Combining Material From Single Source Without A Previous Food Separation Step Of The Different Materials Patents (Class 426/388)
  • Patent number: 11006652
    Abstract: A coffee roasting apparatus is disclosed that comprises a compartment for holding coffee beans, a heating arrangement for directing a heated air flow through the compartment during a roasting process of the coffee beans, a particulate matter sensor for detecting a peak amount of particulate matter released by the coffee beans, a timer for determining an amount of time lapsed from a start of the roasting process until the detection of the peak amount, and a controller arranged to control the heating arrangement. The controller is adapted to select a defined control time as a function of the lapsed amount of time and apply the defined control time to the heating arrangement after first cracking of the coffee beans to complete the roasting process. A coffee brewing apparatus including such a coffee roasting apparatus and a method of controlling such a coffee roasting apparatus are also disclosed.
    Type: Grant
    Filed: October 27, 2015
    Date of Patent: May 18, 2021
    Inventors: Jun Shi, Jingwei Tan
  • Patent number: 10912309
    Abstract: An method for processing pork belly trim to produce bacon pieces where pork belly trim is size reduced and cooked. One implementation of the technology includes initial cooking and separating the product and distributing the product evenly on a conveyor. The step of initial cooking and separation is utilized because depending on the amount of size reduction and the type of size reduction, the product will tend to lump together. Therefore, in one implementation of the technology, an initial step of initial cooking and separation is utilized.
    Type: Grant
    Filed: February 19, 2018
    Date of Patent: February 9, 2021
    Assignee: TYSON FOODS, INC.
    Inventors: Dejing Fu, Anthony Lynn Lockard, Kent Michael Bearson, William Vander Baan
  • Patent number: 10791868
    Abstract: A coffee processing apparatus (100, 200, 300) is disclosed that comprises at least one of a grinding stage (110) for grinding coffee beans (10) into ground coffee beans (20); and a brewing stage (140) for brewing coffee from ground coffee beans; the coffee processing apparatus further comprising a sensor (150) arranged to sense a total concentration of volatile organic compounds released by said coffee beans or ground coffee beans; and a controller (160) responsive to said sensor and arranged to control said grinding stage and/or said brewing stage as a function of said total concentration. Methods of controlling such a coffee processing apparatus are also disclosed.
    Type: Grant
    Filed: November 10, 2015
    Date of Patent: October 6, 2020
    Assignee: Koninklijke Philips N.V.
    Inventors: Jingwei Johannes Maria Tan, Jun Shi, Jun Zhou
  • Patent number: 10609936
    Abstract: The present invention provides a method for treating soluble coffee, the method comprising: providing a soluble coffee powder; providing a coffee oil in an amount of from 0.5 to 4 wt % relative to the soluble coffee powder; providing water in an amount of from 1 to 3 wt % relative to the soluble coffee powder; and mixing the soluble coffee powder with the coffee oil and then with the water.
    Type: Grant
    Filed: November 15, 2013
    Date of Patent: April 7, 2020
    Assignee: Intercontinental Great Brands LLC
    Inventor: Amy L. Penner
  • Patent number: 10440973
    Abstract: A method is proposed for producing a milk product, preferably a cream product having an average particle size less than 3 ?m, which has a shelf life of at least 4 weeks, but does not contain preservatives.
    Type: Grant
    Filed: April 21, 2015
    Date of Patent: October 15, 2019
    Assignee: DMK Deutsches Milchkontor GmbH
    Inventor: Martin Diekhaus
  • Patent number: 10258059
    Abstract: Disclosed is a novel instant coffee comprising aromatized soluble particles and a method of aromatizing soluble coffee particles. The soluble coffee particles are mixed with roast whole beans, and the mixture is held for at least two days. The result is aromatized soluble coffee particles, as evidenced by the presence of relatively high amounts of 2-methylpyrazine in instant coffee comprising said particles. The instant coffee has a favorable content in aroma components, yet with a low oil content.
    Type: Grant
    Filed: June 22, 2016
    Date of Patent: April 16, 2019
    Assignee: Koninklijke Douwe Egberts B.V.
    Inventors: Petrus Maria Theresia De Kok, Alexander Oosterveld, Gertjan Heijman
  • Patent number: 9623383
    Abstract: A system and method to prepare and dispense a N2 or N2/CO2 gas infused chilled beverage is provided. The gas infused beverage is obtained by mixing a beverage concentrate with N2 or N2/CO2 gas infused water under positive pressure and dispensing the prepared beverage through a slow pour faucet. The beverage may be any non-carbonated liquid and in one embodiment the beverage is coffee. The dispensed N2 or N2/CO2 gas infused chilled coffee has a unique appearance and enhanced flavor and aroma. The system may be provided as a self-contained unit.
    Type: Grant
    Filed: June 23, 2016
    Date of Patent: April 18, 2017
    Inventor: Charles Kleinrichert
  • Patent number: 9560868
    Abstract: A system and method for fortifying fruits with a nutrient solution containing vitamins in order to meet the daily required nutrient values for those vitamins. Ideally, one serving of fortified fruits will have the amount of nutrients that would be present in 2-4 servings of unfortified fruits. In a preferred embodiment, the fruits will be frozen and positively charged and the nutrient solution will be negatively charged in order to ensure that the nutrient solution will adhere to the fruits.
    Type: Grant
    Filed: February 26, 2014
    Date of Patent: February 7, 2017
    Inventor: Sandip Parikh
  • Patent number: 9339047
    Abstract: Provided is a concentrated coffee extract solution having a rich sweet aroma and a clear aftertaste. The concentrated coffee extract solution contains the following components (A) and (B): (A) at least one pyrazine selected from 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 3,5-dimethyl-2-methylpyrazine, and (B) at least one guaiacol selected from guaiacol, 4-ethylguaiacol and 4-vinylguaiacol. A content weight ratio [(B)/(A)] of the component (B) to the component (A) is 0.6 or smaller.
    Type: Grant
    Filed: April 22, 2014
    Date of Patent: May 17, 2016
    Inventors: Yoshinobu Hayakawa, Sayaka Domon, Yoshikazu Ogura
  • Patent number: 9275356
    Abstract: Methods used to monitor quality control of a baby formula manufacturing process are disclosed herein. Consequently, the methods and systems provide a means to perform quality manufacturing on an integrated level whereby baby formula manufacturers can achieve data and product integrity and ultimately minimize cost.
    Type: Grant
    Filed: November 2, 2012
    Date of Patent: March 1, 2016
    Assignee: SMP Logic Systems LLC
    Inventor: Shane M. Popp
  • Patent number: 9161559
    Abstract: A method for making a quick-cook grain or pulse via flat plate compression or gun puffing by controlling the porosity of the grain or pulse. Further, the grain or pulse made in accordance with this invention retains the texture, flavor and appearance of the original grain or pulse.
    Type: Grant
    Filed: November 23, 2011
    Date of Patent: October 20, 2015
    Inventors: Gary Moore, Waleed Yacu
  • Publication number: 20150079255
    Abstract: A device for distributing wine uniformly over a wine cap includes a T-joint member, an impeller and a shaft. The T-joint member has a top opening, a bottom opening, a side opening, a through-opening extending from the top opening to the bottom opening and a side-through-opening extending from the side opening to the through-opening. The impeller includes a one-piece conical shaped body that has a circular base, a cylindrical center, a conical-shaped outer surface, a central-through-opening extending through the cylindrical center, and a plurality of curved blades extending from the top of the cylindrical center along the inclined outer surface. The T-joint member is configured to allow wine to be pumped into the through-opening through the side opening and to exit through the bottom opening and then to flow onto the impeller. The impeller is configured to allow the wine to flow uniformly around and down the conical-shaped outer surface of the impeller and through the impeller.
    Type: Application
    Filed: September 5, 2014
    Publication date: March 19, 2015
  • Publication number: 20150030737
    Abstract: A flask has a body, base, mouth, and one or more indicia to enable preparation of beverages with a desired temperature. Specific embodiments include the preparation of baby formula and tea. The one or more indicia can show one or more levels, quantities, or both. A level or quantity contained within the flask has a proper percentage of liquid, as calculated and so embedded as a feature into the flask, while the corresponding indicium on the flask for the level or quantity shows the total amount of liquid needed, so that the preparation of temperature sensitive beverage with a desired temperature will be convenient and quick. In another aspect, a method for preparing a temperature sensitive beverage fills a flask up to a volume shown by one or more indicia, heats the liquid in the flask, and combines the heated liquid with unheated liquid to attain a beverage with a desired final volume and a desired final temperature.
    Type: Application
    Filed: July 23, 2013
    Publication date: January 29, 2015
    Applicant: J Morrone Consulting, LLC
    Inventor: Joseph Morrone
  • Publication number: 20150017302
    Abstract: Cocoa products having a fruity flavor comprising an increased amount of a fruity aroma compounds are disclosed. The cocoa products are produced by a method comprising mixing cocoa nibs, de-shelled cocoa beans, or a combination thereof with an acid and water and roasting the acidified nibs, the acidified de-shelled cocoa beans, or the combination thereof.
    Type: Application
    Filed: April 9, 2012
    Publication date: January 15, 2015
    Inventor: Harrold Glenn Anijs
  • Patent number: 8603558
    Abstract: The waste food recycling machine includes an elongate, vertical housing divided into three stages. In the first stage, waste food is collected and sanitized by steam. After sanitation, the sanitized waste food passes into the second stage where the sanitized waste food is cut into smaller portions and dried. In the third stage, the dried waste food is cooled and mixed. An optional supplement infuser is provided to add additional nutrients. The final mixture is then packaged and further processed.
    Type: Grant
    Filed: March 27, 2013
    Date of Patent: December 10, 2013
    Inventor: Jarrah Ali Abdullah Ali Jaddan Almutairi
  • 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
  • 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
  • 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: 20130052316
    Abstract: A method for preparing a crunchy snack-type meat food product, the method includes the steps of cutting pieces of muscle into meat strips, cutting in the direction of the muscle fibers of the muscle pieces; pressing the meat strips together in parallel into a mold; freezing the meat strips in the mold to form a frozen block of meat strips; removing the frozen block of meat strips from the mold; slicing the frozen block transversely to the muscle fibers, thereby obtaining sheets or slices of meat; and dehydrating and cooking same.
    Type: Application
    Filed: April 15, 2011
    Publication date: February 28, 2013
    Inventors: Carlos Avilés Rodríguez, Jorge Avilés Rodríguez
  • Patent number: 8349382
    Abstract: A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are shown herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed.
    Type: Grant
    Filed: September 10, 2009
    Date of Patent: January 8, 2013
    Assignee: Nestec S.A.
    Inventors: Pu-Sheng Cheng, Ying Zheng, Serena Laroia, Wenjie Hu, Rachid Rahmani, Eugene Scoville, Randall C. Chrisman, Shannon Joyce Gavie, Walter F. Landry, Brian J. McDonough, Randall L. Morrison, Anthony Klueppel, Christian Milo
  • Publication number: 20110189375
    Abstract: A method for manufacturing formed lumps of shellfish meat may include providing cooked shellfish meat and raw shellfish meat. The cooked and raw shellfish meat may be combined together to create a mixture of the cooked shellfish meat and raw shellfish meat. The mixture of raw and cooked shellfish meat may be shaped to a desired shape and cooked. After cooking, the shaped mixture may be separated into a plurality of formed lumps of shellfish meat. The shellfish meat, may include, but is not limited to, crab, scallops, shrimp, and lobster.
    Type: Application
    Filed: February 3, 2010
    Publication date: August 4, 2011
    Applicant: Phillips Foods, Inc.
    Inventor: Tran Huu TAM
  • Patent number: 7767246
    Abstract: The invention relates to a method for preparing a coffee concentrate, wherein the coffee is subjected to two extractions, while the second extraction is carried out at a higher temperature than the first extraction. The method is suitable for preparing liquid as well as solid concentrates. The method produces a new concentrate that forms a further aspect of the present invention.
    Type: Grant
    Filed: November 7, 2005
    Date of Patent: August 3, 2010
    Assignee: Sara Lee/DE N.V.
    Inventors: Joannes Hubertus Petrus Maria Smits, Adrianus Cornelis Maria Hellemons
  • Publication number: 20090304902
    Abstract: A method for mass-production butchering of a chuck roll of beef includes: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising triceps brachii long head muscle and essentially being free of triceps brachii lateral head muscle, and the second portion comprising triceps brachii lateral head muscle and essentially being free of triceps brachii long head muscle; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions. Another method for mass-production butchering of a beef clod may include: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising the teres major; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions.
    Type: Application
    Filed: May 14, 2009
    Publication date: December 10, 2009
    Inventor: Stanley Lobel
  • Publication number: 20090246333
    Abstract: A device for producing shaped meat portions, the device including a sorting device for sorting meat into a first set of pieces having a weight which is below a desired weight, a second set of pieces having a weight which corresponds to a desired weight, and a third set of pieces having a weight which is above a desired weight. The device further includes a cutting device which cuts each of the third set of pieces to a desired weight so that the cut pieces having a desired weight define a set of selected meat pieces. A transport device transports the set of selected meat pieces and a freezing facility through which the transport device conveys the set of selected meat pieces and which freezes the set of selected meat pieces.
    Type: Application
    Filed: February 20, 2007
    Publication date: October 1, 2009
    Inventors: Petra Groneberg-Nienstedt, Michael Gutmann
  • Patent number: 7454390
    Abstract: An ingredient cooking-operation recognition system is provided which is capable of precisely specifying an ingredient that is cooked by a person and a cooking operation for the ingredient, and accurately estimating a cooking recipe for a dish that is prepared by the person. The system includes a sensing section which has an optical camera, a thermal camera, and a microphone that acquires an environment sound. Moreover, the system includes a feature-quantity template creation section which creates a feature-quantity template and a recognition processing section. The recognizing processing section calculates, on the basis of observation data acquired by the sensing section, an observation certainty factor and a cooking operation, creates a cooking flow based on the observation certainty factors, calculates a relevance factor of this cooking flow and recognizes the ingredient, the cooking operation and a cooking recipe.
    Type: Grant
    Filed: March 17, 2005
    Date of Patent: November 18, 2008
    Assignee: Panasonic Corporation
    Inventors: Sachio Nagamitsu, Michihiko Minoh, Yoko Yamakata
  • Publication number: 20080107790
    Abstract: A method of forming a butter product comprises forming a primary oil-in-water emulsion by dispersing liquified stearine butterfat in a butter serum, the liquified stearine butterfat forming stearine globules within the butter serum. The primary oil-in-water emulsion is dispersed into an olein butterfat component forming an oil-in-water-in-oil emulsion, and the oil-in-water-in-oil emulsion being cooled to form the butter product which is spreadable at a temperature of less than about 45° F.
    Type: Application
    Filed: November 3, 2006
    Publication date: May 8, 2008
    Applicant: Land O'Lakes, Inc.
    Inventor: Todd Landon
  • Patent number: 7235306
    Abstract: A heat sealable barrier layer for food and beverage cartons is provided, the barrier layer including an additive material which reduces the amount of essential oil scalping from citrus products. Additionally, a carton coating layer and process is provided for reducing a coefficient of friction of stacked carton blanks. An additional embodiment of the invention provides for a paperboard substrate having reduced water vapor transmission rates, the reduction in water vapor transmission rates being attributed to one or multiple extruded layers containing an effective amount of an inorganic additive.
    Type: Grant
    Filed: November 21, 2003
    Date of Patent: June 26, 2007
    Assignee: BRPP, LLC
    Inventor: Kevin Cable
  • Patent number: 6844018
    Abstract: An intermediate combination is formed and then mixed to produce a final mixed product. The intermediate combination includes a first meat product preferably having a first pH and a second meat product preferably having a different pH. The first meat product in the intermediate combination comprises a plurality of pieces of the first meat product at a temperature below the freezing point of the first meat product. However, the second meat product in the intermediate combination is at a temperature at or above the freezing point of the second meat product. As the intermediate combination is then mixed, the frozen pieces of first meat product become evenly distributed in the second meat product prior to thawing and commingling with the second meat product to produce a substantially homogeneous final mixed product.
    Type: Grant
    Filed: August 7, 2001
    Date of Patent: January 18, 2005
    Assignee: Freezing Machines, Inc.
    Inventor: Eldon Roth
  • Patent number: 6756069
    Abstract: The present invention is related to a device and method for dispensing dual component liquids or concentrates packaged in separate containers to provide protection from effects such as oxidation and moisture loss. The liquids or concentrates can be dispensed through a pumping system, preferably including a peristaltic pump, mixed together, and optionally diluted with another liquid, such as water, to provide a consumable beverage. In addition, the device of the present invention can dispense liquids or concentrates having different viscosities, such that they are mixed together in the proper ratio.
    Type: Grant
    Filed: January 25, 2001
    Date of Patent: June 29, 2004
    Assignee: Nestec S.A.
    Inventors: Eugene Scoville, Pu-Sheng Cheng, Randall C. Chrisman, Shannon Gavie, Walter F. Landry, Brian J. McDonough, Randall L. Morrison
  • Patent number: 6497911
    Abstract: A moist non-rewetted particulate material obtained from an extract of e.g. coffee by drying, is subjected to a heat treatment being carried out without affecting the moisture content of the particulate material at a combination of temperature and time being adequate for effecting fusion so as to form a compact cake-like structure, which is disintegrated into granular material before drying to final moisture content, whereby fines may be separated without being subjected to final drying, and recirculated in the process. Hereby a product having an appearance similar to and a quality comparable to or better than that of freeze dried coffee can be obtained in a less expensive manner.
    Type: Grant
    Filed: May 5, 2000
    Date of Patent: December 24, 2002
    Assignee: Niro A/S
    Inventors: Ove Emil Hansen, Per Bo Sørensen, Jørgen Ilkjær, Jens Mourits Sørensen
  • Patent number: 6329006
    Abstract: A one-site fruit processing and packaging facility and method of processing, packaging, and shipping blended fruit juices and fruit juice concentrates. A single extended enclosure is provided within which the facility equipment and associated functions are housed. The facility further includes, preferably in seriatim, a fruit shipment receiving area for receiving fruit shipments, fruit crushing equipment for crushing the fruit into a fruit mash, a juice extraction station for extracting juice from said fruit mash by preheating, enzyme treating and depectizing juices from the fruit mash, juice pasteurizing and aroma essence stripping to produce aseptic juice, microfiltration of the aseptic juice received from the pasteurizing station, and an evaporative juice concentration stage to remove excess water from aseptic juice into a concentrated juice. A portion of concentrated aseptic juice is typically then placed into bulk shipment containers ready for shipment.
    Type: Grant
    Filed: January 18, 2000
    Date of Patent: December 11, 2001
    Inventors: Herbert W. Fiss, W. H. Sayce
  • Patent number: 6319537
    Abstract: A beverage system that contains a coffee base concentrate and coffee aroma for providing a coffee beverage. The coffee base concentrate has a soluble coffee solids concentration of at least 10% by weight and is free of coffee aroma. The coffee base concentrate and the coffee aroma are stored separately and are combined upon reconstitution for providing a coffee beverage. Separate store of the coffee base concentrate and the coffee aroma increases the stability of the system. The coffee base concentrate and/or aroma components may be further treated to improve stability, including for example adding alkali, and/or treating the coffee base concentrate to remove acid precursors, and/or protecting one or both components from oxygen, and/or storing one or both components at reduced temperature.
    Type: Grant
    Filed: May 16, 2000
    Date of Patent: November 20, 2001
    Assignee: Nestec S.A.
    Inventors: Pu-Sheng Cheng, Ying Zheng, Serena Laroia, Wenjie Hu, Rachid Rahmani
  • Patent number: 6228409
    Abstract: Consumer milk with a defined fat content packed in packages is produced by mixing two fractions consistng of milk products with different fat content. One of the fractions has a fat content below the required fat content of the consumer milk to be produced, while the other has a fat content above the required fat content of the consumer milk. The mixing of the two fractions takes place immediately prior to, or during, the filling of the consumer milk in packages.
    Type: Grant
    Filed: April 13, 1995
    Date of Patent: May 8, 2001
    Assignee: Tetra Laval Holdings & Finance SA
    Inventor: Karl-Gunnar Axelsson
  • Patent number: 5993876
    Abstract: The invention falls within the sector of processes and plants for the processing of food products, in particular fruit. The process envisages enzymatic inactivation of puree by means of heating in a recirculation circuit kept full of puree. The plant comprises a pump which introduces the puree emerging at room temperature from a strainer into the recirculation circuit through a device for mixing the puree. No intermediate storage tanks or heat exposure tanks are provided.
    Type: Grant
    Filed: December 16, 1997
    Date of Patent: November 30, 1999
    Inventor: Alessandro Bertocchi
  • Patent number: 5955132
    Abstract: A method of adding flavor essences, aromas, and concentrates to beverages. These essences aromas, and concentrates, or any other flavors or flavor mixtures are added to the beverage after it has been filled to volume in a container and just prior to the final sealing of the container with a closure or lid. A rotary liquid dispensing machine deposits small quantities of flavor materials and a vacuum scavenging system reclaims residual flavors from dispensing nozzles prior to a next filling cycle.
    Type: Grant
    Filed: May 24, 1991
    Date of Patent: September 21, 1999
    Assignee: Campbell Soup Company
    Inventors: Salvatore J. Spica, John P. Kuhn, Steven R. Keller, Joseph A. Winoker
  • Patent number: 5904950
    Abstract: This invention relates to a method and an apparatus of continuously producing a bean curd. A first soybean supply nozzle (21) is positioned on a belt conveyor (10) to supply soymilk up to a half of the thickness of the bean curd to be produced. A hopper unit (41) is provided to place garnishes (G) onto the soymilk being carried on the conveyor belt. Furthermore, a second soymilk supply nozzle is provided to supply additional soymilk over the soymilk with garnishes carried on the belt conveyor till a certain level. A solidifying process and a maturing process of the materials placed over the conveyor (10) progress along with time during the supply stages. Then what is obtained from these steps after solidification is a bean curd with garnish(es) center.
    Type: Grant
    Filed: January 20, 1998
    Date of Patent: May 18, 1999
    Inventor: Hiroaki Iwamoto
  • Patent number: 5885640
    Abstract: The present invention relates to a package which contains a food product and an aromatized headspace. The headspace includes an aromatised food-acceptable inert gas and food-acceptable protective gas. The invention also relates to a process and an apparatus for introducing an aroma into the headspace of a package containing a food product during the gas packing of the food product by introducing a modified atmosphere into the headspace, and introducing a food-acceptable aroma dissolved in or mixed with a gaseous food-acceptable inert gas into the headspace of the package.
    Type: Grant
    Filed: June 12, 1997
    Date of Patent: March 23, 1999
    Assignee: Nestec S.A.
    Inventor: Bo Andersson
  • Patent number: 5855947
    Abstract: A process for incorporating an aroma-containing substrate into a beverage powder. The beverage powder is transported in the form of a moving bed and caused to fall in an annular curtain into a filler for filling the beverage powder into containers. As the beverage powder falls in the annular curtain, the aroma-containing substrate is sprayed onto the beverage powder from a position above the moving bed. This provides a substantially homogenous distribution of the aroma-containing substrate in the beverage powder in the filler.
    Type: Grant
    Filed: November 25, 1997
    Date of Patent: January 5, 1999
    Assignee: Nestec S.A.
    Inventors: Dean Frederick Rushmore, Lawrence G. Carns
  • Patent number: 5783246
    Abstract: Included is the preparation of particulate coffee products with improved particle packing characteristics. Fine coffee particles having particle diameters of less than about 600 micrometers are compacted to a bulk density of from about 0.40 to about 0.70 gm/cc. The resulting coffee products have the isodensity and isobrew solid profiles as shown in FIGS. 1 and 2, respectively, where the bulk density and brew solid values for any ternary particle mixture represented on the graph increases with increased coffee fine fractions therein. The process can also be used to control or increase the bulk density of particulate coffee products thereby eliminating or reducing the need to rely upon roasting means to control bulk density. The compaction operation changes the particle morphology without rupturing the cell walls of the coffee.
    Type: Grant
    Filed: June 7, 1996
    Date of Patent: July 21, 1998
    Assignee: The Procter & Gamble Company
    Inventors: Vincent Y. L. Wong, Leonard E. Small, Richard J. Sackenheim
  • Patent number: 5750178
    Abstract: A method of producing coffee particles containing entrapped aroma. Soluble coffee solids and up to 10% by weight water are introduced into a heating and mixing zone and to raise the temperature to about C. to about C. to form a molten mass. Aroma-containing substrate is introduced into the molten mass to form a molten mixture containing a gas under a pressure of about 2.0 MPa to about 7.0 MPa. The molten mixture is extruded into a pressure zone in which the pressure is greater than the pressure of the gas in the molten mixture and the molten mixture is retained in the pressure zone until it solidifies to form a hardened glass. The hardened glass is ground into coffee particles of size of about 0.5 mm to 3 mm.
    Type: Grant
    Filed: June 18, 1996
    Date of Patent: May 12, 1998
    Assignee: Nestec S.A.
    Inventors: Pu-Sheng Cheng, Robert Garwood, Zenon Ioannis Mandralis, James Tuot, Scott Westfall
  • Patent number: 5721005
    Abstract: Roast and ground or flaked coffee products which provide more brew strength and cup color at lower levels of brews solids. These coffee products contain darker fasted roasted coffee that is predominantly high acidity-type coffee that provide, when brewed appropriate conditions, a consumable coffee beverage having:(1) a brew solids level of from about 0.4 to about 0.6%;(2) a Titratable Acidity of at least about 1.52;(3) a brew absorbance of at least about 1.25, provided that when the Titratable Acidity is in the range of from about 1.52 to about 2.0, the brew absorbance is equal to or greater than the value defined by the equation:1.25+?0.625.times.(2.0-TA)!where TA is the Titratable Acidity.
    Type: Grant
    Filed: August 16, 1995
    Date of Patent: February 24, 1998
    Assignee: The Procter & Gamble Company
    Inventors: Roger William Gutwein, Steven Jacob Kirkpatrick
  • Patent number: 5612079
    Abstract: An instant tea soluble in cold water is prepared by extracting a mixture of green tea leaves and black tea leaves with hot water, wherein the leaves of the mixture are, by weight, in ratio of green leaves to black leaves of from 4:1 to 2:1, under a pressure of from 1 atmosphere to 2 atmospheres, and then, the extract is concentrated and dried to obtain a powder. To increase yield, the spent leaves also may be further extracted with hot water, and the extract obtained is combined and concentrated with the extract first obtained from the leaf mixture.
    Type: Grant
    Filed: October 12, 1994
    Date of Patent: March 18, 1997
    Assignee: Nestec S.A.
    Inventor: Tito L. Lunder
  • Patent number: 5520934
    Abstract: A method is disclosed for manufacturing a block of pasta filata cheese of desired size and configuration, e.g., a 680-pound block, from finished pieces of pasta filata of typical size which may be about five pounds each. The method includes milling the finished pieces into shreds, filling the shreds into a cheese box to form a cheese mass, and while in the cheese box, applying pressure to the cheese mass, vacuuming and draining the cheese mass, and curing the cheese mass to form the desired block which can be used for a variety of end uses such as retail, slices, or food service.
    Type: Grant
    Filed: March 28, 1994
    Date of Patent: May 28, 1996
    Assignee: Kraft Foods, Inc.
    Inventor: Rheal P. Meilleur
  • Patent number: 5474792
    Abstract: A gasified coffee glass is disclosed which is prepared by forming a mixture containing 3% to 12% water and about 88 to 97% total coffee derived solids, heating the mixture, injecting a gas into the mixture and mixing to form a uniform mixture, forcing the mixture through an orifice, and cooling the mixture to form a gasified coffee glass resembling dry soluble coffee or roasted and ground coffee or other novel gasified coffee products.
    Type: Grant
    Filed: April 16, 1990
    Date of Patent: December 12, 1995
    Assignee: Kraft Foods, Inc.
    Inventors: Vijay K. Arora, Rudolf A. Vitti, Marshall M. Rankowitz
  • Patent number: 5455057
    Abstract: A soluble coffee product which has the appearance of roast and ground coffee particles. The product is produced by a process in which a coffee extract is frozen, comminuted into particles, freeze-dried, and darkened. During the process, the particles are separated into an oversize fraction of size greater than about 1.1 mm (16 US Standard mesh), a fines faction of size less than about 0.87 mm (20 US Standard mesh), and a middle fraction of size between the oversize fraction and the fines fraction. Then, the middle fraction is separated into a by-pass fraction and a major fraction, the by-pass fraction forming 2 to 20% by weight of the middle fraction. The major fraction and the fines fraction are then combined and the particles in the combination are darkened. The darkened particles and the by-pass fraction are then combined to provide the soluble coffee product.
    Type: Grant
    Filed: September 12, 1994
    Date of Patent: October 3, 1995
    Assignee: Nestec S.A.
    Inventors: William S. Symbolik, Sean P. Cotter, James E. Wimmers, Shirdan J. Grykiewicz
  • Patent number: 5372831
    Abstract: Coffee oil is treated by filtering it so that upon contact with a frost charged with coffee aromas to transfer coffee aromas from the frost to the oil, the aqueous and oil phases obtained are decantable. Filtering is effected by passing a coffee oil at a temperature of less than C. through a filter having a pore size of up to 25 .mu.m and may be carried out with diatomite added to the oil to be filtered and/or under a partial vacuum.
    Type: Grant
    Filed: March 2, 1993
    Date of Patent: December 13, 1994
    Assignee: Nestec S.A.
    Inventors: Peter Koch, Jean-Michel Parchet
  • Patent number: 5342638
    Abstract: Coffee aromas are transferred to an oil by introducing a condensation product of a frost of carbon dioxide charged with coffee aromas and water into a heat-regulated enclosure having a lower portion for containing an oil bath and an upper portion for containing a layer of the frost introduced therein and for venting sublimed carbon dioxide. To carry out the process, the oil bath is regulated at a temperature above the freezing point of the oil, and the temperature in the enclosure above the oil bath is regulated so that during introduction of the frost into the enclosure, a layer of frost is formed and maintained above the bath, carbon dioxide of the frost is sublimated and water of the frost is melted. Sublimated carbon dioxide is vented from the enclosure, an aroma- and water-laden oil bath is removed from the enclosure and oil is added to the bath to replace oil removed from the enclosure, while introducing frost into the enclosure and regulating the temperatures.
    Type: Grant
    Filed: July 14, 1992
    Date of Patent: August 30, 1994
    Assignee: Nestec S.A.
    Inventor: Peter Koch
  • Patent number: 5328708
    Abstract: Lipids are removed from spent coffee grounds using certain lipophilic solvents or series of solvents. The resulting defatted spent coffee grounds contain less than about 2% lipids. The defatted spent coffee grounds act as an adsorbent for bitter coffee flavors and burnt coffee aromas. This adsorbent can be added to roast ground coffee, preferably low quality or dark roasted coffee, to reduce burnt aromas and bitter flavors associated with the corresponding brewed coffee or coffee extract.
    Type: Grant
    Filed: September 18, 1992
    Date of Patent: July 12, 1994
    Assignee: The Procter & Gamble Company
    Inventors: George P. Rizzi, Roger W. Gutwein
  • Patent number: 5322703
    Abstract: Green coffee beans are dried prior to roasting to a moisture content of from 0.5 to 7%. The drying is conducted at from to F. ( to C.) for from 1 minute to 24 hours. The dried green beans are fast roasted to a Hunter L-color of from 10-16. The dried roasted beans are blended with non-dried coffee beans roasted to a Hunter L-color of from 17-24 and having a moisture content before roasting of greater than about 7%. The blend contains from 1-50% of the dried dark roasted beans and from 50-99% of the non-dried roasted beans. The blend has a surprisingly high yield.
    Type: Grant
    Filed: December 6, 1993
    Date of Patent: June 21, 1994
    Assignee: The Procter & Gamble Company
    Inventors: Mary R. Jensen, Steven J. Kirkpatrick, Jeffrey K. Leppla