Of Whole Isolated Seed Or Bean Patents (Class 426/309)
  • Publication number: 20140205722
    Abstract: The invention relates to a composition of solid lipid nanoparticles taking the form of a nano-coating for natural fresh foodstuffs, such as seeds, cereals, fruits or vegetables, preferably fresh fruits and vegetables which are coated by means of fluidization, immersion or spraying. According to the invention, the composition comprises: (a) solid lipids or wax, (b) emulsifying stabilizing agents, and film-forming materials in an aqueous dispersion or solution. The inclusion of a submicronic lipophilic system in aqueous dispersion allows the application of the composition to be easily controlled since it is a fluid system with low viscosity, which is advantageous in that it can be applied easily and uniformly and provides improved coating properties, such as sheen, mechanical strength and gas permeability inter alia.
    Type: Application
    Filed: March 30, 2012
    Publication date: July 24, 2014
    Applicant: UNIVERSIDAD NACIONAL AUTONOMA DE MEXICO
    Inventors: David Quintanar Guerrero, Maria de la Luz Zambrano Zaragoza, Alfredo Alvarez Cardenas, Edmundo Mercado Silva
  • Publication number: 20140023761
    Abstract: A process of providing flavoured popcorn kernels, comprising the spraying of popcorn kernels with an aqueous composition, which comprises a slurry in water of a powdered blend of spray-dry flavor and film-forming polymer, the film-forming polymer being adhesive to the kernels at application temperature and sufficient blend being applied to provide an essentially complete coating on the kernels. The process is simple and inexpensive to perform, and allows the ready manufacture of low-fat popcorn.
    Type: Application
    Filed: November 18, 2011
    Publication date: January 23, 2014
    Inventors: Robert B. Wieland, Theodore T. Pearl, James R. Works, JR.
  • Patent number: 8445054
    Abstract: The Present Invention relies upon a physical process for preparing reduced fat, high fiber, high protein, low calorie roasted snack nuts. The process of the Present Invention exhibits significantly lower process times and higher yields than the prior art processes. The process comprises expelling the oil from nutmeat kernels (defatting) using a novel pressing process that takes less than a minute. The defatting process deforms the nuts. The nuts are reformed to their original shape using water. Then the reformed nuts are annealed using cold water to produce hardened nuts. The nuts are then dried and post-processed with coatings and roasting using state-of-the-art technology. The yield of snack nuts produced by this process is generally greater than eighty percent.
    Type: Grant
    Filed: December 7, 2011
    Date of Patent: May 21, 2013
    Assignee: APPTEC, Inc.
    Inventors: Vilambi N R K Reddy, Anil Torgalkar, Lionel Xavier
  • Publication number: 20130078348
    Abstract: The Present Invention relies upon a physical process for preparing reduced fat, high fiber, high protein, low calorie roasted snack nuts. The process of the Present Invention exhibits significantly lower process times and higher yields than the prior art processes. The process comprises expelling the oil from nutmeat kernels (defatting) using a novel pressing process that takes less than a minute. The defatting process deforms the nuts. The nuts are reformed to their original shape using water. Then the reformed nuts are annealed using cold water to produce hardened nuts. The nuts are then dried and post-processed with coatings and roasting using state-of-the-art technology. The yield of snack nuts produced by this process is generally greater than eighty percent.
    Type: Application
    Filed: December 7, 2011
    Publication date: March 28, 2013
    Applicant: APPTEC, INC.
    Inventors: Vilambi N. Reddy, Anil Torgalkar, Lionel Xavier
  • Patent number: 8057837
    Abstract: Disclosed are microwave popcorn articles including a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprising kernel popcorn and/or puffable pellets; 1% to 45% liquid (at room temperature) oil; and, 0% to 4% salt. The oil ingredient has a melting point of ?25° C. The oil ingredient includes an oil thickening ingredient especially a starch based oil thickening ingredient such as a cyclodextrin in amounts sufficient to dimensionally stabilize the oil. By avoiding hydrogenation to solidify the oil into a solid fat at room temperatures, finished popcorn products can be provided that are desirably low in trans fatty acid content. The methods of preparation include preparing a heated oil thickened with cyclodextrin complexed with the oil and adding the thickened oil to the microwave container.
    Type: Grant
    Filed: October 7, 2005
    Date of Patent: November 15, 2011
    Assignee: General Mills, Inc.
    Inventors: David W. Plank, Jessica Raby Luger, Kory M. Kolvig
  • Patent number: 8039035
    Abstract: A batch rice production system suitable for retort sterilization operations is provided. The system includes blanching a dry rice product to a desired hydration pick-up to yield a partially hydrated rice product; and topically coating the partially hydrated rice product by mixing with an oil-in-water lubricating slurry including oil, an amount of water, desired seasonings, and optional additives, wherein the amount of water includes an amount necessary to substantially achieve a desired target hydration pick-up prior to charging a retort pouch with the hydrated rice product. The system permits manipulation of two points of hydration pick-up to achieve a target hydration pick-up enabling use of gentler fill feed mechanisms and increasing versatility in the selection of rice types and flavoring additives. A superior microwaveable, shelf-stable, commercially sterile, highly palatable rice product that resembles consumer-preferred stove-top prepared rice products is also provided.
    Type: Grant
    Filed: June 7, 2006
    Date of Patent: October 18, 2011
    Inventor: Paul W. Gics
  • Patent number: 7976887
    Abstract: Volatile components are obtained by steam extraction of tasty materials. Coffee beans following roasting or tea leaves following tea manufacturing are used as tasty materials. Steam extraction includes of processing in which steam is contacted with a tasty material followed by recovery of the steam after that contact. Saturated water vapor or super heated steam is used for the steam, while super heated steam is used preferably. The coffee beans are preferably those that have been obtained by roasting raw coffee beans using super heated steam. The food or drink contains the aromatic components, and preferably contains the volatile components as well as an aqueous extract of the tasty material.
    Type: Grant
    Filed: November 2, 2004
    Date of Patent: July 12, 2011
    Assignee: Pokka Corporation
    Inventors: Takashi Inoue, Yumiko Aoyama, Michiya Hayashi, Keiichi Narita
  • Publication number: 20100028507
    Abstract: A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevated temperature and the binder sets when cooled to room temperature; (b) forming the mixture into product precursor, wherein the forming is carried out at elevated temperature and whilst the binder is still liquid; and (c) cooling the precursor to set the binder, thereby obtaining the snack-food product. Apparatus for making the product is also described as is the product obtained thereby.
    Type: Application
    Filed: July 21, 2009
    Publication date: February 4, 2010
    Applicant: The Quaker Oats Company
    Inventors: Gurbe Jelle MESU, Jacobus BOOT
  • Patent number: 7534458
    Abstract: A process for producing rice flour, which comprises the steps of soaking material rice grains in water, crushing the resulting rice grains, penetrating ?,?-trehalose or maltitol into the rice grains, partially drying the resulting rice grains, and milling the partially dried rice grains; rice flours obtainable by the process; and uses thereof for producing bakery products and noodles.
    Type: Grant
    Filed: November 25, 2003
    Date of Patent: May 19, 2009
    Assignee: Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo
    Inventors: Tsuyoshi Sadakiyo, Hideo Bunya, Hiroto Chaen
  • Publication number: 20090022862
    Abstract: The present invention provides a method for reducing the level of acrylamide in a food product, comprising: (a) applying an acrylamide reduction agent in alkaline solution onto a food material before heat treating the food material; and (b) heat treating the food material to form the finished food product, wherein due to application of the thiol agent in alkaline solution, the finished food product comprises reduced level of acrylamide compared to a product which has not been treated with the acrylamide reduction agent in alkaline solution before heating. In addition, the present invention provides a food production produced by the method of the present invention.
    Type: Application
    Filed: August 3, 2005
    Publication date: January 22, 2009
    Applicant: Children's Medical Center Corporation
    Inventors: Rudolf Fluckiger, Erdjan Salih
  • Patent number: 7169423
    Abstract: A virgin chitosan polymer is added to an acid and water solution in an amount sufficient to form an edible composition having a solids content greater than five percent (5%) and a liquid viscosity. The composition is applied to food products, such as fruits, vegetables and nuts, to provide an edible protective coating for the food products. Alternatively, chitosan may be hydrolyzed to a lower molecular weight so that a gel will not be formed when the partially hydrolyzed chitosan is admixed to the acid water solution. An edible wax emulsion and/or a preservative such as sodium benzoate, and/or an adhesion additive such as zinc acetate, and/or a wetting agent, and/or one or more additives from the group consisting of virgin and/or modified carbohydrates, proteins, hydrocolloides, lipids, oils, gums and waxes, natural and/or synthetic, made be added to the composition before it is applied to the food product.
    Type: Grant
    Filed: May 12, 2003
    Date of Patent: January 30, 2007
    Inventors: Carl E. Iverson, Scott P. Ager
  • Patent number: 6869628
    Abstract: The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss coatings to confections, such as chocolates, hard panned confections, soft panned confections, yogurt coated confections, starch molded confections, and compressed sugar tablets. The invention further provides methods for delaying the development of rancidity in nuts by mildly abrading the nut while contacting it with an edible film forming agent.
    Type: Grant
    Filed: June 11, 2001
    Date of Patent: March 22, 2005
    Assignee: The Regents of the University of California
    Inventors: John M. Krochta, Soo-Yeun Lee, Thomas A. Trezza, Kirsten L. Dangaran
  • Patent number: 6805902
    Abstract: Micro-optical elements such as lenses and wave-guides are manufactured by printing a hardenable optical fluid using digitally driven ink-jet technology. An array of micro-optical elements are precisely positioned in an electroformed substrate having a surface containing structural openings which serve as molds for micro-droplets of optical fluids deposited from an ink-jet printhead. The structural openings have a stepped down edge, a shelf-like support surface below the edge and a centered aperture in the substrate. The micro-optical element formed is controlled by the shape of the edge in the surface of the substrate and the radius by the volume of micro-droplets deposited into the structural opening. The structural openings can be circular, or any desired shape which is easily and precisely formed in an electroformed substrate.
    Type: Grant
    Filed: February 27, 2001
    Date of Patent: October 19, 2004
    Assignee: Microfab Technologies, Inc.
    Inventor: Donald J. Hayes
  • Patent number: 6746700
    Abstract: A composition that includes a puffable food component and an edible emulsion, where the edible emulsion is a water-in-oil emulsion or an oil-in-water-in-oil emulsion, and the edible emulsion includes a sweetening agent, the edible emulsion transformable into a coating on a puffed form of the puffable food component upon application of energy to the composition that is sufficient to puff the puffable food component.
    Type: Grant
    Filed: September 19, 2001
    Date of Patent: June 8, 2004
    Assignee: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Patent number: 6706296
    Abstract: Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg per 100 grams of unpopped popcorn. Preferably the salt and calcium ingredients are essentially characterized by having a mean particle size of less than 25 &mgr;m. Methods of preparing such microwave popcorn articles are disclosed wherein some of the salt and/or calcium ingredient is added to the fat slurry while the balance is added in particulate form in a separate step after the fat and kernel popcorn have been added to the bag.
    Type: Grant
    Filed: March 30, 2001
    Date of Patent: March 16, 2004
    Assignee: General Mills, Inc.
    Inventors: Pamela J. Dickerson, Brian E. Glass
  • Patent number: 6623782
    Abstract: A process for producing popcorn comprising the steps of (a) mixing a polyglycerol fatty acid ester having an HLB of 10 or less made from a polyglycerol having an average degree of polymerization of 2 to 6 and oleic acid, an edible fat or oil and corn as raw materials; and (b) heating the mixture obtained in step (a) to give popcorn.
    Type: Grant
    Filed: August 31, 2001
    Date of Patent: September 23, 2003
    Assignee: Taiyo Kagaku Co., Ltd.
    Inventors: Toshiro Hori, Hajime Nasaka, Tomoharu Kato, Nagahiro Yamazaki
  • Patent number: 6572907
    Abstract: A method for drying nuts that includes removing, acids, particularly tannins, and stopping enzymatic activity within the nut prior to drying provides a novel approach to processing nuts that has many useful characteristics. In one embodiment, walnuts are first blanched in water for 3 to 5 minutes to remove acids and stop enzymatic activity without causing the nut oils to react and are then reduced to a partially dehydrate state of 2% water. Nuts so prepared are dried without inducing rancidity producing reactions that normally occur when drying tannin-containing nuts and have less of a bitter taste associated with the tannins. Additionally, the nuts may be glazed to form a protective coating that inhibits oxidative reactions between the atmosphere and the nut, and which provides a convenient and tasty snack food.
    Type: Grant
    Filed: October 31, 2000
    Date of Patent: June 3, 2003
    Assignee: Diamond of California
    Inventors: Greg Gorang, Maris Lunt, Peter Mattson, Marianne Paloncy
  • Patent number: 6495180
    Abstract: A process for producing acid reduced coffee beans. An aqueous solution including potassium hydroxide and polyethylene glycol is applied to whole bean coffee immediately after roasting. The water from the solution dries, leaving a coating that reduces oxidation and flavor loss from the whole bean coffee, and which reduces the acidity of coffee beverages subsequently brewed from the beans. In an alternate embodiment, the potassium hydroxide and polyethylene glycol are applied in separate steps.
    Type: Grant
    Filed: February 28, 2000
    Date of Patent: December 17, 2002
    Assignee: TAMER International, Ltd.
    Inventor: Ismail Macit Gurol
  • Patent number: 6423355
    Abstract: There is provided a grain suitable for use in baked products and a method for producing the grain in which the grain has been preconditioned by physical action sufficient to induce an internal capillary network without causing the grain to fragment. The grain is subsequently treated with an osmotically active solute which provides the grain with rapid imbibition characteristics. The treated grain, when used in baked products, results in a baked product having improved shelf stability and antistaling properties.
    Type: Grant
    Filed: July 20, 2000
    Date of Patent: July 23, 2002
    Assignee: Byron Australia Pty Ltd.
    Inventors: David Adrian Lewis, Victor Marcus Lewis, Deborah Ann Lewis
  • Patent number: 6352727
    Abstract: An object of the present invention is to provide a bactericide (and a fungicide) that is highly safe and has strong bactericidal power even when used in low concentration, and that can be used repeatedly in a sterilizing process. The object can be achieved by the bactericide (or the fungicide) comprising a polar solvent extract of leaves of eucalyptus plants and chitosan. The polar solvent is preferably chosen from the group consisting of lower alcohols and glycols.
    Type: Grant
    Filed: September 11, 2000
    Date of Patent: March 5, 2002
    Assignees: Oji Paper Co., Ltd., Eishogen Co., Ltd.
    Inventor: Tetsunari Takahashi
  • Patent number: 6242021
    Abstract: A small, bite-sized snack food item is disclosed which combines a pretzel stick and a group of cereal rings annularly disposed on the stick, thereby combining the flavor of the pretzel with the flavor of the cereal in a bite-sized unit. The unit can be held by the fingers of one hand, and bitten off, and it also may be attractive to a child in the manner of a toy. The stick may also be coated with candy or another contrasting food substance.
    Type: Grant
    Filed: April 18, 2000
    Date of Patent: June 5, 2001
    Inventors: Jessica Rooney, Kathleen Rooney
  • Patent number: 6231899
    Abstract: A wafer product comprises a wafer shell comprising at least two wafer half-shells coupled together face to face. This shell contains a filling of a substantially hydrated mass which includes a soft toffee core and is covered substantially by a coating which covers the wafer shell on the side opposite the filling. The product also includes at least one praline which comprises a casing of firm material, such as chocolate, enclosing a respective filling.
    Type: Grant
    Filed: March 30, 2000
    Date of Patent: May 15, 2001
    Assignee: Soremartec S.A.
    Inventor: Renato Rosso
  • Patent number: 6210721
    Abstract: A microwave popcorn article comprising any conventional microwave popcorn bag, and a food charge disposed therein including kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg per 100 grams of unpopped popcorn is provided. The salt ingredient includes at least a portion in coarse form having a particle size larger than 250 microns. Methods of preparing such microwave popcorn articles are disclosed wherein some of the salt and/or calcium ingredient is added to the fat, while the balance of the salt is added in particulate form in a separate step after the fat and kernel popcorn have been added to the bag.
    Type: Grant
    Filed: November 9, 1999
    Date of Patent: April 3, 2001
    Assignee: General Mills, Inc.
    Inventors: Pamela J. Dickerson, Brian E. Glass
  • Patent number: 6162475
    Abstract: Compositions for preparing edible coatings for fruits, vegetables, and prepared foods, which include polyvinyl acetate, provide a coating with a high gloss.
    Type: Grant
    Filed: March 30, 1999
    Date of Patent: December 19, 2000
    Assignee: The United States of America as represented by the Secretary of Agriculture
    Inventors: Robert D Hagenmaier, Karel Grohmann
  • Patent number: 6139898
    Abstract: A full moisture shelf stable rice product, which comprises a cooked or precooked whole grain rice having a dry matter content of from about 30% to about 55% by weight, an acid in amount effective to obtain a pH of about 3.5 to about 4.5, and an oil in an amount sufficient to coat the surface of the rice.
    Type: Grant
    Filed: March 26, 1999
    Date of Patent: October 31, 2000
    Assignee: Nestec S.A.
    Inventors: Paul Philipp Meyer, Peter Jonas Halden, Goran Jaelminger, Eva Ehrenberg
  • Patent number: 6090433
    Abstract: A leguminous food product which generally retains the shape of the legume from which it was made is formed from a variety of legumes such as pinto beans, red beans, black beans, navy beans, kidney beans, lentils and peas, etc. The leguminous food product is somewhat crisp and crunchy when chewed. It may be seasoned or flavored with salt, herbs, spices, etc. to achieve a variety of different desired tastes. The leguminous food product provides a nutritional source of protein and fiber which is low in fat and calories. The leguminous food product is formed by preconditioning, cooking, chilling, dehydrating, and enrobing the legumes.
    Type: Grant
    Filed: May 7, 1993
    Date of Patent: July 18, 2000
    Inventors: Mark M. Sterner, Mark H. Sterner, Ronald S. O. Zane
  • Patent number: 6083552
    Abstract: Microwave snacks that include mixtures of popcorn and an expandable or puffable food pellet are disclosed. The pellets are gelatinized dough pellets which puff or expand upon microwave heating in a microwave oven. The pellets may be in the shape of cylinders, hollow barrels, spheres, chips, flakes, and the like. The popcorn and pellet mixture is preferably contained in an expandable bag or rigid tub with an oil/fat slurry. Although the popcorn requires a longer heating period to pop, the explosions created by the popcorn agitate the pellets to minimize burning and clumping of the pellets.
    Type: Grant
    Filed: February 23, 1999
    Date of Patent: July 4, 2000
    Assignee: SMTM Group
    Inventors: Alvin Kershman, Lisa Marie Schmidt, Michael Laurence Jensen, Lance Bernard Schilmoeller
  • Patent number: 6045843
    Abstract: A process for producing acid reduced coffee beans. An aqueous solution including potassium hydroxide and polyethylene glycol is applied to whole bean coffee immediately after roasting. The water from the solution dries, leaving a coating that reduces oxidation and flavor loss from the whole bean coffee, and which reduces the acidity of coffee beverages subsequently brewed from the beans.
    Type: Grant
    Filed: June 3, 1998
    Date of Patent: April 4, 2000
    Assignee: TAMER International, Inc.
    Inventor: Ismail Macit Gurol
  • Patent number: 6024995
    Abstract: The product, formed essentially as a praline, comprises a shell which encloses a creamy filing with very low viscosity, possibly enhanced by a nut. The shell which is coated by one or more coating layers, possibly with the addition of a sprinkled substance and decorative element, is constituted by two half-shells, coupled face to face. One of the half-shells is made of a moldable fat-containing substance such as chocolate, whereas the other half-shell is made of wafer. The contribution of the half-shell made of a moldable substance to the weight of the shell is preferably greatly predominant in comparison with the corresponding contribution of the wafer half-shell.
    Type: Grant
    Filed: March 5, 1999
    Date of Patent: February 15, 2000
    Assignee: Soremartec S.A.
    Inventor: Renato Rosso
  • Patent number: 6010728
    Abstract: A method to promote skin healing of freshly dug potatoes is disclosed. Treatment of freshly dug potatoes with DMN either prior to or immediately after storage promotes rapid healing of cuts, abrasions and similar injuries to the potatoes. Liquid DMN may be sprayed on freshly dug potatoes in the field immediately after being dug, during transport from the field, while being conveyed into a storage facility or immediately after being stored. Once in a storage facility, the potatoes may also be treated with a vapor or mist of DMN either in addition to initial treatments or instead of earlier treatments. Further, such DMN treated potatoes may be stored under low humidity conditions without significant dehydration or softening. Stored potatoes first treated with DMN may be later advantageously treated with low levels of CIPC for effective sprout inhibition.
    Type: Grant
    Filed: July 3, 1997
    Date of Patent: January 4, 2000
    Inventors: Darol Forsythe, John M. Forsythe
  • Patent number: 6007859
    Abstract: In cooler used for coating a product such as food with a uniform layer of a liquid coating material, the mass of the product is measured either in the cooling chamber or just before it is introduced into the cooling chamber; the mass of a liquid cryogen which will suffice, when introduced into the cooling chamber and into contact with the product, to reduce the temperature of the mass of product to a first predetermined temperature below the melting point temperature of the coating material is calculated; the introduction of the calculated mass of liquid cryogen into the cooling chamber is controlled and the product is thereby cooled to the first predetermined temperature prior to application of a predetermined mass of coating material onto the cooled product to provide a coating thereon.
    Type: Grant
    Filed: October 29, 1998
    Date of Patent: December 28, 1999
    Assignee: The BOC Group plc
    Inventors: Robert Taylor, David G. Wardle, Mark T. Grace
  • Patent number: 6001404
    Abstract: A method of making a coated ball-shaped frozen dessert product in which an ice cream mix is coated around a center material. The method includes charging an edible center material into a rotary kettle, spraying an ice cream mix which has been adjusted to a temperature of -15.degree. C. to -35.degree. C. into the rotary kettle (the rotary kettle being at a temperature of -35.degree. C. to -15.degree. C.), while concomitantly feeding cooling air at a temperature of -15.degree. C. or below and coating the ice cream mix around the edible center material. In accordance with the method of the present invention, a spherical and spheroidal three-dimensional product can be efficiently produced. The frozen dessert product is free from any undesirable taste and does not contain needle holes or surface damage.
    Type: Grant
    Filed: March 3, 1998
    Date of Patent: December 14, 1999
    Assignee: Meiji Seika Kaisha Ltd.
    Inventor: Keizo Mochizuki
  • Patent number: 5997916
    Abstract: Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg per 100 grams of unpopped popcorn. Preferably the salt and calcium ingredients are essentially characterized by having a mean particle size of less than 25 .mu.m. Methods of preparing such microwave popcorn articles are disclosed wherein some of the salt and/or calcium ingredient is added to the fat slurry while the balance is added in particulate form in a separate step after the fat and kernel popcorn have been added to the bag.
    Type: Grant
    Filed: March 16, 1998
    Date of Patent: December 7, 1999
    Assignee: General Mills, Inc.
    Inventors: Pamela J. Dickerson, Brian E. Glass
  • Patent number: 5939119
    Abstract: A process for coating nuts which comprises immersing the nuts in a molten edible material which is solid at ambient temperature to coat the nuts with molten edible material, separating the excess molten edible material and then cooling the coated nuts to solidify the molten edible material.
    Type: Grant
    Filed: June 25, 1998
    Date of Patent: August 17, 1999
    Assignee: Nestec S.A.
    Inventors: Pu-Sheng Cheng, John M. Hamm
  • Patent number: 5891246
    Abstract: A seed coating apparatus for applying a coating fluid to seeds, consists of a seed input, a housing connected to the seed input, the housing having a seed output, a rotating seed dispersing member within the housing receiving seed from the seed input, a device adapted to produce a moving air curtain between the seed dispersing member and the seed output, whereby coating fluid applied to the seeds is kept within the seed coating apparatus by the moving air curtain, a rotating fluid dispensing member between the air curtain producing device and the seed output, and a source of coating fluid entering the housing. The rotating fluid dispensing member may preferably be a rotating bowl with apertures arranged vertically along the periphery, so that the fluid is dispensed along a vertical axis.
    Type: Grant
    Filed: August 15, 1997
    Date of Patent: April 6, 1999
    Assignee: Gustafson, Inc.
    Inventor: Virgil D. Lund
  • Patent number: 5804239
    Abstract: A method and composition for food flavoring having a carrier, an amount of capsicum oleoresin, and an amount of a saponin sufficient to enhance the effectiveness of the oleoresin capsicum, whose effectiveness in greater than that of either capsicum oleoresin or saponin in absence of the other. The composition allows for the coating of food before cooking as well as for use on uncooked food providing a unique flavoring additive.
    Type: Grant
    Filed: July 26, 1996
    Date of Patent: September 8, 1998
    Assignee: Nouveau Technologies, Inc.
    Inventor: Jack G. Wiersma
  • Patent number: 5798132
    Abstract: The present invention involves the preparation of a starch-based food product coating containing a mixture of seasoning and liquid and dry ingredients that is applied on the product and subsequently dried to provide a smooth flavor coating on the exterior of the product. The coating comprises a mixture of water, at least one edible oil, at least one native starch, at least one seasoning and, optionally, edible protein and an emulsion stabilizer. The present invention further involves a process for preparing such a coating, comprising disbursing the starch in warm water, adding the edible oil to the starch and water mixture, preparing an oil-in-water emulsion from the mixture, adding at least one seasoning to the emulsion, and mixing the resulting composition at a low speed that ensures uniform distribution of solid particles within the composition while minimizing incorporation of air bubbles.
    Type: Grant
    Filed: June 17, 1996
    Date of Patent: August 25, 1998
    Assignee: Recot, Inc.
    Inventors: Weizhi Chen, Saiyad Salahuddin Ahmad
  • Patent number: 5770248
    Abstract: Reduced fat, low-fat, or no-fat shredded whole grain wafers or biscuits are produced which exhibit a non-gritty smooth or a slippery mouthfeel and glossy appearance even though the fat content is substantially reduced. In embodiments of the invention, at least a substantial portion of the shortening or fat which is topically applied to a baked, shredded product is replaced with a hydrocolloid gum, preferably guar gum. The gum may be incorporated into the product prior to shredding of whole berries or grains. The gum composition, preferably in substantially dry, particulate, or powdered form may be blended with cooked berries or grains to obtain discrete, shreddable, free-flowing gum coated berries or grains. The hydrocolloid gum may be hydrated by the cooked berries or grains upon admixing so as to achieve adhesion of the dry, particulate, or powdered gum to the surface of the grains or berries.
    Type: Grant
    Filed: December 17, 1996
    Date of Patent: June 23, 1998
    Assignee: Nabisco Technology Company
    Inventors: Kevin J. Leibfred, Diane L. Hnat, Angel D. Ferrer, Henry M. Andreski
  • Patent number: 5753287
    Abstract: A flavored and/or colored unpopped popcorn is prepared by use of an amylase-treated low viscosity starch. Such popcorn may be popped in a microwave oven without the use of added fat or oil. Not only is the caloric content decreased due to lack of added fat, but the resultant popcorn has improved volume and flavor and/or color retention compared to conventional flavored popcorn using fat or oil.
    Type: Grant
    Filed: September 24, 1996
    Date of Patent: May 19, 1998
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Lisa Chedid, David P. Huang, Pat Baytan
  • Patent number: 5718936
    Abstract: A process for preparing roasted nuts is presented. The process includes exposing raw nuts to a brine solution under conditions effective to provide a coating of salt on the nuts; applying to the nuts a coating of fine salt having a particle size such that at least about 80% of the salt passes through a 125 micron mesh and at least about 40% of the salt passes through a 44 micron mesh; and roasting the nuts under conditions effective to impart a roasted nut color, flavor and aroma to the nuts.
    Type: Grant
    Filed: December 28, 1995
    Date of Patent: February 17, 1998
    Assignee: Nabisco Technology Company
    Inventors: Ann Porter, Randy G. Young
  • Patent number: 5702745
    Abstract: Disclosed is a method for preparing shelf-stable, ready-to-eat rice products. The method involves coating pregelatinized rice grains with an emulsifier. A food acid and glucono-delta-lactone are then added to the coated rice to lower the pH to 4.6 or less. The rice is then thermally treated at a temperature and for a time sufficient for sterilization. The resulting products have the same or superior texture, appearance, and flavor when compared to other commercially produced, shelf-stable, ready-to-each rice products.
    Type: Grant
    Filed: June 24, 1996
    Date of Patent: December 30, 1997
    Assignee: Hunt-Wesson, Inc.
    Inventors: Angel A. Yang, Loren L. Druz, Terry Berman
  • Patent number: 5690979
    Abstract: Disclosed are microwave popcorn articles which upon microwave heating provide popcorn of reduced fat content, better fat distribution and improved taste as well as methods for the preparation of such articles. The articles comprise any conventional microwave popcorn bag and an improved popcorn/fat charge. In addition to unpopped popcorn kernels and fat, the charge further essentially includes minor amounts of salt, color and/or flavors. The present method involves the spraying of a fat/salt slurry at the same time as and at an angle to a falling cascade of unpopped popcorn kernels as they are charged to the upper open end of the microwave popcorn bag. The angle of the fat/salt spray is such as to intersect with the falling popcorn cascade within the popcorn bag below the top seal area. By applying the fat/salt slurry to a falling cascade of unpopped popcorn kernels during bag filling, improved distribution of the slurry over the popcorn is achieved.
    Type: Grant
    Filed: March 10, 1995
    Date of Patent: November 25, 1997
    Assignee: General Mills, Inc.
    Inventors: Tricia J. Bourns, Brian E. Glass, Timothy J. Gluszak, Myron M. Uecker
  • Patent number: 5688543
    Abstract: A method of coating popcorn pieces is provided. According to one application of the method, an aqueous-based adhesive composition is applied to prepopped popcorn flake. Flavorant is then added in a preferred manner. In another application, a adhesive composition is applied to unpopped kernels with a follow up step of applying flavorant. Also a preferred, flavored, prepopped popcorn product is provided. Finally a preferred coated unpopped popcorn product, capable of being popped in a microwave oven in the absence of added oil or fat to advantage, is provided.
    Type: Grant
    Filed: June 19, 1996
    Date of Patent: November 18, 1997
    Assignee: Golden Valley Microwave Foods, Inc.
    Inventors: Dana Sue Freeport, Charles H. Turpin, Michael E. Bley, Edward Majewicz, Jeff T. Watkins
  • Patent number: 5662958
    Abstract: A method for treating canola seeds for use in ruminant feed is disclosed. The method consists of treating substantially intact canola seeds at a temperature of 30.degree.-90.degree. C. with an aqueous alkaline solution, the solution having a pH of 10-14 and comprising 1-20% by weight, based on the dry weight of the seeds, of alkaline agent. The integrity of the seed coat of the canola seeds remains substantially intact during treatment. When treated seeds are fed to ruminants, the triglycerides, fatty acids and protein present in the treated seeds bypass the rumen, and are digested in the abomasum and the small intestine. Ruminant feeds comprising the treated seeds and methods for feeding these feeds to ruminants are also disclosed.
    Type: Grant
    Filed: September 16, 1996
    Date of Patent: September 2, 1997
    Assignee: Ducoa, L.P.
    Inventors: John Joseph Kennelly, Debra Diane Nielsen, William Isaac Lewis, Mary Ellen Rowland
  • Patent number: 5628810
    Abstract: The present invention describes a protein guarantor composition and its application, in particular to improving the protein content of cereals. The protein guarantor composition containing urea as nitrogen source and incorporating deacylated chitin proves noteworthy, by virtue of the increase in the protein content of the grain. This composition does not cause harmful scorching of the foliage and its apparent use coefficient for nitrogen is much better than that of the nitrogen fertilizers applied to the soil.
    Type: Grant
    Filed: July 19, 1995
    Date of Patent: May 13, 1997
    Assignee: Grande-Paroisse S.A.
    Inventors: Philippe Dugast, Jacques Decroux
  • Patent number: 5595780
    Abstract: The present invention relates to a process for preparing flavorful partially-defatted nuts and the nuts so prepared. The process involves partially defatting nuts and then contacting them with an edible oil under conditions such that the oil is absorbed into the nuts. The resulting nuts have the organoleptic character of full fat nuts but a much lower caloric content.
    Type: Grant
    Filed: June 6, 1995
    Date of Patent: January 21, 1997
    Assignee: Nabisco, Inc.
    Inventor: Denise E. Zook
  • Patent number: 5595774
    Abstract: Reduced fat, low-fat, or no-fat shredded whole grain wafers or biscuits are produced which exhibit a non-gritty smooth or a slippery mouthfeel and glossy appearance even though the fat content is substantially reduced. In embodiments of the invention, at least a substantial portion of the shortening or fat which is topically applied to a baked, shredded product is replaced with a hydrocolloid gum, preferably guar gum. The gum may be incorporated into the product prior to shredding of whole berries or grains. The gum composition, preferably in substantially dry, particulate, or powdered form may be blended with cooked berries or grains to obtain discrete, shreddable, free-flowing gum coated berries or grains. The hydrocolloid gum may be hydrated by the cooked berries or grains upon admixing so as to achieve adhesion of the dry, particulate, or powdered gum to the surface of the grains or berries.
    Type: Grant
    Filed: December 14, 1994
    Date of Patent: January 21, 1997
    Assignee: Nabisco, Inc.
    Inventors: Kevin J. Leibfred, Diane L. Hnat, Angel D. Ferrer, Henry M. Andreski
  • Patent number: 5585127
    Abstract: A flavored, aqueous-based, adhesive composition containing no added fat or oil is sprayed onto popped popcorn, then a dry flavorant is applied, and the popcorn dried of excess moisture.
    Type: Grant
    Filed: March 2, 1995
    Date of Patent: December 17, 1996
    Assignee: Golden Valley Microwave Foods, Inc.
    Inventors: Dana S. Freeport, Charles H. Turpin
  • Patent number: 5500220
    Abstract: A foam carrier for a dust control agent and a biological control agent is provided to control fugitive dust dissemination and biological activity in bulk/granular solids.
    Type: Grant
    Filed: January 17, 1995
    Date of Patent: March 19, 1996
    Assignee: Betz Laboratories, Inc.
    Inventors: Donald C. Roe, Dwight P. Davis, Kevin C. Manning, Edmund J. Bockowski
  • Patent number: 5443858
    Abstract: A microwaveable mixture useable for preparing a microwaveable popcorn product with the sugar-base flavoring is provided. The mixture includes unpopped popcorn a sweetening blend and a glazing blend. The sweetening blend includes an oil component and a crystalline sugar component. The glazing blend includes oil and corn syrup. Preferred blends, mixtures and methods of use are provided.
    Type: Grant
    Filed: November 18, 1993
    Date of Patent: August 22, 1995
    Assignee: Golden Valley Microwave Foods, Inc.
    Inventors: Michael L. Jensen, Sara J. Risch
  • Patent number: 5262262
    Abstract: An electrophotographic photoreceptor having excellent dark resistance is disclosed, which comprises a photoconductive layer and a surface layer formed successively on a conductive substrate, wherein the photoconductive layer mainly comprises hydrogen-containing amorphous silicon, and the surface layer comprises amorphous carbon which contains not more than 50 atomic percent of hydrogen.
    Type: Grant
    Filed: September 30, 1991
    Date of Patent: November 16, 1993
    Assignee: Fuji Xerox Co., Ltd.
    Inventors: Shigeru Yagi, Masayuki Nishikawa, Te Nam Roh, Ken-ichi Karakida, Masahito Tokuhiro, Yuzuru Fukuda, Noriyoshi Takahashi