Product Is Solid In Final Form Patents (Class 426/385)
  • Patent number: 10258057
    Abstract: Cheese products with improved flavor, texture and melting properties are described as well as methods for producing such cheese products. The cheese product includes blended in cream cheese or cream cheese powder such that the flavor and the melted appearance of the cheese product are enhanced.
    Type: Grant
    Filed: August 23, 2012
    Date of Patent: April 16, 2019
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Kathryn J. Horan, Chad Galer, Paul V. Gass, Aaron Steven Handrick, John A. Hirschey, Brian E. LeVine, Divya S. Reddy, Carolyn J. Trinka
  • Patent number: 10194675
    Abstract: A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamber to mobilise the particles of the roasted coffee precursor and soluble coffee; d) thereby producing a milled and blended coffee product by comminuting the particles of the roasted coffee precursor by self-collision of the particles of the roasted coffee precursor and by collision of the particles of soluble coffee with the particles of the roasted coffee precursor within the milling chamber. Processes and products incorporating milled and blended coffee products are also described.
    Type: Grant
    Filed: May 27, 2014
    Date of Patent: February 5, 2019
    Assignee: Kraft Foods R&D, Inc.
    Inventors: Gerald Olean Fountain, Alan Gundle, Won Cheal Kang
  • Patent number: 10051876
    Abstract: A method of making a coffee flavor soluble granule, including the combining of spray-dried coffee flavor with Maillard process flavor and caramel sugar to form a fine powder, suspending this powder in a fluidized bed and spraying it with a aqueous saccharide binder solution. The product provides both the flavor and appearance of coffee, at considerably lower cost, and it can be used in any application in which coffee flavor is desired.
    Type: Grant
    Filed: July 23, 2012
    Date of Patent: August 21, 2018
    Assignee: Givaudan S.A.
    Inventor: Frans Witteveen
  • Patent number: 9538772
    Abstract: The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness.
    Type: Grant
    Filed: March 9, 2016
    Date of Patent: January 10, 2017
    Assignee: DreamPak
    Inventor: Aly Gamay
  • Publication number: 20150140187
    Abstract: The present invention provides a foaming instant coffee composition comprising particles having a bulk density of from 0.16 to 0.45 g/cm3, said particles comprising a continuous phase comprising an instant coffee matrix and a non-continuous phase comprising particles of a foamable component containing a gas.
    Type: Application
    Filed: January 27, 2015
    Publication date: May 21, 2015
    Inventor: Thomas Philip Imison
  • Publication number: 20150118386
    Abstract: The objective of the present invention is to provide a strawberry dried product exhibiting high SOD enzyme activities and a preparation method therefor. Specifically, the objective of the present invention is to provide a strawberry dried product that maintains the maximum degree of the original shape, color, smell, and taste of fresh strawberries, that has nutrients such as vitamins, anthocyanin, and multiple amino acids, and exhibits high SOD enzyme activities. The present invention also relates to a drying method that enhances the preserved freshness of fresh strawberries. The method comprises cooling fresh strawberries in an average dropping temperature of 20° C. or more per minute, and sublimating same to obtain a strawberry dried product.
    Type: Application
    Filed: February 25, 2013
    Publication date: April 30, 2015
    Inventors: Yun Li, Kai Sun
  • Patent number: 8968809
    Abstract: The present invention provides a foaming instant coffee composition comprising particles having a bulk density of from 0.16 to 0.45 g/cm3, said particles comprising a continuous phase comprising an instant coffee matrix and a non-continuous phase comprising particles of a foamable component containing a gas.
    Type: Grant
    Filed: March 12, 2009
    Date of Patent: March 3, 2015
    Assignee: Kraft Foods R & D, Inc.
    Inventor: Thomas Philip Imison
  • Publication number: 20140356517
    Abstract: The invention provides a freeze-dried dulce de leche pieces. The invention further provides a snack food or confection including freeze dried fruit and dulce de leche wherein the dulce de leche is formed into pyramidal pieces, freeze dried to a final moisture content of about two to three percent or less, and admixed with grains, seeds, fiber or fruit powders.
    Type: Application
    Filed: May 2, 2014
    Publication date: December 4, 2014
    Inventors: Claudia URIBE, Steve V. Mendal, Ilanit Blumenfeld
  • Patent number: 8893612
    Abstract: The present invention relates to an improved process for extract purification of sugar beet raw juice, especially for reduction of lime consumption during the purification of sugar beet raw juice, to a process for producing a nutrient-rich non-sucrose concentrate from sugar beet raw juice, to the non-sucrose substance concentrate thus produced, to uses of the non-sucrose substance concentrate and to an apparatus for preliming sugar beet raw juice and/or for obtaining the non-sucrose substance concentrate.
    Type: Grant
    Filed: March 14, 2011
    Date of Patent: November 25, 2014
    Assignee: Sudzucker Aktiengesellschaft
    Inventors: Eric Deneus, Gunter Merkel, Thomas Michelberger, Mohsen Ajdari Rad, Marc Willems
  • Patent number: 8894991
    Abstract: According to the invention there is provided a strain of lactic acid bacteria of the genus Lactobacilli obtainable by isolation from resected and washed canine gastrointestinal tract having a probiotic activity in animals. Methods of use and compositions comprising the Lactobacilli of the present invention are also provided.
    Type: Grant
    Filed: December 15, 2004
    Date of Patent: November 25, 2014
    Assignee: The Iams Company
    Inventors: Thomas William-Maxwell Boileau, Michael Anthony Ceddia, John Kevin Collins, Gary Mitchell Davenport, Barry Pius Kiely, Liam Diarmuid O'Mahony, Gregory Dean Sunvold, Mark Alan Tetrick, Robert Jason Vickers
  • Publication number: 20140261002
    Abstract: A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamber to mobilise the particles of the roasted coffee precursor and soluble coffee; d) thereby producing a milled and blended coffee product by comminuting the particles of the roasted coffee precursor by self-collision of the particles of the roasted coffee precursor and by collision of the particles of soluble coffee with the particles of the roasted coffee precursor within the milling chamber. Processes and products incorporating milled and blended coffee products are also described.
    Type: Application
    Filed: May 27, 2014
    Publication date: September 18, 2014
    Applicant: Kraft Foods R&D, Inc.
    Inventors: Gerald Olean Fountain, Alan Gundle, Won Cheal Kang
  • Patent number: 8765206
    Abstract: A coffee composition based on instant freeze-dried coffee with the taste and aroma characteristics of a regular roasted coffee is provided. A method for obtaining the composition by processing regular roasted fine ground coffee through concentrated liquid coffee extract. This processing combined with freeze drying produces uniformly structured freeze-dried granules with uniform content of regular roasted fine ground coffee inside the granules.
    Type: Grant
    Filed: June 23, 2010
    Date of Patent: July 1, 2014
    Inventor: Khikmat Vadi Shakhin
  • Publication number: 20140087057
    Abstract: Provided is a dried soft bean curd and a drying method of soft bean curd capable of recovering a taste and texture of soft bean curd before drying as it is by vacuum freeze-drying the soft bean curd without a pre-freezing process. In addition, provided are soft bean curd having excellent physical properties of the bean curd, and a manufacturing method of soft bean curd including a step of adding starch to soy milk and a step of heating the starch for gelatinizing starch. Further, provided is a stirring method capable of uniformly dispersing the starch in soy milk by preparing and using starch in a starch dispersion solution state. Furthermore, provided are a manufacturing method of soft bean curd for drying by adding starch and gelatinizing the added starch, and a manufacturing method of dried soft bean curd by vacuum freeze-drying this soft bean curd for drying.
    Type: Application
    Filed: May 1, 2012
    Publication date: March 27, 2014
    Applicant: CJ CHEILJEDANG CORPORATION
    Inventors: De Ik Kang, Yoon Jung Choi, Hyo Geun An, Hong Wook Park
  • Publication number: 20130309392
    Abstract: The present invention is a dehydrated French fried potato snack product and methods of producing the same. The dehydrated French fried potato snack product may also be ready-to-eat without requiring additional heating steps, such as frying or baking.
    Type: Application
    Filed: May 18, 2012
    Publication date: November 21, 2013
    Inventors: Hermann TRAPPMAIER, Paul VOITHOFER
  • Patent number: 8541042
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.
    Type: Grant
    Filed: December 30, 2011
    Date of Patent: September 24, 2013
    Assignee: Starbucks Corporation
    Inventors: Urano A. Robinson, J. Marcio Da Cruz
  • Patent number: 8535748
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.
    Type: Grant
    Filed: December 29, 2011
    Date of Patent: September 17, 2013
    Assignee: Starbucks Corporation
    Inventors: Urano A. Robinson, J. Marcio Da Cruz
  • Publication number: 20130230628
    Abstract: The present invention relates to a method for the production of instant beverage granules which, upon reconstitution with water, form a foamy upper surface. The method makes use of a porous base powder to which the present invention also relates.
    Type: Application
    Filed: April 17, 2013
    Publication date: September 5, 2013
    Applicant: Nestec S.A.
    Inventors: Robert Thomas Boehm, Daniel Paul Donhowe, Patricia Ann Mathias, Xiaoping Fu, Joseph Bernard Rechtiene, Ulrich Kessler, Matthias Balan Sudharsan
  • Patent number: 8524306
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.
    Type: Grant
    Filed: December 28, 2011
    Date of Patent: September 3, 2013
    Assignee: Starbucks Corporation
    Inventors: Urano A. Robinson, J. Marcio Da Cruz
  • Publication number: 20130216658
    Abstract: Textured, co-deposited, freeze-dried food products are provided, as well as methods of making same. In a general embodiment, the food products have a first component and a second component that are disposed adjacent one another. The first and second components may be the same or different materials and may have any number of distinguishable characteristics including, but not limited to, flavor, color, texture, optical properties, etc. The food products are subjected to a sublimation step during manufacturing to remove excess water in the food product to provide a freeze-dried food product.
    Type: Application
    Filed: July 18, 2011
    Publication date: August 22, 2013
    Applicant: Nestec S.A.
    Inventors: Raphael Schaller, Barbara Burzinski Hartliep
  • Publication number: 20130202748
    Abstract: A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamber to mobilise the particles of the roasted coffee precursor and soluble coffee; d) thereby producing a milled and blended coffee product by comminuting the particles of the roasted coffee precursor by self-collision of the particles of the roasted coffee precursor and by collision of the particles of soluble coffee with the particles of the roasted coffee precursor within the milling chamber. Processes and products incorporating milled and blended coffee products are also described.
    Type: Application
    Filed: July 15, 2011
    Publication date: August 8, 2013
    Inventors: Gerald Olean Fountain, Alan Gundle, Won Cheal Kang
  • Publication number: 20130189417
    Abstract: In an aspect, a roasted coffee composition, a brewed roasted coffee product, and a method of preparing the brewed roasted coffee product is provided.
    Type: Application
    Filed: January 2, 2013
    Publication date: July 25, 2013
    Applicant: The Healthy Cafe LLC
    Inventor: The Healthy Cafe LLC
  • Publication number: 20130149282
    Abstract: The disclosure relates to edible and biodegradable eating utensils and edible and biodegradable containers. In one aspect a method of making and preserving an edible and biodegradable utensil or container is disclosed.
    Type: Application
    Filed: December 10, 2012
    Publication date: June 13, 2013
    Inventor: David Christopher Marshall
  • Patent number: 8414953
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.
    Type: Grant
    Filed: August 11, 2011
    Date of Patent: April 9, 2013
    Assignee: Starbucks Corporation
    Inventors: Urano A. Robinson, J. Marcio Da Cruz
  • Publication number: 20130017295
    Abstract: Provided herein are compositions and methods for preparing foods and beverages that contain additives, such as nutraceuticals, pharmaceuticals, and supplements, such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.
    Type: Application
    Filed: September 14, 2012
    Publication date: January 17, 2013
    Inventor: Philip J. Bromley
  • Publication number: 20130017183
    Abstract: Provided herein are compositions and methods for preparing foods and beverages that contain additives. Additives include nutraceuticals, pharmaceuticals, and supplements, such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.
    Type: Application
    Filed: September 14, 2012
    Publication date: January 17, 2013
    Inventor: Philip J. Bromley
  • Publication number: 20120177803
    Abstract: The invention relates to a method for processing and preparing a green milk powder, comprising the following steps: a. pretreatment: cutting a plant from the position 2-5 cm away from the ground when the tender plant grows to 25-45 cm, washing by tap water to remove soil and impurities on the surface thereof, washing by fresh water after ozone bacteria-killing at room temperature, washing by deionized water, and crushing the tender plant; b. filtering: juicing the obtained crushed tender plant, filtering and taking juice; c. mixing: evenly mixing the juice with raw milk proportionally to prepare into homogenized liquid; d. concentrating: evaporating and concentrating the obtained homogenized liquid by an evaporator to prepare concentrated solution; and e. drying: drying the concentrated solution to prepare into green milk powder. The invention has simple process flow and the processing procedure does not damage thermo-sensitive substances such as vitamin C, chlorophyll, SOD and the like in tender plant.
    Type: Application
    Filed: March 30, 2011
    Publication date: July 12, 2012
    Inventor: Xinyue Xu
  • Publication number: 20120164277
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dry dairy products which create foam upon mixing with liquid. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.
    Type: Application
    Filed: October 12, 2011
    Publication date: June 28, 2012
    Applicant: Starbucks Corporation d/b/a Starbucks Coffee Company
    Inventors: Urano A. Robinson, J. Marcio Da Cruz, Dien Van Vu
  • Publication number: 20120164299
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.
    Type: Application
    Filed: December 22, 2010
    Publication date: June 28, 2012
    Applicant: Starbucks Corporation D/B/A Starbucks Coffee Company
    Inventors: Urano A. Robinson, J. Marcio Da Cruz, Dien Van Vu
  • Publication number: 20120156357
    Abstract: A coffee composition based on instant freeze-dried coffee with the taste and aroma characteristics of a regular roasted coffee is provided. A method for obtaining the composition by processing regular roasted fine ground coffee through concentrated liquid coffee extract. This processing combined with freeze drying produces uniformly structured freeze-dried granules with uniform content of regular roasted fine ground coffee inside the granules.
    Type: Application
    Filed: June 23, 2010
    Publication date: June 21, 2012
    Inventor: Khikmat Vadi Shakhin
  • Publication number: 20120121763
    Abstract: A pulp food product, process and method of manufacturing same is provided comprising at least one pulp material formed from at least one raw vegetable or fruit wherein juice is substantially removed therefrom leaving behind the pulp material. The pulp material is dried to contain no more than about 5% moisture after treatment by way of dehydration or freeze drying. In one embodiment the pulp food product comprises a base vegetable, between about 55-100% by weight, a color vegetable, between about 0-20% by weight, a flavor vegetable and/or fruit between about 0-20% by weight, and additional flavor ingredients between about 0-5% by weight. The process provides for processing raw fruits and/or vegetables through an extractor to substantially separate juice and pulp, mixing the pulp, shaping the pulp into structures, including granules, chips, sticks etc., and drying the shape pulp to no more than 5% by weight of moisture.
    Type: Application
    Filed: November 12, 2010
    Publication date: May 17, 2012
    Inventors: Marni Markell Hurwitz, Evan Bruce Fleischmann
  • Publication number: 20120121778
    Abstract: A process for preparation of KOFTA comprising steps of boiling potato and vegetables etc, mixing with binder such as gram flour and salt, spices, condiments etc to obtain a mixture subjected to freeze drying and/or vacuum frying. A process for preparation of lentil/cereal/vegetables preparation comprising steps of soaking, boiling, freeze drying and vacuum frying. A method of preparing snack comprising steps of partially cooking the snack followed by vacuum frying. Further, this invention is directed to paneer preparation comprising of paneer, vegetable, spices and flavourings. A KOFTA preparation comprising of KOFTA, vegetable, spices and flavourings. A curry masala preparation comprising of vegetable, spices and flavourings. The ingredients are freeze dried and/or vacuum fried wherever required.
    Type: Application
    Filed: January 24, 2012
    Publication date: May 17, 2012
    Inventor: Ghanshyam Das Agrawal
  • Patent number: 8158177
    Abstract: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.
    Type: Grant
    Filed: October 20, 2010
    Date of Patent: April 17, 2012
    Assignee: Delavau LLC
    Inventor: Kevin W. Lang
  • Publication number: 20120034365
    Abstract: A method for producing an instant ground meat product from at least one ground meat molded blank which is placed on a rack or a bottom of a drying chamber of a freeze-drier in order to be freeze-dried. A projection surface of the ground meat molded blank has a maximum size, such as maximum diameter or edge length, of 2 to 16 cm on the rack or tray of a freeze-drier and a maximum height of 1 to 4 cm in relation to the rack.
    Type: Application
    Filed: October 3, 2011
    Publication date: February 9, 2012
    Inventors: Peter Eisner, Erwin Denker, Klaus Mueller, Christian Zacherl
  • Publication number: 20120027900
    Abstract: Methods and/or processes for obtaining coffee extracts and/or processing coffee beans. In certain embodiments, improved methods and/or processes for producing desirable and usable extracts from coffee beans which can be used for instant coffee type powders or liquids, for example. In certain other embodiments, improved coffee extraction techniques which permit or allow retainment or capture of desirable levels of aroma products and/or bio-actives from coffee beans.
    Type: Application
    Filed: December 24, 2009
    Publication date: February 2, 2012
    Applicant: ZUERCHER HOCHSCHULE FUER ANGEWANDTE WISSENSCHAFTEN
    Inventors: Tilo Hühn, Roland Laux
  • Publication number: 20120027906
    Abstract: A method for producing a freeze-dried instant meat product from at least one piece of meat and other optional ingredients. The meat is cooked, blanched, boiled, roasted, or baked during a precooking process before being freeze-dried.
    Type: Application
    Filed: October 1, 2011
    Publication date: February 2, 2012
    Inventors: Peter Eisner, Erwin Denker, Klaus Mueller, Christian Zacherl, Andreas Gebhat
  • Publication number: 20120021115
    Abstract: The present invention relates to a method for the production of instant beverage products which, upon reconstitution with liquid, form a foamy upper surface. The method makes use of a porous base powder to which the present invention also relates.
    Type: Application
    Filed: March 22, 2010
    Publication date: January 26, 2012
    Applicant: NESTEC S.A.
    Inventors: Robert Thomas Boehm, Daniel Paul Donhowe, Xiaoping Fu, Jaya Bharath Reddy Pagidala, Mathalai Balan Sudharsan
  • Patent number: 8088432
    Abstract: Shown is a method for manufacturing an instant-type soybean paste blend made with sea urchin eggs, having grinding lyophilized sea urchin eggs; blending 100 parts by weight of an aged soybean paste, with 16 to 30 parts by weight of the ground sea urchin eggs; lyophilizing the soybean paste blend with sea urchin eggs for 15 to 20 hours to a water content of 5 to 10%; and packing the lyophilized soybean paste blend made with sea urchin eggs. Packed in a unit dose suitable for one meal, the soybean paste blend can be readily used in the precise amount necessary for cooking. Blended with sea urchin eggs, the soybean paste is rich in various nutrients. Foods cooked with the soybean paste blend are imparted with the flavor of sea urchin eggs and the nutrients of the soybean paste as well as those of the sea urchin eggs.
    Type: Grant
    Filed: August 28, 2009
    Date of Patent: January 3, 2012
    Assignee: Uljin-gun (Uljin County)
    Inventor: Seon-Won Kim
  • Publication number: 20110212250
    Abstract: A low-cholesterol whole shrimp a method of obtaining same includes providing a plurality of peeled and deheaded shrimps processed from original frozen storage. The shrimp is subjected to a freeze drying process to realize dehydrated shrimp that avoids denaturation thereof and with a humidity content of approximately 1 to 10%. Cholesterol is then extracted from the dehydrated shrimp via a stream of a supercritical solvent selective to lipids. The whole shrimp is rehydrated in a vacuum chamber with water, in preparation for cooking with steam.
    Type: Application
    Filed: March 1, 2011
    Publication date: September 1, 2011
    Inventors: Inocencio HIGUERA-CIAPARA, Alma Rosa Toledo-Guillén, Lorena Olivia Noriega-Orozco, Karla Guadalupe Martínez-Robinson
  • Publication number: 20110097458
    Abstract: The present invention provides a foaming instant coffee composition comprising particles having a bulk density of from 0.16 to 0.45 g/cm3, said particles comprising a continuous phase comprising an instant coffee matrix and a non-continuous phase comprising particles of a foamable component containing a gas.
    Type: Application
    Filed: March 12, 2009
    Publication date: April 28, 2011
    Inventor: Thomas Philip Imison
  • Patent number: 7919131
    Abstract: The present invention relates to processes for the treatment of dairy products and dairy process streams to produce lipids and substantially defatted protein streams. More specifically it relates to the use of near critical fluid extraction techniques to extract lipids from liquid dairy products and dairy process streams. Preferred solvents for use in the described near critical extraction techniques are ether based solvents that are partially miscible with water. A particularly preferred solvent for use in the invention is dimethyl ether.
    Type: Grant
    Filed: January 30, 2004
    Date of Patent: April 5, 2011
    Assignee: Fonterra Co-Operative Group Limited
    Inventors: Andrew Fletcher, Katrina Fletcher, Owen Catchpole, John Grey
  • Publication number: 20110076378
    Abstract: An apparatus and method of flash freezing an energy beverage liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer, or colder, until desired and then reconstituted into a beverage base as needed. In particular, a warm or cold beverage may be easily and affordably created using the frozen beads.
    Type: Application
    Filed: September 17, 2010
    Publication date: March 31, 2011
    Inventors: Curt D. Jones, Robert Lynn
  • Publication number: 20110052783
    Abstract: Disclosed is a method for manufacturing an instant-type soybean paste blend made with sea urchin eggs, comprising: grinding lyophilized sea urchin eggs; blending 100 parts by weight of an aged soybean paste, with 16 to 30 parts by weight of the ground sea urchin eggs; lyophilizing the soybean paste blend with sea urchin eggs for 15 to 20 hours to a water content of 5 to 10%; and packing the lyophilized soybean paste blend made with sea urchin eggs. Packed in a unit dose suitable for one meal, the soybean paste blend can be readily used in the precise amount necessary for cooking. Blended with sea urchin eggs, the soybean paste is rich in various nutrients. Foods cooked with the soybean paste blend are imparted with the flavor of sea urchin eggs and the nutrients of the soybean paste as well as those of the sea urchin eggs.
    Type: Application
    Filed: August 28, 2009
    Publication date: March 3, 2011
    Applicant: Uljin Agricultural Technology Center
    Inventor: Seon-Won Kim
  • Publication number: 20110027398
    Abstract: Solids, including fibers can be easily removed from olive juice by mixing the olive juice with a water-miscible solvent to form two phases and separating the phases. Preferably the solvent is ethanol.
    Type: Application
    Filed: August 19, 2008
    Publication date: February 3, 2011
    Inventor: Christof Wehrli
  • Publication number: 20110020504
    Abstract: A method of making crispy pepper chips includes providing a pepper. The method also includes slicing the pepper to form pepper slices. The method also includes cooking and dehydrating without burning to form crispy pepper chips.
    Type: Application
    Filed: July 26, 2010
    Publication date: January 27, 2011
    Inventor: Doehne Duckworth
  • Publication number: 20100304000
    Abstract: Disclosed herein is a salt substitute obtained from a Salicornia species. The salt substitute has a high content of phyto-organic minerals from a Salicornia species and low sodium content, which are beneficial to the health of humans. The salt substitute also contains minerals, such as potassium or magnesium, which facilitate sodium excretion from the body and thus reduce the harmful effects of sodium accumulated in the body. Further, the salt substitute has a mineral balance created by the plant's innate metabolism and tastes salty enough for use as a substitute for table salt, and contains organic nutrients including amino acids, which are nutritionally beneficial and reduce the bitterness of minerals present in large amounts, thereby providing a good taste.
    Type: Application
    Filed: May 7, 2008
    Publication date: December 2, 2010
    Inventors: Deuk Hoi Kim, Tae Hyun Kim
  • Publication number: 20100292327
    Abstract: Use of glycine betaine as therapeutically active ingredient for the preparation of a medicament and/or a nutritional product and/or a dietary supplement for treating human resistant to a compound selected from the group consisting of aspirin, clopidogrel, thienopyridines and combinations thereof, who suffers from a disease requiring the administration of a compound selected from the group consisting of aspirin, clopidogrel, thienopyridines and combinations thereof, or who is at risk of suffering of said disease, whereby the medicament comprises an effective amount of glycine betaine for decreasing by at least 10%, advantageously at least 20% the resistance of said patient to said compound selected from the group consisting of aspirin, clopidogrel, thienopyridines and combinations thereof
    Type: Application
    Filed: May 19, 2010
    Publication date: November 18, 2010
    Inventor: Jallal Messadek
  • Publication number: 20100278995
    Abstract: The present invention relates to a method for the production of instant beverage granules which, upon reconstitution with water, form a foamy upper surface. The method makes use of a porous base powder to which the present invention also relates.
    Type: Application
    Filed: December 16, 2008
    Publication date: November 4, 2010
    Applicant: Nestec S.A.
    Inventors: Robert Thomas Boehm, Daniel Paul Donhowe, Patricia Ann Mathias, Xiaoping Fu, Joseph Bernard Rechtiene, Ulrich Kessler, Mathalai Balan Sudharsan
  • Publication number: 20100266665
    Abstract: A process for obtaining fenugreek flour from fenugreek seeds has been developed, and the flour incorporated into baked or other food products. The processed fenugreek flour from boiled seeds was easier to add into food products than whole seeds and did not compromise the food's taste or texture. This fenugreek flour can be included in everyday food items and will allow increased use in fenugreek to aid in the prevention of diabetes and obesity. Using this flour, a fenugreek bread formula was developed, and the bread was produced in a commercial bakery by incorporating fenugreek flour into a standard wheat bread formula. Eight diet controlled diabetic subjects were served wheat bread with about 5% fenugreek, and the consumption of the fenugreek bread was shown to reduce serum insulin indicating the bioactivity of the fenugreek remained in the bread.
    Type: Application
    Filed: April 19, 2010
    Publication date: October 21, 2010
    Inventors: Jack N. Losso, John W. Finley, Darryl L. Holliday, Luke A. Mumphrey
  • Publication number: 20100216895
    Abstract: The present invention relates to a method for the preparation of a food grade colouring agent by drying one or more coloured vegetable materials selected from the group consisting of red cabbage, beetroot, lemon, black currant, red currant, strawberry, blackberry, blueberry, and saffron under conditions resulting in a predetermined colour. The food grade colouring agent thus obtained can be used for the preparation of coloured food, drinks, pharmaceutical, and cosmetic products.
    Type: Application
    Filed: December 16, 2009
    Publication date: August 26, 2010
    Inventor: Jess Edward RUGERIS
  • Publication number: 20100209585
    Abstract: An instant beverage powder with non-polymer catechins contained at high concentration has improved flavor and taste owing to reductions in bitterness and astringency, and also provides improved flavor and taste and improved stability in external appearance after reconstituted into a beverage. The instant beverage powder contains the following ingredients (A) and (B): (A) from 0.5 to 20.0 wt % of a purified product of green tea extract, said purified product being obtained by purifying the green tea extract in a mixed solution of ethanol and water at a weight ratio of from 99/1 to 75/25, and (B) from 0.01 to 10.0 wt % of a hydroxycarboxylic acid or a lactone, or a salt thereof. The content of non-polymer catechins in the instant beverage powder is from 0.5 to 15.0 wt %.
    Type: Application
    Filed: August 29, 2008
    Publication date: August 19, 2010
    Applicant: Kao Corporation
    Inventors: Masahiro Fukuda, Eri Itaya, Hirokazu Takahashi, Ryo Kusaka