With Temperature Reduction 32 Degrees F. Or Less Patents (Class 426/444)
  • Patent number: 10398152
    Abstract: Method for preparing deep-frozen vegetable pieces, preferably potato pieces such as french fries, comprising of bringing the vegetable pieces into brief contact with an inert substance which has a temperature which is sufficiently low and for a period of time which is sufficiently long to impart to the outer layer of the vegetable pieces a temperature which is <0° C. while an inner part of the vegetable piece has a temperature which is >0° C.; slowly freezing the vegetable pieces until the pieces are fully deep-frozen by bringing the vegetable pieces into contact with air.
    Type: Grant
    Filed: June 6, 2014
    Date of Patent: September 3, 2019
    Assignees: XINIR BVBA, 24HOURNAMES.COM NV, BRAMMIES BVBA
    Inventors: Bart Lamaire, Jose Lamaire, Bram Lamaire
  • Patent number: 9232817
    Abstract: A process for surface pasteurization/sterilization of particulate food products. Water uptake and qualitative changes of food products are minimized and pasteurization or sterilization conditions are optimized when food products are used preheated, wherein product temperature is selected a few degrees below the evaporation temperature of the pasteurization/sterilization system, in that the preheating temperature of food products is selected lower than the saturated steam temperature, preferably a few degrees below the saturated steam temperature at a predetermined pressure, in that treatment is performed in a moist, air-free atmosphere, wherein pasteurization occurs at temperatures between 55 and 99° C. at a low pasteurization pressure, or sterilization occurs at temperatures between 100° C. and 140° C.
    Type: Grant
    Filed: December 28, 2009
    Date of Patent: January 12, 2016
    Assignee: BÜHLER BARTH GMBH
    Inventors: Rainer Perren, Jürgen Fischer
  • Patent number: 9215886
    Abstract: A method for making a food product with a low acrylamide content having organoleptical properties comparable to traditional food products. Potatoes containing a low reducing sugar concentration are used to make potato flakes. Dextrose is added to the low reducing sugar potato flakes to increase the total reducing sugar concentration.
    Type: Grant
    Filed: December 5, 2008
    Date of Patent: December 22, 2015
    Assignee: Frito-Lay North America, Inc.
    Inventors: Ajay Rajeshwar Bhaskar, Michael Grant Topor
  • Publication number: 20140314922
    Abstract: Methods as described in the present disclosure generally include cryogenically freezing a fruit product such as sweetened, dried fruit or simulated fruit, and then breaking the frozen fruit product into pieces having an appropriate size distribution. Breaking the fruit product may be accomplished, for example, by passing the frozen fruit product through a mechanical breaking device such as a multi-stage roller mill having cryogenically cooled rollers.
    Type: Application
    Filed: June 26, 2014
    Publication date: October 23, 2014
    Applicant: MEDURI FARMS, INC.
    Inventors: Joseph J. MEDURI, Homer Paul GROB, JR.
  • Publication number: 20140302207
    Abstract: Methods as described in the present disclosure generally include cryogenically freezing sweetened, dried fruit having a moisture content between 8% and 18%, and then breaking the frozen fruit into pieces having an appropriate size distribution. Cryogenically freezing the fruit may be accomplished by passing the fruit through a cold gas tunnel or by immersing or otherwise exposing the fruit to a cryogenic substance such as liquid nitrogen, liquid oxygen, solid carbon dioxide, gaseous nitrogen, or a mixture of liquid nitrogen and gaseous nitrogen. Breaking the fruit may be accomplished, for example, by rapidly vibrating the frozen fruit on a screen, or by passing the frozen fruit through a mechanical breaking device such as a multi-stage roller mill having cryogenically cooled rollers.
    Type: Application
    Filed: April 3, 2013
    Publication date: October 9, 2014
    Applicant: Meduri Farms, Inc.
    Inventors: Joseph J. MEDURI, Homer Paul GROB, JR.
  • Publication number: 20140220206
    Abstract: Provided is a method for producing meat-based dried food that is to be reconstituted by pouring hot or cold water thereto before eating, comprising: a step of processing a meat raw material or meat-based food with superheated steam; a step of freezing the meat raw material or meat-based food processed with superheated steam; and a step of drying the frozen meat material or meat-based food under reduced pressure. It is possible to reconstitute the dried food produced by the production method in a short time of about 3 to 5 minutes even if the dried food is thick.
    Type: Application
    Filed: July 13, 2012
    Publication date: August 7, 2014
    Applicant: NISSIN FOODS HOLDINGS CO., LTD.
    Inventors: Takateru Nakayama, Kazuki Yoshida, Seiko Tamura, Mitsuru Tanaka
  • Patent number: 8778551
    Abstract: A fuel cell system includes a fuel cell stack and a flow control device that controls a supply of a first phase fluid flowing through the fuel cell stack. A controller monitors at least one parameter of the fuel cell stack and controls the supply to generate pulses of reactant when the at least one parameter crosses a threshold to flush a second phase fluid from said fuel cell stack.
    Type: Grant
    Filed: January 29, 2008
    Date of Patent: July 15, 2014
    Assignee: GM Global Technology Operations LLC
    Inventors: Ivan Daryl Chapman, Charles Mackintosh, Pinkhas A. Rapaport
  • Publication number: 20130084372
    Abstract: An automated method for producing whole-muscle jerky slices using bulk form processing, and further provides jerky slices of novel composition resulting from the practice of such a method. The automated method forms a chilled bulk form of meat from multiple pieces of meat having intact muscle fiber and slices the chilled bulk form. This bulk form processing reduces raw material and labor costs relative to conventional methods for producing whole-muscle jerky slices that require large slabs of meat as input to the production process and substantial human intervention in the production process (e.g., hand-loading and placement). The jerky slices comprise integrated portions of dried meat having intact muscle fiber sourced from multiple animals and cut from a single bulk form.
    Type: Application
    Filed: September 28, 2012
    Publication date: April 4, 2013
    Inventor: Roger Kenneth Lipinski
  • Patent number: 8361533
    Abstract: The present invention relates to frozen food products, such as ice creams, having special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterized by improved organoleptic and sensory properties as well a reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.
    Type: Grant
    Filed: July 13, 2010
    Date of Patent: January 29, 2013
    Assignee: Palsgaard A/S
    Inventors: Viggo Creemers Norn, Hanne Kranold Ludvigsen
  • Patent number: 8348651
    Abstract: A facility that is especially suited for the freezing of juices and similar products, which includes a cooling tank that supplies the product by means of an impelling pump to a freezing chamber that receives a supply of a liquefied gas at a temperature of around ?140° C., preferably nitrogen, and pressurized air through an electro-valve to transform the juice into micro-drops or pellets and to freeze the droplets or the pellets inside the freezing chamber, which then exit the chamber through one or more dispensing valves, said freezing not affecting the original characteristics of the juice, in terms of its vitamin, protein and enzyme content.
    Type: Grant
    Filed: January 15, 2008
    Date of Patent: January 8, 2013
    Inventor: Victorino Juan Mata
  • Patent number: 8221820
    Abstract: The present invention relates to frozen food products, such as ice creams, having special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterised by improved organoleptic and sensory properties as well as reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.
    Type: Grant
    Filed: November 27, 2006
    Date of Patent: July 17, 2012
    Assignee: Palsgaard A/S
    Inventors: Viggo Creemers Norn, Hanne Kranold Ludvigsen
  • Publication number: 20120148708
    Abstract: The present invention relates to a process to prepare a dried vegetable product comprising the steps of—subjecting a vegetable to a hypertonic heat shock by contacting (preferably submerging) the vegetable with (in) a hypertonic heat shock solution comprising at least one edible salt, at a temperature of 101 to 112 degrees C.;—coating the hypertonically heat shocked vegetable with a coating mix and—drying the coated hypertonically heat shocked vegetable.
    Type: Application
    Filed: July 13, 2009
    Publication date: June 14, 2012
    Inventors: El-Sayed Abdel-Fattah, Rudi Günter Mueller, Vicki Clarissa Dey-Weisbecker
  • Publication number: 20120148712
    Abstract: An arthropod based nutritional supplement may comprise one species within the arthropod phylum or two or more species within the arthropoda phylum combined together. These arthropods are powderized and its nutritional profile analyzed. Based on the nutritional profile of the powderized arthropods, additional powderized arthropoda or additional nutritional components may be added in order to develop a nutritional profile that can satisfy a particular need for a body builder, a man, a woman or provide generic meal replacement.
    Type: Application
    Filed: November 18, 2011
    Publication date: June 14, 2012
    Inventors: Dianne Lee Guilfoyle, Cameron David Noerr
  • Publication number: 20120114798
    Abstract: A method of producing a aerated food product which may be frozen, freeze dried, or dried. The method includes providing a raw ingredient composition having a desired first viscosity, aerating the composition to a desired second viscosity with a desired amount of aeration, shaping the aerated composition, and depending on the food product, freezing the shaped aerated composition, freeze-drying the shaped aerated composition or drying the shaped aerated composition.
    Type: Application
    Filed: November 7, 2011
    Publication date: May 10, 2012
    Inventor: Jeremy Zobrist
  • 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: 20110081467
    Abstract: Operation of roasting machine is stabilized by controlling the flow rate or the temperature of cold air for cooling with high precision when roasted beans are cooled, and efficient roasting/cooling operation is attained at a low cost.
    Type: Application
    Filed: November 12, 2010
    Publication date: April 7, 2011
    Applicant: MAYEKAWA MFG. CO., LTD.
    Inventors: Masanori KANDO, Akira KISHIMOTO, Yasutaka KATSURAGI
  • Publication number: 20110027439
    Abstract: The procedure consists of subjecting the product to osmosis in order to force the fruit perspiration until reducing its water content between 6 and 10%, or whether using the vacuum cooling (vacuum cooler) technique or through a dry air stream, after which said products are flashily frozen in a tunnel or closet with liquid nitrogen, carbonic anhydride or mechanical cooling depending on the product size and shape (whole, peeled or sliced), at a temperature below ?40° C. The dry air can be supplied through a dehumidifier, or it can either be dried through a strong air cooling and then heating.
    Type: Application
    Filed: April 2, 2009
    Publication date: February 3, 2011
    Applicant: CRYOSALUS SYSTEM, S.L.
    Inventor: Blanca Rosich Ferrer
  • Patent number: 7833557
    Abstract: The method of impregnation treatment for foods comprises impregnating the foods with a liquid component or a gas component by contacting the foods with the liquid component or the gas component after vacuum treatment or in the vacuum state and/or cooling the foods in contact with the liquid component. The method of impregnation treatment for foods of the present invention enables readily impregnating various kinds of foods with various liquid components or gas components. The invention also provides a vitamin C-containing egg and a pidan-like egg.
    Type: Grant
    Filed: November 14, 2006
    Date of Patent: November 16, 2010
    Assignee: Meiji Seika Kaisha, Ltd.
    Inventors: Munehiko Kuwa, Soichiro Kuwa, Kiyoshi Yamano
  • Publication number: 20100233342
    Abstract: The present invention provides a method for preparing a fiber-in-water slurry containing insoluble fibres, wherein said method comprises the steps of (a1) preparing a fiber-in-water slurry containing the insoluble fibres, (a2) freezing said slurry and (a3) grinding said frozen slurry. The present invention also provides a method for preparing an edible emulsion comprising oil, water and insoluble fibers, said method comprising the steps of (a) raising the temperature of the fiber-in-water slurry obtained in above step (a3) until said slurry is in the liquid state; (b) adding any further ingredients of the edible emulsion; and (c) homogenizing the thus-obtained mixture. It was found that by applying this method a low-oil edible emulsion can be prepared which emulsion has reduced insoluble fiber content but favorable texture and sensorial properties.
    Type: Application
    Filed: March 9, 2010
    Publication date: September 16, 2010
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Cristhian Paul Almeida Rivera, Jacob Nijsse, Sudarshi Tanuja A. Regismond
  • Patent number: 7771766
    Abstract: An apparatus and a method for freeze-storing baked foods allow the baked foods to retain excellent crust condition (surface layer of baked foods), avoiding any peeling, and retain excellent sensory condition, attaining long-term frozen storage. Baked foods, including baked bread and baked confectionery, are frozen in a humidified atmosphere, cooled to 30 to 35° C. in terms of core temperature, and subjected to a high-humidity cooling process conducted in an atmosphere, where even upon receiving high-temperature baked foods after baking, 20 to 28° C. and ?65% RH, high humidity condition can be maintained, and further subjected to a frozen storage process where the baked foods are freeze stored at low temperature of ?freezing temperature.
    Type: Grant
    Filed: November 6, 2006
    Date of Patent: August 10, 2010
    Assignee: Mayekawa Mfg. Co., Ltd.
    Inventors: Shinji Kouno, Kou Ishikura, Satoshi Shinozaki
  • Publication number: 20100166929
    Abstract: An apparatus and method for processing products by chilling or freezing includes a conveyor for conveying the products along a plane of travel; lifting means disposed for intermittent contact with the conveyor during processing; cam means rotatable for contacting and displacing the lifting means to contact and displace the conveyor from the plane of travel, thereby displacing the products on the conveyor to prevent the products from adhering to the conveyor and other of the products; and drive means operatively associated with the cam means to impart rotational movement to the cam means for intermittently contacting and displacing the lifting means.
    Type: Application
    Filed: January 12, 2010
    Publication date: July 1, 2010
    Inventors: Stephen A. McCormick, Scott Boyles, Ulf Jagaeus, Derrick Norvill
  • Publication number: 20100120713
    Abstract: The present invention relates to compositions for the enrichment, fortification and/or coloration of food, beverages, animal feed, cosmetics or pharmaceutical compositions comprising at least one modified starch, ?-carotene and optionally at least an adjuvant and/or an excipient, wherein a mixture of the composition with water has a color hue in the range of 48 to 60.
    Type: Application
    Filed: September 30, 2009
    Publication date: May 13, 2010
    Inventors: Bernd Schlegel, Christian Schafer, David Schaffner
  • Publication number: 20100112181
    Abstract: The present invention relates to a process to recover an antioxidant component. The process can include decaffeinating coffee beans to produce a decaffeination stream and decaffeinated coffee beans and then processing the decaffeination stream to recover the antioxidant component. The decaffeinated coffee beans can be in a usable form after decaffeination so that they can be used as part of a coffee making process to make roast and ground coffee for conventional brewing.
    Type: Application
    Filed: October 30, 2008
    Publication date: May 6, 2010
    Inventors: Matthew Joel Taylor, Faith L. Szarek, Susan Ruth Ward
  • Patent number: 7695750
    Abstract: The present invention discloses methods for artificially splitting nuts in a manner that ensures that the nuts split in the same manner as naturally split nuts. The methods include placing a batch of closed-shell nuts into a water filled vessel, sealing it, and reducing the pressure inside the vessel by removing air. This also causes air to be removed from inside the nuts. The air pressure in the vessel is then normalized, causing the air removed from the nuts to be replaced with water from the vessel. The nuts are then promptly transferred from the vessel and exposed to forces that cause the water inside the nuts to rapidly expand, creating internal pressure that forces the shells to split open along the longitudinal suture of the nut.
    Type: Grant
    Filed: September 21, 2007
    Date of Patent: April 13, 2010
    Inventors: Ahmad Foroutanaliabad, Anahita Foroutanaliabad
  • Patent number: 7488504
    Abstract: The present invention provides a process for the production of a frozen food product including the step of contacting a food intermediate with an emulsifier system, wherein the emulsifier system consists essentially of compounds of formula I: wherein R1 is a hydrocarbon group; and optionally mono-diglycerides and/or unsaturated lactylated mono-diglycerides.
    Type: Grant
    Filed: December 17, 2004
    Date of Patent: February 10, 2009
    Assignee: Danisco A/S
    Inventors: Niels Michael Barfod, Matteo Da Lio, Finn Hjort Christensen
  • Publication number: 20080254180
    Abstract: The invention describes a low temperature extrusion process and a respective device for an energy-optimized and viscosity-adapted microstructuring of frozen aerated systems like ice cream. Therewith a very finely dispersed microstructure is reached under optimized balance of viscous friction based mechanical energy dissipation (1) and transfer of dissipation heat and additional phase transition (freezing) heat (2) to a refrigerant up to very high frozen water fraction at very low temperatures. With this new process and device aerated masses are continuously frozen and optimally micro-structured under minimized/optimized mechanical energy input. The microstructure of this-like treated masses supports on the one hand preferred rheological properties which lead to improved shaping, portioning and scooping properties, even at very low temperatures, and on the other hand leads to an improved shelf life (heat shock stability) and mouth feel (e.g. creaminess, melting behavior).
    Type: Application
    Filed: January 20, 2005
    Publication date: October 16, 2008
    Applicant: Nestec S.A.
    Inventors: Erich Josef Windhab, Johann Wildmoser
  • Publication number: 20080233255
    Abstract: A process for making a freezer-to-oven bagel product is provided. The process comprises mixing at least flour, water, salt and yeast to form a bagel dough, dividing the bagel dough to form individual bagel units, proofing the bagel units for about 2 to about 4 hours in a proof box, preliminarily freezing the bagel units for about 10 to about 30 minutes in a freezer, and blast freezing the bagel units for about 20 to about 30 minutes in a blast freezer. The proof box has an internal temperature of from about 68° F. to about 75° F. and a relative humidity of from about 80% to about 100%, the freezer has an internal temperature of from about 0° F. to about ?10° F., and the blast freezer has an internal temperature of from about ?20° F. to about ?30° F.
    Type: Application
    Filed: March 21, 2007
    Publication date: September 25, 2008
    Inventors: Keith A. Lockwood, Hugh P. Harlan
  • Patent number: 7374790
    Abstract: A method to process soft-shelled turtle eggs into fine granules by rinsing and removing foreign matter from eggs, blending eggshells, and egg white and egg yolk; then having the harder eggshells separated from the softer mixture of egg white and yolk, and frozen to be separately ground before having granules of eggshells mixed with that of egg white and yolk ground once again into fine granules of final product.
    Type: Grant
    Filed: August 9, 2004
    Date of Patent: May 20, 2008
    Inventor: Tieh-Ken Yen
  • Publication number: 20080063770
    Abstract: The invention provides a mold assembly. The mold assembly according to the invention includes two set of complementary split molds. In particularly, the mold assembly according to the invention enables the molding of food that has a shape with a complex profile.
    Type: Application
    Filed: June 29, 2007
    Publication date: March 13, 2008
    Inventor: Chin-I Chang
  • Publication number: 20080044521
    Abstract: A frozen confection is provided, comprising (by weight of the confection) less than 9 wt % total sugars; maltitol, xylitol or mixtures thereof in a total amount of from 2 to 15 wt %; from 5 to 25 wt % digestible complex saccharides; from 1 to 15 wt % non-digestible complex saccharides; and intense sweeteners in a total amount CT given by the following condition: CT<X/R, wherein X is 2.0 wt % and R is the sweetness of the intense sweeteners relative to sucrose expressed on a weight basis.
    Type: Application
    Filed: August 21, 2007
    Publication date: February 21, 2008
    Inventors: Natalie Elaine Eddies, Lena Helmtraut Annaluis Gertrud Johannsen, Loyd Wix
  • Patent number: 7166314
    Abstract: The method of impregnation treatment for foods comprises impregnating the foods with a liquid component or a gas component by contacting the foods with the liquid component or the gas component after vacuum treatment or in the vacuum state and/or cooling the foods in contact with the liquid component. The method of impregnation treatment for foods of the present invention enables readily impregnating various kinds of foods with various liquid components or gas components. The invention also provides a vitamin C-containing egg and a pidan-like egg.
    Type: Grant
    Filed: February 27, 2001
    Date of Patent: January 23, 2007
    Assignee: Placeram Co., Ltd.
    Inventors: Munehiko Kuwa, Soichiro Kuwa, Kiyoshi Yamano
  • Patent number: 6916498
    Abstract: A dehydrated frozen confection obtained by freezing and then freeze-drying a starting material containing a milk content and a sweetener content, wherein at least 20% wt of the sweetener content is sugar-alcohol; preferably, the sugar-alcohol is one or more selected from the group consisting of erythritol, xylitol, sorbitol, and mannitol. The frozen confection may also include inulin.
    Type: Grant
    Filed: October 24, 2002
    Date of Patent: July 12, 2005
    Assignee: Amano Jitsugyo Co., Ltd.
    Inventors: Itaru Fukinbara, Naoto Watanabe, Sadao Tohi, Naoko Okada
  • 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
  • Publication number: 20040247770
    Abstract: On-the-bone tenderization of a dressed freshly slaughtered unboned poultry bird is accelerated by rapidly cooling at least the breast meat of said bird by exposure to a cooling temperature of at most −10° C. to provide a frozen crust on the breast and a substantial temperature gradient through the breast meat and reducing the rate at which the breast is cooled to reduce the temperature gradient whilst maintaining the surface temperature of the breast meat below −2° C. for sufficient time to freeze only a portion of the water content of the breast meat and thereby tenderize the meat. The meat of the tenderized bird is preferably warmed towards an equilibration temperature of from 0° C. to 5° C. It is understood that reduction of maturation time occurs because a portion of the water in the meat freezes thereby concentrating the salts and other solutes in the remaining liquid water.
    Type: Application
    Filed: May 26, 2004
    Publication date: December 9, 2004
    Inventors: Jeremy P. Miller, Sean T. Jones
  • Patent number: 6635295
    Abstract: A process for producing a freeze-dried product in a bonded or stratified state by a simple apparatus and by simple operations, without suffering from denaturation by oxygen, enzymes, heat and so on, while maintaining the original quality, properties and so on, by bonding or stratifying materials to be treated before being subjected to freeze-drying; an apparatus therefor; and a freeze-dried product obtained therefrom are provided. The freeze-dried product is obtained by stratifying materials 7a, 7b and 7c of the same or a different kind to be treated into a multilayer under interposition of dry ice 6b, 6c partly in between the layers; pressing the multilayer from both sides by pressurizing elements 13 and 16 under intermediation by dry ice 6a and 6d to effect bonding of the materials to be treated with each other, while, at the same time, freezing the multilayer; and subjecting the frozen product to vacuum drying.
    Type: Grant
    Filed: January 16, 2001
    Date of Patent: October 21, 2003
    Assignees: National Agricultural Research Organization, Tsukuba Food Science, Inc.
    Inventor: Akira Horigane
  • Patent number: 6569477
    Abstract: The present invention provides novel compositions containing calcium and/or other minerals (as single mineral compositions or as multiple mineral compositions), methods for making these compositions, and methods for delivering the compositions. The compositions provide soluble bioavailable calcium and/or other minerals at a high concentration due to the high solubility attained through the processing method contained in this patent. Addition by these methods of other mineral(s) to calcium increases the stability and solubility of the calcium. The compositions of the present invention are powders that can be reconstituted in aqueous solutions. The compositions of the present invention also are very stable, allowing for a long shelf life of the compositions and of foods supplemented with the compositions.
    Type: Grant
    Filed: May 21, 2001
    Date of Patent: May 27, 2003
    Assignee: Mintech, Inc.
    Inventor: Steven N. Lederman
  • Patent number: 6440449
    Abstract: This invention provides methods of infusing compositions including phytochemicals, nutraceuticals such as vitamins, herbal extracts, and medicinals into food products, including, e.g., juices, fruits, vegetables, and meats, etc. The resulting infused food products are consumable products which are helpful in alleviating dietary insufficiency and/or to prevent or treat diseases such as cancer, heart disease, Alzheimer's disease, etc.
    Type: Grant
    Filed: January 14, 1999
    Date of Patent: August 27, 2002
    Inventor: Edward Hirschberg
  • Patent number: 6428833
    Abstract: A process for freeze drying coffee extract in the form of pellets combines short freeing times with high drying pressures, saving time and energy in comparison with conventional processes. The thus obtained product has an excellent flavour and its surface reminds one of freshly roasted coffee beans.
    Type: Grant
    Filed: September 28, 1998
    Date of Patent: August 6, 2002
    Assignee: Dr. Otto Suwelack Nachf.GmbH & Co.
    Inventors: Wolfgang Suwelack, Dorothee Kunke
  • Patent number: 6361813
    Abstract: There are described freeze-dried food products which have porous structure with fine texture than those obtained by conventional processes to give smooth melting in mouth and a process for preparing the freeze-dried food products. According to the process, raw materials for the food are made into a form of aqueous solution or paste, emulsified, made into semi-frozen state by cooling the emulsion, freeze-dried by further cooling in a mold, and then subjected to freeze-drying treatment.
    Type: Grant
    Filed: September 13, 2000
    Date of Patent: March 26, 2002
    Assignee: Meiji Seika Kaisha, Ltd.
    Inventors: Nobuyuki Kitaoka, Shinichi Makishima, Mitsuhiro Sakurai
  • Patent number: 6235322
    Abstract: The present invention provides novel compositions containing calcium and/or other minerals (as single mineral compositions or as multiple mineral compositions), methods for making these compositions, and methods for delivering the compositions. The compositions provide soluble bioavailable calcium and/or other minerals at a high concentration due to the high solubility attained through the processing method contained in this patent. Addition by these methods of other mineral(s) to calcium increases the stability and solubility of the calcium. The compositions of the present invention are powders that can be reconstituted in aqueous solutions. The compositions of the present invention also are very stable, allowing for a long shelf life of the compositions and of foods supplemented with the compositions.
    Type: Grant
    Filed: March 9, 1999
    Date of Patent: May 22, 2001
    Assignee: MinTech, Inc.
    Inventor: Steven N. Lederman
  • Patent number: 6221411
    Abstract: A meat packaging apparatus includes a tray containing a modified atmosphere and meat product, a film sealed to the tray and including an opening, and a two-piece label attached to the film and covering the opening. The two-piece label including a first layer removably attached to a second layer, which is attached to the film. The second layer is made of a highly oxygen permeable material to allow oxygen to enter the tray when the top layer is removed.
    Type: Grant
    Filed: September 11, 1998
    Date of Patent: April 24, 2001
    Assignee: Jescorp, Inc.
    Inventors: James J. Sanfilippo, John E. Sanfilippo, Bruce E. Edwards
  • Patent number: 6117478
    Abstract: A low fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate and a reduced fat milk chocolate bar comprising a mixture of from 60 to 90% of a reduced fat chocolate containing less than 27% fat and from 40 to 10% of a reduced fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate. The products have a unique crunchy texture, melt easily and have a smooth texture in the mouth.
    Type: Grant
    Filed: March 12, 1998
    Date of Patent: September 12, 2000
    Assignee: Nestec S.A.
    Inventor: Karin Dubberke
  • Patent number: 6110518
    Abstract: A method for producing a quick-reconstituting foodstuff including thawing previously frozen foodstuff under conditions to result in thawed foodstuff, freezing said thawed foodstuff to result in a multiply frozen foodstuff, subsequently thawing multiply frozen foodstuff under conditions to result in a multiply frozen and thawed foodstuff; and removing moisture from multiply frozen and thawed foodstuff under conditions to produce a finish-dried foodstuff having a storage stable moisture content of less than about 12% by total weight and exhibiting a Rehydration Ratio representing the replacement of at least 95% of previously removed moisture after reconstitution for less than about 10 minutes in simmering 205.degree. F. water.
    Type: Grant
    Filed: March 12, 1998
    Date of Patent: August 29, 2000
    Assignee: Basic American, Inc.
    Inventors: Kern L. Cooper, Mark Call, Warren Simon, Susan Linscott
  • Patent number: 6098410
    Abstract: A process and apparatus for producing a frozen product or a freeze-dried product therefrom of, in particular, a material susceptible to denaturing due to existing enzymes, oxygen and heat, such as living organisms, organic compounds, vegetables, foods, fruits, drugs, biological samples, fodders and industrial raw materials while preserving the original qualities and properties, by recourse to a technique including the steps of mixing and crushing the material to be processed together with dry ice to thereby attain freezing of the material while replacing of the surrounding atmosphere by the thereby liberated carbon dioxide gas.
    Type: Grant
    Filed: August 7, 1998
    Date of Patent: August 8, 2000
    Assignees: Akira Horigane, Director General of National Agriculture Research Center, Ministry of Agriculture, Forestry and Fisheries
    Inventor: Akira Horigane
  • Patent number: 5916624
    Abstract: A process for preparing individually frozen pulses, particularly beans, comprising the steps of: soaking dried pulses in water; boiling the pulses in water; quickly surface-drying the pulses in hot forced air and flash freezing the dried pulses.
    Type: Grant
    Filed: May 28, 1997
    Date of Patent: June 29, 1999
    Assignee: Seenergy Foods Inc.
    Inventor: Shreyas H. Ajmera
  • Patent number: 5820916
    Abstract: A method for growing and preserving nutrients in plant material, particularly wheatgrass, which produces a nutritional supplement for humans and non-human animals having optimally high enzyme, mineral, and trace mineral contents, as well as a minimum protein content of forty percent. The method includes growing the plants in the field, as well as in greenhouses, hydroponically and airponically, or in a lightweight growth medium such as a mixture of sawdust and vermiculite, so that nutrients available to the plants during growth can be controlled. Plants are also watered frequently during growth with commercially available fertilizers or other specially prepared electrolyte nutrient solutions. Both the upper plant tissue and the plant roots can be harvested, and juiced or pressed to separate the plants tissue liquid from the fibrous portion of the plant by use of extractors that will not allow the temperature of the plant juice to exceed 90.degree. Fahrenheit.
    Type: Grant
    Filed: February 14, 1997
    Date of Patent: October 13, 1998
    Inventors: Frank S. Sagliano, Elizabeth A. Sagliano
  • Patent number: 5637345
    Abstract: Powdered deer blood, preferably that of a stag, can be produced according to a method which comprises the steps of freezing the blood of a deer, cutting the frozen blood into slices, freeze-drying the slices of frozen blood and grinding down the freeze-dried blood into a powder. The invention also relates to the product formed from the aforementioned method.
    Type: Grant
    Filed: January 11, 1996
    Date of Patent: June 10, 1997
    Assignee: National Deer Horn Limited
    Inventors: Youn S. Lee, Hyung S. Lee
  • Patent number: 5505980
    Abstract: Powdered deer blood, preferably that of a stag, can be produced by mixing deer blood and ethanol, freezing the mixture of deer blood and ethanol to form a frozen mixture, freeze-drying the frozen mixture to form a freeze-dried mixture, heating the freeze-dried mixture, reducing the temperature of the heated mixture to form a dried product having a red-brown color; and then grinding the dried product to a powder.
    Type: Grant
    Filed: August 2, 1994
    Date of Patent: April 9, 1996
    Assignee: National Deer Horn Limited
    Inventors: Youn S. Lee, Hyung S. Lee
  • Patent number: 5292542
    Abstract: A process for making dehydrated potato products from potato flakes so that they can be sulfite-free by mixing the potato flakes with a sufficient amount of water to increase their moisture content to a predetermined level, lowering the temperature of the moistened potato flakes to a temperature and for a period of time sufficient for retrogradation of free soluble starch contained in the potato flakes, reducing the size of the potato flakes in a manner to minimize breakage of potato cell walls, and drying the resulting potato product. The dehydrated potato product can be reconstituted without using a boiling liquid to make a dough for french fries or to make a mashed potato product.
    Type: Grant
    Filed: June 19, 1992
    Date of Patent: March 8, 1994
    Assignee: Services Alimentaires, S.A.
    Inventors: Roderick G. Beck, Clayton D. Pratt, Pamela R. Bartausky
  • Patent number: 5256438
    Abstract: The invention relates to ready-to-eat preserved edible fruit products which consists of natural fruit or fruit pieces which have been dehydrated to a soluble solids level of 40% to 60%, a moisture level of 35% to 55% and a water activity level of 0.75 to 0.90 and to processes of producing such products and foods containing such products. The product remains unfrozen at temperatures within the range of 0.degree. C. to -25.degree. C.
    Type: Grant
    Filed: April 22, 1992
    Date of Patent: October 26, 1993
    Assignee: Byron Agricultural Company Pty. Ltd.
    Inventors: Victor M. Lewis, David A. Lewis