And Subsequent Heat Treatment Of Dehydration Patents (Class 426/456)
  • Patent number: 10004242
    Abstract: The present specification provides, e.g., processes for infusing food bodies with infusion formulations, including long chain molecules such as soluble corn fiber, and provides food products infused with such formulations. Also provided are infusion formulations for performing such methods.
    Type: Grant
    Filed: April 6, 2011
    Date of Patent: June 26, 2018
    Assignee: Ocean Spray Cranberries, Inc.
    Inventors: Soumya Roy, Kellie Denson, Harold L. Mantius
  • Patent number: 9492502
    Abstract: A process of producing a composition comprising at least two different proteins is disclosed, of which at least one is a coagulating protein, such as a casein and/or a caseinate, and at least one is an anti-coagulating protein, such as a leguminous protein (for example pea and/or soy) combined or not with whey protein, comprising the steps of: a) heat-sterilizing a first liquid component comprising the coagulating protein, b) heat-sterilizing a second liquid component comprising the anti-coagulating protein, and c) mixing the first component with the second component to obtain a mixture thereof. The obtained mixture is useful as a food constituent having reduced coagulation in the upper gastro-intestinal tract, more in particular in the stomach.
    Type: Grant
    Filed: July 9, 2013
    Date of Patent: November 15, 2016
    Assignee: N. V. Nutricia
    Inventors: Claudia Catharina Maria Van den Braak, Thomas Ludwig, Marcel Minor, Rudolph Eduardus Maria Verdurmen, Hilde Ruis
  • Publication number: 20150147452
    Abstract: An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material.
    Type: Application
    Filed: June 25, 2013
    Publication date: May 28, 2015
    Inventors: Brent E. Green, Martin Schweizer, Kevin I. Segall
  • Patent number: 8919569
    Abstract: Methods and apparatus for separating and removing aflatoxin-contaminated corn from batches of corn by a floating process, thus producing a distinguishable floating mat of contaminated corn and a separate submerged bed of uncontaminated and less contaminated corn. The methods of this disclosure include removing the floating contaminated corn mat by a vacuum mechanism or by liquid flow. The methods reduce the aflatoxin level in the submerged corn bed as much as 80% from the initial aflatoxin level, while removing no more than 15% from the batch of corn.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: December 30, 2014
    Assignee: Cargill, Incorporated
    Inventors: Nicholas Wayne Bethke, Chad Allen Conard, Lawrence E. Fosdick, Eugene Joseph Fox, Donald Grunig, Steven W. Kirkvold, Abhay R. Ladhe, Jacob A. Leland, Joseph Michael Lewis, Eugene Max Peters, Jr., Anthony John Schanilec, Riley Neil Smith, Eric Sumner, Ping Yang, Jill Louise Zullo
  • Patent number: 8795758
    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: Grant
    Filed: July 13, 2009
    Date of Patent: August 5, 2014
    Assignee: Conopco, Inc.
    Inventors: El-Sayed Abdel-Fattah, Rudi Günter Mueller, Vicki Clarissa Dey-Weisbecker
  • 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
  • Patent number: 8715765
    Abstract: A process of treating biomass such as sugar cane bagasse utilizing practically all components of the biomass to produce livestock feed and fuel biomass. Raw bagasse is ensiled for 50-60 days, dried, mechanically separated from soil particles and ground together with plant-derived lignocellulosic materials, pelletized feed material, agricultural processing residues, or by-products at a ratio of 2:1. The resultant ground material is used as cattle feed, feed additives, fuel pellets and for other purposes.
    Type: Grant
    Filed: June 18, 2012
    Date of Patent: May 6, 2014
    Inventor: Randal Myers
  • Patent number: 8707861
    Abstract: An apparatus for pasteurizing a dry food product comprises an impingement chamber, a conveyor for conveying the dry food product through the impingement chamber; a heater and water supply assembly for generating heated, moist air, and a fan for circulating the heated, moist air through the impingement chamber and onto the dry food product. In operation, the moisture in the heated, moist air condenses on the surface of the dry food product and produces a heat of condensation which heats the surface of the dry food product. Moreover, this heat of condensation is sufficient to kill a percentage of any pathogenic microorganisms which may be present on the surface of the dry food product.
    Type: Grant
    Filed: July 22, 2005
    Date of Patent: April 29, 2014
    Assignee: John Bean Technologies Corporation
    Inventors: Ramesh M. Gunawardena, Zhijun Weng
  • Patent number: 8685480
    Abstract: An apparatus for making food chips, comprises a source of heat, and a conveyer belt arranged such that, when in use, food chips are held between the belt and the heat source at least a part of the path of the belt, and wherein the belt is steam permeable. Also, a method for making food chips comprising feeding sliced mono layered food between a steam permeable conveyer belt and a heat source and guiding steam from the food through the steam permeable belt.
    Type: Grant
    Filed: March 9, 2010
    Date of Patent: April 1, 2014
    Assignee: Delights Factory AB
    Inventor: Anders Fredlund
  • Publication number: 20140057020
    Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.
    Type: Application
    Filed: October 15, 2013
    Publication date: February 27, 2014
    Applicant: Jamshid Ashourian
    Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
  • Publication number: 20130337122
    Abstract: The present invention concerns a new method for dehydrating natural fruit and/or vegetable products in order to modify their textural properties, so as to obtain chewy and non-sticky dices or pieces intended to be used by people having (or suffering from) difficult chewing, for example in sweet food, in dried savoury food, in baby food, hospital food, food for seniors and/or clinical nutrition for people with medical conditions.
    Type: Application
    Filed: March 2, 2012
    Publication date: December 19, 2013
    Inventors: Hugues Falquerho, Cecile Pussat, Eric Vouland
  • Publication number: 20130295180
    Abstract: A method of preparing a salt product comprises the steps of: (i) providing a mixture which comprises salt dissolved in a solvent, said mixture further containing an organic material that is solid under ambient temperature conditions; and (ii) atomising said mixture and evaporating said solvent to produce a salt product comprised of particles of salt incorporating said organic material. The organic material may be a polymer such as a carbohydrate (e.g. maltodextrin or Gum Arabic). Novel salt products are disclosed which comprise hollow particles having a shell formed for individual crystallites of salt. The salt product is useful as a seasoning for food and may be used in lower amounts than conventional salt to provide the same taste. Particular advantages are obtained in the baking of bread.
    Type: Application
    Filed: April 3, 2013
    Publication date: November 7, 2013
    Applicant: EMINATE LIMITED
    Inventors: Stephen John MINTER, Sarah Maude
  • Patent number: 8460731
    Abstract: A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.
    Type: Grant
    Filed: May 2, 2008
    Date of Patent: June 11, 2013
    Inventor: Jack G. Mazin
  • Publication number: 20130142910
    Abstract: Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.
    Type: Application
    Filed: January 31, 2013
    Publication date: June 6, 2013
    Applicant: Exportadora de Sal, S.A. de C.V.
    Inventor: Juan Antonio Flores Zúñiga
  • Patent number: 8409648
    Abstract: A machine and method operable to mass produce batches of dough in selectable, discrete and customizable batches and control the temperature of the dough under various environmental conditions is provided. The machine and method adjusts the temperature of the water introduced into a batch of dough in order to make a batch of dough having a predetermined temperature. Specifically, the machine includes a controller operable to adjust the temperature of the water based upon first law of thermodynamics to produce a batch of dough having a predetermined temperature. The machine includes a bowl for containing dough ingredients, a water source operable to selectively introduce water with the dough ingredients, a controller, and a water temperature controlling apparatus. The controller actuates the water temperature controlling apparatus to change the temperature of the water introduced into the bowl so as to form a batch of dough having a predetermined temperature.
    Type: Grant
    Filed: August 13, 2010
    Date of Patent: April 2, 2013
    Assignee: Anderson Group, Ltd.
    Inventors: Rick Anderson, Tim Hancock, Mukul Mehta
  • Publication number: 20130078357
    Abstract: [Problem] The object of invention is to provide solid milk with favorable solubility and enough strength and the method of manufacturing the solid milk. [Means] The solid milk of the invention has X-ray diffraction pattern of its surface area that has a main peak of 2theta=10-15 degrees at 2theta=10-11 degrees or at 2theta=12-13 degrees. A method for the manufacture of solid milk comprises compressing powdered milk to obtain compressed powdered milk; humidifying the compressed powdered milk to obtain humidified compressed powdered milk; and drying the humidified compressed powdered milk to obtain the solid milk. A part of amorphous lactose at the surface of the solid milk 12 is crystallized at the steps of humidifying step and drying.
    Type: Application
    Filed: June 13, 2011
    Publication date: March 28, 2013
    Inventors: Mitsuho Shibata, Kazumitsu Ohtsubo, Yoshinori Satake, Kazunori Kashiwagi
  • Publication number: 20120237638
    Abstract: A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.
    Type: Application
    Filed: March 21, 2012
    Publication date: September 20, 2012
    Inventor: Jack Mazin
  • Publication number: 20120230928
    Abstract: The present invention relates to compositions containing fat-soluble active ingredients and/or colorants in a matrix based on improved modified polysaccharides, i.e. modified polysaccharides where parts were separated, and to a process for preparing these compositions as well as to these improved modified polysaccharides themselves and a process for the manufacture thereof. The present invention further relates to the use of the compositions of this invention for the to enrichment, fortification and/or for the coloration of food, beverages, animal feed, cosmetics and pharmaceutical compositions and to such food, beverages, animal feed, cosmetics and pharmaceutical compositions themselves.
    Type: Application
    Filed: April 23, 2012
    Publication date: September 13, 2012
    Applicant: DSM IP ASSETS B.V.
    Inventors: David SCHAFFNER, Christian SCHÄFER, Bernd SCHLEGEL
  • Patent number: 8252354
    Abstract: A method is used to separate fractions from a seed. This can be done by: a) Physically breaking down the Chia seed into smaller particles; b) Adding a liquid carrier to the broken Chia seed to form a Chia liquid carrier blend; c) Optionally providing further processing of the Chia liquid carrier blend to further reduce the particle size of the Chia particles d) Optionally centrifuging the Chia liquid carrier blend; e) Optionally forming at least three discernible layers of materials within the centrifuged Chia liquid carrier blend; f) Optionally separating the composition of at least one layer from remaining layers; and g) Optionally combining the separated layers together into a desired combination/ratios h) Drying the separated layers or combined layers into a flowable powder.
    Type: Grant
    Filed: June 4, 2010
    Date of Patent: August 28, 2012
    Assignee: MAS Marketing Holding Company, LLC
    Inventors: John M. Finney, Christopher J. Rueb, William A. Hendrickson, Daniel R. Roesler, Robert G. Bowman, David A. Canfield
  • Publication number: 20120213897
    Abstract: The invention relates to a method and device for continuous production of articles including at least two different types from a pasty mass. The mass is introduced into a processor unit by a supply unit, processed in the processor unit and transported further thereby, whereupon an adjunct is added by a metering unit to the mass transported through the processor unit. The mixing of the adjunct introduced to the mass is carried out by a mixing unit with mixing elements located downstream of the processor unit. The mass with provided adjunct is formed by a forming unit into individual articles downstream of the mixing unit. According to the invention, the metering of the adjunct is carried out in a sequence of metering conditions with at least two different metering conditions, wherein the metering unit, for a given metering condition, introduces the adjunct to the mass at a given metering rate.
    Type: Application
    Filed: April 12, 2012
    Publication date: August 23, 2012
    Applicant: Buhler AG
    Inventors: Markus MEYER, Richard SCHÄR, Christian GUTMANN
  • Publication number: 20120207905
    Abstract: A method of relatively rapidly and uniformly extracting moisture from an animal chew having an edible composition is provided. Process cycle time and scrap levels may be reduced and the level of uniformity in the animal chew may be improved by including one or more openings selectively sized and positioned in the chew prior to drying.
    Type: Application
    Filed: February 14, 2011
    Publication date: August 16, 2012
    Applicant: T.F.H. PUBLICATIONS, INC.
    Inventor: Glen S. AXELROD
  • Patent number: 8241696
    Abstract: A drinkable food product comprises a liquid and a hydrolyzed, dried, agglomerated grain powder.
    Type: Grant
    Filed: March 27, 2008
    Date of Patent: August 14, 2012
    Assignee: The Quaker Oats Company
    Inventors: Yongsoo Chung, John J. Smith, Zeinab Ali
  • Publication number: 20120114826
    Abstract: A process for preparing a dried malted beverage product. The process comprises: a) mixing together solid and liquid constituents of the beverage product in a single vessel so as to form a mixture; b) subjecting the mixture in the vessel to heat at a lowered pressure so as to effect drying and granulation of the mixture and form the dried malted beverage product; and c) discharging the dried malted beverage product from the vessel. The process is carried out in a single vessel for mixing, drying and granulation. Suitable solid constituents include one or more selected from malt extract powder, maltodextrin, cocoa powder, milk powder/dairy creams, whey powder, salt, flavours, natural colours and mixtures thereof. Suitable liquid constituents include one or more selected from water, malt extract, caramelised sugar syrup, natural colours, flavours, soya lecithin, maltodextrin, and mixtures thereof.
    Type: Application
    Filed: April 29, 2010
    Publication date: May 10, 2012
    Applicant: CADBURY UK LIMITED
    Inventors: Satish Ambeskar, Pushkar Bhogle, Krishna Mohan Suri, Atul Bhatia
  • Publication number: 20120114795
    Abstract: A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50° C., for a time that allows protein denaturation to occur; the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.
    Type: Application
    Filed: April 15, 2010
    Publication date: May 10, 2012
    Applicant: FONTERRA CO-OPERATIVE GROUP LIMITED
    Inventors: Palatasa Havea, John Edward Grant, Michael Jiu Wai Hii, Peter Gilbert Wiles
  • Publication number: 20120093993
    Abstract: A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof. In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.
    Type: Application
    Filed: October 14, 2010
    Publication date: April 19, 2012
    Applicant: Frito-Lay North America, Inc.
    Inventors: Eugenio BORTONE, Ximena QUINTERO-FUENTES, V.N. Mohan RAO, William Cartwright WELLER
  • Publication number: 20120082775
    Abstract: A rotary air impingement oven enables volume production of oil-free food products including those from root crops such as potato chips. The oven contains a cage-like drum with perforate or foraminous sidewalls rotatably disposed within the oven such that the sidewalls, containing product therein, are exposed to temperature and velocity controlled impinging process vapor which is withdrawn continuously during drum rotation. The food products within the drum are urged by an internal baffle towards the drum discharge during rotation.
    Type: Application
    Filed: October 5, 2010
    Publication date: April 5, 2012
    Applicant: Heat and Control, Inc.
    Inventors: Andrew A. Caridis, Anthony A. Caridis, Anthony Wade Morris, James A. Padilla, Mathew L. Padilla, Christopher R. Pierce, Reiner Haferkamp
  • Patent number: 8124160
    Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.
    Type: Grant
    Filed: October 31, 2005
    Date of Patent: February 28, 2012
    Assignee: Frito-Lay North America, Inc.
    Inventors: David Lawrence Barry, Colin Jeffrey Burnham, Pravin Maganlal Desai, Ponnattu Kurian Joseph, Henry Kin-Hang Leung, John Richard Masson, V. N. Mohan Rao, Robert William Saunders, James William Stalder, Michael Grant Topor
  • Patent number: 8114463
    Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.
    Type: Grant
    Filed: October 31, 2005
    Date of Patent: February 14, 2012
    Assignee: Frito-Lay North America, Inc.
    Inventors: David Lawrence Barry, Colin Jeffrey Burnham, Pravin Maganlal Desai, Ponnattu Kurian Joseph, Henry Kin-Hang Leung, John Richard Masson, V. N. Mohan Rao, Robert William Saunders, James William Stalder, Michael Grant Topor
  • Publication number: 20120021111
    Abstract: Natural sweetener compositions, comprising a highly purified steviol extract of rebaudioside A (Reb A) of about 80 to 99% purity, other steviol glycosides of about 3% or less, and sterebins of 1% or less, and one or more bulking agents, where the natural sweetener compositions are suitable for use as an ingredient in orally administered pharmaceuticals, foods, beverages, and other orally administered products, for humans and animals. A method of preparing naturally sweetened orally administered products, comprising the step of mixing natural sweetener compositions, having a highly purified steviol extract and one or more bulking agents, with other ingredients commonly used in manufacturing orally administered products.
    Type: Application
    Filed: July 23, 2011
    Publication date: January 26, 2012
    Applicant: Aexelon Therapeutics, Inc.
    Inventors: William R. Pfister, Sanjay Sehgal
  • Publication number: 20110305808
    Abstract: A method for treating citrus peel by processing pieces of raw citrus peel through a plurality of progressive, continuous clean steaming and mechanical pressing stages; rupturing at least some of the cells of the pieces of raw citrus peel to release liquid, sugar and oil bound within the pieces of raw citrus peel; and transforming the pieces of raw citrus peel into press cake and pressate. The clean steaming step ay involve using clean steam that is free of chemical water treatment additives.
    Type: Application
    Filed: August 15, 2011
    Publication date: December 15, 2011
    Inventor: Edward W. Sample
  • Publication number: 20110256286
    Abstract: In accordance with the invention, a device and method for steaming and toasting food items is provided. The device is particularly suited for steaming and toasting hamburger sandwich bun heels and crowns. The device in accordance with the invention may include a steam outlet for steaming food items by impinging steam onto the food item. A conveyor moves the food item along a toasting pathway in which the food item is toasted by a heated platen extending along at least a portion of the toasting pathway.
    Type: Application
    Filed: April 14, 2010
    Publication date: October 20, 2011
    Inventors: Henry T. Ewald, Paul G. Simmons
  • Publication number: 20110250329
    Abstract: Disclosed herein is a method of manufacturing citrus snacks. In this method, citrus fruits are sliced in a natural state and dried under reduced pressure so that the citrus fruits may be dried while containing the same nutrients as when fresh, thereby avoiding nutritional damage due to high temperature drying. Further, the citrus fruits containing various nutrients are provided to users in a snack form that allows more convenient ingestion, so that the citrus fruits may be easily ingested by children and the elderly to whom the supply of nutrition is essential.
    Type: Application
    Filed: April 8, 2011
    Publication date: October 13, 2011
    Inventor: Young Beom Choi
  • Publication number: 20110206809
    Abstract: The present invention provides a non-naturally occurring animal feed and attractant that mimics the shape of a naturally occurring object, such as a food source, and has a size and shape that is easier to hold than traditional feeds. The invention provides a non-naturally occurring animal feed having a more durable, chemical-free water resistant seal that is safer and more environmentally sustainable. The invention provides a non-naturally occurring animal feed having a combination of minerals, vitamins, and other ingredients designed to promote deer healthiness and antler growth. Furthermore, the present invention provides methods and processes for manufacturing embodiments of the inventive non-naturally occurring feed.
    Type: Application
    Filed: February 22, 2010
    Publication date: August 25, 2011
    Inventor: Jeff Tate
  • Publication number: 20110195169
    Abstract: Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.
    Type: Application
    Filed: January 28, 2011
    Publication date: August 11, 2011
    Inventors: Avetik MARKOSYAN, Sidd PURKAYASTHA, Magomet Malsagov
  • Publication number: 20110183033
    Abstract: A food product with Chia vegetable oil as a source of essential fatty acids, obtained by a simple and effective micro-encapsulation method using spray drying under special conditions. The product is highly soluble and oxidatively stable (by micro-encapsulation), odorless and flavorless, and can be used in food preparations or can be ingested alone.
    Type: Application
    Filed: January 27, 2011
    Publication date: July 28, 2011
    Inventor: Sandra GILLOT
  • Patent number: 7935369
    Abstract: It is intended to provide germinating brown rice having an improved taste and cooking characteristics. Namely, germinating brown rice containing at least a direct reducing sugar component in an elevated amount compared with the starting brown rice and, if necessary, further containing ?-starch prepared by the gelatinization of a part of starch.
    Type: Grant
    Filed: May 11, 2005
    Date of Patent: May 3, 2011
    Assignee: Fancl Corporation
    Inventors: Hiroto Shinmura, Kota Nakagawa, Chie Sasaki, Hiromichi Aoto, Misaki Onishi
  • Publication number: 20110091620
    Abstract: An apparatus and method for the perforation of the skins or hulls of food pieces to more efficiently produce a dried, shelf-stable product. The apparatus contains two parallel and adjacent blade wheels positioned longitudinally within a frame in substantially the same horizontal plane at a distance from each other such that the blades' teeth contact product passing between the blade wheels and make perforations. Each blade wheel comprises a plurality of circular blades with a plurality of teeth around the circumference mounted on a rotatable shaft. In one aspect, a guard is provided for each blade wheel to ensure that no product remains on the blades after perforation. The shape, size and number of blades and the distance between the blade wheels may be modified with respect to the size and shape of the product and the strength of the product's skin or hull.
    Type: Application
    Filed: October 20, 2009
    Publication date: April 21, 2011
    Inventor: Jung Hoon HAN
  • Patent number: 7849788
    Abstract: A method of infrared heat-processing of nuts (e.g., almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, walnuts and mixtures thereof in order to reduce the microorganism level thereof is provided wherein the nuts are sequentially moisturized by application of water and then subjected to infrared radiation, preferably through a series of treatment cycles. Nut treatment apparatus (10) includes opposed banks of infrared heaters (38, 40), with plural water application stations (48, 50, 52) along the length of the heater banks (38, 40).
    Type: Grant
    Filed: April 19, 2007
    Date of Patent: December 14, 2010
    Inventor: Virgil Macaluso
  • Publication number: 20100209578
    Abstract: An apparatus for making food chips, comprises a source of heat, and a conveyer belt arranged such that, when in use, food chips are held between the belt and the heat source at least a part of the path of the belt, and wherein the belt is steam permeable. Also, a method for making food chips comprising feeding sliced mono layered food between a steam permeable conveyer belt and a heat source and guiding steam from the food through the steam permeable belt.
    Type: Application
    Filed: March 9, 2010
    Publication date: August 19, 2010
    Applicant: FORSKARPATENT I SYD AB
    Inventor: Anders Fredlund
  • Publication number: 20100203210
    Abstract: A tomato sweet infusion process involves heating sliced tomato sections in a bath of high fructose corn syrup, water, citric acid and ascorbic acid. The tomato sections in the bath are subjected to cycles of negative pressure and atmospheric pressure and then spread on a drying tray. The tomato sections are dehydrated to a moisture content of between twelve and twenty percent, preferably between fourteen percent and eighteen percent.
    Type: Application
    Filed: February 9, 2009
    Publication date: August 12, 2010
    Applicant: VSP PRODUCTS, INC.
    Inventors: Cesar Corona, Tim McGill, Robert Benech
  • Publication number: 20100196569
    Abstract: Quinoa grain products having a reduced bitter flavor with a sweet taste or crunchy texture. Despite numerous beneficial properties, quinoa grain has not been utilized in a wide variety of products. Provided are efficient processes for quinoa to obtain additional products and to process the quinoa grain to yield components for food ingredients. The dried edible quinoa product is particularly useful to flavor and/or texture bakery products, nutrition bars, granolas, confections and chocolates. It can withstand additional and/or extreme food processing and can be used as a replacement for allergenic nuts, seeds, and sesame seeds. The sweet quinoa product is particularly useful to flavor and/or sweeten, or function as humectants, in bakery products, nutrition bars, beverages, and coffee and tea products and can serve as a replacement or partial replacement of corn syrup and brown rice syrup. Lastly, the quinoa products are considered to be hypo-allergenic.
    Type: Application
    Filed: April 8, 2010
    Publication date: August 5, 2010
    Applicant: KEEN INGREDIENTS, INC.
    Inventors: Laurie A. Scanlin, Claire Burnett
  • Publication number: 20100092635
    Abstract: Allergen-free or dairy free LCPUFA powdered compositions and the use thereof in food products and especially infant formulas. The present invention relates to allergen-free (or at least dairy free) spray dried composition comprising an oxidation sensitive edible oil and a matrix material. The matrix material comprises a specific emulsifying agent and a specific glucose syrup. Further, the invention relates to a process for preparing such compositions and to the use of such compositions in an infant food product.
    Type: Application
    Filed: March 7, 2008
    Publication date: April 15, 2010
    Applicant: FRIESLAND BRANDS B.V.
    Inventors: Paul Bastiaan Van Seeventer, Lucas Wilhelmus Johannes Steenwelle
  • Publication number: 20100075015
    Abstract: This invention relates to a method of preparing an alpha acid-enriched hop composition that contains a low level of beta acids.
    Type: Application
    Filed: May 19, 2009
    Publication date: March 25, 2010
    Applicant: Betal, LLC
    Inventors: Mitsunori Ono, Naoto Yamaguchi
  • Publication number: 20100062139
    Abstract: An object of the present invention is to provide a dried vegetable comprising saccharide, which shows preferable rehydrating property and good shape, color, and relish when rehydrating it and can be used as a material of instant foods and side dishes, a process for producing the dried vegetable, and uses thereof. The above object is attained by providing a dried vegetable comprising saccharide, which is obtained by permeating a saccharide(s) into a vegetable and drying with hot air, and said dried vegetable comprising saccharide shows following physical properties of (1) and (2): (1) The dry weight of residue which is obtained by extracting said dried vegetable comprising saccharide with 60% ethanol aqueous solution accounts for 15% or higher but lower than 35% to the weight of said dried vegetable comprising saccharide; and (2) The specific gravity of said dried vegetable comprising saccharide is increased by 0.
    Type: Application
    Filed: November 20, 2007
    Publication date: March 11, 2010
    Inventors: Naohiko Katagiri, Noriyuki Saito, Takanao Sogawa, Toshio Miyake
  • Publication number: 20100062140
    Abstract: Seasoning of liquid material containing at least sodium chloride, seasoning components and solvent is dried at a temperature not more than the boiling temperature of the liquid material to generate mixture bodies containing large-diameter spherical bodies and small-diameter spherical bodies. Accordingly, the solvent is not rapidly vaporized, but it is slowly vaporized and components dissolved in water, and particularly sodium chloride is not agglomerated on the surface layer portions of the large-diameter spherical bodies, but kept inside the large-diameter spherical bodies. Therefore, segregation of sodium chloride on the surface layer portions can be suppressed, and deliquescence is reduced. Accordingly, there can be obtained dry powder seasoning which is low in deliquescence under a using state and excellent in storage stability for a long term.
    Type: Application
    Filed: November 30, 2006
    Publication date: March 11, 2010
    Applicant: MISATO PLAHEAT MFG. LTD.
    Inventors: Shin Kiyokawa, Taro Kiyokawa
  • Publication number: 20090304865
    Abstract: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.
    Type: Application
    Filed: October 4, 2006
    Publication date: December 10, 2009
    Inventors: Jamshid Ashourian, Laurie J. Keeler, Durward A. Smith
  • Patent number: 7618668
    Abstract: This invention is directed to a farinaceous-based food product. The food product has a protein additive and a hydrophobic ester and it is dried in a manner to give a cross-section of the same a scanning electron microscopy image that visually displays substantially no protein fiber gaps or voids at about 2000 times magnification. The farinaceous-based food product is firm and not sticky after cooking.
    Type: Grant
    Filed: March 8, 2004
    Date of Patent: November 17, 2009
    Assignee: Unilever Bestfoods, North America Division of Conopco, Inc.
    Inventors: Kenneth Gimelli, Marc Joseph Glasser
  • Publication number: 20090269455
    Abstract: The aim of the invention is to obtain a food product, in particular a snack product, which has a favourable nutrient physiology and a crispy, brittle texture, and an associated production method. To achieve this, the food product is substantially devoid of starch and has a foamed structure and the solid content has a protein fraction of at least approximately 25% by weight, at least 65% by weight of the protein fraction consisting of gelatin and/or collagen hydrolysate.
    Type: Application
    Filed: July 8, 2009
    Publication date: October 29, 2009
    Applicant: GELITA AG
    Inventors: Jutta Hoffmann, Michael Ahlers
  • Publication number: 20090214728
    Abstract: The present invention relates to a mixture comprising or consisting of: (a) one or more inorganic salts which are suitable for nutrition and are not sodium chloride, (b) one or more mono- or polyvalent salts of polybasic food acids, (c) one or more amino acids, or salts thereof, which are suitable for nutrition.
    Type: Application
    Filed: October 6, 2006
    Publication date: August 27, 2009
    Applicant: SYMRISE GmbH & Co. KG
    Inventors: Jakob Ley, Guenter Kindel, Sylvia Muche, Kathrin Freiherr, Stefan Brennecke, Gerhard Krammer
  • Patent number: 7541057
    Abstract: A method for preparing multipurpose ready-to-use, high-protein soy granules from texturized vegetable protein having protein content in the range of 45-52% and moisture content in the range of 3 to 8% said process comprising the steps of partial hydration of the texturized vegetable protein pieces/chunks for a period of 15 min to 2 hour such that the moisture content is between 15-25%, equilibration of partially hydrated soy pieces/chunks for a period between 15 minutes and 4 hours, disintegration of the equilibrated soy chunks/pieces by using a shearing machine to obtain a granule size of 1 to 6 mm, and drying the disintegrated granules at a temperature between 40-80° C. for a period between 15 min to 3 hours by using a tray dryer to obtain the multipurpose ready-to-use, high-protein soy granules.
    Type: Grant
    Filed: March 25, 2003
    Date of Patent: June 2, 2009
    Assignee: Council of Scientific and Industrial Research
    Inventors: Suvendu Bhattacharya, Thotadamoole Ramesh, Rangasamy Baby Latha, Appu Rao Gopala Rao Appu Rao, Vishweshwariah Prakash