With Temperature Reduction 32 Degrees F. Or Less Patents (Class 426/444)
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Patent number: 10785986Abstract: A bloom-resistant method of freezing and packaging a fresh food product.Type: GrantFiled: December 20, 2013Date of Patent: September 29, 2020Assignee: Dawn Food Products, Inc.Inventors: Julio Alberto Torres San Juan, Jane L. Kutner, Juan Gabriel Gonzalez Juarez, Miles Elton Jones, Rolando Jesus Alanis Villarreal
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Patent number: 10398152Abstract: 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: GrantFiled: June 6, 2014Date of Patent: September 3, 2019Assignees: XINIR BVBA, 24HOURNAMES.COM NV, BRAMMIES BVBAInventors: Bart Lamaire, Jose Lamaire, Bram Lamaire
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Patent number: 9232817Abstract: 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: GrantFiled: December 28, 2009Date of Patent: January 12, 2016Assignee: BÜHLER BARTH GMBHInventors: Rainer Perren, Jürgen Fischer
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Patent number: 9215886Abstract: 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: GrantFiled: December 5, 2008Date of Patent: December 22, 2015Assignee: Frito-Lay North America, Inc.Inventors: Ajay Rajeshwar Bhaskar, Michael Grant Topor
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Publication number: 20140314922Abstract: 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: ApplicationFiled: June 26, 2014Publication date: October 23, 2014Applicant: MEDURI FARMS, INC.Inventors: Joseph J. MEDURI, Homer Paul GROB, JR.
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Publication number: 20140302207Abstract: 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: ApplicationFiled: April 3, 2013Publication date: October 9, 2014Applicant: Meduri Farms, Inc.Inventors: Joseph J. MEDURI, Homer Paul GROB, JR.
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Publication number: 20140220206Abstract: 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: ApplicationFiled: July 13, 2012Publication date: August 7, 2014Applicant: NISSIN FOODS HOLDINGS CO., LTD.Inventors: Takateru Nakayama, Kazuki Yoshida, Seiko Tamura, Mitsuru Tanaka
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Patent number: 8778551Abstract: 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: GrantFiled: January 29, 2008Date of Patent: July 15, 2014Assignee: GM Global Technology Operations LLCInventors: Ivan Daryl Chapman, Charles Mackintosh, Pinkhas A. Rapaport
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Publication number: 20130084372Abstract: 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: ApplicationFiled: September 28, 2012Publication date: April 4, 2013Inventor: Roger Kenneth Lipinski
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Patent number: 8361533Abstract: 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: GrantFiled: July 13, 2010Date of Patent: January 29, 2013Assignee: Palsgaard A/SInventors: Viggo Creemers Norn, Hanne Kranold Ludvigsen
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Patent number: 8348651Abstract: 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: GrantFiled: January 15, 2008Date of Patent: January 8, 2013Inventor: Victorino Juan Mata
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Patent number: 8221820Abstract: 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: GrantFiled: November 27, 2006Date of Patent: July 17, 2012Assignee: Palsgaard A/SInventors: Viggo Creemers Norn, Hanne Kranold Ludvigsen
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Publication number: 20120148712Abstract: 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: ApplicationFiled: November 18, 2011Publication date: June 14, 2012Inventors: Dianne Lee Guilfoyle, Cameron David Noerr
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Publication number: 20120148708Abstract: 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: ApplicationFiled: July 13, 2009Publication date: June 14, 2012Inventors: El-Sayed Abdel-Fattah, Rudi Günter Mueller, Vicki Clarissa Dey-Weisbecker
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Publication number: 20120114798Abstract: 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: ApplicationFiled: November 7, 2011Publication date: May 10, 2012Inventor: Jeremy Zobrist
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Patent number: 8088432Abstract: 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: GrantFiled: August 28, 2009Date of Patent: January 3, 2012Assignee: Uljin-gun (Uljin County)Inventor: Seon-Won Kim
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Publication number: 20110081467Abstract: 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: ApplicationFiled: November 12, 2010Publication date: April 7, 2011Applicant: MAYEKAWA MFG. CO., LTD.Inventors: Masanori KANDO, Akira KISHIMOTO, Yasutaka KATSURAGI
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Publication number: 20110027439Abstract: 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: ApplicationFiled: April 2, 2009Publication date: February 3, 2011Applicant: CRYOSALUS SYSTEM, S.L.Inventor: Blanca Rosich Ferrer
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Patent number: 7833557Abstract: 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: GrantFiled: November 14, 2006Date of Patent: November 16, 2010Assignee: Meiji Seika Kaisha, Ltd.Inventors: Munehiko Kuwa, Soichiro Kuwa, Kiyoshi Yamano
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Publication number: 20100233342Abstract: 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: ApplicationFiled: March 9, 2010Publication date: September 16, 2010Applicant: CONOPCO, INC., D/B/A UNILEVERInventors: Cristhian Paul Almeida Rivera, Jacob Nijsse, Sudarshi Tanuja A. Regismond
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Patent number: 7771766Abstract: 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: GrantFiled: November 6, 2006Date of Patent: August 10, 2010Assignee: Mayekawa Mfg. Co., Ltd.Inventors: Shinji Kouno, Kou Ishikura, Satoshi Shinozaki
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Publication number: 20100166929Abstract: 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: ApplicationFiled: January 12, 2010Publication date: July 1, 2010Inventors: Stephen A. McCormick, Scott Boyles, Ulf Jagaeus, Derrick Norvill
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Publication number: 20100120713Abstract: 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: ApplicationFiled: September 30, 2009Publication date: May 13, 2010Inventors: Bernd Schlegel, Christian Schafer, David Schaffner
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Publication number: 20100112181Abstract: 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: ApplicationFiled: October 30, 2008Publication date: May 6, 2010Inventors: Matthew Joel Taylor, Faith L. Szarek, Susan Ruth Ward
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Patent number: 7695750Abstract: 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: GrantFiled: September 21, 2007Date of Patent: April 13, 2010Inventors: Ahmad Foroutanaliabad, Anahita Foroutanaliabad
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Patent number: 7488504Abstract: 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: GrantFiled: December 17, 2004Date of Patent: February 10, 2009Assignee: Danisco A/SInventors: Niels Michael Barfod, Matteo Da Lio, Finn Hjort Christensen
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Publication number: 20080254180Abstract: 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: ApplicationFiled: January 20, 2005Publication date: October 16, 2008Applicant: Nestec S.A.Inventors: Erich Josef Windhab, Johann Wildmoser
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Publication number: 20080233255Abstract: 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: ApplicationFiled: March 21, 2007Publication date: September 25, 2008Inventors: Keith A. Lockwood, Hugh P. Harlan
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Patent number: 7374790Abstract: 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: GrantFiled: August 9, 2004Date of Patent: May 20, 2008Inventor: Tieh-Ken Yen
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Publication number: 20080063770Abstract: 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: ApplicationFiled: June 29, 2007Publication date: March 13, 2008Inventor: Chin-I Chang
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Publication number: 20080044521Abstract: 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: ApplicationFiled: August 21, 2007Publication date: February 21, 2008Inventors: Natalie Elaine Eddies, Lena Helmtraut Annaluis Gertrud Johannsen, Loyd Wix
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Patent number: 7166314Abstract: 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: GrantFiled: February 27, 2001Date of Patent: January 23, 2007Assignee: Placeram Co., Ltd.Inventors: Munehiko Kuwa, Soichiro Kuwa, Kiyoshi Yamano
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Patent number: 6916498Abstract: 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: GrantFiled: October 24, 2002Date of Patent: July 12, 2005Assignee: Amano Jitsugyo Co., Ltd.Inventors: Itaru Fukinbara, Naoto Watanabe, Sadao Tohi, Naoko Okada
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Patent number: 6844018Abstract: 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: GrantFiled: August 7, 2001Date of Patent: January 18, 2005Assignee: Freezing Machines, Inc.Inventor: Eldon Roth
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Publication number: 20040247770Abstract: 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: ApplicationFiled: May 26, 2004Publication date: December 9, 2004Inventors: Jeremy P. Miller, Sean T. Jones
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Patent number: 6635295Abstract: 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: GrantFiled: January 16, 2001Date of Patent: October 21, 2003Assignees: National Agricultural Research Organization, Tsukuba Food Science, Inc.Inventor: Akira Horigane
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Highly soluble and stable mineral supplements containing calcium and magnesium and methods of making
Patent number: 6569477Abstract: 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: GrantFiled: May 21, 2001Date of Patent: May 27, 2003Assignee: Mintech, Inc.Inventor: Steven N. Lederman -
Patent number: 6440449Abstract: 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: GrantFiled: January 14, 1999Date of Patent: August 27, 2002Inventor: Edward Hirschberg
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Patent number: 6428833Abstract: 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: GrantFiled: September 28, 1998Date of Patent: August 6, 2002Assignee: Dr. Otto Suwelack Nachf.GmbH & Co.Inventors: Wolfgang Suwelack, Dorothee Kunke
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Patent number: 6361813Abstract: 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: GrantFiled: September 13, 2000Date of Patent: March 26, 2002Assignee: Meiji Seika Kaisha, Ltd.Inventors: Nobuyuki Kitaoka, Shinichi Makishima, Mitsuhiro Sakurai
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Patent number: 6235322Abstract: 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: GrantFiled: March 9, 1999Date of Patent: May 22, 2001Assignee: MinTech, Inc.Inventor: Steven N. Lederman
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Patent number: 6221411Abstract: 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: GrantFiled: September 11, 1998Date of Patent: April 24, 2001Assignee: Jescorp, Inc.Inventors: James J. Sanfilippo, John E. Sanfilippo, Bruce E. Edwards
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Patent number: 6117478Abstract: 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: GrantFiled: March 12, 1998Date of Patent: September 12, 2000Assignee: Nestec S.A.Inventor: Karin Dubberke
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Patent number: 6110518Abstract: 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: GrantFiled: March 12, 1998Date of Patent: August 29, 2000Assignee: Basic American, Inc.Inventors: Kern L. Cooper, Mark Call, Warren Simon, Susan Linscott
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Patent number: 6098410Abstract: 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: GrantFiled: August 7, 1998Date of Patent: August 8, 2000Assignees: Akira Horigane, Director General of National Agriculture Research Center, Ministry of Agriculture, Forestry and FisheriesInventor: Akira Horigane
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Patent number: 5916624Abstract: 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: GrantFiled: May 28, 1997Date of Patent: June 29, 1999Assignee: Seenergy Foods Inc.Inventor: Shreyas H. Ajmera
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Patent number: 5820916Abstract: 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: GrantFiled: February 14, 1997Date of Patent: October 13, 1998Inventors: Frank S. Sagliano, Elizabeth A. Sagliano
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Patent number: 5637345Abstract: 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: GrantFiled: January 11, 1996Date of Patent: June 10, 1997Assignee: National Deer Horn LimitedInventors: Youn S. Lee, Hyung S. Lee
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Patent number: 5505980Abstract: 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: GrantFiled: August 2, 1994Date of Patent: April 9, 1996Assignee: National Deer Horn LimitedInventors: Youn S. Lee, Hyung S. Lee
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Patent number: 5292542Abstract: 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: GrantFiled: June 19, 1992Date of Patent: March 8, 1994Assignee: Services Alimentaires, S.A.Inventors: Roderick G. Beck, Clayton D. Pratt, Pamela R. Bartausky