, thermal stability, weight, balance, buoyancy and dissolution characteristics as well as enhanced fluid dynamic properties. In another embodiment of the invention both imbedded and protruding seeding agents are employed. An example of a seeding microcapsule of the present invention is disclosed comprising an encapsulated salt composition having ascorbic acid seeds dispersed within an inert, thermoplastic shell for use in baking bromate-free bakery products such as bread.Type: GrantFiled: July 8, 1998Date of Patent: November 21, 2000Assignee: Delta Food Group, Inc.Inventor: Bruce K. Redding, Jr.
-
Patent number: 6113960Abstract: A method for coating food pieces with powder material. The apparatus includes a drum having a pair of opposing side openings, and engaging members mounted on a cylindrical inner surface thereof. Powder material is sifted by the engaging members as the drum is rotated. An inlet member extends through one of the openings and deposits food pieces into the drum such that one food piece is deposited onto the powder material located between each adjacent pair of engaging members at a bottom portion of the drum. Rotation of the drum causes the food piece to roll on the powder material, thereby completely coating the food piece, and causes the engaging members to lift the coated food pieces to an upper portion of the drum until the coated food pieces roll or slide off of the engaging members. An outlet member is positioned to receive the coated food pieces as they roll or slide from the engaging members.Type: GrantFiled: March 2, 1999Date of Patent: September 5, 2000Assignee: Rheon Automatic Machinery Co., Ltd.Inventors: Yasunori Tashiro, Kazuyoshi Kurasawa, Masaki Hosoya
-
Patent number: 6004595Abstract: A method for applying and embedding dry toppings to both rolled and biscuit-like dough products and the resulting dough piece of the method. The method includes applying dry toppings on the surface of the dough product in a sheeting line. Then, the roll pairs in the sheeting line embed the dry toppings into the surface of the dough product.Type: GrantFiled: April 3, 1995Date of Patent: December 21, 1999Assignee: The Pillsbury CompanyInventors: Madonna M. Ray, Jean Zoborowski, Shahed Zaman
-
Patent number: 5958489Abstract: A method for the production of a mixture of solid particles dispersed in a continuous lipid phase which enables a mixture to be obtained with the optimum organoleptic characteristics includes a mixing step in which the solid particles are mixed with the lipids to form a mixture, a refining step in which the solid particles are ground and a step in which micronized bubbles of gaseous fluid are incorporated in the mixture by means of at least one microporous diffuser.Type: GrantFiled: March 4, 1996Date of Patent: September 28, 1999Assignee: Mazzoni LB Food S.r.l.Inventor: Ottorino Chiappa
-
Patent number: 5858426Abstract: A meltable food product for applying seasonings to food, or serving as a sauce for food, is disclosed. The product is designed to apply seasonings to food when it melts, which occurs as the food is cooked. The product has a gel-like consistency and is comprised of water, a solidifying agent, a food base, and seasonings embedded in the product. Methods for making and using the product are also disclosed.Type: GrantFiled: October 25, 1994Date of Patent: January 12, 1999Assignee: Food Works, Inc.Inventor: Andre P. Bienvenu
-
Patent number: 5846587Abstract: The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid composition and dispensing the particulate composition in substantial side-by-side relationship within a rotating drum. The liquid composition causes the particulate composition to adhere to the pieces prior to and without substantial penetration of the liquid composition into the pieces. Highly porous or absorptive products such as reduced fat, low fat, or no-fat crackers or snacks may be transferred hot to the drum. The liquid composition is sprayed substantially coextensively but separately from the dispensing of the particulate composition. The particulate curtain and the liquid spray both extend in the direction of transport of the pieces.Type: GrantFiled: November 21, 1997Date of Patent: December 8, 1998Assignee: Nabisco Technology CompanyInventors: James W. Kelly, Joseph A. Szwerc, Robert M. Sauer, Jr., Juan A. Menjivar, Lisa Alfieri, John M. Kaiser
-
Patent number: 5721000Abstract: A method for producing seasoned food products where seasoning is performed at individual packaging lines. The product is conveyed from the preparation area to a packaging area in an unseasoned condition. Upon reaching the packaging lines, which are disposed in packaging departments in the packaging area, the product can be selectively seasoned independent of other packaging lines. After seasoning, the product is packaged and prepared for delivery. At each packaging line, a volumetric feeder includes a feed head that cooperates with a tumbler having helical flights to produce continuous controlled product portions. A seasoning dispenser is positionable within the tumbler and can be adjusted to dispense a given weight of seasoning at a given rate, based on the amount of product passing through the tumbler, to obtain consistent seasoning levels and coverage.Type: GrantFiled: June 7, 1995Date of Patent: February 24, 1998Assignee: Recot, Inc.Inventors: John L. Center, Patrick J. Bierschenk
-
Patent number: 5698252Abstract: The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid composition and dispensing the particulate composition in substantial side-by-side relationship within a rotating drum. The liquid composition causes the particulate composition to adhere to the pieces prior to and without substantial penetration of the liquid composition into the pieces. Highly porous or absorptive products such as reduced fat, low fat, or no-fat crackers or snacks may be transferred hot to the drum. The liquid composition is sprayed substantially coextensively but separately from the dispensing of the particulate composition. The particulate curtain and the liquid spray both extend in the direction of transport of the pieces.Type: GrantFiled: May 31, 1995Date of Patent: December 16, 1997Assignee: Nabisco Technology CompanyInventors: James W. Kelly, Joseph A. Szwerc, Robert M. Sauer, Jr., Juan A. Menjivar, Lisa Alfieri, John M. Kaiser
-
Patent number: 5698248Abstract: A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer surfaces. Next, a fat is provided that is substantially solid at room temperature and substantially flowable at a temperature of at least 90 degrees Fahrenheit. The fat is preheated to a temperature which is at least hot enough to cause the fat to flow. Next, food pieces are coated on their outer surfaces with the flowable fat and are further coated with coating particles. The resulting coating is nonflowable even at temperatures which exceed a temperature which caused a majority of the fat without the particles to flow.Type: GrantFiled: September 26, 1996Date of Patent: December 16, 1997Assignee: The Pillsbury CompanyInventor: Dennis A. Lonergan
-
Patent number: 5612075Abstract: A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer surfaces. Next, a fat is provided that is substantially solid at room temperature and substantially flowable at a temperature of at least 90 degrees Fahrenheit. The fat is preheated to a temperature which is at least hot enough to cause the fat to flow. Next, food pieces are coated on their outer surfaces with the flowable fat and are further coated with coating particles. The resulting coating is nonflowable even at temperatures which exceed a temperature which caused a majority of the fat without the particles to flow.Type: GrantFiled: June 7, 1995Date of Patent: March 18, 1997Assignee: The Pillsbury CompanyInventor: Dennis A. Lonergan
-
Patent number: 5591473Abstract: A protein-polysaccharide complex composition is prepared by admixing a water-soluble polysaccharide with a substantially water-insoluble protein in an alcohol/water solution. In the recovered complex the water-insoluble protein impregnates or coats the water-soluble polysaccharide without affecting the beneficial properties of the polysaccharide and protein.Type: GrantFiled: September 5, 1995Date of Patent: January 7, 1997Inventor: Blaise McArdle
-
Patent number: 5514399Abstract: Substantially uniform distribution of a particulate composition such as a seasoning or spice, on both the top and bottom surfaces of baked good or snack pieces is achieved by applying the composition as a curtain or sheet from within a housing as the substrate pieces are transported and tumbled by counterrotating brushes. The curtain or sheet extends in the direction of the longitudinal axis of the longitudinal cavity through which the substrate pieces are transported. The apparatus includes a housing having a raised portion for enclosing and permitting the curtain or sheet to disperse in a direction transverse to the longitudinal axis of the housing cavity as the composition descends towards the baked good or snack pieces. A lowered portion, downstream of the raised portion of the housing prevents escape of airborne particulate composition to the atmosphere through the baked good or snack piece outlet.Type: GrantFiled: June 27, 1994Date of Patent: May 7, 1996Assignee: Nabisco, Inc.Inventors: Robert J. Cordera, Henry M. Andreski
-
Patent number: 5433961Abstract: A tumbling bed of edible cores is formed which has a longitudinal axis extending from an entrance end to an exit end of the tumbling bed. Individual edible cores travel through the tumbling bed from the entrance end to the exit end by rotating in a generally helical path along the longitudinal axis of the bed. The edible cores are coated within the bed by repeatedly tumbling through both a wet zone(s) and a dry zone(s) formed within the bed. These wet and dry zones are formed, respectively, by spraying the surface of the tumbling bed with a hydrating liquid and by dusting the surface of the tumbling bed with a farinaceous powder. Both the wet and dry zones thus formed are generally rectangular, but not overlapping, zones with the major dimensions of these rectangular zones being substantially parallel to the longitudinal axis of the tumbling bed.Type: GrantFiled: February 16, 1993Date of Patent: July 18, 1995Assignee: The Procter & Gamble CompanyInventors: David A. Lanner, Benito Romanach, Yen C. Hsieh, Martin A. Mishkin
-
Patent number: 5429831Abstract: Poultry parts are exposed to a marinade so that the marinade is absorbed by the parts and the outer surface of the parts has an adhesive myosin protein binder disposed thereon. The parts are then coated with a mixture including sugar to form a glazable outer coating, which coating glazes upon cooking.Type: GrantFiled: April 16, 1992Date of Patent: July 4, 1995Assignee: Hester Industries, Inc.Inventors: Charles E. Williams, J. Leon Kusher
-
Patent number: 5250308Abstract: A process for manufacturing a fiber fortified foodstuff that includes preparing the foodstuff and then topically applying supplemental fiber. In particular, puffed snack products are prepared by mixing cereal with a fiber premix and sufficient moisture to form an extrudable dough base. The dough base is cooked in a cooking extruder and then extruded to form a wet puff which is dried and then coated with an oil slurry. A flavor premix which includes supplemental dietary fiber, particularly a soluble fiber, is topically applied to the oil coated dry puff to form a fiber fortified, puffed snack product.Type: GrantFiled: December 13, 1991Date of Patent: October 5, 1993Assignee: Amway CorporationInventors: Karen L. Alexander, David S. Staley, Pari Bednarz
-
Patent number: 5206042Abstract: A rolling compound containing about 80-95 weight per cent mannitol and about 5-20 weight per cent sorbitol has improved flow and results in improved chewing gum quality. Initially, the sorbitol has been prepared into a fine powder that has a particle size distribution similar to that of mannitol. Chewing gum compositions which have been dusted with the rolling compound process well and possess excellent flavor and appearance.Type: GrantFiled: September 21, 1992Date of Patent: April 27, 1993Assignee: Wm. Wrigley Jr. CompanyInventors: Jayant C. Dave, Mansukh M. Patel
-
Patent number: 5192567Abstract: A glossy coating for fried and baked foods comprising gum arabic, tapioca dextrin and xanthan gum, in a dry blend, which is applied to a heated food substrate, preferably immediately after frying or baking.Type: GrantFiled: January 21, 1992Date of Patent: March 9, 1993Assignee: Griffith Laboratories Worldwide, Inc.Inventors: Lisa A. Vickers, Annette P. Zyck, Donald T. Komora, Mary P. Kirby, Donald B. Bernacchi
-
Patent number: 5192572Abstract: Potato pieces, for example, potato slices, french fries, and potato cubes or potato skins are prepared with a lower fat content by frying the potato pieces in an oil comprising from about 0.5 to about 2% of a hydrophobic or a hydrophilic silica. The hydrophilic silicas are preferred for use in the frying fat because they are approved for food use. Alternatively, the potato pieces can be dipped in silica or water or oil containing silica.Type: GrantFiled: December 16, 1991Date of Patent: March 9, 1993Assignee: The Procter & Gamble CompanyInventors: Magda El-Nokaly, George D. Hiler
-
Patent number: 5114726Abstract: A coated consumable product and process for manufacturing such a product are disclosed. The product comprises aspartame and citric acid or malic acid made by use of a process which produces a substantially pure, dust-free, free-flowing, easily dissolvable product.Type: GrantFiled: May 15, 1991Date of Patent: May 19, 1992Assignee: The NutraSweet CompanyInventors: Josef H. Tsau, Dennis Seagle, Steven Laurenz
-
Patent number: 5098723Abstract: A low sodium salt composition suitable as a table salt product which comprises:a. 30 to 90 parts NaCl;b. 5 to 70 parts of a non-gritty bulking agent; andc. 0 to 40 parts of a binder;wherein the bulking agent is coated with the NaCl or the NaCl, bulking agent and, optionally binder are uniformly dispersed in a granule is provided. The composition preferably has a density of less than about 0.6 gram/cc and tastes and handles like ordinary table salt.Type: GrantFiled: February 26, 1990Date of Patent: March 24, 1992Inventors: Grant E. DuBois, Josef Tsau
-
Patent number: 5098724Abstract: A low sodium salt composition contains NaCl, a bulking agent and optionally a binder. The composition preferably has a density of less than about 0.6 gram/cc and tastes, handles and flows like a table salt.Type: GrantFiled: September 15, 1989Date of Patent: March 24, 1992Inventors: Grant E. DuBois, Josef Tsau
-
Patent number: 4981707Abstract: The present invention relates to dextrin-based food-grade adhesives containing minor amounts of xanthan, or carboxymethylcellulose or combinations thereof. The present invention also relates to a process for coating a comestible substrate with dextrin-based food-grade adhesives including a minor proportion of one of the group consisting of xanthan, carboxymethylcellulose; or, combinations thereof. The adhesives of the present invention show substantially increased adhesion relative to corresponding dextrin-based adhesives lacking in the minor proportions of the above mentioned gums. The present invention holds special advantages in the manufacture of oil roasted nut meat products having spiced coatings by reducing the amount of such coatings that is lost to the oil during roasting. An improved process for producing oil roasted nut meats, which process reduces the amount of flavored coating lost to the oil during roasting, is also disclosed.Type: GrantFiled: March 24, 1987Date of Patent: January 1, 1991Assignee: Ogilvie Mills, Inc.Inventor: Charles A. Morris
-
Patent number: 4976978Abstract: A method for preparing a food product is disclosed wherein formed food is prepared with a particulate coating. Here a plastic, deformable food material is made from rolling a food in the presence of particulate coating material in a revolving drum to thereby reshape the food particle into a roundish, coated body. The roundish body is preferably spherical, annular or roundish cylindrical. The food material is, for instance, mashed potato, minced fish or dough and preferably an aerated, frozen confection.Type: GrantFiled: August 1, 1988Date of Patent: December 11, 1990Assignee: Thomas J. Lipton, Inc.Inventor: Gunther Schubert
-
Patent number: 4976972Abstract: A chewing gum product in stick or sheet form is provided with a rolling compound of xylitol, preferably from about 0.5 to about 7 percent, and more preferably from about 2 to about 3 percent, by weight of the chewing gum product.Type: GrantFiled: September 28, 1989Date of Patent: December 11, 1990Assignee: Wm. Wrigley Jr. CompanyInventors: Mansukh M. Patel, Paul R. Chisari, Kevin B. Broderick
-
Patent number: 4961943Abstract: A coated dried fruit piece is prepared by applying a coating of a melted fat or oil followed by a dusting of a dry particulate coating. The steps may be repeated as desired to build a coating of a desired thickness. The dry particulate coating includes a cereal component, such as wheat germ or shredded wheat fines, a sweetener and preferably a nut meal. The cereal component has a particle size sufficiently large to form a coating with crunchy particulates over the soft dried fruit. The particle size of the cereal component is sufficiently small to ensure the particles will adhere to the dried fruit pieces.Type: GrantFiled: January 22, 1990Date of Patent: October 9, 1990Assignee: Nabisco Brands, Inc.Inventors: Michele Blanthorn, Glen Labaw
-
Patent number: 4940590Abstract: Meat and poultry portions, such as chicken breasts, are marinated uniformly with standardized quality under various conditions encountered in the manufacturing process. This quality is achieved by mixing a batch of raw products in a marinade to pass the products periodically out of the marinade. The meat and the marinade are simply metered to provide a predetermined amount of marinade to be absorbed by the meat. The meat is then simply mixed or agitated with the marinade until all the marinade is absorbed and the outer meat surfaces are covered by a myosin protein layer. A coating mixture of dry powders, including natural sugar solids, is applied to the moistened surface of the marinated meat and adheres to the myosin layer to produce a uniform thin glazing coat adhering to the product surface. Flavorings and spices in the coating mixture provide product taste, and sugar solids provide a product appearance.Type: GrantFiled: August 18, 1988Date of Patent: July 10, 1990Assignee: Hester Industries, Inc.Inventors: Charles E. Williams, J. Leon Kusher
-
Patent number: 4927650Abstract: A food product for a desired ultimate dish includes a divided main ingredient such as meat coated with dry particulate additional ingredients such as flavoring, thickening etc. agents. Preparation includes admixing the main and additional intgredients supplied at prescribed rates with the main ingredient offering surface adherence for the additional ingredients, and the final product remains divided. The desired ultimate dish is prepared in any required quantity simply by heating up the divided final product in a suitable cooking medium.Type: GrantFiled: February 22, 1989Date of Patent: May 22, 1990Assignee: Quick Cuisine LimitedInventor: William W. Roberts
-
Patent number: 4913917Abstract: There is provided a process (and resulting product) which includes tenderizing and flattening of a cut of meat, coating the product with a wash of milk and egg protein and then a fine cracker meal (including wheat gluten) to produce a coating having adhesive qualities, modifying the shape of the product by overlapping edges, applying deforming pressure to the product to form a unified structure and causing adherence of the edges, and finally recoating the product to produce a uniform meat product with a breaded appearance. In commercial production this final product is then frozen and packaged for distribution.Type: GrantFiled: September 25, 1989Date of Patent: April 3, 1990Inventor: James Polancic
-
Patent number: 4886676Abstract: A frozen fish product is prepared by sawing pieces of frozen fish to produce smaller pieces of frozen fish and which also produces sawdust. The sawdust is collected and pumped under a pressure of at least 30 bars and sprayed onto the surface of the smaller pieces of frozen fish.Type: GrantFiled: May 3, 1984Date of Patent: December 12, 1989Assignee: Nestec S.A.Inventor: Yngve Akesson
-
Patent number: 4877626Abstract: A method for coloring raw meat wherein the raw meat muscle surface or meat skin is coated with a coloring solution. The coloring solution contains liquid smoke and caramel. The colored meat is then packaged and cooked.Type: GrantFiled: January 15, 1988Date of Patent: October 31, 1989Assignee: Oscar Mayer Foods CorporationInventors: Charles F. Ande, Mark E. Selz
-
Patent number: 4808424Abstract: A foodstuff is coated with particulate material by transferring the particulate material from a first conveyor travelling in one direction onto the foodstuff being transported on a first belt of a second conveyor located below the first conveyor which travels in the direction opposite to the first conveyor. While the coated foodstuff is transferred to a second belt of the second conveyor, particulate material falls off the first belt through a gap between the first belt and the second belt onto an inclined portion of the second belt. The particulate material is conveyed to the horizontal upper run of the second belt which forms a layer on which the coated foodstuff lies for being coated on a bottom side after being transported to the second belt. The coated foodstuff is then transferred from the second belt to the third belt of the second conveyor, with further particulate material falling through the gap between the second and third belts onto the inside wall of a drum.Type: GrantFiled: July 8, 1988Date of Patent: February 28, 1989Assignee: Nestec S.A.Inventor: Lars G. A. Wadell
-
Patent number: 4808423Abstract: Fresh root vegetables coat a battered foodstuff for a prefried and deep-frozen food product. The vegetables may be coated with a predusting flour. To prepare the food product, the vegetables, which may include predusting flour, are coated on the battered foodstuff, prefried and then deep-frozen. The battered foodstuff may be fed onto the vegetables on a conveyor and then more vegetables are fed onto the foodstuff.Type: GrantFiled: October 30, 1986Date of Patent: February 28, 1989Assignee: Nestec S.A.Inventor: Nils E. Hansson
-
Patent number: 4767636Abstract: The present invention is concerned with a continuous process for preparing a non-segregating, free-flowing dried instant rice and sauce dish comprising coating rice in a rotating coating reel with a layer of oil followed by contacting the coating rice with dry ingredients then applying a second layer of oil and finally adding vegetable inlays prior to packaging.Type: GrantFiled: October 3, 1986Date of Patent: August 30, 1988Assignee: General Foods CorporationInventors: Hector V. Ramos, Kenneth W. Fagan, Jr., Joan R. Rothenberg, David L. Smith
-
Patent number: 4735814Abstract: A process for modifying bran by coating the bran in a fluidized bed is described wherein the bran is first dried and then ground to a predetermined particle size. The bran is introduced into the coating chamber of a fluidized bed coating process. Cookie four is mixed with distilled water and heated to form a coating mixture and the coating mixture is introduced into the coating chamber so that the ground bran particles will be coated with the coating mixture. As the bran particles are coated, they are dried in the coating chamber of the fluidized bed coating apparatus and are then removed. The resultant product is substantially uniformly coated.Type: GrantFiled: June 9, 1986Date of Patent: April 5, 1988Assignee: ConAgra, Inc.Inventor: Sambasiva R. Chigurupati
-
Patent number: 4675197Abstract: Frozen food products are coated with a novel coating composition which permits the food product to be reconstituted for consumption by the application of microwave energy and obtain the desired combination of textural properties, both of moistness of food substrate and crispness of coating. The coating composition comprises three components, namely a predust component applied to the food substrate, a batter component next applied to the food substrate, and finally a breading component. In the coating composition, the components adjacent the food portion coagulate during cooking and retard the migration of moisture from the food portion to the breading component while, at the same time, providing a controlled porosity to the exterior of the coated food substrate to permit migration of moisture and moisture vapor through the coating to the external environment.Type: GrantFiled: February 13, 1985Date of Patent: June 23, 1987Assignee: The Griffith Laboratories LimitedInventors: Beatrice A. Banner, Lucy V. Richardson, Kenneth S. Darley
-
Patent number: 4647463Abstract: This invention is a roasted nut product that is subsequently coated with an aqueous solution containing sucrose, honey, corn syrup, vegetable oil, emulsifiers and certain other ingredients.Type: GrantFiled: August 27, 1984Date of Patent: March 3, 1987Inventor: Maurice W. Hoover
-
Patent number: 4617191Abstract: A method and apparatus for introducing a powdery substance to a particulate material contained within a rotary granulator. The powdery material is contained in a feeding hopper that is positioned above a nozzle that is in communication with a source of compressed air. The compressed air issues from the nozzle and draws from the supply funnel powdery material that is conveyed through a conduit that extends into the rotary granulator and is so oriented as to introduce the powdery material to the particulate material as it is being rotated. The compressed air can be introduced in the form of pulses by periodically interrupting the flow of air to thereby control the apportionment of the powdery substance.Type: GrantFiled: May 22, 1985Date of Patent: October 14, 1986Assignee: Glatt GmbHInventor: Reinhard Nowak
-
Patent number: 4576826Abstract: Processes for the production of flavorant capsules containing aromatic and/or flavor principles of food materials are disclosed. The flavorant capsules produced by these processes are also disclosed.Type: GrantFiled: December 21, 1981Date of Patent: March 18, 1986Assignee: Nestec S. A.Inventors: Richard T. Liu, Winston R. Nickerson, Charles H. Anderson
-
Patent number: 4559232Abstract: A method of preparing a food product includes cutting the food product into pieces, preheating at least one of the pieces to soften its outer surface, and impinging a stream of food particles carried in air against the piece at a velocity sufficient to embed the particles in the outer surface layer of the piece by disrupting the outer surface tissue without destroying the structural integrity of the piece. The particle-impacted piece is dried, blanched, parfried and frozen. When reconstituted, the product has a firm, crisp outer surface and improved texture in comparison to a product without embedded food particles.Type: GrantFiled: June 21, 1984Date of Patent: December 17, 1985Assignee: Lamb-Weston, Inc.Inventors: Jerome J. Glantz, Michael G. Doenges
-
Patent number: 4539211Abstract: A method is disclosed for manufacturing a filled composite product of bite-sized solid cereal-based pieces having a recess, and in which the recess has secured therein a multiplicity of smaller solid food pieces. The process involves (a) admixing the larger cereal-based pieces (having a substantial recess or cavity) with the smaller solid particulate ingredients in a revolving vessel, (b) contacting the admixture with a limited quantity of a low viscosity non-tacky liquid of sufficient quantity to slideably adhere the smaller pieces to the larger pieces, (c) rotating the drum, and then (d) drying the resulting filled composite pieces.Type: GrantFiled: August 11, 1983Date of Patent: September 3, 1985Assignee: The Quaker Oats CompanyInventors: Toni E. Armando, John R. Brewer, Leroy F. Duvall, John C. Novotny
-
Patent number: 4520033Abstract: Processes for the production of foamed aromatization capsules containing aromatic constituents of food materials are disclosed. The foamed aromatization capsules produced by these processes are also disclosed. The capsules have improved aroma retention and are able to float on top of water so as to more effectively deliver the released aromatic constituents to the user.Type: GrantFiled: August 10, 1983Date of Patent: May 28, 1985Assignee: Nestec, S.A.Inventor: James Tuot
-
Patent number: 4478861Abstract: A mixture of food pieces are first cooked. After the free water has been removed from the precooked food, leaving voids in the food mass, the food mass is agitated and the surfaces of the food pieces are treated so as to be partially frozen to thereby: (a) hold the basic shape of each piece without major deformation during agitation, and (b) leave a small amount of unfrozen moisture on the surface of each piece. Dry powdered uncooked adjuvant is then added to the food mass and, during further agitation, comes in contact with the partially frozen surface of each piece and is caused to adhere thereto by the attraction of the remaining moisture, causing a uniform coating of adjuvant to be applied to the food pieces. The resulting product is then fully frozen for deep freeze storage in a large container.Type: GrantFiled: April 19, 1982Date of Patent: October 23, 1984Assignee: Chef Automatique International Ltd.Inventors: F. Dorsey Montgomery, Allan A. Norin
-
Patent number: 4456624Abstract: A method of preparing french fried potato strips includes cutting whole potatoes into strips, preheating the strips in water and impinging a high velocity stream of food particles against the strips to embed the same in outer surfaces of the strips. The particle impacted strips are dried, steam-blanched, parfried and frozen. When reconstituted, the potato strips have a crisp, palatable outer surface, a fluffy interior, enhanced flavor and relatively low oil perception.Type: GrantFiled: January 14, 1983Date of Patent: June 26, 1984Assignee: Lamb-Weston, Inc.Inventors: Jerome J. Glantz, Michael G. Doenges
-
Patent number: 4405647Abstract: A tacky substance such as a chewing gum base is formed into a compact body. The tacky substance is first comminuted within a bed consisting of a powdered solid, such as a bulking agent, turbulently suspended within a gaseous medium at room temperature. The tacky substance is subjected to repeated mechanical impact within the powdered solid to pulverize it into particles which are then immediately coated by the powdered solid in order to prevent cohesion between the particles. The coated particles are classified to identify those suitable for tableting and the suitable particles are then fed into a tablet press to form a compact body.Type: GrantFiled: June 15, 1981Date of Patent: September 20, 1983Assignee: Wm. Wrigley Jr. CompanyInventors: E. Eugene Fisher, R. Ray Estes, Orrin D. Lokken, Elmer G. Paguette
-
Patent number: 4356202Abstract: The invention comprises a composition in pliable sheet form for wrapping a foodstuff to provide an edible coating and a fried appearance, taste and texture upon baking comprising an intimate admixture of a fat, water and a particulate farinaceous material suspended in a pliable sheet form by a gelatin matrix. The invention also includes a method of baking a foodstuff comprising wrapping said foodstuff in said sheet material and baking the same.Type: GrantFiled: October 19, 1981Date of Patent: October 26, 1982Assignee: General Foods Inc.Inventor: John M. Todd
-
Patent number: 4335147Abstract: A method and an apparatus for making confections of substantially uniform size are disclosed. A gob of flowable confectionary substance is deposited onto a surface and then submitted to pressure so as to make it spread into contact with an inner circumferential surface of a surrounding annular mold. The mold is then chilled so as to chill the gob and make it solidify and the resulting confectionary body is removed from the mold.Type: GrantFiled: March 12, 1980Date of Patent: June 15, 1982Inventor: Helmut Sollich