Preparing Or Treating Food Having Diverse Utility Patents (Class 426/390)
  • Publication number: 20150086682
    Abstract: The invention relates to a method for producing a food material essentially consisting of isomalt, characterised in that it includes the steps of extruding and melting the material by raising the temperature to 80° C. to 160° C., preferably 150° C. to 160° C., tempering so as to obtain the material in the stable crystalline form thereof and to eliminate bubbles in the material, and pouring or injecting into moulds. Application of the material obtained as a container.
    Type: Application
    Filed: August 28, 2012
    Publication date: March 26, 2015
    Inventor: Hassouna Bouaziz
  • Publication number: 20140356490
    Abstract: The present invention relates to an edible container made of liquid, sugar, and one or more hydrocolloids. The edible container may hold hot or cold liquids for extended periods of time.
    Type: Application
    Filed: August 20, 2014
    Publication date: December 4, 2014
    Inventors: Chelsea BRIGANTI, Leigh Ann TUCKER, Ingrid ZWEIFEL, Monica BHATIA, Kevin STANTON
  • Publication number: 20140212555
    Abstract: A coring apparatus and method for coring produce and/or forming a beverage container from produce including a rotatable cutting core or member. The coring apparatus allows linear translation and/or rotation of constituent members to facilitate insertion of a cutting member, separation of a core from produce, and/or removal of the core from produce. A carrier is used to translate a rotatable cutting core for insertion in and removal from produce. The rotatable cutting core is rotatable in relation to the carrier and may optionally include an additional cutting member disposed therein.
    Type: Application
    Filed: January 25, 2013
    Publication date: July 31, 2014
    Inventor: Daniel P. Healy
  • Patent number: 8741376
    Abstract: The present invention provides nutritional compositions, more particularly food supplements and processed food products, enriched with arabinoxylan-oligosaccharides and further comprising either or both water-unextractable arabinoxylans or water-soluble arabinoxylans. Preferably said nutritional compositions comprises both arabinoxylan-oligosaccharides and water-unextractable arabinoxylans.
    Type: Grant
    Filed: December 10, 2009
    Date of Patent: June 3, 2014
    Assignees: Cargill, Incorporated, Katholieke Universiteit Leuven
    Inventors: Willem Broekaert, Christophe Courtin, Bram Damen, Jan Delcour
  • Publication number: 20140113034
    Abstract: An edible receptacle suitable for containing a frozen confection the receptacle comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.
    Type: Application
    Filed: May 22, 2012
    Publication date: April 24, 2014
    Inventors: Beata Bartkowska, Richard Henry Luck, Lina Sun, Deborah Jane Noble nee Towell
  • Patent number: 8658157
    Abstract: New strains of Lactobacillus that have been selected for their capability of improved reduction the number of Streptococcus mutans in the mouth of mammals through inhibiting activity in combination with better binding to the oral mucins and dental plaque, thereby preventing, reducing or treating dental caries, and products derived from said strains, including agents for treatment or prophylaxis of caries for administration to humans.
    Type: Grant
    Filed: November 5, 2012
    Date of Patent: February 25, 2014
    Assignee: Biogaia AB
    Inventors: Bo Mollstam, Eamonn Connolly
  • Patent number: 8637101
    Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.
    Type: Grant
    Filed: February 26, 2009
    Date of Patent: January 28, 2014
    Assignee: DSM IP Assets B.V.
    Inventors: Jan Metske Laan Van Der, Yulia M. Efimova, Karin Turk, Margot Elisabeth Francoise Schooneveld-Bergmans, Arie Gerrit Terdu, Arjen Sein, Natalja Alekseevna Cyplenkova
  • Publication number: 20140004228
    Abstract: Plastic drinking straws formed by extrusion from a multi-head extruder have at least partial layers of plastic on their outer and/or inner diameters, with the layers formed of scented and/or flavored plastics. These straws are generally used by children and the scents or flavors add to their novelty. They may be imprinted with spiral patterns produced by rotating the extruding straws and passing them against a rotating print wheel having its rotational axis inclined to the path of the straws.
    Type: Application
    Filed: July 2, 2012
    Publication date: January 2, 2014
    Inventor: Erik Lipson
  • 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: 8541379
    Abstract: A substance capable of imparting a kokumi having CaSR agonist activity is described. This substance is able to impart kokumi in a superior manner, in particular, at the initial taste, and is also highly stable and can easily be produced at a low cost. The present invention thus provides a kokumi-imparting composition which includes such a substance as well as a complex kokumi-imparting composition which includes the substance and other substances possessing the CaSR agonist activities in combination. More particularly, the present invention herein provides a kokumi-imparting composition including ?-Glu-Nva (L-?-glutamyl-L-norvaline), and a complex kokumi-imparting composition including the foregoing substance and another substance having a CaSR agonist activity, in combination.
    Type: Grant
    Filed: June 21, 2012
    Date of Patent: September 24, 2013
    Assignee: Ajinomoto Co., Inc.
    Inventors: Takashi Miyaki, Naohiro Miyamura, Megumi Kaneko, Yusuke Amino, Reiko Yasuda, Yuzuru Eto, Takaho Tajima
  • Publication number: 20130149418
    Abstract: An edible gift-wrap system for pets is provided. The system includes an edible gift box made from a heavy weight edible paper and a sheet of gift-wrap made from a lightweight edible paper. Optional components include a lid and decorative items such as bows or stickers. Each component of the system will come in a variety of flavors and will be composed of materials that are digestible and safe for consumption by particular species/breeds of pets. Patterns and photos may be printed on the box and paper using edible inks, in order to create an attractive presentation. Pet owners will be able to mentally and physically stimulate their pet by providing an edible puzzle that the pet must chew through in order to reach the hidden gift surprise. In this way the system gives pets a varied chewing experience in both texture and flavor.
    Type: Application
    Filed: December 10, 2012
    Publication date: June 13, 2013
    Inventor: Susan Lea Carlson
  • 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
  • Publication number: 20130115339
    Abstract: A variety of toy polariscopes are simpler in design and less costly than precision instruments used in scientific research and stress analysis of materials and structures. The toy polariscopes are designed for a variety of objects that may exhibit photoelastic properties such as glass, plastic, Plexiglas, gel candle material and other gels, and even edible photoelastic objects. They are specially designed for objects of various sizes with a variety of purposes such as objects to enhance learning in a variety of conditions and experiences. Special objects are designed to go with the toy polariscopes such as edible and inedible photoelastic objects, photoelastic candle material, a variety of photoelastic/photoplastic stands capable of a variety of displays in interaction with other designed photoelastic objects capable of a variety of interaction and displays. Other optical phenomena may also be observed.
    Type: Application
    Filed: January 20, 2012
    Publication date: May 9, 2013
    Inventor: Pamela Saha
  • Patent number: 8343564
    Abstract: The invention relates to baked potatoes and, particularly, to convenient forms of baked potatoes having an optimally-baked flavor and texture which can be simply prepared for serving in any size portion with a minimum of effort. In one preferred form, the product will be in the form of baked potato pieces with the skin attached, preferably having a moisture content of from about 70 to about 75% and flavor and texture profiles characteristic of optimally baked potatoes. A process and an apparatus for preparing the potatoes and a packaged form are also provided. The process calls for freezing a baked potato and subdividing the potato into discrete pieces of a size of from about 0.5 to about 1.5 inches, preferably by means comprising at least one roller pair comprising a plurality of rotatably mounted blades with cutting edges angularly offset (FIG. 7) or diagonally-opposed, spaced cutting blades (FIG. 7).
    Type: Grant
    Filed: May 6, 2008
    Date of Patent: January 1, 2013
    Assignee: Nonpareil Corporation
    Inventors: John C. Kerr, Sylvester L. Woodland, Roman J. Bogdanowicz, Pajaree T. Lynn
  • Patent number: 8329244
    Abstract: Potatoes are processed to develop baked and fried flavors and aromas. The are baked to create a number of characteristic baked flavors and textures. When fried, a whole other group of flavors and textures is achieved. To avoid damage to the discrete potato pieces that are prepared in processing and are desired in the final product, the process entails baking potatoes; pressing the potatoes to a predetermined thickness; freezing the potatoes; breaking the potatoes into discrete pieces; drying the discrete pieces to form a skin thereon and preferably lightly brown the surfaces; and freezing and packaging the pieces. Oven heating will be sufficient to provide a browning effect to a light golden to golden brown color and form a skin on the exterior surface of exposed potato pulp, both important to the preparation of the best product.
    Type: Grant
    Filed: July 15, 2011
    Date of Patent: December 11, 2012
    Assignee: Nonpareil Corporation
    Inventors: John C. Kerr, Pajaree T. Lynn
  • Publication number: 20120294997
    Abstract: An edible baking liner is formed from an edible paper made with large-granule vegetable starch. The liner may be baked with a baking product, and can be consumed without removing the liner from the baking product. The edible baking liner can replace the use of an inedible baking liner. In one aspect, a method of making an edible baking liner may include placing pieces of shredded edible paper into a recess of a mold, pressing an insert into the recess, and removing the formed edible baking liner from the mold.
    Type: Application
    Filed: August 3, 2012
    Publication date: November 22, 2012
    Inventor: Scott A. Lange
  • Patent number: 8053008
    Abstract: A method of manufacturing a flavor pouch containing flavorant selected from one or more of tea, coffee, rose hips, honey, royal jelly, fruit extracts, mint, sweeteners, exotic flavors, and the like includes feeding a strip of fabric along a feed path, placing preselected amounts of flavorant material at spaced apart locations along the strip, forming flavor pouches by sealing portions of the strip together to enclose each preselected amount of flavorant material, and separating the flavor pouches from the strip. The pouches can have various shapes including crescent and oval shapes.
    Type: Grant
    Filed: November 20, 2006
    Date of Patent: November 8, 2011
    Assignee: Philip Morris USA Inc.
    Inventors: William R. Sweeney, Danielle R. Crawford
  • Publication number: 20100221389
    Abstract: A combination of a container in which is disposed a liquid composition in the form of a beverage or liquid food and a drinking straw comprises a hollow elongate tube through which liquid may be drawn by suction. The tube has an outer surface and an inner surface. The combination includes an iron component and an oxidisable oil. The iron component is disposed inside the drinking straw and the oxidisable oil is in the liquid composition. The straw alone is also an aspect of the invention.
    Type: Application
    Filed: July 28, 2006
    Publication date: September 2, 2010
    Inventors: Leo Gerardus Frenken, Aafje Sierksma, Nicolaas Jan Zuidam
  • Publication number: 20100196546
    Abstract: A viscous solution which serves as a catalyst or facilitator to apply any dry granular, flaked, shaved or powder substance (Spice), to the rim of plastic and glass drink-ware. To apply said Spice on drink-ware made from materials commonly used in the manufacture of drink-ware and used in widespread dining/drinking environments including; plastic, glass, porcelain, ceramic, paper, wax coated, etc., and to apply said Spice in a manner that permits a more evenly distributed Spice application that resists or reduces possible dripping down the drink-ware and protects the Spice from saturation or contamination from the Solution.
    Type: Application
    Filed: October 29, 2009
    Publication date: August 5, 2010
    Inventor: Marc RADOW
  • Patent number: 7763296
    Abstract: Described is a cone-shaped food item and systems and methods for packaging and dispensing the same. A preferred food item includes a cone-shaped edible food element such as a cone-shaped waffle, a cone-shaped external wrap for covering the food element, a foodstuff filling received within the edible food element, and a lid for covering an open upper end of the food element. Systems for assembling and dispensing the food item can include assembling the food element and optionally storing the food element originally in an inverted position wherein the foodstuff to be received internally of the cone-shaped food element is originally contained within the lid and thus not in substantial contact with the waffle or other conical food element. This can help to maintain the integrity of the cone-shaped food element during assembly and maintenance prior to distribution to consumers.
    Type: Grant
    Filed: December 16, 2005
    Date of Patent: July 27, 2010
    Inventor: Judith N. Stimson
  • Publication number: 20100173045
    Abstract: A cake on a stick is prepared by attaching a top edible treat to a bottom edible treat. The bottom edible treat enables consumer with freedom of movement to enhance visual gratification of the top edible treat during consumption. The bottom edible treat is also consumable further enhancing the consumption experience.
    Type: Application
    Filed: January 5, 2009
    Publication date: July 8, 2010
    Inventor: Jessica Cervantes
  • Publication number: 20100068350
    Abstract: An edible article comprises a food product and a film that encloses the food product. In one embodiment, the film comprises a major amount of pullulan on a dry solids basis, and a minor amount of at least two of glycerol, propylene glycol, sorbitol, and polyethylene glycol. In another embodiment, the film comprises a major amount of pullulan on a dry solids basis, gelatin, and at least two of glycerol, propylene glycol, sorbitol, and polyethylene glycol, and can also comprise salt. In another embodiment, the film comprises a first layer comprising a major amount of at least one food grade wax, a second layer comprising a major amount of pullulan and further comprising at least one plasticizer, and a third layer comprising at least one surfactant that is substantially immiscible with aqueous pullulan compositions but which adheres to pullulan surfaces, wherein the at least one surfactant is at least partially crystalline.
    Type: Application
    Filed: June 13, 2007
    Publication date: March 18, 2010
    Inventors: Shiji SHEN, Andrew HOFFMAN, Michael D. HARRISON, Susan E. BUTLER, Erin S. CRISWELL, Penelope PATTON
  • Publication number: 20100047399
    Abstract: A consumable liquid is orally drawn into a food product and absorbed by an internal structure of the product, before the product is consumed. The product includes a substantially non-porous coating covering its outer surface. In one embodiment, a channel with a porous filling therein provides fluid communication so that when one opening is immersed in a liquid and a reduced pressure is orally applied to the other opening, the liquid is drawn into the filling and absorbed by the internal structure.
    Type: Application
    Filed: August 18, 2009
    Publication date: February 25, 2010
    Inventor: John J. Philbin
  • Publication number: 20090162492
    Abstract: A drinking straw including an elongated hollow consumable candy shell made from glassified sugar, said candy shell having a cylindrical shape through which liquid is transportable by applying a suction pressure to an end of the candy shell is disclosed herein.
    Type: Application
    Filed: December 19, 2007
    Publication date: June 25, 2009
    Inventor: W. Frederick CONWAY, JR.
  • Publication number: 20090148567
    Abstract: A food product system preferably includes an edible handheld container and an edible core product adapted to be detachably connected to a skewer and selectively carried by the container. The core product may be detached from the skewer and selectively carried by the container as the skewer is moved from an engaged position with the container to a disengaged position with the container.
    Type: Application
    Filed: December 7, 2007
    Publication date: June 11, 2009
    Inventor: Robert Phillips
  • Publication number: 20080152771
    Abstract: The present invention relates to a method for producing a sensory stimulating effect upon the opening of a vessel containing a nutritional or dietary supplement. The sensory stimulating effect occurs each time the vessel is opened and without shaking or disturbance of the vessel prior to said opening. At least some of the nutritional or dietary supplement is fine-milled to produce particles of an effective size and an effective weight to provide the desired effect upon opening the vessel.
    Type: Application
    Filed: December 21, 2006
    Publication date: June 26, 2008
    Inventors: VINCENT SCALISI, MARVIN HEUER, KEN CLEMENT
  • Publication number: 20080057166
    Abstract: A method for extracting condensed calcium powder from salted anchovies. According to one embodiment, the organic fish waste (e.g., salted anchovy) is stirred with warm water at a temperature of 70 to 80° C. in a weight ratio of 5:5. In one embodiment, the mixture is deposited into a centrifuge to separate the solid sediments containing anchovy bones and the water phase containing skin, flesh and oily components of anchovies dissolved therein. In one embodiment, a settling and filtration process is used to separate the solid sediments from liquid sediments. The solid sediments are sterilized with steam at a temperature in the range of 150 to 200° C. for 15 minutes. The sterilized solid sediments are dried to remove moisture. In one embodiment, the sterilized solid sediments are pulverized into powder. Optionally, the pulverized powder may be formed into a tablet form and packaged. Accordingly, highly condensed calcium powder is extracted.
    Type: Application
    Filed: January 11, 2007
    Publication date: March 6, 2008
    Inventors: Mandoe Kim, Steve Kim
  • Publication number: 20080003344
    Abstract: A seasoning for reducing dietary sodium intake is disclosed. The portion of seasoning has a mean particle size of less than or equal to 20 microns. In one embodiment, the invention is a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing and reducing the amount of the first seasoning component required for flavoring a food product.
    Type: Application
    Filed: February 20, 2007
    Publication date: January 3, 2008
    Inventors: Michael Jensen, Gordon Smith, Shawn Fear, Lance Schilmoeller, Clinton Johnson
  • Patent number: 7288245
    Abstract: The invention provides a composition comprising novel lactic acid bacteria having immunoregulating activities. Specifically, the invention provides food, drinks or medicaments containing novel lactic acid bacteria separated from “Shibazuke,” one kind of traditional Kyoto pickles, and having immunoregulating activities. The lactic acid bacteria belong to Lactobacillus pentosus and have a weak assimilating activity or no assimilating activity for glycerol.
    Type: Grant
    Filed: March 31, 2005
    Date of Patent: October 30, 2007
    Assignee: Suntory Limited
    Inventors: Yuji Nonaka, Takayuki Izumo, Keiko Iida
  • Patent number: 7273607
    Abstract: A health enhancement system establishing a health enhancement program through which may be provided a group of natural products, vitamins and minerals, amino acids, herbs and essential oils that may be helpful in aiding the body in fighting the growth of cancers and the progression of other diseases and in reducing the negative side effects of cancer and cancer treatment, and other diseases and their treatment. At least one embodiment of the invention involves a packaging system of the group of natural products, vitamins and minerals, amino acids, herbs and essential oils that the health enhancement system may comprise.
    Type: Grant
    Filed: July 1, 2003
    Date of Patent: September 25, 2007
    Inventors: Karl G. Schakel, legal representative, Karl Walter Schakel, deceased
  • Patent number: 6835400
    Abstract: A composition and process of using it are provided to improve glucose and insulin metabolism in pet animals by controlling the postprandial glycemic and/or insulin response in those animals. The composition includes a source of protein, a source of fat, and a source of carbohydrates from a multiple grain source containing a blend of sorghum and barley; a blend of corn and barley; or a blend of corn, sorghum and barley.
    Type: Grant
    Filed: August 6, 2002
    Date of Patent: December 28, 2004
    Assignee: The Iams Company
    Inventor: Gregory D. Sunvold
  • Publication number: 20040047959
    Abstract: A method for making egg-shape cookies, particularly to a mold in the shape of an egg that is cut into half vertically. Two pieces of cookies are made separately with the mold and then adhered with fluid thereby forming a whole egg and any kind of little toys can be placed in inner space of the egg-shape cookies. Different from conventional method, the invention utilizes one single mold to make egg-shape cookies by which can reduce cost by consuming of the molds; in addition, toys insides may attract purchasing from consumers by satisfying their expectation and curiosity.
    Type: Application
    Filed: September 9, 2002
    Publication date: March 11, 2004
    Inventor: Chu-Yuan Liao
  • Patent number: 6423357
    Abstract: The present invention includes an edible container that can hold and contain medium and low viscosity liquids for extended periods of time. One embodiment of the present invention comprises an edible dehydrated food sheet formed into a vessel capable of holding liquid for extended periods of time without leakage and capable of being hand-held, an opening in said container for receiving liquids, and a flat base capable of stabilizing said container in an independent upright position. The dehydrated food sheet may be formed from dehydrated fruit or dehydrated vegetable material.
    Type: Grant
    Filed: January 18, 2000
    Date of Patent: July 23, 2002
    Inventors: Raymond Woods, Deborah Martel
  • Publication number: 20020064582
    Abstract: A pre-packaged shelf stable food product mix kit of at least one first food product having a defined shape and a second food product in dried powder form intended to be reconstituted with a liquid, and stored without refrigeration with the two food products after reconstitution of the second product to be utilized together, is enclosed in an air-tight sealed container which supports the first food product and encloses the second food product in a flexible sealed package within the container. The second food product in dried powder form comprises milk fractions, preferably selected from the group consisting of milk, whey, curd, cream, sweat cream and mixtures thereof, and is intended as a filler for the first food product which may be baked or cooked food products, such as cannoli shells, hollow pasta products, such as manicotti, pastries, such as lady fingers, to form dessert items such as cannoli, tiramisu and the like, or food entrees such as manicotti, lasagna, and the like.
    Type: Application
    Filed: October 25, 2001
    Publication date: May 30, 2002
    Inventors: Peter P. Carabetta, Filippo P. Carabetta, Maria A. Arjmand
  • Patent number: 6346244
    Abstract: The present invention relates to protein disulfide isomerases which are encoded by a nucleic acid sequence which hybridizes with (i) the DNA sequence of SEQ ID NO:1 or (ii) the DNA sequence of SEQ ID NO:2, under the following conditions: presoaking in 5×SSC and prehybridizing for 1 h at ˜40° C. in a solution of 5×SSC, 5×Denhardt's solution, 50 mM sodium phosphate, pH 6.8, and 50 &mgr;g of denatured sonicated calf thymus DNA, followed by hybridization in the same solution supplemented with 50 &mgr;Ci 32-P-dCTP labelled probe for 18 h at ˜40° C. followed by washing three times in 2×SSC, 0.2% SDS at 40° C. for 30 minutes; and fragments thereof. The present invention also relates to DNA sequences encoding the protein disulfide isomerases, compositions comprising said protein disulfide isomerases and methods of use thereof.
    Type: Grant
    Filed: March 4, 1999
    Date of Patent: February 12, 2002
    Assignee: Novozymes A/S
    Inventor: Carsten Mailand Hjort
  • Patent number: 6235329
    Abstract: A method of making a composite ice-cream cone having a preformed, closed-bottomed wafer shell. The shell has an inner surface, a length, an outer surface, and an upper edge. A separate, preformed, closed-bottomed chocolate shell has a lower portion and an upper portion, and a filling of a frozen product contained in both said lower and upper portions.
    Type: Grant
    Filed: March 31, 2000
    Date of Patent: May 22, 2001
    Assignee: S.I.D.A.M. S.R.L.
    Inventors: Franco Albino Luigi Grigoli, Ivano Maini
  • Patent number: 6120819
    Abstract: Meals are placed on individual trays in an institutional kitchen. The individual trays have a first part carrying the meal portion intended to be eaten hot and covered with a thermally insulative cloche and a second part carrying the meal portion intended to be eaten cold. The individual trays are transported in a thermally insulated enclosure to the places where the meals are to be eaten, where they are distributed into local individual units having a thermally insulated enclosure. Each individual unit includes retractable contact terminals operated by an electromagnet and contacting external terminals on the cloche which are in turn electrically connected to an electrical heating element of the cloche. Accordingly, by supplying power to the contact terminals, the meal portions intended to be eaten hot and placed under the cloches are selectively heated. The device is relatively inexpensive and facilitates meal handlings in compliance with hygiene conditions.
    Type: Grant
    Filed: April 16, 1999
    Date of Patent: September 19, 2000
    Assignee: Societe Cooperative de Production Bourgeois
    Inventors: Jean-Charles Violi, Raymond Violi, Jean-Fran.cedilla.ois Ferbus
  • Patent number: 5869123
    Abstract: A method of continuously de-activating enzymes, sterilizing or deodorizing a liquid material such as liquid foodstuff or liquid medicine with a supercritical fluid of carbon dioxide. The method includes the following steps: 1) the liquid material is continuously supplied from an inlet at a bottom of a processing tank; 2) micro-particles of the supercritical fluid of the carbon dioxide are formed so that a density of the supercritical fluid is smaller than that of the liquid material; 3) the micro-particles of the supercritical fluid are injected continuously into the liquid material from another inlet at the bottom of the processing tank; and 4) the liquid material and the supercritical fluid are separated into different phases at the top of the processing tank and are taken out of the processing tank separately.
    Type: Grant
    Filed: September 23, 1997
    Date of Patent: February 9, 1999
    Assignees: Shimadzu Corporation, Nippon Tansan Company, Limited
    Inventors: Yutaka Osajima, Mituya Shimoda, Tamotu Kawano, Kunihiko Okubo
  • Patent number: 5595778
    Abstract: The present invention includes a method for making dough for use as a pie crust made by emulsifying fat and a water slurry to make an emulsion and adding the emulsion to a preblend containing flour. The present invention also includes a dough product made by the process.
    Type: Grant
    Filed: June 7, 1995
    Date of Patent: January 21, 1997
    Assignee: The Pillsbury Company
    Inventors: Victor T. Huang, Karen V. Sandifur
  • Patent number: 5306513
    Abstract: A baked edible cone which has a water content of from about 3.0 wt. % to about 10.0 wt. %, and which has the appearance, texture, taste, and consistency of a cookie. The cone may contain an effective water-binding or water-retaining amount of a water-binding agent, or may be refrigerated prior to baking to achieve retention of water within the cone. A preferred water-binding agent is hydrolyzed casein.
    Type: Grant
    Filed: November 15, 1991
    Date of Patent: April 26, 1994
    Inventors: Joyce Colucci, William A. May
  • Patent number: 4915971
    Abstract: An edible film for retarding water transfer among components of a multicomponent food product. The film includes a base film having a hydrophilic polymer layer and a base film lipid layer. The base film lipid layer has a hydrophobic surface presented away from the hydrophilic polymer layer. An additional lipid layer is laminated to the hydrophobic surface of the base film lipid layer. The invention further includes a method for making the edible film and a food product incorporating it.
    Type: Grant
    Filed: August 4, 1987
    Date of Patent: April 10, 1990
    Assignee: Wisconsin Alumni Research Foundation
    Inventors: Owen R. Fennema, Susan L. Kamper, Jeffrey J. Kester
  • Patent number: 4889728
    Abstract: This invention provides a chewing gum kit which consists of a special powdery chewing gum component (A) containing hydrous crystalline maltose as formed by hydrating the anhydrous crystalline maltose incorporated in the chewing gum texture and a liquid component (B) for contacting with the chewing gum to congeal the powder at the site of contact and thereby provide a mass of chewing gum, so that the powdery chewing gum is easily converted to a mass of chewing gum on bringing both components together and applying a given force.
    Type: Grant
    Filed: March 16, 1988
    Date of Patent: December 26, 1989
    Assignees: Kanebo, Ltd., Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo
    Inventors: Masao Maeda, Michiyo Fukuse, Tohru Miyaaki, Toshio Miyake
  • Patent number: 4861603
    Abstract: This invention includes a soybean protein casing containing a filling or center material wherein the casing does not interfere with the palatability and flavor of the filling and is not destroyed or melted by heating, a method for production of fillings prepacked in said casings, and a food prepared using them.
    Type: Grant
    Filed: September 3, 1987
    Date of Patent: August 29, 1989
    Assignee: Fuji Oil Company, Limited
    Inventors: Toshiaki Saito, Chizuru Ueno, Fumiyuki Sunada
  • Patent number: 4780328
    Abstract: A process of preparing a frozen rolled cod tail wherein a cod tail is rolled around a spindle, then frozen partially or completely, afterwards removed from the spindle and, if necessary, frozen completely. The frozen rolled cod tails may be filled later when desired.
    Type: Grant
    Filed: September 12, 1986
    Date of Patent: October 25, 1988
    Assignee: Nestec S.A.
    Inventors: Yngve R. Akesson, Else M. Andersen, Mats Olofsson
  • Patent number: 4438145
    Abstract: A process for preparing a foodstuff, like for instance a meat bird, comprising folding of a wrap around a stuffing, whereby the wrap is wider at one end than at the opposite end, the stuffing being deposed on the wrap at the wide end of the wrap and folding onto the upper side of the stuffing those parts of the wider end of the wrap which protrude beyond the stuffing, after which the stuffing with the thus folded wide end of the wrap are rolled up towards the narrower end of the wrap such that the wrap is rolled around the stuffing.
    Type: Grant
    Filed: December 15, 1982
    Date of Patent: March 20, 1984
    Assignee: Bamach, B. V.
    Inventor: Arie Bakker
  • Patent number: 4081562
    Abstract: Edible wreath shaped food casings are produced by a blow-extrusion method in which the inflated extruded tube is fed onto a series of rotating carrier elements whose peripheral velocity is the same as the rate of discharge of the tube from the extrusion nozzle. The carrier elements may be shaped in a variety of ways but the extruded tube is always led onto the first one tangentially. Lifting guides ensure proper transfer of the tube from one carrier element to the next. The method permits the production of thin-walled casings.
    Type: Grant
    Filed: January 9, 1976
    Date of Patent: March 28, 1978
    Assignee: Naturin-Werk Becker & Co.
    Inventor: Bruno Winkler
  • Patent number: 4006258
    Abstract: A process for producing sausage casings is provided, wherein strips of intestine which have been rendered porous and sticky are joined with overlapping edges on a mandrel, and dried, at least the edge of the stuck product being dried and its stickiness being decreased only to the extent that the intestine material can be moved along the mandrel as a tube, whereafter the operation is repeated using this edge as joining element, and after the desired length of casing has been obtained, the still sticky part thereof is dried completely. If desired, casings can be made of two layers of strips or of one layer of strips with a proteinaceous coating in which case in each sticking operation a single-layer edge is used as joining element, while furthermore, a netting can be applied between two layers of intestine strips or between such a layer and a proteinaceous coating.
    Type: Grant
    Filed: December 9, 1974
    Date of Patent: February 1, 1977
    Assignee: H. Vaessen B.V.
    Inventor: Hubert J. Vaessen